Characterization of jamun (Syzygium cumini) juice fortified with nanoemulsified vitamin D3: In vitro and in vivo assessment of its nutraceutical value and anti-diabetic potential

This study aimed to fortify Jamun (<i>Syzygium cumini</i>) juice with vitamin D₃ to address vitamin D deficiency and boost health. A nanoemulsion of vitamin D₃ was fabricated using a low-temperature (4-20⁰C) sonication method and incorporated into the juice. The vitamin D fortified jamun juice (VDFJJ) exhibited a total polyphenol content of 14.37 mg GAE/mL, total flavonoids of 8.27 mg QE/mL, and 94.2 % antioxidant activity. It demonstrated antidiabetic potential, with IC₅₀ values for α-amylase and α-glucosidase inhibition at 110 μg/mL and 134 μg/mL, respectively. Vitamin D₃ showed 82 % release profile in simulated gastrointestinal fluids. After 4 weeks of VDFJJ intervention in vitamin D-deficient animal models, serum levels of 25-OHD, PTH, calcium, phosphorus, and ALP were significantly improved. Vitamin D₃ demonstrated stability within the matrix, showing a slight reduction from 4000 IU to 2440 IU over a three-month period. This nanoemulsion approach effectively enhances the solubility and bioavailability of vitamin D₃ in low-fat beverages like jamun juice, offering significant nutritional benefits and anti-diabetic properties.