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 (Syzygium cumini) 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) exhi...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010216 |
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