Abstract

Solanum nigrum L. INFUSED NON-DAIRY MILK POWDER FOR INCREASED CALCIUM ABSORPTION FOR VEGAN POPULATION

Padmapriya Rasamani and J. Jayamuthunagai*

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Abstract

Background: Calcium absorption in the human intestine is primarily facilitated by vitamin D, which requires magnesium as a co-factor for its activation into 1,25(OH)₂D₃. With rising concerns about calcium deficiency in the vegan population due to dairy and dairy products exclusion, developing non-dairy alternatives is essential. Objective: To formulate a non dairy milk powder enriched with calcium, vitamin D₃, and magnesium sourced from Solanum nigrum L., and to evaluate its nutrient retention post-processing and during storage. Methods: A plant-based milk formulation was prepared using 100 mL soy milk, 0.83 g calcium citrate (207 mg calcium), 17 g Solanum nigrum powder (150 mg magnesium), and 12.5 μg (500 IU) cholecalciferol dissolved in 1 mL vegan butter. The mixture was freeze-dried at –100°C for 24 hours. Nutrient quantification was carried out using Atomic Absorption Spectrophotometry for calcium and magnesium, and LC-MS/MS for vitamin D₃. Vitamin Stability of the powder was monitored after storage at 4°C for 21 days. Results: The freeze-dried product retained 337.07 mg calcium, 168.20 mg magnesium, and 489 IU vitamin D₃, indicating minimal processing loss (2.2%). After storage at 4°C, vitamin D₃ retention was 481 IU, with only a 1.6% loss, confirming stability. Conclusion: The formulated nondairy milk powder offers a stable and nutritionally significant plant-based alternative to dairy products, the non-thermal processing of the powder ensures vitamin stability.

Keywords: Calcium, Vitamin D3, Vegan, Magnesium, Solanum nigrum L, non-thermal processing.