Development and Characterization of Saraca asoca Extract Based Gummies Formulation for Antidiabetic Activity

Diabetes mellitus is a widespread metabolic condition marked by persistently elevated blood glucose levels due to impaired insulin secretion, action, or a combination of both. The drawbacks and adverse effects associated with conventional synthetic antidiabetic drugs have sparked growing interest in plant-derived therapies. This research focuses on formulating an innovative antidiabetic gummy using leaf extract from Saraca asoca, a plant traditionally recognized for its medicinal properties and known for its inhibitory effects on α-amylase and αglucosidase enzymes. The gummy formulation incorporates agar as the gelling base, with propylene glycol facilitating extract dispersion and PEG 4000 improving texture and consistency. The finished gummies were assessed for their physical characteristics, pH level, uniformity in weight, and enzymatic inhibition potential. A pH of 3.40 was recorded, indicating favorable conditions for stability and preservative action. In vitro analysis demonstrated substantial inhibition of α-amylase activity (up to 78.81% at 1000µg/mL) and moderate αglucosidase inhibition (47.20% at the same dose), suggesting the extract's capacity to slow carbohydrate digestion and glucose absorption. The gummy delivery system was selected due to its user-friendly nature, improved patient adherence, and potential as a functional food. Overall, this study supports the potential of Saraca asoca–based gummies as a natural, effective, and accessible option for managing post-meal blood glucose levels, offering promise as both a complementary and preventive strategy in diabetes management.