DESIGN AND CHARACTERIZATION OF A POLYHERBAL NUTRACEUTICAL GUMMY FOR THE SUPPORTIVE MANAGEMENT OF IRON DEFICIENCY ANEMIA

Background: Iron deficiency anemia is a common nutritional disorder, and gastrointestinal adverse effects associated with conventional iron supplements may reduce adherence. Plant based gummies may provide a convenient dosage form, but their formulation characteristics require systematic evaluation. Objective: To develop and preliminarily evaluate a polyherbal nutraceutical gummy containing aqueous extracts of Moringa oleifera, Withania somnifera, Beta vulgaris, and Triphala. Methods: The plant materials were extracted separately with distilled water using ultrasonication. The extracts were evaluated for total ash, water-soluble extractive yield, qualitative phytochemical constituents, and iron content using the 1,10-phenanthroline UV–visible spectrophotometric method. Gummies prepared with agar and guar gum were assessed for weight variation, pH, moisture content, solubility, texture, non-specific UV diffusion at 278 nm, and preliminary stability. Results: Extractive yields were 15.02% for M. oleifera, 25.87% for W. somnifera, 20.05% for B. vulgaris, and 43.84% for Triphala. Their iron contents were 122.73, 24.44, 3.47, and 36.23 mg/100 g extract, respectively. The gummies had an average weight of 1.390 g, pH of 4.5, and moisture content of 18.85%. Texture analysis showed a hardness of 19.68 N, springiness of 2.42 mm, springiness index of 0.61, gumminess of 7.87 N, and chewiness of 19.05 mJ. The UV diffusion concentration reached 56.16 µg/mL at 24 h. No visible physical deterioration was observed during the reported storage periods. Conclusion: The aqueous polyherbal gummy was successfully formulated with measurable iron content and satisfactory physicochemical, textural and short-term stability characteristics, demonstrating its feasibility as a convenient plant-based nutraceutical dosage form.