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@article{195236,
        author = {Varun Rohit G and Vishnupriya R},
        title = {DEVELOPMENT OF MELATONIN JELLY USING GRAPE EXTRACT},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {10},
        pages = {7530-7541},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=195236},
        abstract = {In today's global health landscape, circadian rhythm disruptions are rampant, fueled by pervasive artificial blue light exposure, erratic work schedules, and escalating psychological stress [1]. These factors contribute to widespread sleep disorders, underscoring the need for effective interventions [2]. Exogenous melatonin stands as the gold-standard pharmacological agent for restoring sleep-wake cycles, mimicking the body's natural hormone to promote relaxation and regulate biological clocks [3]. However, conventional delivery systems—hard-shell capsules and compressed tablets—encounter substantial hurdles [4]. Patients often experience "pill fatigue," leading to inconsistent adherence and suboptimal therapeutic outcomes [5]. This research innovatively tackles these issues by developing and conducting a comprehensive physicochemical evaluation of a functional gummy confectionery. This novel product is infused with melatonin and enriched with Vitis vinifera (grape) extract, reimagining a medicinal supplement as an enjoyable, functional food.
The approach capitalizes on the synergistic potential of grape-derived plant secondary metabolites, creating a matrix that enhances both efficacy and appeal [6]. Grape extract plays a pivotal role, delivering a desirable flavor while supplying bioactive polyphenols such as resveratrol and anthocyanins [7]. These compounds boast potent antioxidant properties, potentially offering neuroprotective effects that complement melatonin's primary somnogenic actions, addressing oxidative stress linked to sleep disturbances [8]. Formulation demanded advanced food chemistry expertise, particularly to safeguard melatonin's thermal instability in confectionery production. Traditional candy making involves boiling syrups beyond 100°C, risking hormone degradation [9]. To circumvent this, the study devised a "late-stage incorporation" protocol, introducing melatonin post-boiling during a precise cooling phase at 60°C. A pectin-based matrix was chosen over gelatin for its wider pH stability, aligning with rising demand for vegan, plant-based nutraceuticals [10].},
        keywords = {Melatonin, Circadian Rhythm, Sleep Disorders, Functional Gummy, Vitis vinifera, Polyphenols, Nutraceuticals.},
        month = {March},
        }