Development and characterization of ready-to-use chutney tablet as vehicle for iron supplementation

Iron deficiency anaemia remains one of the most prevalent micronutrient deficiencies worldwide, particularly among women and children. Over 1.6 billion people are affected globally, and it remains a major public health concern despite decades of governmental efforts through supplementation, fortification, and nutrition programmes worldwide. With the aim of food-based strategies using culturally acceptable ingredients offer a promising approach to improve iron intake and bioavailability, much like iodine-fortified salt eradicated goitre. As part of most Indian meals, chutneys transform simple meals into diverse, sensory-rich culinary experiences.

Considering chutney a suitable vehicle for iron, iron-fortified chutney tablets were formulated based on traditional Indian knowledge using amla (Emblica officinalis), coriander (Coriandrum sativum), and curry leaves (Murraya koenigii). These three powder formulations were fortified with ferrous sulphate and compressed into tablets, followed by comprehensive physicochemical, pharmaceutical, and biological characterizations.

Proximate analysis revealed complementary nutritional profiles with protein (161.0-249.1 g kg^-1), ash (121.5-253.3 g kg^-1), and low moisture content (< 60 g kg^-1), ensuring shelf stability during storage. Iron fortification achieved therapeutically relevant concentrations (2.04-3.96 g kg^-1). In vitro bioavailability studies using cell ferritin formation demonstrated enhanced iron uptake (104.25-105.91% versus control), attributed to synergistic ascorbic acid and polyphenolic content. MTT cytotoxicity assays confirmed excellent safety profiles with > 69% cell viability at 1000 μg mL^-1 for curry leaves and coriander formulations. Tablets exhibited satisfactory pharmaceutical parameters including low friability (< 0.3%), uniform weight (1.84-2.01 g), and rapid disintegration (121-128 s).

The developed iron-fortified chutney tablets reconstitute easily into chutney as a ready-to-use (RTU) product, combining nutritional value, and enhanced iron bioavailability. These findings establish the feasibility of transforming traditional food matrices into standardized iron-fortified tablets, offering a dietary supplement approach for addressing micronutrient deficiencies in vulnerable populations through indigenous food-based interventions. © 2026 Society of Chemical Industry.