Preparation of Nanoparicle of Papaya (Carica Papaya L. Var. Callina) Fruit Shakes by Using Ionic Gelation Methods
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Abstract
Nanoparticles are drug delivery systems that can increase the effectiveness of active ingredients. Papaya fruit sap (Carica papaya L. var. Callina) is known to contain active compounds such as papain, flavonoids, and saponins that have antibacterial potential. This study aims to make and characterize nanoparticles from papaya fruit sap powder using ionic gelation method. Papaya gum powder was obtained through a drying process with the addition of sodium metabisulfite, then formulated into nanoparticles using chitosan and sodium tripolyphosphate (NaTPP). Characterization tests included percent transmittance (UV-Vis), particle size and zeta potential (PSA), and morphology (SEM). The results showed that the nanoparticles had an average particle size of 58.3 nm, a polydispersity index of 0.429 and a zeta potential value of +26.61 mV. The particle morphology showed irregular shape and agglomeration. This study proves that papaya fruit gum powder nanoparticles can be prepared by ionic gelation method and show good physicochemical characteristics.
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