FORMULATION, CHARACTERIZATION, AND VIABILITY ASSESSMENT OF CORN MILK (Zea mays L.) NANOPARTICLES USING THE IONIC GELATION METHOD

Robert Tungadi; Teti Sutriyati Tuloli; Jenifer Sakul

doi:10.22270/ujpr.v10i5.1422

Robert Tungadi Department of Pharmacy, Faculty of Sport and Health, State University of Gorontalo, Gorontalo, Indonesia.
Teti Sutriyati Tuloli Department of Pharmacy, Faculty of Sport and Health, State University of Gorontalo, Gorontalo, Indonesia.
Jenifer Sakul Department of Pharmacy, Faculty of Sport and Health, State University of Gorontalo, Gorontalo, Indonesia.

10.22270/ujpr.v10i5.1422

Keywords:

Corn milk, in vitro release, ionic gelation, SEM morphology, stability

Abstract

Background: Functional probiotic beverages derived from plant matrices offer sustainable alternatives to dairy-based products but require technological strategies to maintain probiotic viability.

Objective: This study aimed to formulate, characterize, and assess the probiotic viability, release profile, and stability of corn milk nanoparticles prepared by ionic gelation.

Methods: Sodium alginate and calcium chloride were employed in an 8:1 ratio to form nanoparticles containing Lactobacillus shirota. Characterization included particle size, morphology (SEM), in vitro release, and stability testing.

Results: The nanoparticles exhibited a mean diameter of 447.6 nm (PDI = 0.454) with a smooth spherical morphology. Controlled release assays demonstrated a cumulative release of 86.2±2.5% viable probiotics after 4 h in simulated intestinal fluid, confirming sustained delivery potential. Stability assessment showed retention of >80% viable cells after 30 days at 4 °C.

Conclusion: Corn milk nanoparticles produced by ionic gelation exhibited favorable size, morphology, release behavior, and stability, confirming their potential as a non-dairy probiotic delivery system.