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    <timestamp>20251115101347000</timestamp>
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      <depositor_name>Editor</depositor_name>
      <email_address>editor.jddt@gmail.com</email_address>
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    <registrant>Universal Journal of Pharmaceutical Research</registrant>
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      <journal_metadata>
        <full_title>Universal Journal of Pharmaceutical Research</full_title>
        <abbrev_title>Univ J Pharm Res</abbrev_title>
        <issn media_type="electronic">2456-8058</issn>
        <issn media_type="print">2831-5235</issn>
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        <publication_date media_type="online">
          <month>11</month>
          <day>15</day>
          <year>2025</year>
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          <title>FORMULATION, CHARACTERIZATION, AND VIABILITY ASSESSMENT OF CORN MILK (Zea mays L.) NANOPARTICLES USING THE IONIC GELATION METHOD</title>
        </titles>
        <contributors>
          <person_name contributor_role="author" sequence="first">
            <surname>Robert Tungadi</surname>
          </person_name>
          <person_name contributor_role="author" sequence="additional">
            <surname>Teti Sutriyati Tuloli</surname>
          </person_name>
          <person_name contributor_role="author" sequence="additional">
            <surname>Jenifer Sakul</surname>
          </person_name>
        </contributors>
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          <jats:p>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 &gt;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.
                   
Peer Review History: 
Received 3 August 2025;   Reviewed 11 September 2025; Accepted 17 October; Available online 15 November 2025
Academic Editor: Dr. DANIYAN Oluwatoyin Michael, Obafemi Awolowo University, ILE-IFE, Nigeria, toyinpharm@gmail.com
Reviewers:
Dr. Jennifer Audu-Peter, University of Jos, Nigeria, drambia44@gmail.com
Dr. Kamal Elbssir Mohammed Ali, Hail University KSA, kamalelbssir999@gmail.com</jats:p>
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          <month>11</month>
          <day>15</day>
          <year>2025</year>
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