Optimization of Chitosan Na-TPP Nanoparticle Formation from Parijoto Fruit Extract ( Medinilla speciosa ) using the Ionic Gelation Method

Abstract Nanotechnology, exemplified by Chitosan Na-TPP nanoparticle (CNPs), employs ionic gelation to enhance the stability of chitosan polymer compounds. CNPs, non-toxic and facile to prepare, safeguard active compounds from degradation. This research investigated the physicochemical characteristics of Chitosan Nanoparticles formulated with parijoto extract, aiming to enhance the stability of anthocyanins in the Medinilla speciosa plant. Chitosan Nanoparticles (CNPs), synthesized through ionic gelation with tripolyphosphate (TPP) as a stabilizer, provided a method to overcome the inherent instability of anthocyanins. Chitosan concentrations of 0.8 g/cc, 1.6 g/cc, and 2.4 g/cc, along with 3%, 6%, and 9% parijoto extract solutions, were systematically explored to optimize nanoparticle formation. Zetasizer Pro analysis revealed key physicochemical parameters such as zeta potential, conductivity, particle size, and polydispersity index. Statistical analyses using the Response Surface Methodology, including lack of suitability tests, regression tests, and estimated influence tests, demonstrated a significant correlation between chitosan concentration, parijoto extract concentration, and the physicochemical characteristics of the nanoparticles. The optimal concentrations for chitosan, NaTPP and parijoto extract are 2.4 g/cc, 0.25 g/cc, and 7.5%, respectively, with a desirability value of 0.49, also categorized as moderate. The statistical analysis highlighted particle size and polydispersity index as variables with a significant correlation with chitosan and parijoto extract concentrations. These findings contribute valuable insights into the development of stable CNPs for potential applications in preserving bioactive compounds in parijoto fruit.