- Antifungal Potential of Nanosimplicia Gummy Candy Formulated from Pineapple Stem (Ananas comosus) and Melon Seeds (Cucumis melo L.) Against Candida albicans–Induced Oral Ulcers
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Keywords:
Candida albicans, Nanosimplisia, Pineapple stems, Melon Seeds, Gummy CandyAbstract
Oral candidiasis is an infection caused by the fungus Candida albicans. Antifungal agents commonly used in the community are mostly synthetic chemicals. Long-term use of synthetic chemicals often causes negative effects such as fungal resistance and other systemic side effects. Metabolites found in pineapple stems act as antifungal agents, namely saponins, flavonoids, tannins, alkaloids, phenolics, and bromelain enzymes. Bromelain is a mixture of proteolytic enzymes first discovered in pineapple stems. Melon seeds contain tannin, flavonoid, and saponin metabolites, alkaloids, terpenoids, proteins, and carbohydrates. The metabolite compounds found in both natural waste materials are classified as BSC-2 (low solubility and unstable bioavailability) in the biopharmaceutical classification. This means that the active substances are difficult to dissolve in physiological fluids. To overcome this problem, an innovative nanosimplisia technology was developed in the form of gummy candy. This study began with the formulation of nanosimplisia from pineapple stems and melon seeds with varying sonication times, which were then formulated into gummy candy preparations (0:0.5; 0.5:1; 1:1.5). Antifungal activity tests were then conducted on Candida albicans fungi. The results obtained showed that the best formulation obtained from the combination of both nanosimplisia at a ratio of 1:1.5 showed an inhibition zone of 30.23 ± 0.06 mm at a concentration of 750 ppm.
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