ANTIBACTERIAL AND ANTI-INFLAMMATORY ACTIVITIES OF NANOSIMPLICIA PHYLLANTUS EMBLICA L. FRUIT IN SUSPENSION FORMULATION

Objective: Phyllanthus emblica L. fruit, rich in phenolic content, has been traditionally used for its medicinal properties, including antibacterial and anti-inflammatory effects. This study aimed to formulate and evaluate the antibacterial and anti-inflammatory activities of nanosimplicia derived from Phyllanthus emblica L. fruit in suspension form. The objectives were to determine the optimal formulation method based on physical stability and bioactivity and assess the resulting suspension's stability and therapeutic efficacy. Methods: Nanosimplicia were prepared using ionic gelation, with varying concentrations of chitosan and sodium tripolyphosphate. The optimal formulation was selected based on the highest stability and bioactivity performance. The formulation was evaluated for physical stability, pH, organoleptic properties, and bioactivity against Staphylococcus aureus and Escherichia coli. Anti-inflammatory activity was assessed using the protein denaturation inhibition method with Bovine Serum Albumin (BSA). Results: The optimal suspension formula (F3), consisting of 200 mg/ml nanosimplicia, 0.25% chitosan, and 0.1% sodium tripolyphosphate, exhibited significant antibacterial activity, with inhibition zones of 15.66 mm for Staphylococcus aureus and 15.53 mm for Escherichia coli (p<0.05). The anti-inflammatory activity showed 29.70% inhibition at 5 mg/l. F3 was chosen as the optimal formulation due to its superior bioactivity and stability over 30 d, maintaining a pH of 5–6 and stable organoleptic properties. Conclusion: Phyllanthus emblica L. fruit nanosimplicia in suspension form demonstrated potent antibacterial and anti-inflammatory properties, making it a promising candidate for therapeutic applications targeting bacterial infections and inflammation.