Popping balls papaya extract: Preparation of pediatric dosages in therapeutic formulations for therapeutic usage in dengue and malaria

Abstract

Spherification is a cutting-edge molecular gastronomy method that has just emerged in the realm of food science and technology, and it may be used to produce foods with superior sensory qualities and a high level of consumer acceptance and satisfaction. This method is excellent for making semi-solid spheres with a membrane coating so thin that it is barely discernible when placed in the mouth. This experiment used a simple spherification method to turn papaya extract into popping balls with sodium alginate. Intraventricular haemorrhage is a potentially fatal consequence of thrombocytopenia in the newborn period. Extracts from papaya leaves show promise as a treatment for refractory cases of newborn thrombocytopenia. This research aims to learn how to make popping balls out of papaya extract that are both safe to eat and tasty by adding jaggery as a sweetener. Physical parameters such as pH, viscosity, and stability of the prepared balls were studied in in-vitro, 30-day time frame. The findings revealed that papaya-popping balls are homogeneous and have a low viscosity. The expected drug release was 91%. Papaya popping balls were subjected to a three-month stability study. According to the results, there was no variation in colour, pH, or viscosity during the study. All the particles in the formulation were round so that it may be given to kids as an alternative to oral solid dose forms.