The Production of Nanoparticles Chitosan from Crustaceans Shell Using the Top-down Method

Abstract

Research on the manufacture of nanoparticles of chitosan through top-down method has a limited publication. Most of the research on chitosan nanoparticles was conducted by ionic gelation and other methods. Therefore, this study aimed to investigate the characteristics of nanoparticles chitosan through top-down method. The rprocedure was composed using High Energy Milling (HEM) with different sizes of ball and milling time. The responses observed from this research were particle sizes, yield, viscosity and zeta potential. The results showed that milling time significantly affected the particle size. Milling time between 3 to 5 hour produce the particle size close to 200 nm. Milling duration for 5 hours with a small ball size produced shrimp chitosan nanoparticles with the value of 248.28 nm particle size, zeta potential mV of 44.92, yield of 96% and 104.88 cP viscosity. The nanoparticle produced was categorized as relatively stable because its zeta potential values were around ± 30 mV.