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J Agric Food Chem. 2018 Oct 17;66(41):10890-10897. doi: 10.1021/acs.jafc.8b02644. Epub 2018 Oct 9.

Improved Viability and Thermal Stability of the Probiotics Encapsulated in a Novel Electrospun Fiber Mat.

Author information

1
School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China.
2
Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies , Rensselaer Polytechnic Institute , Troy , New York 12180 , United States.
3
School of Chemical Engineering and Energy Technology , Dongguan University of Technology , Dongguan 523808 , China.
4
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , Guangzhou 510640 , China.

Abstract

For the enhancement of the probiotics' survivability, a nanostructured fiber mat was developed by electrospinning. The probiotic Lactobacillus plantarum was encapsulated in the nanofibers with fructooligosaccharides (FOS) as the cell material. Fluorescence microscope image and scanning electron microscopy (SEM) showed that viable cells were successfully encapsulated in nanofibers (mean diameter = 410 ± 150 nm), and the applied voltage had no significant influence on their viability ( P > 0.05). A significantly improved viability (1.1 log) was achieved by incorporating 2.5% (w/w) of FOS as the electrospinning material ( P < 0.001). Additionally, compared with free cells, the survivability of cells encapsulated in electrospun FOS/PVA/ L. plantarum nanofibers was significantly enhanced under moist heat treatment (60 and 70 °C). This study shows that the obtained nanofiber is a feasible entrapment structure to improve the viability and thermal stability of encapsulated probiotic cells and provides an alternative approach for the development of functional food.

KEYWORDS:

electrospinning; encapsulation; oligosaccharide; probiotic; stability; viability

PMID:
30260640
DOI:
10.1021/acs.jafc.8b02644

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