Preparation of starch‐based green nanofiber mats for probiotic encapsulation by electrospinning

纳米纤维 静电纺丝 益生菌 封装(网络) 淀粉 材料科学 化学 纳米技术 聚合物 食品科学 有机化学 计算机科学 生物 细菌 计算机网络 遗传学
作者
Li Wang,Haowei Lv,Chenxi Wang,Deyun He,Haibo Zhao,Enbo Xu,Zhengyu Jin,Zhengzong Wu,Pengfei Liu,Bo Cui
出处
期刊:Journal of Food Science [Wiley]
卷期号:89 (9): 5659-5673
标识
DOI:10.1111/1750-3841.17250
摘要

Abstract In this study, starch‐based nanofiber mats were successfully prepared from aqueous solution by electrospinning and used for probiotic encapsulation for the first time. The physicochemical properties of the octenylsuccinated (OS) starch/poly(vinyl alcohol) (PVA) blend solutions were systematically investigated. Through Fourier transform infrared spectroscopy and X‐ray diffraction spectra analysis, it was found that miscibility and hydrogen bonding interactions exist between OS starch and PVA molecules. Thermogravimetric analysis and derivative thermogravimetric analysis revealed that the produced nanofibers possess satisfactory thermal stability. Scanning electron microscopy images and diameter distribution histograms showed that continuous and defect‐free nanofibers were obtained and along with the increase in the weight ratio of OS starch, the average diameter gradually decreased. In addition, it was confirmed that the probiotics were successfully encapsulated in nanofiber mats. The survival rates of Lactobacillus plantarum AB‐1 and Lactobacillus rhamnosus GG encapsulated in nanofibers were as high as 94.63% and 92.42%, respectively, significantly higher than those of traditional freeze‐drying. Moreover, compared to free cells, probiotics encapsulated in nanofiber mats retained better viability after 21 days of storage at 4 and 25°C, and showed remarkably higher survival rates after exposure to simulated gastric and intestinal fluid. This study showed that the developed nanofibers can be a promising encapsulation system for the protection of probiotics.
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