Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 71, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2021.102726
Keywords
Electrospinning; Encapsulation; Silk fibroin (SF); Polyvinyl alcohol (PVA); Probiotic
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Funding
- Key Research and Development Plan for the Ministry of Science and Technology [2018YFF0215204]
- National Natural Science Foundation of China [81673230]
- Talent project of Anhui Science and Technology University
- Major Science and Technology Project of Anhui Province [18030701212]
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The probiotic Lactobacillus plantarum was encapsulated in polyvinyl alcohol and polyvinyl alcohol/silk fibroin nanofibers by electrospinning. The optimized condition of 6% SF and 8% PVA resulted in improved survival rates and growth stability of the encapsulated L. plantarum. This novel encapsulation approach provides protection for probiotic cells under adverse environmental and intestinal conditions.
The probiotic Lactobacillus plantarum (L. plantarum) were encapsulated with polyvinyl alcohol (PVA) and polyvinyl alcohol/silk fibroin (PVA/SF) nanofibers by electrospinning, respectively. Actually, different concentrations of PVA and SF have significant influence on the morphology of nanofibers, the optimized condition is 6% (w/w) SF and 8% PVA mixed. The L. plantarum on the nanofibers were characterized by scanning electron microscopy (SEM). The different features of PVA/L. plantarum and PVA/SF/L. plantarum nanofibers were proved by thermogravimetric (TGA) and Fourier transform infrared spectroscopy (FTIR). Microbiological tests showed that PVA/SF/L. plantarum exhibited increased survival rates evidently, after being treated in artificial gastric juice at 37 degrees C for 2 h, and the optical density (OD) value in stable growth period was 2.75, compared with free L. plantarum. The results of this study suggest a novel encapsulation approach that protects probiotic cells during their exposure to adverse environmental and intestinal conditions.
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