Fabrication of electrospun gum Arabic–polyvinyl alcohol blend nanofibers for improved viability of the probiotic

被引:0
作者
Faisal Fareed
Farhan Saeed
Muhammad Afzaal
Ali Imran
Aftab Ahmad
Kaiser Mahmood
Yasir Abbas Shah
Muzammal Hussain
Huda Ateeq
机构
[1] Government College University Faisalabad,Food Safety & Biotechnology Laboratory, Department of Food Sciences
[2] Universiti Sains Malaysia,undefined
来源
Journal of Food Science and Technology | 2022年 / 59卷
关键词
Nanofibers; Probiotics; Electrospinning; Gum Arabic-PVA blends, viability, simulated gastrointestinal; Thermal stability;
D O I
暂无
中图分类号
学科分类号
摘要
In the current study, the probiotic (Lactobacillus acidophilus) was encapsulated using Gum Arabic and polyvinyl alcohol blended nanofibers by electrospinning. Obtained nanofibers were characterized in terms of particle size, diameter, mechanical strength, and encapsulation efficiency. The molecular and internal structure characterization was carried out using Fourier transform infrared spectroscopy and X-ray diffraction respectively. Thermo Gravimetric (TGA) analysis was conducted to determine the thermal features of PVA/GA/probiotics nanofibers. Free and encapsulated probiotics were also subjected to in vitro assay under different detrimental conditions. Images obtained using SEM indicated that probiotics were successfully encapsulated in blends by a nano-spider. FTIR and XRD spectra showed bonding interactions between the wall and core materials. In-vitro assay indicated that probiotics with encapsulated showed significantly (P < 0.05) viability compared to free cells. Free cells lost their viability under simulated gastrointestinal conditions while encapsulated cells retained viability count above the therapeutic number (107 cfu).
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页码:4812 / 4821
页数:9
相关论文
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