Fabrication and Characterization of PVA–WPI Based Nanofiber Mats for Improved Viability of Lactobacillus rhamnosus GG

In the current study, whey protein-based nanofibers were fabricated to encapsulate Lactobacillus rhamnosus. Purposely, different ratios of PVA (polyvinyl alcohol) and WPI (whey protein isolate) were blended to fabricate nanofibers. Nanofiber mats were characterized in terms of particle size, diamete...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2023-11, Vol.12 (21), p.3904
Main Authors: Akram, Noor, Afzaal, Muhammad, Saeed, Farhan, Ahmad, Adnan, Imran, Ali, Ahmed, Aftab, Shah, Yasir Abbas, Islam, Fakhar, Alomar, Suliman Yousef, Manoharadas, Salim, Nawaz, Asad
Format: Article
Language:English
Subjects:
Bacteria
Biopolymers
Bonding strength
Elongation
Encapsulation
Fabrication
Fourier transforms
gastrointestinal
Infrared spectroscopy
Lactobacilli
Lactobacillus rhamnosus
Micrography
Nanofibers
Photomicrographs
Polyvinyl alcohol
Probiotics
Proteins
Rheology
Scanning electron microscopy
simulated
Stability analysis
Tensile strength
Textile research
Thermal stability
Viability
Whey
Whey protein
whey protein isolates
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In the current study, whey protein-based nanofibers were fabricated to encapsulate Lactobacillus rhamnosus. Purposely, different ratios of PVA (polyvinyl alcohol) and WPI (whey protein isolate) were blended to fabricate nanofibers. Nanofiber mats were characterized in terms of particle size, diameter, tensile strength, elongation at break, and loading efficiency. Morphological and molecular characterizations were carried out using scanning electron microscopy (SEM) and Fourier transform infrared (FTIR). Moreover, in vitro viability under simulated gastrointestinal (GI) conditions and thermal stability were also assessed. The results reveal that by increasing the PVA concentration, the conductivity increased while the viscosity decreased. SEM micrographs showed that probiotics were successfully loaded within the nanofiber. The FTIR spectra show strong bonding between the encapsulating materials with the addition of probiotics. In vitro and thermal analyses revealed that the survival of encapsulated probiotics significantly (p < 0.05) improved. In a nutshell, PVA–WPI composite nanofibers have promising potential when used to enhance the viability and stability of probiotics under adverse conditions.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12213904