Enhanced viability of probiotics encapsulated within synthetic/natural biopolymers by the addition of gum arabic via electrohydrodynamic processing

[Display omitted] •Novel hybrid materials were produced by an electrohydrodynamic process.•Probiotics were successfully encapsulated in blended nanofibres or capsules.•PVOH/GA electrospun nanofibres were used to encapsulate cells for the first time.•Symbiotic encapsulation with GA enhanced the stabi...

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Bibliographic Details
Published in:Food chemistry 2023-07, Vol.413, p.135680-135680, Article 135680
Main Authors: Ma, Jiage, Li, Tianzhu, Wang, Qingyun, Xu, Cong, Yu, Wei, Yu, Hongliang, Wang, Wan, Feng, Zhibiao, Chen, Lijun, Hou, Juncai, Jiang, Zhanmei
Format: Article
Language:English
Subjects:
Biopolymers - chemistry
Capsules
Electrospinning
Electrospraying
Encapsulation
Excipients
Gum arabic
Gum Arabic - chemistry
Lactobacillus
Polyvinyl Alcohol
Probiotics - chemistry
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Summary:[Display omitted] •Novel hybrid materials were produced by an electrohydrodynamic process.•Probiotics were successfully encapsulated in blended nanofibres or capsules.•PVOH/GA electrospun nanofibres were used to encapsulate cells for the first time.•Symbiotic encapsulation with GA enhanced the stability of cells. To enhance the probiotics’ viability, novel vehicles consisting of synthetic/natural biopolymers, i.e., polyvinyl alcohol (PVOH), polyvinylpyrrolidone, whey protein concentrate and maltodextrin, encapsulated with L. plantarum KLDS 1.0328 and gum arabic (GA) as a prebiotic were fabricated by electrohydrodynamic techniques. Inclusion of cells into composites caused an increase in conductivity and viscosity. Morphological analysis showed that cells were distributed along the electrospun nanofibres or distributed randomly in the electrosprayed microcapsules. Both intramolecular and intermolecular hydrogen bond interactions exist between biopolymers and cells. Thermal analysis revealed that the degradation temperatures (>300 °C) of various encapsulation systems have potential applications in heat-treatment foods. Additionally, cells especially immobilized in PVOH/GA electrospun nanofibres showed the highest viability compared with free cells after exposure to simulated gastrointestinal stress. Furthermore, cells retained their antimicrobial ability after rehydration of the composite matrices. Therefore, electrohydrodynamic techniques have great potential in encapsulating probiotics.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.135680