A novel route for double-layered encapsulation of probiotics with improved viability under adverse conditions
Authors
Feng, Kun
Huang, Ru meng
Wu, Rui qing
Wei, Yun shan
Zong, Min hua
Linhardt, Robert J.
Wu, Hong
ORCID
https://orcid.org/0000-0003-2219-5833
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Other Contributors
Issue Date
2020-04-25
Keywords
Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
Degree
Terms of Use
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Full Citation
A novel route for double-layered encapsulation of probiotics with improved viability under adverse conditions, K. Feng, R.-M. Huang, R.-Q. Wu, Y.-S. Wei, M.-H. Zong, R. J. Linhardt, H. Wu, Food Chemistry, 310, 125977, 2020.
Abstract
To improve the survivability of probiotics under the harsh conditions, a novel double-layered vehicle, which was developed by a one-step coaxial electrospinning procedure, was here used to encapsulate the probiotics. The morphology characterization analysis revealed that the electrospun fiber had a beaded morphology and core-shell structure. Probiotic cells were successfully encapsulated in the fibers (107 CFU/mg) and exhibited an oriented distribution along the fiber. Additionally, the encapsulation of core-shell fiber mat enhanced the tolerance of probiotic cells to simulated gastrointestinal conditions and no significant loss of viability was found (p > 0.05). Besides that, the encapsulated cells exhibited better thermal stability under heat moisture treatment, lower loss of viability (0.32 log CFU/mL) was occurred when compared with the free cells or encapsulated cells in uniaxial fiber mat. In conclusion, this double-layered vehicle presents a great potential in probiotic encapsulation and improving their resistant ability to the harsh conditions.
Description
Food Chemistry, 310, 125977
Note : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
Note : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
Department
The Linhardt Research Labs.
The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
Publisher
Relationships
The Linhardt Research Labs Online Collection
Rensselaer Polytechnic Institute, Troy, NY
Food Chemistry
https://harc.rpi.edu/
Rensselaer Polytechnic Institute, Troy, NY
Food Chemistry
https://harc.rpi.edu/
Access
https://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.foodchem.2019.125977