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dc.contributor.authorFeng, Kun
dc.contributor.authorZhai, Meng Yu
dc.contributor.authorZhang, Ying
dc.contributor.authorLinhardt, Robert J.
dc.contributor.authorZong, Min Hua
dc.contributor.authorLi, Lin
dc.contributor.authorWu, Hong
dc.date2018
dc.date.accessioned2022-06-27T15:51:33Z
dc.date.available2022-06-27T15:51:33Z
dc.date.issued2018-10-17
dc.identifier.citationImproved viability and thermal stability of the probiotics encapsulated in a novel electrospun fiber mat, K Feng, M Zhai, Y Zhang, RJ Linhardt, M Zong, L Li, H. Wu, Journal of Agricultural and Food Chemistry, 66, 10890−10897, 2018.
dc.identifier.issn15205118
dc.identifier.issn218561
dc.identifier.urihttps://doi.org/10.1021/acs.jafc.8b02644
dc.identifier.urihttps://hdl.handle.net/20.500.13015/5579
dc.descriptionJournal of Agricultural and Food Chemistry, 66, 10890−10897
dc.descriptionNote : 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.
dc.description.abstractFor the enhancement of the probiotics' survivability, a nanostructured fiber mat was developed by electrospinning. The probiotic Lactobacillus plantarum was encapsulated in the nanofibers with fructooligosaccharides (FOS) as the cell material. Fluorescence microscope image and scanning electron microscopy (SEM) showed that viable cells were successfully encapsulated in nanofibers (mean diameter = 410 ± 150 nm), and the applied voltage had no significant influence on their viability ( P > 0.05). A significantly improved viability (1.1 log) was achieved by incorporating 2.5% (w/w) of FOS as the electrospinning material ( P < 0.001). Additionally, compared with free cells, the survivability of cells encapsulated in electrospun FOS/PVA/ L. plantarum nanofibers was significantly enhanced under moist heat treatment (60 and 70 °C). This study shows that the obtained nanofiber is a feasible entrapment structure to improve the viability and thermal stability of encapsulated probiotic cells and provides an alternative approach for the development of functional food.
dc.description.sponsorshipNational Natural Science Foundation of China
dc.description.urihttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1021/acs.jafc.8b02644
dc.languageen_US
dc.language.isoENG
dc.relation.ispartofThe Linhardt Research Labs Online Collection
dc.relation.ispartofRensselaer Polytechnic Institute, Troy, NY
dc.relation.ispartofJournal of Agricultural and Food Chemistry
dc.relation.urihttps://harc.rpi.edu/
dc.subjectBiology
dc.subjectChemistry and chemical biology
dc.subjectChemical and biological engineering
dc.subjectBiomedical engineering
dc.titleImproved viability and thermal stability of the probiotics encapsulated in a novel electrospun fiber mat
dc.typeArticle
dcterms.accessRightshttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1021/acs.jafc.8b02644
dcterms.isPartOfJournal
dcterms.isVersionOfhttps://doi.org/10.1021/acs.jafc.8b02644
dc.rights.holderIn Copyright : this Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). https://rightsstatements.org/page/InC/1.0/
dc.creator.identifierhttps://orcid.org/0000-0003-2219-5833
dc.relation.departmentThe Linhardt Research Labs.
dc.relation.departmentThe Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
rpi.description.pages10890-10897
rpi.description.volume66


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