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Abstract
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The aim of this study was to nanoencapsulate some probiotic strains of lactic acid
bacteria and Bifidobacteria within corn starch (CS) and sodium alginate (SA) nanofiber
mats using the electrospinning method to enhance survival and viability in yogurt as
a food model. The control and probiotic-containing
nanofiber mats had negative zeta
potential of −10.83 and −12.57 mV. The SA/CS nanofibers had a greater protective
effect on LAB compared to Bifidobacteria in an acidic environment. LAB count within
nanofiber mats was reduced by 0.19, 0.85, and 1.05 logCFU, and of Bifidobacteria
by 0.27, 0.46, and 1.24 logCFU, at 55, 60, and 65°C, respectively, which was lower
than cell loss of free cells. After 20-day
storage of yogurt, the count of nanoencapsulated
LAB and Bifidobacteria declined 0.19 (97.9% survival) and 0.28 (96.9% survival)
logCFU, respectively, while 1.12 (87.7% survival) and 1.25 (86.3% survival) logCFU of
cell loss was found for free cells.
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