مشخصات پژوهش

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.