مشخصات پژوهش

This study aimed to enhance probiotics thermal stability and viability in the digestive tract through encapsulation using hybrid fibers of cellulose acetate and polyvinyl alcohol with single-jet electrospinning. This study used Lactiplantibacillus plantarum NIMBB003 as an encapsulated probiotic strain in engineered sandwich nanofibers (cellulose acetate/polyvinyl alcohol and Lactiplantibacillus plantarum/cellulose acetate). Regarding nanostructure, polyvinyl alcohol and cellulose acetate nanofibers were spun independently; when these layers were set on top of each other, they could act as an integrated system. Results of scanning electron microscope images and Fourier transform infrared spectrometry have verified the micro/nanoencapsulation structure of probiotics. The layered structure demonstrated increased protection against environmental factors, particularly heat and acidity. Thermogravimetric analysis verified that cellulose acetate-polyvinyl alcohol and probiotic-cellulose acetate nanofibers maintained the structural stability up to 530 °C, while encapsulated probiotics showed 89.8% encapsulation efficiency or 9% improvement, compared to single-layer polyvinyl alcohol and probiotic fibers. Moreover, probiotic survival under simulated gastrointestinal conditions (75 °C and stomach acid exposure) was extended to 8 min, whereas unencapsulated probiotics were entirely destroyed within 5 min. Scanning electron microscopy and Fourier transform infrared spectroscopy validated the formation of nanofiber encapsulation and probiotic integration. This engineered nanofiber sandwich structure offers enhanced probiotic protection, making it a promising candidate for food and pharmaceutical uses.