藻蓝蛋白
静电纺丝
化学
DPPH
抗氧化剂
食品科学
阿布茨
益生菌
植物乳杆菌
乳果糖
复合数
材料科学
生物化学
有机化学
复合材料
生物
聚合物
遗传学
细菌
乳酸
蓝藻
作者
Zuoli Zhang,Wentao Su,Yao Li,Sufang Zhang,Huipeng Liang,Chaofan Ji,Xinping Lin
标识
DOI:10.1016/j.foodres.2023.112715
摘要
This study reports for the first time the co-encapsulation of probiotics and phycocyanin by electrospinning. SEM showed that the electrospun fibers exhibited a homogeneous, smooth surface and a circular shape. XRD and ATR-FTIR results showed that Lactiplantibacillus plantarum 1-24-LJ and Pc were co-embedded in the fibers and that the presence of L. plantarum 1-24-LJ promoted the encapsulation of phycocyanin. TG analysis showed that the addition of phycocyanin and L. plantarum 1-24-LJ improved the composite fiber's thermal stability. The fibers co-embedded with phycocyanin and L. plantarum 1-24-LJ had the highest DPPH and ABTS+ activity, indicating that the two may have synergistic antioxidant effects. After 28 days, the viability of the strain could still be above 6 log cfu/g, and the addition of phycocyanin could help to improve the strain's survivability. In this experiment, a co-embedding method for probiotics and antioxidants was proposed, which could effectively increase the survivability of probiotics and improve the antioxidant properties of the fibers.
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