TY  - BOOK
AU  - Zhang Z.
AU  - Su W.
AU  - Li Y.
AU  - Zhang S.
AU  - Liang H.
AU  - Ji C.
AU  - Lin X.
TI  - High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidation
T2  - Food Research International. 167, 112715, 2023, 10.1016/j.foodres.2023.112715
KW  - ANTIOXIDANT ACTIVITY
KW  - ELECTROSPINNING
KW  - PHYCOCYANIN
KW  - PROBIOTICS
KW  - VIABILITY
N2  - 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. © 2023 Elsevier Ltd
UR  - https://drive.google.com/file/d/1RC-4gVQkfLLglbxhezAuF11-zNjAA5gh/view?usp=drivesdk
ER  -