Fabrication and Characterization of Apple-Pectin-PVA-Based Nanofibers for Improved Viability of Probiotics

Asad Nawaz; Sana Irshad; Noman Walayat; Mohammad Rizwan Khan; Muhammad Waheed Iqbal; Xiaofang Luo

doi:10.3390/foods12173194

Fabrication and Characterization of Apple-Pectin-PVA-Based Nanofibers for Improved Viability of Probiotics

Foods. 2023 Aug 24;12(17):3194. doi: 10.3390/foods12173194.

Authors

Asad Nawaz¹, Sana Irshad², Noman Walayat³, Mohammad Rizwan Khan⁴, Muhammad Waheed Iqbal⁵, Xiaofang Luo¹

Affiliations

¹ Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yangzhou 425199, China.
² Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
³ College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, Hangzhou 310007, China.
⁴ Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
⁵ School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.

Abstract

In the current study, apple-pectin-based novel nanofibers were fabricated by electrospinning. Polyvinyl alcohol (PVA) and apple pectin (PEC) solution were mixed to obtain an optimized ratio for the preparation of electrospun nanofibers. The obtained nanofibers were characterized for their physiochemical, mechanical and thermal properties. The nanofibers were characterized using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and thermogravimetric analysis (TGA). Furthermore, an assay of the in vitro viability of free and encapsulated probiotics was carried out under simulated gastrointestinal conditions. The results of TGA revealed that the PVA/PEC nanofibers had good thermal stability. The probiotics encapsulated by electrospinning showed a high survival rate as compared to free cells under simulated gastrointestinal conditions. Furthermore, encapsulated probiotics and free cells showed a 3 log (cfu/mL) and 10 log (cfu/mL) reduction, respectively, from 30 to 120 min of simulated digestion. These findings indicate that the PVA/PEC-based nanofibers have good barrier properties and could potentially be used for the improved viability of probiotics under simulated gastrointestinal conditions and in the development of functional foods.

Keywords: apple pectin; electrospinning; nanofibers; probiotics; viability.

Grants and funding

IFKSUOR3-267-1)/The authors extend their appreciation to the Deputyship for Research & Innovation, Ministry of Education in Saudi Arabia for funding this research work through the project no.