Electrospinning has been proposed as a method to encapsulate and preserve bioactive compounds in nanofibrous mats to ensure their delivery and associated health benefits when consumed directly or added to a food formulation. In previous work, we demonstrated the production of edible fibers to form mats of both calcium (CaCAS) and sodium (NaCAS) caseinate-pullulan (PUL), with the polysaccharide PUL added as a carrier to facilitate molecular entanglement for fiber formation. In this study, we determined the viability of the probiotic bacteria, Lactobacillus rhamnosus GG (LGG), used as a model bacterium, in mats of CaCAS-PUL and NaCAS-PUL. Electrospinning of aqueous solutions at room temperature (21 ± 1°C) of 15% (wt/wt) CaCAS and NaCAS mixed with 15% (wt/wt) PUL, with a 1:1 ratio of CAS:PUL, resulted in fibrous mats with average fiber diameter sizes of 233 ± 20 and 244 ± 21 nm, respectively, as determined by scanning electron microscopy. Addition of LGG in the amounts of 9.3 and 9.0 log10 cfu/mL to the CaCAS-PUL and NaCAS-PUL solutions before electrospinning resulted in average fiber diameter sizes of 212 ± 14 and 286 ± 16 nm, respectively. The LGG was found to be distributed within the CaCAS-PUL and NaCAS-PUL fibers. The addition of LGG increased the shear viscosity and conductivity of the CaCAS-PUL solution, enhancing molecular entanglement and resulting in thinner fibers. For NaCAS, LGG increased the conductivity but reduced shear viscosity. Adjustment of the NaCAS-PUL composition would be needed to optimize conditions for thinner fibers. The numbers of viable LGG recovered from the CaCAS-PUL and NaCAS-PUL nanofibrous mats after electrospinning were 9.5 and 9.6 log10 cfu/g, respectively, proving that the electrospinning conditions used were capable of supporting probiotic encapsulation. These results demonstrate that food-grade electrospun fibrous mats can be used to develop functional foods with delivery of probiotics to improve human or animal health.
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