A novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibers. (August 2018)

• Record Type: Journal Article
• Authors: Ceylan, Zafer; Meral, Raciye; Karakaş, Canan Yağmur; Dertli, Enes; Yilmaz, Mustafa Tahsin
• Is Part Of: Innovative food science & emerging technologies. Volume 48(2018)
• Page Start: 212
• Page End: 218
• Publication Date: 2018-08
• Subjects: Nanotechnology -- Nanofiber -- Probiotic -- Electrospinning -- Microbial stability of fish; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2018.07.002
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: Nanoencapsulation of probiotic bacteria ( L . rhamnosus ) into poly(vinyl alcohol) & sodium alginate-based nanofibers (VSPBe) and also the production of poly(vinyl alcohol) & sodium alginate-based nanofibers (VS) were successfully obtained. VSPBe and VS nanofibers were used to limit the Total Mesophilic Aerobic Bacteria (TMABc), Psychrophilic Bacteria (TPBc) and also Yeast and Mold count (TYMc) growth in the fish fillet. Dispersion stability (ζ potential −6.29 mV and −7.74 mV, for VS and VSPBe, respectively), thermal decomposition (a reduction in mass of VS and VSPBe at temperatures 50 °C, corresponding to <5% and >5%, respectively) and morphological properties of nanofibers (diameters between 60 nm and 580 nm) were revealed by characterization analysis. Microbiological tests demonstrated that VS and VSPBe were effectively delayed the TMABc and TPBc growth in fish fillets up to 38%. However, the antimicrobial effects of nanofibers were not pronounced for TYM growth in the fish fillet. The viability of probiotic bacteria could be provided after electrospinning process and the use of L . rhamnosus -loaded nanofibers for delaying microbial growth in the fish fillets could be evaluated as a natural/novel technique. Highlights: Ensuring microbial safety for human health; Providing food safety using natural-nanoencapsulated material, which is lower cost; placing any symbol onto the packaging material to define nano-scale healthy probiotic bacteria.