Co-encapsulation of probiotic Lactiplantibacillus plantarum and polyphenol within novel polyvinyl alcohol/fucoidan electrospun nanofibers with improved viability and antioxidation.

Polyvinyl alcohol (PVA)/fucoidan (FUC) blend nanofibers were systematically fabricated to co-encapsulate probiotic Lactiplantibacillus plantarum 69-2 (LP69-2) and four kinds of polyphenols by electrospinning for the first time. Scanning electron microscopy showed that some areas of PVA/FUC nanofibers encapsulated with LP69-2 were locally broadened. Attenuated total reflectance-Fourier transform infrared spectroscopy and X-ray diffraction suggested that LP69-2 and polyphenol were successfully encapsulated in PVA/FUC electrospun nanofibers. Thermogravimetric analysis revealed that the addition of LP69-2 and polyphenol enhanced the thermal stability of nanofibers. Moreover, the incorporation of FUC and polyphenol significantly increased the ABTS and DPPH radical scavenging ability of PVA nanofibers (P < 0.05). Notably, PVA/FUC/LP69-2/DMY nanofibers displayed the highest DPPH radical scavenging ability. After 21 d, these nanofibers loaded with polyphenols could maintain viability of LP69-2 over 7 lg CFU/g at 4 °C and the viability of LP69-2 in PVA/FUC/DMY nanofibers was the highest. Overall, the co-encapsulation of probiotic and polyphenol within PVA/FUC electrospun nanofibers increased the viability of probiotics and enhanced antioxidant activity of nanofibers. This study provided unique insights for protecting probiotics and developing novel functional foods with higher probiotics.