Author(s)

Shih-Chuan Liu^1,2, Ran Li^1,3, Peggy M. Tomasula¹, Ana M. M. Sousa¹, Linshu Liu^1*

¹Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA, USA.
²School of Diet and Industry Management, Chung-Shan Medical University and Department of Nutrition, Chung Shan Medical University Hospital, Taipei City.
³State Key Laboratory of Hollow Fiber Materials and Processes, School of Materials Science and Engineering, Tianjin Polytechnic University, Tianjin, China.

Electrospinning was used to produce ultrafine fibers and fibrous mats from aqueous solutions containing two edible polysaccharides: pectin (PEC) and pullulan (PUL). The process excluded the use of a synthetic carrier polymer or non-aqueous solvents thus maintaining the food-grade status of the components. The inclusion of PUL reduced the surface tension and electric conductivity of pectin solution, and promoted molecular entanglement between PEC and PUL as confirmed by rheological analysis. The spinnability of either polysaccharide was promoted by inclusion of the other. Cross-linking PEC networks were obtained by soaking the fibrous mats in successive Ca²⁺ solution. The fibrous mats can be used to carry bioactive compounds as demonstrated using probiotic bacteria Lactobacillus rhamnosus GG (LGG) as a model bioactive compound. The research is significant for the development of food products with unique textures and functionalities.

Food Processing, Ultrafine Fiber, Pectin, Pullulan, Lactobacillus Rhamnosus GG (LGG), Functional Foods

Liu, S. , Li, R. , Tomasula, P. , Sousa, A. and Liu, L. (2016) Electrospun Food-Grade Ultrafine Fibers from Pectin and Pullulan Blends. Food and Nutrition Sciences, 7, 636-646. doi: 10.4236/fns.2016.77065.