Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying

The aim of the present study was to examine the electrospray properties of the acid fraction of potato protein (AFPP). The potential of AFPP in solution to form capsules of a vegetal extract through electrospraying was evaluated both independently and in conjunction with the use of adjuvants. The physical properties of the solutions were analyzed to determine their conductivity, surface tension, and pH levels. The capsules were then evaluated in terms of their morphological, structural, photoprotective, and thermal properties. The physical characteristics of the solutions with the AFPP alone indicated that it was susceptible to electrospraying. However, the AFPP did not remain stable in the electrospray process for extended periods. The inclusion of the adjuvants resulted in a reduction in conductivity and surface tension, thereby enhancing the stability of the electrospraying process. The AFPP formed capsules with a spherical shape, a smooth surface, and no cracks or protuberances. The capsules were also found to be below 1 micron in size. The capsules containing 20 and 30% AFPP with adjuvants demonstrated encapsulation efficiency values exceeding 50%. Furthermore, the capsules demonstrated photoprotective properties against polyphenolic compounds. FTIR spectra verified the absence of chemical reactions between the materials during the electrospray treatment. The thermal resistance of AFPP was substantiated by thermal analysis, indicating its suitability as an encapsulation material for hydrophilic compounds in electrospraying processes. Physicochemical analysis showed that the acid fraction of potato protein could be used as an encapsulating medium in the electrospining process of food and pharmaceutical compounds.