Use of the Acid Fraction of Potato Protein to Encapsulate Bioactive Compounds through Nanofibers Obtained by Electrospinning Process

The susceptibility of the acid fraction of potato protein (AFPP) in combination with pullulans (PUL) in different ratios to form nanofibers (NF) was investigated. Mixtures of AFPP:PUL (pH, conductivity, and surface tension) were characterized and subjected to electrospinning. The nanostructures were evaluated for morphology and size. Polyphenolic compounds were incorporated into mixtures with ratios of 70:30 and 30:70. Then, the encapsulation efficiency (EE%), the photoprotective capacity, and thermal analysis were also performed. The AFPP:PUL mixtures in various ratios were suitable for electrospinning, producing nanostructures with diameters from 188 to 486 nm. Specifically, NF of ratios 70:30 and 30:70 with extract had smooth surfaces, 200–300 nm diameters, and EE over 50%. The 30:70 ratio offered better photoprotection and thermal stability. AFPP at low concentrations forms fibers with pullulan through electrospinning. Thus, it is a potential alternative to animal proteins for creating nanostructures for various applications.