This study aims to fabricate and characterize the zein nanoribbons loaded with different concentrations (2.5, 3, 3.5, 4, and 4.5°wt%) of the anthocyanins extracted from red cabbage through the electrospinning technique. It was demonstrated that an increase in anthocyanin concentration caused an increase in viscosity and electrical conductivity without any significant change in the surface tension of the electrospinning solution. It was shown by scanning electron microscopy that an increase in anthocyanins concentration reduced the porosity of the bead-free ribbons compared with blank zein. The Fourier transform infrared spectroscopy analysis, X-ray diffraction patterns, and differential scanning calorimetry results reflected the presence of significant molecular interactions between zein and anthocyanins. Zein-anthocyanins showed high encapsulation efficiency of close to 100%. As a result, it can conclude that electrospinning is a promising method to encapsulate functional ingredients like anthocyanins.
Keywords: electrospinning technique; encapsulation.
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