Encapsulation of R-(+)-Limonene in Edible Electrospun Nanofibers

Bio-polymeric (pullulan and β-cyclodextrin) emulsions in water were electrospun to fabricate nanofibrous membranes and to encapsulate a bioactive volatile compound (R-(+)-limonene) simultaneously. The morphology of the polysaccharide membranes obtained can be described as a pullulan nanofibrous matrix with small crystals homogeneously dispersed. Encapsulation occurs because the conical cavity of the β-cyclodextrin is hydrophobic and able to bind non-polar molecules in water solutions, combined to the high evaporation rate of the solvent during the electrospinning process. The methodology developed allows encapsulation of the volatile compound in a rapid and efficient way. Moreover, the release of the limonene from the membranes was modulated by relative humidity changes, which enables controlled release applications as an active device for food or active packaging. Thermodynamic and kinetic models were proposed to describe the system and the volatile release