Résumé
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.