Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material

Abstract The main aim of the article was to produce gallic acid‐loaded pea flour/polyethylene oxide (PEO)‐based nanofibers through the electrospinning method as an alternative active packaging material. Incorporation of gallic acid caused significant changes in both solution properties and fiber morphology. Increasing gallic acid concentration resulted in increasing conductivity and decreasing consistency index, by the way decreasing average fiber size diameter. In thermogravimetric analysis (TGA), gallic acid addition resulted in a decrease in thermal degradation value of nanofibers. In addition to these changes, new chemical bands formed were an indicator of the successful encapsulation of gallic acid in Fourier‐transform infrared (FTIR) spectra. Nanofibers also showed promising results in terms of encapsulation of bioactive compounds. Therefore, gallic acid‐loaded pea flour/PEO‐based nanofibers might be considered as a promising active packaging material.