Emulsion electrospinning of zein nanofibers with carotenoid microemulsion: Optimization, characterization and fortification

[Display omitted] •Optimum electrospinning conditions were determined as 23 kV, 1.7 mL/h and 12.75 cm.•Lycopene was obtained as 4.054 mg/kg for optimum point.•The encapsulation efficiency was 77.78% for optimum point.•The nanofiber diameter increased with microemulsion addition.•Water, milk and olive oil were fortificated with zein nanofibers. In this study, carotenoid microemulsion was encapsulated in zein nanofibers via emulsion electrospinning. Optimization study was applied to determine optimum parameters by response surface methodology. The voltage, flow rate and distance as optimum conditions were determined as 23 kV, 1.7 mL/h and 12.75 cm, respectively. Lycopene, β-carotene, encapsulation efficiency, encapsulation yield and zeta potential of zein nanofibers in optimum conditions were estimated as 4.054 mg/kg, 0.649 mg/kg, 77.78%, 41.76% and −29.73 mV, respectively. The addition of microemulsion affected nanofibers diameter and morphologies. Diffusion coefficient of zein nanofibers decreased with addition of microemulsion under optimum conditions. The electrospinning improved thermal stability of microemulsion. The carotenoid microemulsion could be entrapped into the zein fibers according to ATR–FTIR spectrum. Model foods were fortificated with zein nanofibers. The addition of nanofibers changed color of the foods during the storage. Carotenoid compounds were more stable in nanofibers followed by olive oil, milk and water.