Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein-gallic acid system

► Gallic acid was successfully incorporated into zein ultra-fine fibres at different loading amount using electrospinning. ► Changes on the physical and thermal properties of gallic acid were observed in gallic acid loaded zein electrospun fibres. ► ATR-FTIR results indicated that interactions occurred between gallic acid and zein at the molecular level. ► Gallic acid loaded zein electrospun fibres had exhibited potent antioxidant activities.