In this study, the feasibility of developing Alyssum homolocarpum seed gum (AHSG) nanocapsules containing d-limonene by electrospraying has been investigated. d-limonene emulsions with constant AHSG (0.5% w/w) and various flavor concentrations (10–30% based on gum weight) with 0.1% Tween 20 were electrosprayed at 20 kV and 0.1 ml/h of flow rate. The effects of key parameters of emulsions (rheological properties, droplet size, surface tension and electrical conductivity) on the morphology of structures have been studied. The morphology of nanocapsules had strong dependency on solution properties. The aggregated irregular shaped nanoparticles were obtained from electrospraying of AHSG solution. After incorporation of 10 and 20% d-limonene, spherical nanocapsules were yielded. However, morphology of nanocapsules changed to nanofibers by increasing the flavor content to 30%. The encapsulation efficiency for 10 and 20% d-limonene loaded nanocapsules was around 87–93%. Attenuated total reflectance-fourier transform infrared spectroscopy (ATR-FTIR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA) were also employed to study the physicochemical characteristics of nanocapsules. These experiments provided evidences that electrosprayed AHSG nanoparticles introduce a novel and efficient carrier for encapsulation of bioactive ingredients.

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