To improve the stability of D-limonene, a protective barrier is essential to prevent degradation and maintain its integrity. Therefore, the potential of using Lepidium perfoliatum seed gum (LPSG) as a novel source for creating electrospun nanofibers for D-limonene encapsulation was investigated by varying LPSG concentrations (0.25%, 0.5%, 0.75%, and 1% w/v) and LPSG/PVA (Polyvinyl alcohol) mixing ratios (ranging from 100:0 to 0:100 v/v). Surface tension, electrical conductivity, zeta potential, and viscosity of solutions increased as LPSG concentration and its ratio in the LPSG/PVA blend increased. Uniform, smooth, and small size nanofibers were created by electrospinning a LPSG to PVA ratio of 30:70 (v/v) using LPSG concentrations of 0.5% (w/v) and 0.75% (w/v). The FTIR analysis demonstrated that D-limonene was physically trapped within the nanofibers and confirmed the compatibility of LPSG and PVA. Following its encapsulation inside LPSG/PVA nanofibers, D-limonene\\\\\\\'s thermal stability increased. The highest D-limonene encapsulation efficiency was 96.23% for 0.75% LPSG/PVA nanofibers, which was chosen to measure the D-limonene release kinetics in simulated food models. D-limonene was most readily released in distilled water with an explosive release mechanism. The mechanism of D-limonene release from LPSG/PVA electrospun nanofibers was best described by the Peppas-Sahlin model, and the release followed Fickian diffusion mechanism. The results of this study confirmed the potential of LPSG/PVA electrospun nanofibers to effectively trap D-limonene and improve its thermal stability.

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