“…Furthermore, they have been described to strongly interact with natural polyphenols through hydrophobic interactions and hydrogen bonding (Jakobek, 2015;Siebert, Troukhanova, & Lynn, 1996), implying that the stability of electrospun protein fibers could be further improved by the addition of polyphenols as natural crosslinkers for proteins (Anvari & Chung, 2016). In particular, zein and gelatin are two proteins whose ability to form electrospun fibers has been already demonstrated (Lu et al, 2015;Yao et al, 2018). In addition, both proteins have previously shown their potential to enhance the stability of sensitive bioactive ingredients encapsulated within them through electrohydrodynamic processing (Gómez-Mascaraque et al, 2015;Gómez-Mascaraque, Perez-Masiá, González-Barrio, Periago, & López-Rubio, 2017).…”