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It acts as an antioxidant agent. We aimed to nanoencapsulate TEO at concentrations of 1%, 3%, and 5% (v\/w, dry basis) in electrospun nanofibers made of starch (50% w\/v) and formic acid (75% v\/v). The rheological parameters of the fiber\u2010forming solutions were measured, and various physical and chemical properties of the nanofibers were analyzed.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The starch\/TEO nanofibers presented homogeneous morphology. The starch nanofibers showed high encapsulation efficiency (EE, 99.1% to 99.8%), which, along with the Fourier transform infra\u2010red (FTIR) spectrum and thermogravimetric analysis (TGA) analysis, indicate strong protection of the phenolic compounds of TEO. Nanofibers with 5% TEO retained up to 50% of the phenolic compounds after exposure to thermal treatment. The antioxidant activity against 2,2\u2010diphenyl\u20101\u2010picrylhydrazyl (DPPH) radicals of the starch\/TEO nanofibers varied from 11.1% to 14.2% and the inhibition values (29.8%, <jats:italic>P<\/jats:italic>\u2009\u2264\u20090.05) against hydroxyl radicals were the same for free TEO and the nanofibers.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Owing to these properties, electrospun starch\/TEO nanofibers can be applied in food products or food packaging.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.10468","type":"journal-article","created":{"date-parts":[[2020,5,7]],"date-time":"2020-05-07T01:24:37Z","timestamp":1588814677000},"page":"4263-4271","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":95,"title":["Electrospun potato starch nanofibers for thyme essential oil encapsulation: antioxidant activity and thermal resistance"],"prefix":"10.1002","volume":"100","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6012-1275","authenticated-orcid":false,"given":"Laura M","family":"Fonseca","sequence":"first","affiliation":[{"name":"Department of Agroindustrial Science and Technology Federal University of Pelotas  Pelotas Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marjana","family":"Rad\u00fcnz","sequence":"additional","affiliation":[{"name":"Department of Agroindustrial Science and Technology Federal University of Pelotas  Pelotas Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Helen C","family":"dos Santos Hackbart","sequence":"additional","affiliation":[{"name":"Department of Agroindustrial Science and Technology Federal University of Pelotas  Pelotas Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francine T","family":"da Silva","sequence":"additional","affiliation":[{"name":"Department of Agroindustrial Science and 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