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[Display omitted] • Red onion skin extract (ROSE) was encapsulated in ultrafine fibers of sweet potato starches. • Esterification occurred in the starches during the production of polymeric solution. • The starch ultrafine fibers showed low and controlled release of phenolic compounds. • ROSE encapsulation protected the bioactive compounds from thermal treatments. • Ultrafine fibers have the potential for application in the food and packaging industry. Electrospinning encapsulation is a highly viable method to protect bioactive compounds and prevent their degradation. Hence, this study produced ultrafine fibers based on yellow and white sweet potato starches and a red onion skin extract (ROSE; 0, 3, 6, and 9 %, w/w) using electrospinning. The fibers were evaluated for morphology, thermogravimetric properties, antioxidant, in vitro release simulation, thermal resistance (100 and 180 °C), and wettability. The fibers with ROSE presented 251–611 nm diameters, 67–78 % loading capacity, and 51.6–95.4 and 13.4–99.4 % thermal resistance (100 and 180 °C, respectively); apigenin presented the highest thermal protection. The phenolic compounds showed low release using 10 % ethanol and greater release with 50 % ethanol. The fibers with 9 % ROSE showed 2,2′-azino-bis(3-ethylbenzothiazoline) 6-sulfonic acid radical inhibition above 92 %. The ultrafine fibers and the unencapsulated ROSE showed inhibitory action against Escherichia coli and Staphylococcus aureus ; only unencapsulated ROSE showed bactericidal activity. [ABSTRACT FROM AUTHOR]

[Display omitted] • Electrospraying and electrospinning produced native potato starch capsules and fibers. • Curcumin was encapsulated with high loading capacity in capsules and fibers. • Curcumin encapsulated in starch capsules and fibers presented high thermal resistance. • Capsules and fibers with curcumin presented great antioxidant activity. The aim of this work was to encapsulate curcumin at different concentrations in capsules and fibers of native potato starch by electrospraying and electrospinning. The best conditions for the production of capsules and fibers were obtained by varying the polymer concentration and resting time of the polymer solution. The best conditions were used for the encapsulation of curcumin. The curcumin-loaded capsules and fibers had an average diameter of 1373 nm to 1787 nm and 108 nm to 142 nm, respectively, and had a high curcumin loading capacity with values ranging from 79.01 % to 97.09 %. Curcumin encapsulated in starch capsules and fibers showed higher thermal stability at 180 °C for 2 h compared to unencapsulated curcumin. The antioxidant activity of starch fibers containing 1 % of curcumin had the greatest ability to inhibit the ABTS radical (45 % inhibition). These materials are promising for use in food or active packaging. [ABSTRACT FROM AUTHOR]