Elder Pacheco da Cruz<\/i><\/a>,\u00a0<\/span><\/span>Felipe Nardo dos Santos<\/a>,\u00a0<\/span><\/span>Jaqueline Ferreira de Souza<\/a>,\u00a0<\/span><\/span>Estefania J\u00falia Dierings de Souza<\/a>,\u00a0<\/span><\/span>Laura Martins Fonseca<\/i><\/a>,\u00a0<\/span><\/span>Andr\u00e9 Ricardo Fajardo<\/a>,\u00a0<\/span><\/span>Elessandra Rosa da Zavareze<\/a>,\u00a0<\/span><\/span>Alvaro Renato Guerra Dias<\/span><\/p>\nPolymer concentration and aging time of polymeric solutions are crucial factors that can influence their viscosity, playing an essential role in the fabrication of electrospun nanofibers. Based on this, herein we evaluated the impact of aging time (24 and 48\u2009h) and pea starch concentration (10%, 20%, and 30%, wt\/vol) on the polymeric solutions to produce electrospun nanofibers. Solutions were evaluated by rheology, electrical conductivity, and degree of substitution. The nanofibers were analyzed by morphology, size distribution, chemical nature, and thermal properties. The degree of substitution of starches varied from 1.17 to 1.56. Overall, electrical conductivity decreased with increasing starch concentration and aging time of the polymeric solutions. The use of 10% starch displayed a transition from capsules to fibers, while 20% and 30% starch were able to manufacture homogenous, cylindrical, and random nanofibers with diameters varying from 89 to 373\u2009nm. A significant impact of viscosity was not observed; on the other hand, aging time increased the average diameter of nanofibers. Besides, the fabricated nanofibers showed a lower decomposition temperature than raw starch. The fabricated nanofibers have great potential as wall materials for the encapsulation of different compounds and applications in the biomedical and food sectors.<\/h3>\n