The present study reports encapsulation of basil oil ( Ocimum basilicum ), a well-known medicinal and aromatic plants (MAPs), into electrospun biofibers (ESBFs) made of zein and alginate as edible packaging materials. First, basil oil was analysed using GC/MS which reveals that it contains 14 compounds with estragole being the most abundant (33.06%). Oil-in-water emulsions of different basil oil and zein/alginate complexes were prepared and their electrical conductivity and viscosity were measured to ensure their suitability for electrospinning. The morphology and chemical properties of the ESBFs were characterized using SEM and FTIR, respectively and their mechanical and antimicrobial properties were discussed. The results show that 20% basil oil-loaded ESBFs exhibit better antimicrobial effects and mechanical properties than others. The in vitro basil oil release from ESBFs in a gastric medium indicate a non-Fickian transport mechanism and diffusion- or diffusion-swelling-controlled process. This work represents a new direction for ESBFs as edible packaging materials. • Zein/alginate-based electrospun biofibers (ESBFs) were successfully fabricated. • SEM images of the ESBFs showed beads free homogeneous morphology. • ESBFs showed high tensile strength and a better antimicrobial activity when 10% and more basil oil encapsulated. • The in vitro release studies in gastric media were fitted into multiple kinetic models, with non-Fickian fitting the best. • As-prepared biofibers indicated high potential for application in food packaging.