In this study, opopanax gum-gelatin nanofibers were produced by electrospinning method and were used for encapsulation of garlic essential oil. Initially, the possibility of electrospinning of opopanax gum alone in deionized water and acetic acid solvents was investigated. The results showed that the solution of opopanax gum in the deionised water solvent was not capable for electrospinning; whereas, solution of opopanax gum in acetic acid (50% v/v) was able to produce nanoparticles however, could not produce nanofiber. Therefore, gelatin as auxiliary polymer was used. So solutions with different percentages (12, 14, 16, 18 and 20% w/v) of opopanax gum and gelatin in different ratios of opopanax gum:gelatin (100: 0, 90:10, 80:20, 70:30 , 60:40 and 50:50) were prepared in 50% (v/v) acetic acid and the electrospinning process under different conditions including flow rate (0.1-0.2 ml/h), voltage (11-20 kV) and the distance between the tip of the syringe and the collector plate (11 to 20 cm) were investigated. The possibility of electrospinning of these solutions was investigated by optical microscopy and scanning electron microscopy. The results indicated that nanofibers were produced and the best nanofibers were obtained from a 20% w/v polymeric solution of opopanax gum -gelatin with a ratio of 50:50 under voltage of 17 kV, flow rate of 0.2 mL/h and distance of 17 cm. These nanofibres were selected for future analysis by Fourier transform infrared spectrometer (FTIR), X-Ray diffraction (XRD), simultaneous thermal analysis (STA) and encapsulation of garlic essential oil. The results of the tests showed the interaction between opopanax gum and gelatinin as well as the improvement of their thermal stability in the nanofibers structure. Garlic essential oil was added to the polymer solution with various percentages of 5, 10 and 15% dry weight and the electrospinning process was carried out. Based on the results obtained from the scanning electron microscopy images, the efficiency and loading of essential oils in nanofibres, the use of 10% garlic essential oil in the encapsulation of garlic essential oil was considered as the best percentage and nanofibres produced with 10% garlic essential oil for future analysis (FTIR, XRD, STA) and investigation of its stability during storage. The results confirmed the presence of garlic essential oil in nanofibers and improvement of its thermal stability by entering to the nanofiber structure. The results of measuring the stability of garlic essential oil in free and encapsulated condition showed that the stability of garlic essential oil increased at 25 ° C from 20 days to more than 60 days. Keywords : Electrospinning, Nanofibre, Encapsulation, Opopanax Gum, Gelatin, Garlic essential oil