Curcumin is a hydrophobic bioactive compound found in Curcuma longa and its demand has increased due to its anticancer, anti-inflammatory, antioxidant and antimicrobial activities. Formulation of curcumin enriched functional foods is limited because of its very low water solubility, physicochemical stability, sensitivity towards light, temperature and pH resulting in poor bioaccessibility and bioavailability. The objective of this study is to improve the water solubility and bioaccessibility of curcumin by nanoencapsulation through electrospray technique. Different protein matrices (zein, soy protein isolate and whey protein concentrate) were used for nanoencapsulation of curcumin. Emulsion characteristics, encapsulation efficiency, particle size and morphology of the nanoencapsulated curcumin were studied. Bioaccessibility of nanoencapsulated curcumin were analyzed using in–vitro simulated gastrointestinal digestion. The average particle size of about 430 nm and 320 nm for curcumin encapsulated with whey protein concentrate and zein matrix, respectively were produced. Electrospray process yielded higher encapsulation efficiency of about >75%. Compared to other protein matrices, zein matrix protected curcumin effectively under gastric condition and showed better gastro intestinal stability and improved bioaccessibility. Thus, nanoencapsulation through electrospray improves enhance the stability and bioaccessibility of sensitive bioactive compound during food processing, storage and distribution.