Abstract
In order to obtain dried films capable of encapsulating the maximum recommended daily values of fat-soluble vitamin E (α-tc), nanocomplexes between beta- lactoglobulin (β-lg), the major whey protein, and the vitamin were incorporated into sodium alginate (AS) solutions, to previously determined β-lg / AS ratio. The interaction between native and heat-treated protein with vitamin was studied by turbidimetry at different pH values. Native β-lg increased solubility α-tc in aqueous solutions at pH 6.80. Opacity and color tests to all films were carried out and no differences were found due to the incorporation of α-tc. Dry films improved the protection of α-tc structure when exposed to oxygen from the air and controlled light (measured by HPLC). This effect was attributable to the oxygen and ultraviolet light (UV) barrier exerted by the polysaccharide matrix.
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