Selenium nanoparticles stabilized with chitosan for fortifying dairy products

Relevance. One solution to the problem of selenium deficiency is the enrichment of socially important food products, in particular dairy products, with bioavailable forms of selenium. Such forms include selenium nanoparticles. The aim of the work is to develop a dairy product enriched with selenium nanoparticles stabilized with chitosan.

Methods. According to dynamic light scattering spectroscopy, a sample of selenium nanoparticles stabilized with chitosan has a monomodal size distribution with an average hydrodynamic particle radius of 25 nm.

Results. Quantum chemical modeling of selenium nanoparticles stabilized by chitosan has revealed that the most energetically favorable interaction is the interaction of the surface of selenium nanoparticles with the hydroxo group attached to the C3 glucosamine residue of chitosan. A study was conducted of the influence of technological parameters on the stability of selenium nanoparticles stabilized with chitosan. It was found that increasing the exposure time leads to an increase in the average hydrodynamic radius of selenium nanoparticles stabilized by chitosan. In the case of pH, an inverse relationship is observed: particles with the largest average hydrodynamic radius are found in samples with an acidic environment (pH ˂ 5). As part of a study of the influence of technological parameters on the stability of selenium nanoparticles stabilized by chitosan, it was found that selenium nanoparticles stabilized by chitosan can be used as a source of selenium for food products that have a neutral pH, but can be subjected to heat treatment at temperatures above 70 °C in for 5–15 minutes, in particular pasteurized milk. A study of pasteurized milk fortified with selenium nanoparticles stabilized by chitosan showed that there were no significant changes in titratable acidity, surface tension and pH of milk, as well as the average hydrodynamic radius of casein micelles after milk fortification. The value of antioxidant activity increases by 0.88% — from 6.50 to 7.38%.

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