Study of the influence of the type of selenium nanoparticle stabilizer on the physicochemical parameters of milk

The purpose of this work is to study the effect of adding nanoscale selenium before and after pasteurization of milk on its physico-chemical parameters. Nanoparticles were synthesized by chemical reduction in an aqueous medium using ascorbic acid; such substances as gelatin, hydroxyethyl cellulose (grade B30K), bovine serum albumin (BSA), chitosan, methylcellulose (grade M-100), Tween-80 and Kolliphor HS 15 served as stabilizers for selenium nanoparticles. The product was enriched at the rate of 30% of the daily dose of the essential microelement selenium per 1 liter of milk. The following physicochemical parameters were measured for milk samples: active acidity of the medium, electrical conductivity, surface tension, average hydrodynamic radius and titratable acidity of the medium. Analysis of the obtained data showed that, in general, all the studied parameters differed slightly from the characteristics of the control sample. The active acidity of the milk medium with the addition of nanoparticles before and after pasteurization was in the slightly acidic range. Electrical conductivity changed by no more than 4%. The change in surface tension was insignificant regardless of the order of adding nanosized selenium. The greatest changes were observed when measuring the average hydrodynamic radius of milk samples. Milk samples enriched with selenium-containing nanosized systems stabilized by gelatin, MC and Kolliphor HS 15 turned out to be aggregation-stable. Thus, the addition of selenium nanoparticles to milk can improve milk parameters without affecting its physicochemical parameters. It is worth noting that trace elements such as selenium are involved in maintaining the body’s immune defenses, which means they have increased antioxidant activity, which is planned to be investigated in further experiments.

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