Study of antioxidant activity of fermented milk products enriched with selenium-containing nanosized system

Nanosized selenium was synthesized by chemical reduction in an aqueous medium using ascorbic acid; the following substances served as stabilizers for selenium nanoparticles: sodium laureth sulfate, hydroxyethyl cellulose (B30K), catamine AB, bovine serum albumin, didecyldimethylammonium chloride, cocamidopropyl betaine, tween 80, methylcellulose (MC 100), and chitosan. The product was enriched at the rate of 30% of the daily dose of the essential microelement selenium per 1 liter of fermented milk product. The following physicochemical properties were measured for the test samples: active acidity of the medium and titratable acidity of the medium. Based on the data obtained, it is evident that the studied parameters differed slightly from the characteristics of the control sample. The active acidity of the fermented milk product medium with the addition of nanoparticles varied from 3.98 to 4.08, titratable acidity was in the range of 103–112 оТ with the control sample indicator of 116 оТ. Analysis of the obtained data showed that the antioxidant activity of the obtained fermented milk products is similar to the control and is at the level of 0.25 mg TE/ml, with the exception of samples enriched with nanosized selenium stabilized by surfactants — cocamidopropyl betaine and tween 80. These products had increased antioxidant activity, which was higher than the others by up to 20%. Thus, enrichment of fermented milk products with selenium nanoparticles can contribute to an increase in the antioxidant activity of the product without affecting its physicochemical parameters and quality characteristics.

1. Dracheva L.V., Zaitsev N.K., Zharikova O.A., Vasyukova A.T. Total antioxidant activity of vegetative extracts. Food processing industry. 2011; (9): 44–45 (in Russian). https://elibrary.ru/ohfyaj

2. Ziyatdinova G.K., Ziganshina E.R., Nguyen Cong Ph., Budnikov H.C. Chronoamperometric evaluation of the antioxidant capacity of micellar spice extracts. Proceedings of Kazan University. Series: Natural Sciences. 2015; 157(3): 119–131 (in Russian). https://elibrary.ru/ukxhwr

3. Orlova E.S., El-Sohaimy S.A., Rebezov M.B. Evaluation of the antioxidant and antimicrobial activity of plant bioactive compounds as natural preservatives. Agrarian science. 2023; (8): 143–150 (in Russian). https://doi.org/10.32634/0869-8155-2023-373-8-143-150

4. Muthukrishnan S. et al. Bioactive Components and Health Potential of Endophytic Micro-Fungal Diversity in Medicinal Plants. Antibiotics. 2022; 11(11): 1533. https://doi.org/10.3390/antibiotics11111533

5. Kuznetsova E.A., Rebezov M.B., Kuznetsova E.A., Nasrullaeva G.M. Study of Changes in Antioxidant Activity, Microstructure, and Mineral Composition of Nadir Wheat Grain During Preparation for Whole Grain Bread Production. Agrarian science. 2024; (12): 166–172. https://doi.org/10.32634/0869-8155-2024-389-12-166-172

6. Skoryk O.D., Horila M.V. Oxidative stress and disruption of the antioxidant defense system as triggers of diseases. Regulatory Mechanisms in Biosystems. 2024; 14(4): 665–672. https://doi.org/10.15421/022395

7. Ribaya-Mercado J.D., Blumberg J.B. Lutein and Zeaxanthin and Their Potential Roles in Disease Prevention. Journal of the American College of Nutrition. 2004; 23(S6): 567S–587S. https://doi.org/10.1080/07315724.2004.10719427

8. Ahsan S. et al. Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei. Biotechnology and Applied Biochemistry. 2021; 69(1): 172–182. https://doi.org/10.1002/bab.2094

9. Chaari M. et al. Multiobjective response and chemometric approaches to enhance the phytochemicals and biological activities of beetroot leaves: an unexploited organic waste. Biomass Conversion and Biorefinery. 2023; 13(16): 15067–15081. https://doi.org/10.1007/s13399-022-03645-0

10. Suhaj M. Spice antioxidants isolation and their antiradical activity: a review. Journal of Food Composition and Analysis. 2006; 19(6–7): 531–537. https://doi.org/10.1016/j.jfca.2004.11.005

11. Pinela J., Dias M.I., Pereira C., Alonso-Esteban J.I. Antioxidant Activity of Foods and Natural Products. Molecules. 2024; 29(8): 1814. https://doi.org/10.3390/molecules29081814

12. Xiao H.-H. The Role of Oxidative Stress and Natural Products in Maintaining Human Health. Nutrients. 2024; 16(9): 1268. https://doi.org/10.3390/nu16091268

13. Dracheva L.V., Zaytsev N.K., Zharikova O.A. Antioxidant activity of herbal teas. Food processing industry. 2011; (11): 32–34 (in Russian). https://www.elibrary.ru/oijgfh

14. Semenova E.S., Simonenko S.V., Simonenko E.S., Shchetnikova M.Yu. Micellar casein: bioactivity, functionality and application. Food processing industry. 2023; (10): 96–99 (in Russian). https://doi.org/10.52653/PPI.2023.10.10.020

15. Bibik I., Doronin S., Dotsenko S. Substantiation of technological approaches to the creation of functional products based on milk and carrot compositions. E3S Web of Conferences. 2020; 203: 04007. https://doi.org/10.1051/e3sconf/202020304007

16. Alekseeva Yu.A., Khoroshailo T.A., Brichagina A.A., Svitenko O.V. Ecological and raw material aspects of the production of fermented milk drinks. IOP Conference Series: Earth and Environmental Science. 2022; 981: 022082. https://doi.org/10.1088/1755-1315/981/2/022082

17. Melnikova E.I., Stanislavskaya E.B. Milk protein concentrates: functional and technological properties and application. Dairy industry. 2022; (11): 28–30 (in Russian). https://doi.org/10.31515/1019-8946-2022-11-28-30

18. Blinov A.V., Golik A.B., Gvozdenko A.A., Serov A.V., Rekhman Z.A. Innovative forms of iron as essential trace element in dairy fortification. Dairy industry. 2024; (1): 36–39 (in Russian). https://doi.org/10.21603/1019-8946-2024-1-1

19. Bučević-Popović V., Delas I., Međugorac S., Pavela‐Vrančić M., Kulišić‐Bilušić T. Oxidative stability and antioxidant activity of bovine, caprine, ovine and asinine milk. International Journal of Dairy Technology. 2014; 67(3): 394–401. https://doi.org/10.1111/1471-0307.12126

20. Rival S.G., Fornaroli S., Boeriu C.G., Wichers H.J. Caseins and Casein Hydrolysates. 1. Lipoxygenase Inhibitory Properties. Journal of Agricultural and Food Chemistry. 2001; 49(1): 287–294. https://doi.org/10.1021/jf000392t

21. Bisht N., Phalswal P., Khanna P.K. Selenium nanoparticles: a review on synthesis and biomedical applications. Materials Advances. 2022; 3(3): 1415–1431. https://doi.org/10.1039/D1MA00639H

22. Xia X. et al. Toward improved human health: efficacy of dietary selenium on immunity at the cellular level. Food and Function. 2021; 12(3): 976–989. https://doi.org/10.1039/d0fo03067h

23. Saini U.M., Ferdous S. Role of Selenium in the Body: A Narrative Review. Journal of Clinical and Diagnostic Research. 2023; 17(12): BE01‒BE04. https://doi.org/10.7860/jcdr/2023/61227.18772

24. Trukhan D.I., Druk I.V., Viktorova I.A. Not iodine alone. Role of selenium, zinc, vitamins A, C, E in the physiology and pathology of the thyroid gland. Clinical review for general practice. 2024; 5(4): 34–45 (in Russian). https://doi.org/10.47407/kr2024.5.4.00417

25. Shikina M.A. et al. The role of selenium in the functioning of immune system components and the incidence of allergies: a content analysis of recent literature. Russian Journal of Allergy. 2024; 21(2): 283–294 (in Russian). https://doi.org/10.36691/RJA16923

26. Wang S. et al. Selenium nanoparticles alleviate ischemia reperfusion injury-induced acute kidney injury by modulating GPx-1/ NLRP3/Caspase-1 pathway. Theranostics. 2022; 12(8): 3882‒3895. https://doi.org/10.7150/thno.70830

27. Varlamova E.G., Turovsky E.A., Blinova E.V. Therapeutic Potential and Main Methods of Obtaining Selenium Nanoparticles. International Journal of Molecular Sciences. 2021; 22(19): 10808. https://doi.org/10.3390/ijms221910808

28. Dawood M.A.O. et al. Selenium Nanoparticles as a Natural Antioxidant and Metabolic Regulator in Aquaculture: A Review. Antioxidants. 2021; 10(9): 1364. https://doi.org/10.3390/antiox10091364

29. Blinov A.V., Maglakelidze D.G., Brazhko E.A., Blinova A.A., Gvozdenko A.A., Pirogov M.A. Optimization of the technique for obtaining selenium nanoparticles stabilized with cocamidopropylbetaine. Russian Chemistry Journal. 2022; 66(1): 86–92 (in Russian). https://www.elibrary.ru/xnuirt

30. Blinov A.V. et al. Synthesis and characterization of selenium nanoparticles stabilized with didecyldimethylammonium chloride. Series: Chemistry and Chemical Technology. 2024; 67(4): 46–52 (in Russian). https://doi.org/10.6060/ivkkt.20246704.6938

31. Dukhnovsky E.A. Application of Selenium Nanoparticles in Oncology (Review). Drug development & registration. 2023; 12(2): 34–43 (in Russian). https://doi.org/10.33380/2305-2066-2023-12-2-34-43

32. Shurygina I.A., Shurygin M.G. Selenium nanocomposites — prospects of application in oncology. Bulletin of New Medical Technologies. 2020; 27(1): 81–86 (in Russian). https://www.elibrary.ru/qovplb

33. Litvyak V.V., Kopyltsov A.A., Ananskikh V.V. Nanotechnologies in the food-processing industry. Food processing industry. 2020; (12): 14–19 (in Russian). https://www.elibrary.ru/tjxxab

34. Stobiecka M., Król J., Brodziak A. Antioxidant Activity of Milk and Dairy Products. Animals. 2022; 12(3): 245. https://doi.org/10.3390/ani12030245

35. Ponomareva E.A., Rusetskaya N.Yu. The impact of selenium deficiency and excess on the human body. Young people and science: results and perspectives. Collection of materials of the All-Russian scientific and practical conference of students and young scientists with international participation. Saratov: Saratov State Medical University. 2023; 165‒166 (in Russian). https://www.elibrary.ru/oknwcb

36. Jovanovic L.N., Ermakov V.V. The importance of selenium and zinc in the prevention and treatment of certain diseases. review. Biogeochemical innovations under the conditions of the biosphere technogenesis correction. Proceedings of the International Biogeochemical Symposium devoted to the 125th anniversary of Academician A.P. Vinogradov’s birth and the 90th anniversary of Shevchenko State University of Pridnestrovie. Tiraspol: Pridnestrovian State University. 2020; 1: 71–83 (in Russian). https://www.elibrary.ru/pbwwwe

37. Molchanov E.N., Savin I.Yu., Bulgakov D.S., Yakovlev A.S., Makarov O.A. National approaches to evaluation of the degree of soil degradation. Eurasian Soil Science. 2015; 48(11): 1268–1277. https://doi.org/10.1134/S1064229315110113

38. Sarkisyan M.S., Grevtsova S.A. Biotechnology of production of sour cream product enriched with selenium. Scientific works of students of the Gorsky State Agrarian University “Student science for the agro-industrial complex”. Vladikavkaz: Gorsky State Agrarian University. 2020; 57(1): 291–294 (in Russian). https://www.elibrary.ru/ajibdf

39. Blinov A.V., Rekhman Z.A., Serov A.V., Gvozdenko A.A., Golik A.B., Blinova A.A. Principle Development for Milk Enrichment with Nano- Sized Forms of the Essential Trace Element Selenium. Food Industry. 2024; 9(2): 77–84 (in Russian). https://doi.org/10.29141/2500-1922-2024-9-2-9

40. Blinov A.V., Rekhman Z.A., Blinova А.А., Pirogov M.A., Nazaretova E.D., Rebezov M.B. Study of the influence of the type of selenium nanoparticle stabilizer on the physicochemical parameters of milk. Agrarian science. 2025; (7): 172–177 (in Russian). https://doi.org/10.32634/0869-8155-2025-396-07-172-177

41. Blinov A. et al. Selenium nanoparticles stabilized with Tween 80: Synthesis, characterization, and application in fortified milk and fermented dairy products. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2025; 706: 135822. https://doi.org/10.1016/j.colsurfa.2024.135822