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Dairy industry
UDC 61

DAIRY PRODUCTS FORTIFIED WITH BIOLOGICALLY ACTIVE SELENIUM Dairy Products Fortified with Biologically Active Selenium

Published in Dairy industry · Issue 6 · Pages 49–51 · Rubric: Research Article
DOI: https://doi.org/10.21603/1019-8946-2023-6-13
Received: 04.09.2023 Accepted: 01.12.2023 Published: 25.12.2023 Language of publication: RUS
Authors
AN
Andrey Khramtsov
ORCID
AL
Alexander Serov
SPIN
AN
Andrey Blinov
SPIN
AN
Anastasia Blinova
SPIN
et al.
AL
Alexey Gvozdenko
TA
Tamara Bakholdina
AL
Alexei Lodygin
ORCID SPIN
ABSTRACT
The article describes the effect of a new biologically active form of selenium on cow’s milk as a dispersed system. The authors developed new methods to stabilize selenium nanoparticles with food additive E433 and studied the physicochemical profile of the fortified milk. The biologically active nanosized form of selenium was studied by transmission electron microscopy. Its effect on the dispersed milk system was assessed by the changes in pH and the average hydrodynamic radius of the milk system on storage day 5. Selenium particles were 52 nm in size. The biologically active selenium had no significant effect on milk components. The resulting functional milk product demonstrated strong antioxidant activity, which exceeded Trolox equivalent by 26 %. In this study, the biologically active nanoselenium was able to integrate into the colloidal system of milk and functionalize it.
KEYWORDS
milk, selenium, dietary supplements, fortification, antioxidant activity
Funding
Issledovanie vypolneno za schet granta Rossiyskogo nauchnogo fonda № 23-16-00120, https://rscf.ru/project/23-16-00120/
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