Preparation of Red and Grey Elemental Selenium for Food Fortification

Khandsuren, B. and Prokisch, J. (2021) Preparation of Red and Grey Elemental Selenium for Food Fortification. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (2). pp. 289-298. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

In recent years, the importance of nanomaterials in food science, medicine, etc. has been increasing quickly. Herein, organic and inorganic red selenium nanoparticles synthesised by the reduction of sodium selenite with chemical and biological reducing agents. Grey hexagonal form in aqueous and powder was assembled at a high temperature of 85 °C for 10 min. Also, selenium enriched yogurt powder was made that contained about 2,000 mg kg-1 selenium, 93.8% of which is in nano form with a size of 50–500 nm. The synthesised nanoparticles were characterised by Dynamic Light Scattering Particle Size Analyzer (DLS), X-ray Diffraction Analysis (XRD), Scanning Electron Microscope (SEM) and Transmission Electron Microscope (TEM). The prepared SeNPs could be promising additive for a wide range of applications.

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