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Dairy industry
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61

MODIFYING FERMENTED DAIRY PRODUCTS WITH SELENIUM-BASED NANOSYSTEMS Modifying Fermented Dairy Products with Selenium-Based Nanosystems

Published in Dairy industry · Pages 22–25 · Rubric: Research Article
DOI: https://doi.org/10.21603/1019-8946-2024-5-1
Received: 26.02.2024 Accepted: 23.09.2024 Published: 24.10.2024 Language of publication: RUS
Authors
ZA
Zafar Rekhman
SPIN
AN
Anastasia Blinova
SPIN
AL
Alexey Golik
SPIN
AL
Alina Askerova
SPIN
EK
Ekaterina Nazaretova
AN
Andrey Blinov
SPIN
ABSTRACT
The article introduces a new method of synthesizing selenium-based nanosystems stabilized by biologically active substances. Bovine serum albumin served as the stabilizer with selenic acid as the precursor and ascorbic acid as the reducing agent. The method of photon correlation spectroscopy demonstrated the average hydrodynamic radius of 40 nm. The physicochemical analysis revealed no significant effect on the titratable or active acidity of the medium. However, the additive improved the sensory profile of the final fermented product.
KEYWORDS
fermented dairy product, selenium, fortified food, micronutrient deficiency, titratable acidity, fermentation
Funding
Issledovanie vypolneno za schet granta Rossiyskogo nauchnogo fonda № 23-16-00120, https://rscf.ru/project/23-16-00120
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