ArticleCurrent research in food science2026
Development of highly robust selenium nanoparticles in food matrix based on polysaccharide stabilization mechanism.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
- Highly robustFood chemistry: X · 2026Article
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8 authors.
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Abstract
The rational selection of stabilizers for selenium nanoparticles (SeNPs) is hindered by a lack of mechanistic understanding. Accordingly, this study investigated the deeper polysaccharide-based stabilization mechanism by comparing the effects of linear pullulan polysaccharide (PP), branched amylopectin starch (AS), and network-soluble β-cyclodextrin polymer (SP) on the growth of SeNPs. Growth kinetics showed that bare-SeNPs and SP-SeNPs followed a reaction-limited growth pathway, yielding larger particles due to weak diffusion restriction. In contrast, PP and AS induced a diffusion-limited growth regime, effectively inhibiting Se nucleus diffusion and collision, thus forming small, uniform SeNPs. FT-IR, XPS, TGA and ITC confirmed the interaction strength between the three polysaccharides and SeNPs was AS > PP > SP, correlating with their stabilization capability. AS-SeNPs displayed the smallest size and the highest stability, maintaining high stability even under low-pH and alcohol conditions, likely due to steric hindrance. It is predicted that the shelf life of selenium-enriched Huangjiu supplemented with AS-SeNPs could reach two years. In summary, polysaccharides govern SeNPs growth primarily by restricting nucleus diffusion, supported by interfacial interactions. Steric-hindrance-based stabilizers, such as AS, are particularly suitable for complex food systems, providing a theoretical basis for rational stabilizer selection in selenium-enriched foods.
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