Synthesis, Characterization and Effects on Structural Properties in Vitro Digestion of Selenium Nanoparticles Decorated with Cyperus Esculentus Polysaccharides

Abstract

Selenium has drawn widespread attention, but the development of selenium sources is still an urgent problem to be solved. In this study, selenium nanoparticles (CEP-SeNPs) were modified by chemical reduction with Cyperus esculentus polysaccharides (CEP) as stabilizers. The characterization, synthesis mechanism, stability, and effects on the structural properties in vitro digestion of CEP-SeNPs were investigated. CEP-SeNPs were orange-red in color and uniformly distributed in a spherical shape with an average diameter of approximately 138.3 nm, exhibiting good stability and high antioxidant activity. The selenium element in CEP-SeNPs was selenium in a zero-valent amorphous state. The O-H and C=O bonds in CEP were bound to selenium by an inductive effect to synthesize CEP-SeNPs for infrared analysis, and no new covalent bonds were formed in this process. Moreover, CEP-SeNPs showed better storage stability as well as a lower selenium release rate and a more stable size and structure in the simulated digestion.

Keywords: Selenium nanoparticles, Cyperus esculentus polysaccharides, structural characterization, Simulated digestion.