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61

EFFECT OF SELENIUM NANOPARTICLES ON PHYSICOCHEMICAL PROFILE AND SHELF-LIFE OF FERMENTED DAIRY DRINKS Effect of Selenium Nanoparticles on Physicochemical Profile and Shelf-Life of Fermented Dairy Drinks

Published in Dairy industry · Pages 26–30 · Rubric: Research Article
DOI: https://doi.org/10.21603/1019-8946-2024-5-7
Received: 24.04.2024 Accepted: 23.09.2024 Published: 24.10.2024 Language of publication: RUS
Authors
AN
Andrey Blinov
SPIN
IV
Ivan Evdokimov
ORCID SPIN
AL
Alexei Lodygin
ORCID SPIN
ZA
Zafar Rekhman
SPIN
AL
Alexander Serov
SPIN
ABSTRACT
The article describes the synthesis of selenium nanoparticles by chemical reduction in an aqueous medium using selenious acid as a precursor, nonionic surfactant Kolliphor HS15 as a stabilizer, and ascorbic acid as a reducing agent. The new acidophilic fermented dairy drink contained a starter based on a pure culture of Lactobacillus acidophilus. It was fortified with selenium nanoparticles at the rate of 30 % of recommended daily intake for adult consumers. The experimental drink had a slightly viscous consistency but tasted and smelled like pure fermented milk. Nanoselenium had no effect on the quality, physicochemical parameters, storage capacity, and sensory profile of the experimental fermented dairy drink. The changes in titratable and active acidity were studied during storage by potentiometric and titrimetric methods, respectively. The active acidity of the medium and the titratable acidity at the end of shelf-life corresponded to State Standard GOST 32923-2014 for fermented milk products fortified with probiotic microorganisms. The method of microscopy made it possible to study the effect of selenium nanoparticles stabilized by Kolliphor HS15 on the growth of Lactobacillus acidophilus. Nanoselenium stimulated the growth of Lactobacillus acidophilus: the experimental fermented dairy drink demonstrated a significant increase in lactic acid bacterial count compared to the control sample.
KEYWORDS
micronutrient deficiency, selenium nanoparticles, acidophilic fermented dairy drink, sensory profile, shelf-life
Funding
Issledovanie vypolneno za schet granta Rossiyskogo nauchnogo fonda № 23-16-00120, https://rscf.ru/project/23-16-00120
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