Modifying Fermented Dairy Products with Selenium-Based Nanosystems

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.