Developing an egg model for selenium nanoparticle testing

Abstract Selenium nanoparticles (SeNPs) are gaining attention due to their enhanced bioavailability and potential use in functional food development. This preliminary study examined the ability of red and grey SeNPs to penetrate the eggshell and enrich internal egg components with selenium through external immersion treatments. Commercial eggs were treated with two concentrations (50 and 100 mg L −1 ) of red and grey SeNPs and analysed for selenium content in raw and boiled albumen and yolk. Results showed increased selenium deposition in SeNP-treated eggs compared to untreated controls, with the highest accumulation observed in the yolk. Red SeNPs, owing to their smaller size and amorphous structure, exhibited greater bioavailability and deposition efficiency than grey SeNPs. Boiling led to variable changes in selenium content, suggesting possible heat-induced structural transformations or retention effects. Due to the limited sample size and uncontrolled egg source, these findings should be interpreted as exploratory. Nonetheless, this study provides initial evidence that SeNPs can cross physical egg barriers and may inform future strategies for egg biofortification and future applications in animal nutrition and food science.