Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking

Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking

Nano-selenium has a greater potential than inorganic selenium in preventing selenium-deficiency diseases due to its higher safety. In this study, spherical nano-selenium particles (53.8 nm) were prepared using sodium selenite, ascorbic acid and chitosan. Selenium-enriched soy sauces were prepared by...

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Bibliographic Details
Main Authors: Jingru Chen, Tuo Feng, Bo Wang, Ronghai He, Yanling Xu, Peipei Gao, Zhi-Hong Zhang, Lei Zhang, Jiangyan Fu, Zhan Liu, Xianli Gao
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-08-01
Series:Frontiers in Nutrition
Subjects:
nano-selenium
soy sauce
antioxidant activity
Aspergillus oryzae
active ingredient
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.970206/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.970206/full

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