Preparation, characterization, <i>in vitro</i> digestion properties and antioxidant activity of ginger polysaccharide nano‐selenium

Abstract

Abstract BACKGROUND In order to improve the stability of nano‐selenium, ginger polysaccharide (GP) was employed as both a stabilizer and modifier to develop ginger polysaccharide nano‐selenium (GP‐SeNPs). Subsequently, the in vitro digestion characteristics and antioxidant activity of GP‐SeNPs were investigated. RESULTS The characterization results revealed that GP‐SeNPs exhibited a novel absorption peak at approximately 270 nm in the UW‐visible spectrum; moreover, distinct absorption peaks were observed at 827.43 and 2360.79 cm −1 in the Fourier transform infrared spectrum, whereas a broad diffraction peak appeared between 25° and 30° in the X‐ray diffraction pattern; scanning electron microscopy further demonstrated that GP‐SeNPs formed particle‐like surface structures. These findings collectively indicated successful preparation of GP‐SeNPs. The average particle size of the GP‐SeNPs system was smaller, and the absolute value of Zeta potential was greater, indicating enhanced stability in the GP‐SeNPs system. After undergoing in vitro digestion simulation by the saliva and gastric juice, GP‐SeNPs exhibited structural stability; however, upon exposure to in vitro digestion simulation by the intestine, GP underwent degradation, rupture or conformational changes, resulting in the disruption of nanoparticle structure and loss of nanoscale properties. After intestinal digestion, the selenium release rate of GP‐SeNPs increased rapidly. The highest scavenging ability of GP‐SeNPs on ·ABTS + , ·DPPH and ·OH free radicals were 99.25%, 70.23% and 66.68%, respectively, significantly higher than GP. CONCLUSION The antioxidant activity of GP was significantly enhanced through selenium modification, whereas GP‐SeNPs contributed to the enhancement of SeNPs bioavailability in the intestine. © 2025 Society of Chemical Industry.

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