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Volume 14
Issue 17
10.3390/foods14173002
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Green Synthesis of Selenium Nanoparticles by Grape Seed Extract Synergized with Ascorbic Acid: Preparation Optimization, Structural Characterization, and Functional Activity

by
Hua Cheng
1,2,*,
Li Wang
1,2,
Shuqing Jia
1,2,
Lu Wang
1,2,
Shuiyuan Cheng
2,
Yingtang Lu
1,2 and
Linling Li
1,*
1
School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China
2
National R&D Center for Se-Rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, China
*
Authors to whom correspondence should be addressed.
Foods 2025, 14(17), 3002; https://doi.org/10.3390/foods14173002
Submission received: 22 July 2025 / Revised: 24 August 2025 / Accepted: 26 August 2025 / Published: 27 August 2025
(This article belongs to the Section Food Engineering and Technology)
Review Reports Versions Notes

Abstract

Selenium nanoparticles (SeNPs) have broad application prospects in food preservation and drug development. In this study, grape seed extract (GSE) was used as a natural reducing agent and stabilizer, combined with ascorbic acid (Vc) for the green synthesis of SeNPs (GSE-SeNPs). The preparation process and structural stability were systematically optimized. Response surface methodology (RSM) was employed to optimize the concentrations of Vc and GSE, reaction time, and reaction temperature, aiming to screen out the optimal synthesis conditions with small particle size, good dispersibility, and the smallest PDI value. The results showed that the average particle size of GSE-SeNPs was 74.86 ± 6.07 nm, the PDI was 0.159 ± 0.028, and the Zeta potential was −30.42 ± 0.54 mV, indicating good stability. Characterization results revealed that GSE participated in the reduction and stabilization of SeNPs through electrostatic interactions and hydrogen bonds, forming spherical nanoparticles with a dense structure and good surface organic coating. In addition, GSE-SeNPs exhibited excellent DPPH free radical scavenging ability and antibacterial activity against Staphylococcus aureus in vitro. GSE-SeNPs combine green synthesis, structural stability, and multifunctional biological activities, and have the potential to be used as functional nanomaterials in food preservation and safety fields.
Keywords: grape seed extract; selenium nanoparticles; response surface methodology; antibacterial; antioxidant grape seed extract; selenium nanoparticles; response surface methodology; antibacterial; antioxidant

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MDPI and ACS Style

Cheng, H.; Wang, L.; Jia, S.; Wang, L.; Cheng, S.; Lu, Y.; Li, L. Green Synthesis of Selenium Nanoparticles by Grape Seed Extract Synergized with Ascorbic Acid: Preparation Optimization, Structural Characterization, and Functional Activity. Foods 2025, 14, 3002. https://doi.org/10.3390/foods14173002

AMA Style

Cheng H, Wang L, Jia S, Wang L, Cheng S, Lu Y, Li L. Green Synthesis of Selenium Nanoparticles by Grape Seed Extract Synergized with Ascorbic Acid: Preparation Optimization, Structural Characterization, and Functional Activity. Foods. 2025; 14(17):3002. https://doi.org/10.3390/foods14173002

Chicago/Turabian Style

Cheng, Hua, Li Wang, Shuqing Jia, Lu Wang, Shuiyuan Cheng, Yingtang Lu, and Linling Li. 2025. "Green Synthesis of Selenium Nanoparticles by Grape Seed Extract Synergized with Ascorbic Acid: Preparation Optimization, Structural Characterization, and Functional Activity" Foods 14, no. 17: 3002. https://doi.org/10.3390/foods14173002

APA Style

Cheng, H., Wang, L., Jia, S., Wang, L., Cheng, S., Lu, Y., & Li, L. (2025). Green Synthesis of Selenium Nanoparticles by Grape Seed Extract Synergized with Ascorbic Acid: Preparation Optimization, Structural Characterization, and Functional Activity. Foods, 14(17), 3002. https://doi.org/10.3390/foods14173002

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