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

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: , ·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.