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© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Selenium is an essential micronutrient which is found in many foods and beverages in low concentrations. Craft beer, one of the most widely consumed fermented beverages globally, presents a strategic opportunity for selenium intake through organic nanoparticles. This study aimed to confirm the presence of selenium nanoparticles in the fermentation process of an ale-style beer using S. boulardii yeast selenized with Na2SeO3 (74 ppm), through spectroscopic analysis and TEM. The yeast accumulated 5.92 mg/g of dry cell mass, and the beer contained 0.642 mg/g of selenium. UV-VIS detected nanoparticles with a peak at 300 nm and FT-IR at a wavelength of 1398.85 cm−1. The particle size ranged between 74 to 175 nm, with a maximum ζ-potential of −4.2 mV, an electrophoretic mobility of −0.3492 μm × cm Vs−1, and a conductivity of 2.656 mS cm−1. TEM analysis revealed that the nanoparticles exhibited circular/ovoid shapes. The fermentation process, combined with the ingredients used to produce ale-type craft beer, proved to be a feasible method for the biosynthesis of selenium nanoparticles using S. boulardii, offering a reliable option for developing and innovating functional craft beers.

Details

Title
Spectroscopic Analysis of Selenium Nanoparticles Synthesized by Saccharomyces boulardii for the Production of Craft Beer
Author
González-Salitre, Lourdes 1 ; González-Olivares, Luis Guillermo 2   VIAFID ORCID Logo  ; Salazar-Navarro, Alexis Alejandro 3   VIAFID ORCID Logo  ; Cervantes-García, David 3 ; Durán-Hernández, Dagoberto 3 ; Torres-Ramos, Ricardo 3   VIAFID ORCID Logo  ; Beleño-Cabarcas, Mary Triny 3   VIAFID ORCID Logo  ; Basilio-Cortes, Ulin Antobelli 3   VIAFID ORCID Logo 

 Área Académica de Biotecnología, Universidad Autónoma de Baja California, Carretera Delta, Ejido Nuevo León s/n, Mexicali 21705, Baja California, Mexico; [email protected] (L.G.-S.); [email protected] (A.A.S.-N.); [email protected] (D.C.-G.); [email protected] (D.D.-H.); [email protected] (R.T.-R.); [email protected] (M.T.B.-C.); Cervecería GYPU, Progreso de Obregón 42730, Hidalgo, Mexico 
 Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo, Ciudad del Conocimiento, Mineral de la Reforma 42183, Hidalgo, Mexico 
 Área Académica de Biotecnología, Universidad Autónoma de Baja California, Carretera Delta, Ejido Nuevo León s/n, Mexicali 21705, Baja California, Mexico; [email protected] (L.G.-S.); [email protected] (A.A.S.-N.); [email protected] (D.C.-G.); [email protected] (D.D.-H.); [email protected] (R.T.-R.); [email protected] (M.T.B.-C.) 
First page
144
Publication year
2025
Publication date
2025
Publisher
MDPI AG
e-ISSN
23115637
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
3181449275
Copyright
© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.