Among the trace elements, selenium (Se) has great demand as a health supplement. Compared to its other forms, selenium nanoparticles have minor toxicity, superior reactivity, and excellent bioavailability. The present study was conducted to produce selenium nanoparticles (SeNPs) via a biosynthetic approach using probiotic Bacillus subtilis BSN313 in an economical and easy manner. The BSN313 exhibited a gradual increase in Se reduction and production of SeNPs up to 5–200 µg/mL of its environmental Se. However, the capability was decreased beyond that concentration. The capacity for extracellular SeNP production was evidenced by the emergence of red color, then confirmed by a microscopic approach. Produced SeNPs were purified, freeze-dried, and subsequently characterized systematically using UV–Vis spectroscopy, FTIR, Zetasizer, SEM–EDS, and TEM techniques. SEM–EDS analysis proved the presence of selenium as the foremost constituent of SeNPs. With an average particle size of 530 nm, SeNPs were shown to have a −26.9 (mV) zeta potential and −2.11 µm cm/Vs electrophoretic mobility in water. SeNPs produced during both the 24 and 48 h incubation periods showed good antioxidant activity in terms of DPPH and ABST scavenging action at a concentration of 150 µg/mL with no significant differences (p > 0.05). Moreover, 200 µg/mL of SeNPs showed antibacterial reactivity against Escherichia coli ATCC 8739, Staphylococcus aureus ATCC 9027, and Pseudomonas aeruginosa ATCC 25923. In the future, this work will be helpful to produce biogenic SeNPs using probiotic Bacillus subtilis BSN313 as biofactories, with the potential for safe use in biomedical and nutritional applications.

In recent years, there has been increasing interest in daily-use chemical products providing a pleasant scent. The added fragrance molecules may induce microstructural transitions of surfactant aggregates, which further affect the physical and chemical properties of the products. Here, the effects of four types of aromatic alcohols (cinnamyl alcohol, phenyl ethanol, phenyl methanol and anisyl alcohol) on cetyltrimethylammonium bromide (CTAB)/KBr aggregates were studied. The combined results from rheology, dynamic light scattering, and transmission electron microscopy measurements showed that cinnamyl alcohol induced significant micellar growth, while increases in micellar growth were less obvious for the other aromatic alcohols. The changes in the interfacial molarities of water, aromatic alcohol, and bromide ions during such transitions were studied using the chemical trapping method. Transitions resulting from added cinnamyl alcohol were accompanied by significant declines in interfacial water and bromide ion molarities, and a rise in interfacial alcohol molarity. The marked decrease in interfacial water molarity was not observed in previous studies of the octanol induced formation of wormlike micelles and vesicles, indicating that a different mechanism was presented in the current system. Nuclear magnetic resonance investigation showed that π–π stacking between cinnamyl alcohols, but not cation–π interactions between alcohols and CTAB headgroups, facilitated the tight packing of alcohol molecules in CTAB aggregates and the repulsion of water from the interfacial region. The current study may provide a theoretical basis for the morphological regulation of surfactant aggregates in the presence of additives.

To overcome the problems of incomplete flavor components from Piper nigrum extract and the Piper nigrum product easy deterioration in the storage process, microcapsules of the whole Piper nigrum were prepared by spray-drying combined with enzymatic hydrolysis. Under the best conditions for the microencapsulation obtained by the response surface methodology, which have been determined as the ratio of core and wall material (1:0.2, w/w), proportion of wall materials (starch sodium octenyl succinate : maltodextrin : xanthan gum) (1:1:0.2, w/w/w), wall material concentration (11%, w/v) and inlet air temperature (180°C), the embedding rate of the prepared Piper nigrum microcapsules reached 90.21%. Fourier transform infrared spectroscopy, scanning electron microscopy and particle size distribution studies established that the Piper nigrum powder was entrapped within the microcapsules, which had intact morphology and uniform particle size distribution. Besides, gas chromatography-mass spectrometry analysis demonstrated that the prepared Piper nigrum microcapsules could preserve the major of the volatile aroma components of Piper nigrum, carene, D-limonene, α-phellandrene, and (-)-β-pinene. The obtained results showed that the microcapsules might contribute to the development of preserving original flavor from Piper nigrum and have potential applications in the commodity market.