Selenium (Se) is a chemical element essential to human health because of its bioactive properties, including antioxidative, anticancer, and immunomodulating activities. Despite the high therapeutic potential of Se, its intrinsic properties of poor stability, a narrow therapeutic window, and low bioavailability and bioactivity have limited its clinical applications. Selenium nanoparticles (SeNPs) exhibit lower toxicity and higher bioactivity than other Se forms. Herein, we report a green method for the preparation of monodisperse SeNPs with starch microgel (SM) and epigallocatechin gallate (EGCG) through Se-O bonds and polysaccharide–polyphenol interactions (namely, SM-EGCG-SeNPs). SM-EGCG-SeNPs showed higher stability, bioactivities, and cytotoxicity than SeNPs and SM-SeNPs at the equivalent dose. SM-EGCG-SeNPs induced the apoptosis of cancer cells via the activation of several caspases and reactive oxygen species overproduction. This work proposes a facile method for the design and potentiation of structure-bioactive SeNPs via polysaccharide–polyphenol interactions.

The usage of tea polyphenols (TPs) as a natural food additive into non-fermented frozen dough (NFFD) has rarely been investigated, and results have been controversial. Hence, this study investigated the effect of TPs at various levels (0, 0.5, 1, and 2%) on the quality of NFFD stored from 0 to 4 weeks. The rheological characteristics, water state, protein, and its microstructure were analyzed by DSC, LF-NMR, SDS-PAGE, FT-IR, and SEM, respectively. Results showed that the 0.5% TP group delayed the deterioration of protein and inhibited the water migration in dough throughout the whole frozen storage period. In addition, the 0.5% TP group enhanced the rheological properties of NFFD and stabilized the sulfhydryl content and the secondary structure in the gluten network. On the contrary, opposite phenomena were found in the 1 and 2% TP groups, which might be due to the induction of excess hydroxyl groups from TPs. In conclusion, our results suggested that a proper addition of TPs, but not an excessive amount (>1%), exhibited beneficial effects in maintaining the quality of NFFD during the 4-week frozen storage. Moreover, this paper elucidated the mechanism of TPs in influencing the protein structure and water state of NFFD during storage and provided new insight into its application in dough-based foods.