Nanoparticles with unique properties have potential applications in food, medicine, pharmacology, and agriculture industries. Accordingly, many significant researches have been conducted to develop novel nanoparticles using chemical and biological techniques. This review focuses on the synthesis of selenium nanoparticles (SeNPs) using polysaccharides as templates. Various instrumental techniques being used to confirm the formation of polysaccharide-SeNPs conjugates and characterize the properties of nanoparticles are also introduced. Finally, the biological activities of the synthesized SeNPs and the influence of structural factors of polysaccharides on the property of synthetic nanocomposites are highlighted. In general, the polysaccharides functionalized SeNPs can be easily obtained using sodium selenite as precursor and ascorbic acid as reductant. The final products having different particle size, morphology, and selenium content exhibit abundant physiological activities. Structural factors of polysacchairdes involving molecular weights, substitution of functional groups, and chain conformation play determinant roles on the properties of nanocomposites, resulting in different biological performances. The review on the achievements and current status of polysaccharides conjugated SeNPs provides insights into this exciting research topic for further studies in the future.

Ice crystal growth during cold storage presents a quality problem in frozen foods. The development of appropriate technical conditions and ingredient formulations is an effective method for frozen food manufacturers to inhibit ice crystals generated during storage and distribution. Ice-binding proteins (IBPs) have great application potential as ice crystal growth inhibitors. The ability of IBPs to retard the growth of ice crystals suggests that IBPs can be used as a natural ice conditioner for a variety of frozen products. In this review, we first discussed the damage caused by ice crystals in frozen foods during freezing and frozen storage. Next, the methods and technologies for production, purification and evaluation of IBPs were summarized. Importantly, the present review focused on the characteristics, structural diversity and mechanisms of IBPs, and the application advances of IBPs in food industry. Finally, the challenges and future perspectives of IBPs are also discussed. This review may provide a better understanding of IBPs and their applications in frozen products, providing some valuable information for further research and application of IBPs.