The selenized glutelin (Se-G) from Se-enriched chickpea sprouts has demonstrated high antioxidant potential. In this study, the response surface methodology was employed to optimize Se-G content (1–4%) and grape or rosehip oils (10–40%) for the preparation of W/O emulsions with strong antioxidant activity. In the optimal emulsions (Se-GG with grape oil and Se-GR with rosehip oil), antioxidant, photoprotective, and antiaging properties were evaluated. Non-Se glutelin was used in the control emulsions. The optimal conditions determined (4.0% Se-G/10.0% rosehip oil and 3.39% Se-G/12.50% grape oil) allowed for the preparation of emulsions with higher antioxidant capacity. The Se-GR with rosehip oil had greater antioxidant capacity than the Se-GG with grape oil. The optimal emulsions with Se, compared to their Se-free controls, had significantly higher antioxidant activity. The zeta potential value increased with the presence of Se. A positive effect on the inhibition of ROS production and lipid peroxidation was observed, as well as the inhibition of collagenase, elastase, and hyaluronidase activity, mainly due to the presence of selenium. Se-G represents a powerful tool for preventing damage to the skin caused by UV exposure.

This study evaluated the potential of total chickpea protein (TP), the glutelin fraction (Glu), and their <10 kDa hydrolysates (TPH and GluH) as functionalizing agents in the green synthesis of selenium nanoparticles (SeNPs). Physicochemical parameters, including particle size, zeta potential, polydispersity index, surface plasmon resonance (SPR), and antioxidant activity, were analyzed using ORAC and ABTS assays. The results showed that the hydrolysates interacted more efficiently with SeNPs than the intact proteins, generating more defined spectral profiles. SeNPs functionalized with TP and Glu did not exhibit higher antioxidant activity than their parent proteins. In contrast, SeNPs functionalized with GluH and TPH displayed significantly greater antioxidant activity (+53 % and +21 % in ORAC and ABTS, respectively) compared to the hydrolysates. GluHSeNPs reached a particle size of 136 nm, while TPHSeNPs formed aggregates larger than 1 µm, demonstrating low colloidal stability. Both systems exhibited low zeta potentials (-9 to -13 mV). These findings indicate that <10 kDa chickpea glutelin hydrolysates are promising materials for the synthesis of nanostructures with high antioxidant activity, with potential applications in functional foods and biomedicine. DOI: https://doi.org/10.54167/tch.v20i1.2172