A novel polysaccharide prepared from Chrysanthemum morifolium cv. Fubaiju tea and its emulsifying properties

• Published in: International journal of food science & technology 2022-06, Vol.57 (6), p.3385-3399
• Main Authors: Zhang, Yu, Li, Kexin, Chen, Maobin, Fang, Shangling, Zhen, Da, Cao, Jinghua, Wu, Zhengqi, Zhang, Ke
• Format: Article
• Language: English
• Subjects: Calcium ions; Chrysanthemum morifolium; Chrysanthemum tea; emulsion; Emulsions; Heat treatment; Heat treatments; Metal ions; natural emulsifier; Particle size; Polysaccharides; Shelf life; stability; Storage stability; Tea; Zeta potential
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15658

Summary In this study, a novel chrysanthemum polysaccharide (CP) was obtained and investigated from Chrysanthemum morifolium tea in Hubei province, China. Molecular characterisation and emulsifying properties of the CP were elucidated. The effects of different factors, including storage time, metal ions, pH value and heat treatment, were studied on the stability of emulsion. Results showed that the mean particle diameter (MPD) (d32) varied from 5.54 to 0.49 μm with the polysaccharide concentration ranging from 0.5wt% to 3.0wt%. The MPD (d32) of emulsions stabilised by chrysanthemum tea polysaccharide (ECP) was smaller than that of GA at 2wt%, and the MPD (d32) of ECP remained stable with no stratification occurred at 25 °C for 10 days. ECP also showed good stability under acidic conditions (3.0–7.0). With increase of Na+ and Ca2+ concentration, MPD(d32) and zeta potential values raised significantly, from 2.24 to 7.24 μm and from −40.52 to −35.35 mV respectively. After high‐temperature heat treatment, MPD (d32) and zeta potential showed no significant change, indicating ECP presented good storage stability. In conclusion, CP helped stabilised emulsions that could be used as a natural emulsifier for future application. A novel polysaccharide was isolated from Chrysanthemum Morifolium cv. Fubaiju tea in Southern China. The emulsifying property of chrysanthemum tea polysaccharides was reported for the first time. Chrysanthemum tea polysaccharides were found to have good emulsifying properties and emulsifying stability.