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

Abstract

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) (d 32 ) varied from 5.54 to 0.49 lm with the polysaccharide concentration ranging from 0.5wt% to 3.0wt%. The MPD (d 32 ) of emulsions stabilised by chrysanthemum tea polysaccharide (ECP) was smaller than that of GA at 2wt%, and the MPD (d 32 ) 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 Ca 2+ concentration, MPD(d 32 ) and zeta potential values raised significantly, from 2.24 to 7.24 lm and from À40.52 to À35.35 mV respectively. After high-temperature heat treatment, MPD (d 32 ) 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.

The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging

“…Recent studies showed that a novel polysaccharide obtained from C. morifolium cv. Fubaiju had good emulsifying property and stability (Zhang et al, 2022 ). However, there is little research on the development of Chrysanthemum food products.…”