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Recent advances in tea polysaccharides: Extraction, purification, physicochemical characterization and bioactivities
Guijie Chen1, Qingxia Yuan1, Muhammad Saeeduddin1
1College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
Carbohydrate Polymers
|August 27, 2016
Summary
Tea polysaccharide (TPS) offers health benefits and is a key tea component. This review details TPS extraction, characterization, and bioactivity, highlighting its potential in functional foods.
Area of Science:
- Food Science
- Biochemistry
- Pharmacology
Background:
- Tea is historically recognized for medicinal and dietary applications.
- Tea polysaccharide (TPS) is a major bioactive component in tea, known for its health benefits.
- Despite its importance, TPS research lags behind that of tea polyphenols.
Purpose of the Study:
- To review and update current knowledge on tea polysaccharide (TPS).
- To explore TPS extraction, purification, and determination techniques.
- To provide insights into TPS physicochemical properties and bioactivities for functional food applications.
Main Methods:
- Literature review of recent studies on TPS.
- Summarization of extraction and purification methodologies.
- Compilation of data on structural features and bioactivities.
Main Results:
- TPS is a significant bioactive constituent of tea with diverse health benefits.
- Various techniques for TPS extraction, purification, and quantification have been developed.
- Detailed characterization of TPS physicochemical properties and bioactivities is available.
Conclusions:
- Further research on TPS is warranted to fully exploit its potential in functional foods.
- Understanding TPS extraction, structure, and bioactivity is crucial for product development.
- This review consolidates existing information and suggests future research directions for TPS.
