Insight into the changes in structural, physicochemical, and probiotic properties of yam peel polysaccharides...

In the present study, Chinese yam peel polysaccharides (CYPPs) were extracted using hot water (HWP) and six physical-assisted methods: ultrasound (USP), high hydrostatic pressure (HHPP), pulsed electric field (PEFP), cold plasma (CPP), microwave (MWP), and radio frequency (RFP). Their structural, physicochemical, and biological properties were compared. The physical-assisted methods significantly influenced the yields, monosaccharide constituent ratios, molecular weight (Mw), conformation, surface morphology, and antioxidant and probiotic activities of these CYPPs. Glucose was identified as the most abundant monosaccharide, with contents ranging from 482.42 to 531.51 mg/g across all CYPPs. MWP achieved the highest extraction yield (15.52 ± 0.20 %), molecular weight (353.35 kDa) and vertical distances (1.66-2.54 nm). USP and HHPP exhibited a leaf vein micromorphology characterized by a stem-like center. The thermal stability of CYPPs can be enhanced by physical-assisted methods and all CYPPs possessed typical polysaccharides absorption and an amorphous state. Furthermore, USP and HHPP displayed comparatively higher antioxidant capacity and probiotic growth activity than the other CYPPs. The findings offer alternative methods for polysaccharide extraction and provide foundational characteristics for development and utilization of polysaccharides derived from Chinese yam peels.