Extraction methods, chemical compositions, molecular structure, health functions, and potential applications of tea polysaccharides as a promising biomaterial: a review

Tea polysaccharides (TPS) have attracted much attention due to their multiple biological activities, excellent biocompatibility and good biodegradability, creating a wide range of potential applications in the food and pharmaceutical industries. However, the high molecular weight and complexity of TPS components have restricted its purification and bioactivity, limiting its potential applications. In this review, the effects of various extraction methods, tea processing, and degree of fermentation on the composition and structure of TPS were thoroughly investigated to overcome this dilemma. Through a comprehensive analysis of in vivo and in vitro studies, the health benefits of TPS are discussed in detail, including antioxidant, anti-obesity, modulation of gut microbial communities, and anticancer bioactivities. Typical structural characterization techniques of TPS are also summarized, and interactions with common food components are discussed in depth, providing a deeper perspective on the overall knowledge of TPS. Finally, this review offers an extensive overview of the wide range of applications of TPS, including its strong emulsifying properties and bio-accessibility, in various fields such as food nutrition, drug delivery, encapsulation films, and emulsifiers. This review aims to provide a theoretical basis for the profound development of TPS for productive utilization.