Preparation of polysaccharides from Osmunda japonica (Thunb) with the potential of food additives: Structural features and functional properties

Abstract

Osmunda japonica (Thunb) is a plant with high nutritional and medicinal value (Li & Shah, 2014). Its main components are polysaccharides and flavonoids. Polysaccharides consist of monosaccharides linked by glycosidic bonds. Polysaccharides are a class of carbohydrates with complex molecular structures and large sizes that are widely distributed in nature (Xie et al., 2016). Osmunda japonica (Thunb) has antioxidation (Bowen et al., 2018), antibacterial (Dai & Lei, 2001), and anti-inflammatory functions (Zhu et al., 2013), among others. Moreover, this herb has the effect of relieving fevers, detoxifying the body, moistening lungs, increasing