Ultrasonic Degradation Improves the In Vitro Utilization of Oolong Tea Pectic Polysaccharides: Structure Characterization and Multi-Omics Insights
Pectic polysaccharides from tea residues represent a promising class of prebiotic dietary fibers. This study aimed to optimize the extraction of Oolong tea (Camellia sinensis ‘Foshou’) polysaccharides (FCTP), elucidate the structural alterations induced by ultrasonic degradation, and evaluate the consequent in vitro ut...