Involvement of characterized polysaccharide extracted from natural source “Zingiber officinale” in the development performance of whipped cream

This study deals with the structural characteristics of a polysaccharide extracted from Zingiber officinale (ZOP) and its in vitro antioxidant activities, in addition to its role in the amelioration of whipped cream shelf life. The thin layer chromatography (TLC) and high-performance liquid chromatography (HPLC) indicated that ZOP is a heteropolysaccharide composed of glucose and galactose. The Fourier transform infrared spectroscopy (FT-IR) study proved the characteristic bands of polysaccharide, detecting specific functional groups and confirming the presence of structural components. In addition, ZOP exhibited good water holding (WHC) and oil holding capacities (OHC), rated as 1.82 ± 0.10 g/g and 2.42 ± 0.02 g/g, respectively, and showed excellent emulsification properties that reached 54.54%. The in vitro antioxidant activity revealed radical scavenging activities on essential DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and a significant reducing power capacity. Moreover, the incorporation of ZOP in whipped cream enhanced the antioxidant capacity and rheological parameters of formulated cream and consequently extended its expiration date. The finding results demonstrated that it decreases conjugated dienes and trienes in the formation of cream fat. Overall, the ZOP biopolymer enhanced the oxidation stability and the quality of this food product.