Physicochemical properties, prebiotic activities and application in yogurt of a novel polysaccharide from Cinnamomum camphora seed kernel

• Polysaccharide extracted from Cinnamomum camphora seed kernel (CCSKP) was characterized. • Hydrolysis of CCSKP by simulated gastric fluid and α-amylase was 4.45 % and 5.90 %, respectively. • CCSKP effectively promoted the growth and acidifying activity of probiotics. • CCSKP significantly improved the texture properties of set yogurt. Cinnamomum camphora seed kernel (CCSK) is a rich source of plant-based food ingredients, with high levels of medium-chain oil, protein and carbohydrates. Despite its nutritional value, approximately 12 % of carbohydrates go to waste during the extraction process of CCSK oil. In this study, a novel crude CCSK polysaccharide (CCSKP) was extracted from the aqueous phase of the aqueous-extraction process for CCSK oil. The chemical compositions, physicochemical properties, prebiotic activities, and potential application in yogurt of CCSKP were evaluated. The results showed that CCSKP contained 64.70 ± 1.27 % sugar, 11.33 ± 1.12 % protein and 9.45 ± 0.33 % uronic acid, and the glucose content of CCSKP was 91.10 %. The hydrolysis rates of CCSKP by simulated gastric fluid and α-amylase were 4.45 ± 0.18 % and 5.90 ± 0.13 %, respectively. The assessment of prebiotic activities demonstrated that CCSKP effectively promoted the growth and acidifying activity of probiotic strains ( L. acidophilus, B. longum, B. infantis and B. adolescentis ) while enhancing the production of short-chain fatty acids. Furthermore, the addition of CCSKP was found to improve the pH and titratable acidity, water-holding capacity and texture properties (hardness, gumminess and chewiness) of yogurt. These findings suggest that CCSKP may function as an effective prebiotic and offer a natural, plant-based solution to meet the growing demand for functional foods that support digestive health.