Yu Jing, Yan Yamei, Zhang Lutao, Mi Jia, Yu Limei, Zhang Fengfeng, Lu Lu, Luo Qing, Li Xiaoying, Zhou Xuan, Cao Youlong
College of Light Industry and Food Science Zhongkai University of Agriculture and Engineering Guangzhou China.
Institute of Wolfberry Engineering and Technology Ningxia Academy of Agriculture and Forestry Yinchuan China.
Food Sci Nutr. 2023 Oct 13;11(12):7445-7457. doi: 10.1002/fsn3.3677. eCollection 2023 Dec.
Goji berry (wolfberry, ), is a genus of Solanaceae, in which the roots, stems, leaves, and fruits are for both food and medicinal uses. In recent years, the demand for health food and research purposes has led to increasing attention being paid to the application of goji berry nutrients and resources. There are three general strategies to process and utilize the goji berry plant. First, the primary processing of goji berry products, such as dried goji berry pulp, and fruit wine with its by-products. Second, deep processing of sugar-peptides, carotenoids, and the extraction of other efficacy components with their by-products. Third, the utilization of plant-based by-products (roots, stems, leaves, flowers, and fruit residuals). However, the comprehensive use of goji berry is hampered by the non-standardized production technology of resource utilization and the absence of a multi-level co-production and processing technology systems. On the basis of this, we review some novel techniques that are made to more effectively use the resources found in goji berry or its by-products in order to serve as a guide for the thorough use of these resources and the high-quality growth of the goji berry processing industry.
枸杞（Lycium barbarum L.）是茄科枸杞属植物，其根、茎、叶、果实均可药食两用。近年来，出于保健食品及研究目的的需求，枸杞营养成分及资源的应用受到越来越多的关注。枸杞植株的加工利用主要有三种方式。其一，枸杞产品的初级加工，如枸杞干果、枸杞果酒及其副产品。其二，糖肽、类胡萝卜素的深加工以及其他功效成分及其副产品的提取。其三，植物副产物（根、茎、叶、花及果渣）的利用。然而，资源利用生产技术不规范以及缺乏多层次联产加工技术体系阻碍了枸杞的综合利用。基于此，我们综述了一些新技术，以便更有效地利用枸杞及其副产品中的资源，为这些资源的充分利用及枸杞加工业的高质量发展提供指导。
