| Autor: |
Yu, Jing1 (AUTHOR), Yan, Yamei2 (AUTHOR) yanyamei@163.com, Zhang, Lutao2 (AUTHOR), Mi, Jia2 (AUTHOR), Yu, Limei1 (AUTHOR), Zhang, Fengfeng3 (AUTHOR) zhfeng99998@163.com, Lu, Lu2 (AUTHOR), Luo, Qing2 (AUTHOR), Li, Xiaoying2 (AUTHOR), Zhou, Xuan2 (AUTHOR), Cao, Youlong2 (AUTHOR) |
| Předmět: |
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| Zdroj: |
Food Science & Nutrition. Dec2023, Vol. 11 Issue 12, p7445-7457. 13p. |
| Abstrakt: |
Goji berry (wolfberry, Lycium), 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. [ABSTRACT FROM AUTHOR] |
| Databáze: |
GreenFILE |
| Externí odkaz: |
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