A comprehensive review of goji berry processing and utilization

Abstract

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.

Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp

“…Goji berry pulp is the fresh cloudy juice extracted from goji berries without the addition of any preservatives or chemicals. It is produced through a series of steps, including selecting, cleaning, crushing, pulping, filtering, and homogenizing the fresh goji berries [ 10 ].…”

The Identification and Analysis of the Self-Incompatibility Pollen Determinant Factor SLF in Lycium barbarum

“…Lycium barbarum, a species of the genus Lycium within the Solanaceae family, is a perennial shrub primarily distributed in Ningxia, Xinjiang, Inner Mongolia, but is also found in other regions. The L. barbarum fruit is valued for its medicinal and culinary benefits, including its ability to lower blood pressure, nourish the kidneys and lungs, protect the liver, and replenish blood, as well as its whitening properties [1,2]. In recent years, L. barbarum has become increasingly popular on the market, leading to a continuous expansion of planting areas and the development of many high-yielding and high-quality varieties.…”

Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice

“…Wolfberry (Lycium barbarum) is rich in active components with various biological activities, such as antioxidants, anticancer, immune system fortification, etc. , Polyphenols, one of the most important active ingredients in wolfberry, are considered to be crucial natural antioxidants . Research has demonstrated that polyphenols in wolfberry exist in two forms: free and bound .…”