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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 30
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Review Articles

Lycium barbarum (Goji) as functional food: a review of its nutrition, phytochemical structure, biological features, and food industry prospects

Run-Hui Maa School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China;b School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan, People’s Republic of China
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Xiu-Xiu Zhanga School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China;b School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan, People’s Republic of China
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Zhi-Jing Nib School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan, People’s Republic of China
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Kiran Thakura School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China;b School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan, People’s Republic of ChinaORCID Iconhttps://orcid.org/0000-0001-8441-6537
ORCID Icon,
Wei Wangb School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan, People’s Republic of China
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Ya-Mei Yanc Institute of wolfberry Engineering and Technology, Ningxia Academy of Agriculture and Forestry, Yinchuan, People’s Republic of China
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You-Long Caoc Institute of wolfberry Engineering and Technology, Ningxia Academy of Agriculture and Forestry, Yinchuan, People’s Republic of China
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Jian-Guo Zhanga School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China;b School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan, People’s Republic of China
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Kannan R. R. Rengasamyd Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, IndiaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0001-7205-7389
ORCID Icon &
Zhao-Jun Weia School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China;b School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan, People’s Republic of ChinaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0003-1729-209X
ORCID Icon show all
Pages 10621-10635 | Published online: 20 May 2022
 
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Abstract

Lycium genus (Goji berry) is recognized as a good source of homology of medicine and food, with various nutrients and phytochemicals. Lately, numerous studies have focused on the chemical constituents and biological functions of the L. barbarum L., covering phytochemical and pharmacological aspects. We aim to provide exclusive data on the nutrients of L. barbarum L. fruits and phytochemicals, including their structural characterization, the evolution of extraction, and purification processes of different phytochemicals of L. barbarum L. fruit while placing greater emphasis on their wide-ranging health effects. This review also profitably offers innovative approaches for the food industry and industrial applications of L. barbarum L. and addresses some current situations and problems in the development of L. barbarum L. in deep processing products, which can provide clues for the sustainable development of L. barbarum L. industry.

Graphical Abstract

Disclosure statement

No potential conflict of interest was reported by the authors.

Funding

This work was supported by the Key research and development projects in Ningxia province (2021BEF02013), the Youth talent cultivation project of North Minzu University (2021KYQD27, FWNX14), and the Key Research and Development Projects of Anhui Province (202104f06020026, 202004a06020042, 202004a06020052, 201904a06020008).

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