Preparation and characterization of Goji berry edible gel from its boiling water extract

A new source of hydrogel with potential industrial application was found in Goji berry (GB) soup. The effect of preparation conditions and different salt ions (Ca2+, Na+, Mg2+) at different concentrations (3, 6, 9, and 12 mM) on the rheological properties of Goji berry gel (G-GB) was investigated. Increases in the boiling extraction time, solid-liquid ratio, temperature, and redissolve ratio of G-GB to ultrapure water of G-GB increased the elastic (GMODIFIER LETTER PRIME) and viscous (G") modulus. Ca2+ and Mg2+ could promote the apparent viscosity, GMODIFIER LETTER PRIME, and G". However, Na+ minimally affected the apparent viscosity, but it decreased the GMODIFIER LETTER PRIME and G". Na+ and Mg2+ increased the thixotropy with increasing concentration, whereas Ca2+ first increased and then decreased thixotropy. These results indicate that G-GB from the boiling water extract exhibited different rheological properties under different conditions and can be used as a novel processing product of GB in the food industries. Novelty impact statement As a new approach to exploitation of popular healthy food of Goji berry (GB), a tasty edible gel (G-GB) with different rheological properties could be prepared from the boiling water extract, indicating a possibility of developing a novel processed product of GB for the food industries.