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Black goji berry (Lycium ruthenicum Murray) is a perennial flowering plant native to the Qinghai‑Tibet Plateau and the arid regions of Ningxia, China. Unlike the more common red goji berry (Lycium barbarum), black goji berries are characterized by their dark purple‑black color, which results from a high concentration of anthocyanins. The berries are typically harvested in late summer when the anthocyanin content peaks.
Black Goji Berry Powder is produced by freeze‑drying or low‑temperature dehydrating fresh black goji berries, followed by mechanical milling into a fine powder. This processing method preserves heat‑sensitive compounds. Ningxia Pure Goji Biology Technology Co., Ltd. produces this powder using controlled temperature protocols (below 50 °C throughout drying and milling) to maintain bioactive integrity.
A 100‑gram portion of black goji berry powder contains approximately:
Total anthocyanins: 2.5–3.8 g (measured as cyanidin‑3‑O‑glucoside equivalents by pH differential method)
Polysaccharides: 12–18 g (phenol‑sulfuric acid assay)
Total phenolics: 4.2–5.6 g gallic acid equivalents (Folin‑Ciocalteu method)
Proanthocyanidins: 0.8–1.2 g (DMAC method)
Dietary fiber: 28–34 g
Protein: 10–13 g
Iron: 8.2 mg/100g
Zinc: 1.9 mg/100g
The anthocyanin profile in black goji powder is dominated by petunidin derivatives, specifically petunidin‑3‑O‑[6‑O‑(4‑O‑trans‑caffeoyl)‑β‑D‑glucopyranosyl]‑5‑O‑β‑D‑glucopyranoside. This compound accounts for approximately 65‑70 % of total anthocyanins, according to HPLC‑MS/MS analyses published in the Journal of Agricultural and Food Chemistry (2017, 65(35), 7738‑7745).
| Parameter | Black Goji Powder | Red Goji Powder |
|---|---|---|
| Anthocyanins (g/100g) | 2.5–3.8 | 0.02–0.05 |
| Zeaxanthin (mg/100g) | 2.1 | 28.6 |
| Polysaccharides (g/100g) | 12–18 | 22–28 |
| Betaine (g/100g) | 0.4 | 1.2 |
Black goji powder is not a substitute for red goji powder where zeaxanthin or betaine is the primary target. Instead, it serves formulations requiring high anthocyanin content without high sugar content (black goji powder has 38–44 g total sugars per 100 g vs. 52–58 g in red goji powder).
Raw material selection: Berries are hand‑picked from plants grown in Ningxia’s arid zone (annual sunlight >2,900 hours, day‑night temperature difference 12–15 °C). Only berries with >2.8 g anthocyanins per 100 g fresh weight are accepted.
Cleaning and sorting: Flotation separation removes underweight berries (<0.25 g/berry). Magnetic separation removes metal particles.
Freeze‑drying: Berries are frozen to –40 °C within 40 minutes, then primary drying at 25 °C for 24 h at 50 Pa, followed by secondary drying at 35 °C for 12 h. Final moisture content ≤6 %.
Cryogenic milling: A hammer mill with liquid nitrogen cooling keeps material temperature below 30 °C. Particle size D90 ≤ 80 µm (verified by laser diffraction).
Sieving and packaging: Powder passes through a 180‑mesh sieve (80 µm opening) and is packed in nitrogen‑flushed aluminum foil bags. Oxygen content in headspace ≤1 %.
Anthocyanin degradation in black goji powder follows first‑order kinetics. At 25 °C and 60 % relative humidity, the half‑life of total anthocyanins is 180±15 days. At 4 °C, half‑life extends to 540±30 days. Light exposure (500 lux for 8 h/day) accelerates degradation by a factor of 1.8.
Recommended storage for bulk users: sealed containers, filled to ≥95 % capacity to minimize headspace oxygen, stored at 0–10 °C, away from direct light. Under these conditions, the powder retains ≥90 % of its initial anthocyanins for 12 months.
Black goji powder is partially soluble in water. At 25 °C, 1 g powder in 100 mL water yields a colloidal suspension with 42 % of particles sedimenting within 2 h. Solubility increases to 74 % at 60 °C.
The color of the aqueous solution is pH‑sensitive:
pH 2.0: red‑purple (λmax 525 nm)
pH 5.0: violet (λmax 550 nm)
pH 7.0: blue‑purple (λmax 570 nm)
pH 9.0: green‑brown (degradation evident after 30 minutes)
For food and beverage applications, a pH range of 3.0–4.5 is recommended to maintain both color stability and anthocyanin integrity. At pH 3.5, the color remains stable for 90 days at 4 °C in dark storage.
Based on formulation trials from 2021–2023:
| Application | Use level (powder weight/volume) | Notes |
|---|---|---|
| Beverage powders (instant) | 2–5 g per serving | Mix with maltodextrin or gum arabic |
| Carbonated soft drinks | 0.5–1.5 g/L | Requires antioxidant adjunct (sodium erythorbate 0.02 %) |
| Dairy alternatives (oat/almond) | 3–8 g/L | Stir well; use high‑shear mixer |
| Protein bars | 1–2 g per 50 g bar | Add during fat phase to reduce clumping |
| Dietary supplement capsules | 150–300 mg per capsule | Use 1 % silicon dioxide as flow agent |
| Bakery (breads, cookies) | 2–4 g per 100 g flour | Anthocyanin loss 35–50 % after baking at 180 °C for 20 min |
The company’s standard product specification for Black Goji Berry Powder (Product code: BGP‑2024) includes:
Appearance: Fine powder, dark violet‑black, no visible agglomerates
Odor: Characteristic, no off‑odors
Particle size: 100 % through 80 µm sieve, D50 35±5 µm
Moisture: ≤6.0 % (Karl Fischer)
Total anthocyanins (as cyanidin‑3‑glucoside): ≥2.5 g/100 g
Polysaccharides: ≥10 g/100 g
Ash: ≤8 g/100 g
Heavy metals: Pb ≤0.2 ppm, As ≤0.3 ppm, Cd ≤0.1 ppm, Hg ≤0.01 ppm
Microbial limits: Total plate count ≤10,000 CFU/g, yeast & mold ≤100 CFU/g, E. coli negative, Salmonella negative per 25 g
Each batch is tested by third‑party laboratories (Eurofins or SGS) for anthocyanin content and heavy metals. Certificates of Analysis are available on request.
A 2019 randomized controlled trial (n=72, published in Food & Function, 10(8), 4659‑4668) administered 5 g of black goji berry powder daily for 12 weeks. The study reported:
Serum anthocyanin metabolites reached Cmax 2.1±0.6 µM at 1.8 h post‑ingestion
No adverse events attributed to the powder
No significant changes in liver enzymes (ALT, AST) or renal markers (creatinine, BUN)
A 2021 in vitro digestion study (Molecules 26(15), 4557) simulated gastric and intestinal conditions. Black goji powder retained 71 % of its anthocyanins after gastric phase (pH 2.0, 2 h) and 46 % after intestinal phase (pH 7.4, 2 h). This suggests that approximately half of the ingested anthocyanins reach the colon where gut microbiota convert them to phenolic acids.
Black goji berry powder is classified as a food ingredient under EU Regulation (EC) No 258/97 and the US FDA GRAS (Generally Recognized as Safe) notification system. No allergen labeling is required as the powder does not contain any of the major allergens (milk, eggs, fish, crustaceans, tree nuts, peanuts, wheat, soy, sesame).
Precautionary statements:
The powder may cause temporary staining of skin and clothing due to anthocyanins. Use gloves during handling.
Inhalation of airborne powder may cause mild respiratory irritation in sensitive individuals. Use local exhaust ventilation when weighing bulk quantities >500 g.
In case of eye contact, rinse with water for 15 minutes. Anthocyanins may temporarily discolor contact lenses.
Ningxia Pure Goji Biology Technology Co., Ltd. supplies Black Goji Berry Powder in:
1 kg aluminum foil bags (retail/‑sample)
10 kg food‑grade plastic liners inside kraft paper bags
25 kg fiber drums with inner PE liner
Custom packaging (e.g., 500 g, 5 kg, 15 kg) upon request
Organic certification (China Organic, EU Organic, NOP‑USDA equivalence) is available for batches sourced from certified farms. Conventional (non‑organic) powder is the standard product.
Lead time for unmarked packaging: 5–7 business days for 1–100 kg; 10–15 business days for >100 kg. Custom blending with other ingredients (e.g., prebiotic fibers, fruit powders) is available as a separate SKU with a minimum order of 500 kg.
Black Goji Berry Powder is a functional ingredient defined by its anthocyanin content, typically 2.5–3.8 g/100 g, which is 50‑to‑100‑fold higher than red goji powder. Its processing requires low‑temperature methods to preserve these compounds. Ningxia Pure Goji Biology Technology Co., Ltd. applies freeze‑drying and cryogenic milling to produce a powder suitable for beverages, supplements, and food applications, with documented stability data and third‑party test results. Users should consider the pH‑dependent color and the partial solubility when formulating.
