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| Research progress on high-value utilization of flaxseed and its by-products |
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Received:August 27, 2025 Revised:May 12, 2026 Accepted:September 08, 2025
Published：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250387 |
| KeyWord:flaxseed by-products functional components high-value utilization |
| FundProject:甘肃省现代寒旱特色农业油料产业技术体系（GSARS-09） |
| Author Name | Affiliation | | ZENG Chaozhen1, GOU Lina1, LI Wenjuan2, SONG Juan1, LIU Dong1 | 1.Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural
Sciences, Lanzhou 730070, China
2.Institute of Crop Sciences, Gansu Academy of
Agricultural Sciences, Lanzhou 730070, China |
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| Abstract: |
| Flaxseed (Linum usitatissimum L.) and its by-products, including defatted meal and seed hulls, possess high nutritional value and considerable development potential. To provide a reference for the high-value utilization and industrial application of flaxseed and its by-products, recent progress in their nutritional and functional basis, green processing technologies, high-value utilization pathways, and safety control were summarized. Flaxseed is rich in oils, proteins, lignans, dietary fiber, and flaxseed gum, making it a distinctive oilseed resource with nutritional supply, health-promoting, and food-processing applicability. Flaxseed oil, defatted meal protein, lignans, dietary fiber, and flaxseed gum constitute the core material basis for high-value utilization and can be developed into functional oils, plant protein ingredients, bioactive peptides, natural antioxidants, dietary fiber ingredients, and food quality improvers. Green processing and precise regulation technologies are critical for improving resource conversion efficiency and product quality. Roasting, microwave treatment, enzymatic processing, fermentation, ultrasound, and ultra high-pressure processing can promote the release of bioactive components, improve quality stability, and reduce the risks associated with antinutritional factors. At present, oils oxidation and flavor deterioration, precise preparation of functional components, clarification of structure-activity relationships, in vivo validation of biological effects, and safety evaluation systems remain key challenges restricting high-value utilization of flaxseed and its by-products. Future studies should strengthen the characterization of raw material quality, elucidation of green processing mechanisms, stabilization of functional components, in vivo efficacy evaluation, and safety risk control, so as to establish an integrated utilization technology system oriented toward different product scenarios and promote the transformation of flaxseed and its by-products into high-quality nutritional foods, functional ingredients, and deep-processed products. |
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