Development of forest grain Polygonati rhizoma foodification

<p indent="0mm">Polygonati rhizoma (Huangjing) is a traditional medicinal and edible substance in China with a history of over 2000 years of use in both food and medicine. It has served as a grain substitute during famines, although its development has long focused on medicinal and health food applications. Entering the new century, the global prevalence of diet-related chronic diseases-coupled with China’s success in poverty alleviation, has shifted public dietary needs from “mere sustenance” toward “diversified nutritional”. Advances in forest cultivation of Huangjing development and the discovery of Agavin-type fructans in Huangjing have greatly accelerated its transition toward food-based and lifestyle applications. This article systematically reviews the history of Huangjing as a food substitute, the chemical composition, and the food applications of Huangjing. It clarifies the highly branched and short-chain characteristics of Huangjing fructans. In the processing of “nine cycles of steaming and sun-drying” and “Chinese herbal compound formulas”, Agavin-type fructans not only impart unique energy-sustaining and flavor-enhancing effects but also achieve functional synergy through ingredient blending. The Agavin-type fructans in Huangjing regulate the microstructure of starch/protein in food, improve digestibility, and lower the glycemic index, making them ideal companions for staple food energy release. Additionally, they serve as excellent natural substrates for the growth of probiotics, yeast, and other microorganisms, offering unique advantages for developing fermented products such as wine, yogurt, enzymes, and bread. The article also clarifies the material basis and application value of “flowers superior to fruits, fruits superior to roots” in Huangjing. The food application of Huangjing not only provides an innovative approach to addressing global food security and nutritional imbalances but also offers insights for the food development of other food-medicine homologous substances.