Functional Components Extraction and Comprehensive Utilization of Jujube （Ziziphus jujuba Mill.） Residue: A Review

This article mainly summarized the extraction of main functional components in jujube residue,including dietary fiber, polysaccharides, flavonoids, and fatty acids, and reviewed the research on its subsequent comprehensive utilization in feed, bakery products, and dairy products. The goal of this study was expected to achieve the recognition of jujube residue with better use of effective substances.