Ginseng, a perennial herb of the Araliaceae family, is widely used in the pharmaceutical and food industries due to its main active ingredient, ginsenosides. However, the extraction of ginsenosides generates a large quantity of by-products such as marc, which are often discarded, leading to resource wastage and environmental pressure. Studies have found that these by-products are rich in ginseng polysaccharides, which possess various biological activities such as immunomodulatory, antitumor, neuroprotective, and antioxidant effects, demonstrating high development value. This paper systematically reviews the extraction and purification processes of polysaccharides from ginsenoside extraction by-products, including crude extraction methods, refining and purification techniques, and structural identification methods, analyzes their main biological functional properties, and discusses the current status and prospects of their development and application in the field of functional foods, thereby providing a theoretical basis for the comprehensive utilization of ginseng resources and promoting the development of the industry for high-value transformation of ginseng by-products.

Ying Zhang, Yuhuan Liu. Purification of Polysaccharides from By-products of Ginsenoside Extraction and Development of Functional Foods. Academic Journal of Materials & Chemistry (2026), Vol. 7, Issue 1: 34-40. https://doi.org/10.25236/AJMC.2026.070106.

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