An Analysis of Health Benefits of Litchi

Abstract

Litchi (Litchi chinensis) seeds are the main waste by-products generated when the litchi fruit is processed into drinks, jellies, wine, and squash. These seeds are high in complex polysaccharides, with starch accounting for 40% of the total. Because of its low amylose and high amylopectin concentration, this starch has several unique functional and structural characteristics. Swelling power, water holding capacity, and solubility are examples of functional food characteristics, as are micromeritic properties (Hausner's ratio, Carr's index, and angle of repose). These characteristics allow them to be used in both food (thickener, edible packaging, and functional component) and non-food (pharmaceutical excipients, targeted drug delivery) goods. The use of starch from litchi seeds may enhance the economic viability of the litchi processing sector while also reducing waste buildup and pollution. The separation of litchi seed starch, its structure, functional characteristics, and a variety of new uses are all explored in this review paper.