SCIENCE ALERT: Litchi seed: nutritional profile, bioactivities, and its industrial applications (Trends in Food Science & Technology)

Editor's Note

Litchi is a tropical tree widely cultivated in China and many other regions; the fruits have been consumed for centuries, and were considered a delicacy in high demand in the Chinese Imperial Court. A variety of commercial products are currently produced from the fruit, leaving the seeds as a by-product, and interest in using litchi seeds as a source of extracts for nutritional supplements and non-food uses inspired this review.

This review covers the nutritional composition of the litchi seed, which includes its phenolic compounds, bioactive and starchy polysaccharides (40.7%), proteins (4.93%), oil content (3.2%), and studies on bioactivities (anticancer, neuro-protective, antioxidant, anti-viral, anti-microbial, hepato-protective, lipid lowering) of the litchi seed extract (LSE), while highlighting the safety and regulatory issues for consumption of litchi seeds as food ingredient. Additionally, it gives insights into developing litchi seed as a potential and novel ingredient for its versatile food and non-food applications along with the latest researches conducted worldwide. The review concludes that utilization of litchis various components can improve the economic feasibility of litchi processing industry and it will also help in preventing the environmental pollution caused by the litchi seeds.

February 2021

Trends in Food Science & Technology

DOI: https://doi.org/10.1016/j.tifs.2020.12.005

Litchi (Litchi chinenis ) seed: Nutritional profile, bioactivities, and its industrial applications

Abstract

Background

Litchi fruit, belongs to Sapindaceae family, is commercially grown for its sweet, juicy, and nutritional arils in tropical to subtropical parts of the world. During the processing of litchi fruit into beverages, jellies, wine, and squash; litchi seeds, are get rid of as waste. Seeds are a remarkably rich source of phytochemicals (flavonoids), polysaccharides (starch), oil (high unsaturated fatty acids), and proteins (bioactive peptides).

Scope and approach

This review article firstly narrates the nutritional composition of the litchi seed which includes its phenolic compounds, bioactive and starchy polysaccharides (40.7%), proteins (4.93%), oil content (3.2%), and minerals. The review also unfolds bioactivities (anticancer, neuro-protective, antioxidant, anti-viral, anti-microbial, hepato-protective, lipid lowering) of the litchi seed extract (LSE). In addition, review also highlighted the safety and regulatory issues for consumption of litchi seeds as food ingredient. This comprehensive systematic review also gives insights into developing litchi seed as a potential and novel ingredient for its versatile food and non-food applications along with the latest researches conducted worldwide.

Key findings and conclusions

The extracts obtained from the litchi seed can act as a premium source of starch for application in foods. The bioactive properties recommend the use of bioactive components in the development of innovative food and pharma products. Utilization of these components can improve the economic feasibility of litchi processing industry and it will also help in preventing the environmental pollution caused by the litchi seeds.