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

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). 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. 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.