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<p><i>Litchi chinensis</i> kernel, a starch rich by-product, is often discarded as waste or diverted to low-value application (animal feed). During this study, litchi kernel starch was extracted through conventional method using different solvents i.e., sodium hydroxide, sodium metabisulphite, citric acid, and distilled water. Among these, sodium hydroxide gave highest starch yield (23.87%) and purity (91.32%) at (1:2, w/v) solid-liquid ratio and (0.5%, w/v) concentration. These optimized parameters were subsequently applied in microwave-assisted extraction (MAE), where treatment at 600&#xa0;W power for 10&#xa0;s gave improved starch yield (25.35%) and purity (94.21%). Further, effect of optimized alkali-assisted method (control) and MAE on properties of optimized starch were studied. SEM images revealed more fragmented granules, with lower mean particle size (16.03&#xa0;μm) as compared to control (18.81&#xa0;μm). MAE produced starch with superior physicochemical properties, including enhanced functional properties, elevated amylose content (19.63%), as compared to control (18.75%). FTIR spectra and XRD of MAE starch revealed analogous functional groups and A-type pattern, exhibiting diminished crystallinity (from 32.56 to 29.72%). MAE starch also showed improved pasting and thermal properties. Overall, this study demonstrates MAE as a sustainable and efficient technique for litchi kernel starch extraction, with potential applications in food, packaging, and pharmaceuticals.</p> Graphical Abstract <p></p>

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Microwave-Assisted Extraction of Starch from Litchi Kernel and its Physicochemical, Morphological, Structural, Pasting and Thermal Characterization

  • 期刊论文

  • 发表日期：

    2025年10月31日

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  • Jyoti Soni,
  • Parmjit S. Panesar,
  • Avinash Thakur

摘要

Litchi chinensis kernel, a starch rich by-product, is often discarded as waste or diverted to low-value application (animal feed). During this study, litchi kernel starch was extracted through conventional method using different solvents i.e., sodium hydroxide, sodium metabisulphite, citric acid, and distilled water. Among these, sodium hydroxide gave highest starch yield (23.87%) and purity (91.32%) at (1:2, w/v) solid-liquid ratio and (0.5%, w/v) concentration. These optimized parameters were subsequently applied in microwave-assisted extraction (MAE), where treatment at 600 W power for 10 s gave improved starch yield (25.35%) and purity (94.21%). Further, effect of optimized alkali-assisted method (control) and MAE on properties of optimized starch were studied. SEM images revealed more fragmented granules, with lower mean particle size (16.03 μm) as compared to control (18.81 μm). MAE produced starch with superior physicochemical properties, including enhanced functional properties, elevated amylose content (19.63%), as compared to control (18.75%). FTIR spectra and XRD of MAE starch revealed analogous functional groups and A-type pattern, exhibiting diminished crystallinity (from 32.56 to 29.72%). MAE starch also showed improved pasting and thermal properties. Overall, this study demonstrates MAE as a sustainable and efficient technique for litchi kernel starch extraction, with potential applications in food, packaging, and pharmaceuticals.

Graphical Abstract