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<p>A significant quantity of kernels, a by-product, is being generated during litchi (<i>Litchi chinensis</i>) processing. The present study investigates the valorization of litchi kernel for extracting starch through conventional and ultrasound-assisted techniques. To maximize the yield, purity, and amylose content of litchi kernel starch, the process parameters, viz., solid-liquid ratio (1:1–1:3, w/v), amplitude (30–40%), and time (10–30&#xa0;min) for ultrasound-assisted starch extraction were optimized using response surface methodology (RSM). Under predicted optimized parametric conditions for ultrasound-assisted extraction, maximum yield, purity, and amylose content of starch were obtained as 31.43%, 95.31%, and 21%, respectively, while those for conventional extraction technique were 23.9%, 91.32%, and 18.80%, respectively. The water (0.98&#xa0;g/g) and oil absorption capacity (1.22&#xa0;g/g), swelling power (12.97&#xa0;g/g), and solubility (7.62%) of optimized ultrasound extracted starch were found to be superior to those (0.74&#xa0;g/g, 1.12&#xa0;g/g, 9.92&#xa0;g/g, and 4.85%, respectively) of starch extracted by conventional technique (native starch). SEM images have confirmed cracks and rough surface of starch granules retrieved via ultrasonication. FT-IR and XRD analysis of ultrasound extracted starch revealed diminished peak intensity and A-type XRD pattern with lower relative crystallinity (27.34%) than native starch (32.21%), indicating its amorphous nature. Mean particle size of ultrasound extracted starch granules (10.40&#xa0;μm) was lower than that of native starch (18.81&#xa0;μm). The rapid visco analyzer and differential scanning colorimeter have shown improved pasting behavior and gelatinization temperature of litchi kernel starch extracted through ultrasonication.</p>

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Optimization and performance analysis of ultrasonication on the extraction of starch from Litchi (Litchi chinensis) kernel and its characterization

  • 期刊论文

  • 发表日期：

    2026年1月23日

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

摘要

A significant quantity of kernels, a by-product, is being generated during litchi (Litchi chinensis) processing. The present study investigates the valorization of litchi kernel for extracting starch through conventional and ultrasound-assisted techniques. To maximize the yield, purity, and amylose content of litchi kernel starch, the process parameters, viz., solid-liquid ratio (1:1–1:3, w/v), amplitude (30–40%), and time (10–30 min) for ultrasound-assisted starch extraction were optimized using response surface methodology (RSM). Under predicted optimized parametric conditions for ultrasound-assisted extraction, maximum yield, purity, and amylose content of starch were obtained as 31.43%, 95.31%, and 21%, respectively, while those for conventional extraction technique were 23.9%, 91.32%, and 18.80%, respectively. The water (0.98 g/g) and oil absorption capacity (1.22 g/g), swelling power (12.97 g/g), and solubility (7.62%) of optimized ultrasound extracted starch were found to be superior to those (0.74 g/g, 1.12 g/g, 9.92 g/g, and 4.85%, respectively) of starch extracted by conventional technique (native starch). SEM images have confirmed cracks and rough surface of starch granules retrieved via ultrasonication. FT-IR and XRD analysis of ultrasound extracted starch revealed diminished peak intensity and A-type XRD pattern with lower relative crystallinity (27.34%) than native starch (32.21%), indicating its amorphous nature. Mean particle size of ultrasound extracted starch granules (10.40 μm) was lower than that of native starch (18.81 μm). The rapid visco analyzer and differential scanning colorimeter have shown improved pasting behavior and gelatinization temperature of litchi kernel starch extracted through ultrasonication.