Valorization of litchi fruit by-products for sustainable utilization in agro-food processing industries: a circular waste bioeconomy paradigm

Abstract

The expansion of fruit processing industries and the impact of climate change have led to the generation of substantial agro-industrial by-products, often underutilized and contributing to environmental concern. Among these, litchi fruit processing produces significant by-products, like kernel, pericarp, and pomace, which if not properly managed pose a challenge to sustainability. Litchi fruit by-products contain an enormous quantity of valuable compounds, such as non-conventional starch, bioactive polyphenols, dietary fiber, and other functional biomolecules. Valorization of these by-products can be achieved by utilizing efficient techniques, including conventional methods, such as wet milling, maceration, and solvent extraction, and non-conventional techniques, including ultrasound-assisted, microwave-assisted, enzymatic-assisted, pressurized fluid, and supercritical fluid extraction. The potential applications of these compounds in food sectors, including bakery, meat and food packaging industries, have also been explored. Appropriate utilization of these by-products is becoming essential for the advancement of the litchi processing industry as circular economic initiatives. This review outlines the key research avenues for the potential transformation of underutilized litchi by-products, emphasizing their role in promoting sustainability in agro-food processing sectors. © 2025 Society of Chemical Industry.