Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: a review

Jahurul, M. H.A. and Azzatul, F. S. and Sharifudin, Md Shaarani and Norliza, M. J. and Mamat, Hasmadi and Lee, Jau Shya and Patricia, Matanjun and Jinap, Selamat and Ramlah George, M. R. and Khan, Mohammad Firoz and Sarker, Md. Zaidul Islam (2020) Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: a review. Trends in Food Science and Technology, 99. pp. 367-374. ISSN 0924-2244

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Abstract

Background: Rambutan (Nephelium lappaceum L.) is an important commercial fruit in southeast Asia and is gaining more attention in recent years because it is juicy and sweet and has a refreshing flavour and an exotic appearance. It is commercialized for fresh consumption and is industrially processed as canned fruit, juices, jams, jellies, marmalades, and spreads. The seed is a major co-product of this industry and is worthy of attention for industrial applications and their feasibility. Scope and approach: This review describes the composition of the rambutan seed, which is examined from a critical interpretation regarding the suitable use of this co-product. This review also compares the total yield, physicochemical and thermal properties of its fat for the purpose of evaluating the potential of this fruit co-product as a source of natural edible fat with potential industrial uses. Key findings and conclusions: Rambutan seed is a major co-product of the industry that has high premium-grade fat, protein, carbohydrate, fibre, antioxidants, and phenolic content and that can be used in several segments of the food, pharmaceutical, and cosmetic industries. Rambutan seed powders are also used as local medicine (they contain antidiabetic compounds) in Malaysia. To determine the effectiveness of raw rambutan seeds in treating diseases, in vivo and human clinical studies should be performed. Research should also continue to determine if rambutan seed fat can be fractionated, chemical and enzymatic interesterified, and blended with other fats to make cocoa butter alternatives. Comprehensive studies are needed on rambutan seed to explore more potential industrial applications.

Item Type:	Article (Review)
Additional Information:	6605/82187
Uncontrolled Keywords:	Rambutan seed, Fat, Antioxidant, Antinutrient, Phytosterol and tocopherol, Aroma
Subjects:	R Medicine > RS Pharmacy and materia medica R Medicine > RS Pharmacy and materia medica > RS192 Materia Medica-Pharmaceutical Technology T Technology > TP Chemical technology
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Pharmacy Kulliyyah of Pharmacy > Department of Pharmaceutical Technology
Depositing User:	Professor Md. Zaidul Islam Sarker
Date Deposited:	14 Aug 2020 15:01
Last Modified:	14 Aug 2020 15:01
URI:	http://irep.iium.edu.my/id/eprint/82187

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