Results 11 to 20 of about 21,117 (239)

Effects of Blanching Conditions on the Enzyme Inhibition and Antioxidant Loss in Rambutan ( Nephelium lappaceum L.) Seeds

Polish Journal of Food and Nutrition Sciences
Rambutan seeds – a by-product of rambutan fruit processing industry – contains various nutrients as well as phenolics and saponins with antioxidant capacities.
Thi Ngan Nguyen, Thi Thu Tra Tran, Van Viet Man Le   +2 more
doaj   +2 more sources

Comparative Metabolomic and Transcriptomic Analysis Reveals That Variations in Flavonoids Determine the Colors of Different Rambutan Cultivars

Horticulturae
Rambutan is a tropical tree and its fruit has several favorable characteristics. To understand how the color of the rambutan fruit peel develops, the transcriptome, flavonoid metabolome, and carotenoid metabolome data of two rambutan cultivars, ‘BY2’ and
Jiaqi Wang, Wencan Zhu, Chengkun Yang, Maofu Li, Shun Feng, Lizhu Tang, Chengchao Yang, Zhifu Cui   +7 more
doaj   +2 more sources

Improve the Effectiveness of Inhibiting Pathogenic Fungus and Maintaining the Quality of Rambutan (Nephelium lappaceum L.) Post-Harvest by Indigenous Lactic Bacteria

Horticulturae
The change in the quality of rambutan (Nephelium lappaceum L.) fruit after harvest is mainly dehydration. Rambutan fruit peel is often dark (brown) and fruit rot due to fungal disease. This study investigated the effects of Lactobacillus bacteria strains
Thach Thi Ngoc Yen, Nguyen Van Thanh, Nguyen Minh Thuy, Nguyen Van Phong, Ngo Van Tai   +4 more
doaj   +2 more sources

Encapsulation of polyphenol rich extract from rambutan (Nephelium lappaceum L.) peel for application as dual functional ingredient in ice cream. [PDF]

Sci Rep
This study fabricated and applied spray-dried microcapsules of polyphenol-rich crude extract from rambutan (Nephelium lappaceum L.) peel. The influence of encapsulant composition based on maltodextrin, rice starch, and polysaccharide gums on microcapsule
Klongdee S, Katekhong W, Jittanit W, Matsukawa S, Klinkesorn U.   +4 more
europepmc   +2 more sources

Optimizing the synthesis conditions of aerogels based on cellulose fiber extracted from rambutan peel using response surface methodology

AIMS Environmental Science
A cellulose-based aerogel has been synthesized from rambutan peel to mitigate environmental pollution caused by agricultural waste, rendering it an eco-friendly material with potential applications in oil spill remediation as well as enhancing the value ...
Nguyen Trinh Trong , Phu Huynh Le Tan, Dat Nguyen Ngoc, Ba Le Huy, Dat Tran Thanh , Nam Thai Van   +5 more
doaj   +2 more sources

Effects of Defatting Pretreatment on Polysaccharide Extraction from Rambutan Seeds Using Subcritical Water: Optimization Using the Desirability Approach. [PDF]

Foods
Rambutan seeds are by-products generated from fruit-processing factories; the leftover seeds are buried in landfills, generating methane emissions.
Nilmat K, Hunsub P, Ngamprasertsith S, Sakdasri W, Karnchanatat A, Sawangkeaw R.   +5 more
europepmc   +2 more sources

Integrating Cellulose Microfibrils and Ellagitannins from Rambutan Peel with Gelatin for Production of Synergistic Biobased Hydrogels. [PDF]

Biomacromolecules
The pursuit of renewable and eco-friendly raw materials for biobased materials is a growing field. This study utilized ellagitannin and cellulose microfibrils derived from rambutan peel waste alongside gelatin to develop eco-conscious hydrogels.
Torgbo S, Sukyai P, Sukatta U, Kamonsutthipaijit N, Beaumont M, Rosenau T.   +5 more
europepmc   +2 more sources

Nutritional, pharmaceutical, and functional aspects of rambutan in industrial perspective: An updated review. [PDF]

Food Sci Nutr, 2023
Numerous researchers have been motivated to investigate new plant sources as a result of the continued advancement of functional foods and herbal medicines.
Afzaal M, Saeed F, Bibi M, Ejaz A, Shah YA, Faisal Z, Ateeq H, Akram N, Asghar A, Shah MA.   +9 more
europepmc   +2 more sources

Product development of functional beverage from jambolan(Syzygium cumini) juice supplemented with rambutan syrup

Science Technology and Engineering Journal (STEJ), 2022
This study developed beverage from jambolan juice supplemented with the rambutan syrup. The rambutan syrups were prepared from three varieties including Rong Rien, See Chom Puu, and See Thong.
Thongjuan Khunphutthiraphi, Nipaporn Kangkawisut   +1 more
doaj   +1 more source

Incorporation of Pomegranate (<i>Punica granatum</i>) Extract Enhanced the Concentration of Bioactive Compounds and Shelf Life of Bread. [PDF]

Food Sci Nutr
Pomegranate extract significantly increased bread's antioxidant capacity. Fungal growth was inhibited for up to 15 days of storage with pomegranate extract. Phenolic content was preserved even after baking and during storage. ABSTRACT Consumer demand for food without synthetic additives has considerably increased in recent years.
Costa NHB, Amadio GB, Souza-Santos YJ, Carvalho RA, Vanin FM.   +4 more
europepmc   +2 more sources