Changes in microstructures of rambutan seed and the quality of its fat during drying
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Changes in microstructures of rambutan seed and the quality of its fat during drying M. H. A. Jahurul1 · S. S. Nee1 · M. R. Norazlina1 · M. Hasmadi1 · M. S. Sharifudin1 · M. Patricia1 · J. S. Lee1 · A. Shihabul2 · H. M. S. Amir1 · R. Jumardi1 · A. W. Noorakmar1 · J. Norliza1 Received: 4 March 2020 / Accepted: 30 March 2020 © Springer Nature Switzerland AG 2020
Abstract The application of pre-treatment on oilseeds prior to extraction process may exert undesirable impact towards the quality of oils as well as microstructures of seed. The objectives of this study were to evaluate the effects of three drying methods on the microstructures of rambutan seeds and its effects on physicochemical properties of rambutan seed fat (RSF). The fats that being pre-treated with three different drying methods showed shrinkage or alteration of porous structure in terms of size, shape, and diameter. The differences between the RSF pre-treated with oven-, freeze-, and cabinet drying RSF were in fatty acids (oleic and arachidic acids), and free fatty acid (1.56–1.80 mg KOH/g fat). From the results obtained, the useful information regarding to the effects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries. Keywords Rambutan seed · Pre-treatment · Microstructures · Rambutan seed fat · Fatty acids
1 Introduction Rambutan (Nephelium lappaceum Linn), a family of Sapindaceae, is a seasonal medium-sized tropical fruit tree that has been widely cultivated in Southeast Asia region including Malaysia, Philippines, Thailand, Vietnam, and even in Zaire in Central Africa, Madagascar in South Africa and Australia [1–5]. Furthermore, it can be adapted to temperate, moist and low evaporation rate environment with high amount of rainfall [5]. It is composed of hairy body, translucent white flesh and light-brown oblong seed [6, 7]. Basically, rambutan flesh is consumed either fresh, processed or canned. Besides, it is also being industrially processed into commercial food products, for instance, cans, syrups, juice, jams, jellies, and marmalades [6, 8–11]. Apart
from that, the underutilized parts of rambutan (seed and rind) are often being considered as a major waste residue of the fruit and seldom gain interest by the manufacturers [5, 8, 9]. Yet, the light brown rambutan seed is actually safe for human consumption as it is non-toxic [12]. Most importantly, rambutan seed contained high amount of fats ranges from 33.4 to 37.35% [8, 13, 45]. The major fatty acids in RSFs are oleic and arachidic acids which ranging from 33.1 to 43.09% and 31.53 to 42.5%, respectively [8, 13–17]. The physicochemical properties make RSF capable for utilizing not only for cooking but for soaps [9], biodiesels [3, 18, 19] cosmetics [3, 18], medicinal purposes [20], and substi
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