Bioactive Compounds of Rambutan (Nephelium lappaceum L.)

Rambutan, a widely popular tropical fruit encompasses rich amount of bioactive compounds. All parts of this plant (leaves, bark, root, fruits, fruit skin, pulp and seeds) finds traditional usage, and are linked with high therapeutic values. Rambutan fruits parts like that of peel, pulp and seeds have been scientifically investigated in-depth and is reported to encompass high amounts of bioactive compounds (such as polyphenol, flavonoid, alkaloid, essential mineral, dietary fiber). These compounds contribute towards antioxidant, antimicrobial, anticancer, antidiabetic and anti-obesity activities. However, literature pertaining towards potential industrial applications (food, cosmetics, pharmaceutical) of rambutan fruits are limited. In the present chapter, it is intended to document some of the interesting research themes published on rambutan fruits, and identify the existing gaps to open up arena for future research work.This chapter theme is based on our ongoing project—VALORTECH, which has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No 810630

Rambutan (Nephelium lappaceum) fats

Rambutan (Nephelium lappaceum) fruit is rich in carbohydrates, lipids, phosphorus, vitamin C, niacin, iron, calcium, copper, protein and fiber. Rambutan seed kernel fat (RSKF) can be a promising alternative edible fat that has the potential to be used in the food industry, especially to replace hydrogenated fat. The main fatty acids in RSKF are arachidic acid (38.3%) and oleic acid (37.1%). These two fatty acids covered 75.7% of the total fatty acids. RSKF exhibited several nutritional, biological and health promoting effects. This chapter reports on the chemical composition and health promoting impacts of RSKF

Mathematical Modeling and Use of Magnetic Resonance Imaging (MRI) for Oil Migration in Chocolate Confectionery Systems

Oil migration is a common problem in chocolate confectionery products leading to quality defects, particularly fat bloom. Several factors such as contact area, ratio of the two fat phases, type of the fat, solid fat content, presence of non-fat solid particles, particle size, viscosity, structure, concentration gradient of triacylglycerols (TAGs), and storage temperature have all effect on migration rate. Mechanism of oil migration has still not been clearly understood, but possible mechanisms have been suggested and studied in the literature. Diffusion mechanism was demonstrated and modeled in many studies. Although there are so many methods to monitor and quantify migration, magnetic resonance imaging (MRI) is among the most promising techniques as being non-destructive. This review covers the literature related to basics of migration, mechanisms, and monitoring and modeling migration in chocolate through MRI and also includes a brief description about chocolate, chocolate processing, and fundamental concepts in MRI