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ORIGINAL ARTICLE
Effects of Blanching Conditions on the Enzyme Inhibition and Antioxidant Loss in Rambutan (Nephelium lappaceum L.) Seeds
Thi Ngan Nguyen 1,2,3
,
 
Thi Thu Tra Tran 1,2
,
 
Van Viet Man Le 1,2
 
 
 
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1
Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, Vietnam
 
2
Vietnam National University – Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc, Ho Chi Minh City, Vietnam
 
3
Faculty of Technology, Dong Nai Technology University, Nguyen Khuyen street, Trang Dai Ward, Bien Hoa City, Vietnam
 
 
Submission date: 2024-10-28
 
 
Acceptance date: 2025-01-28
 
 
Online publication date: 2025-02-20
 
 
Publication date: 2025-02-20
 
 
Corresponding author
Van Viet Man Le   

Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT) Vietnam National University Ho Chi Minh City (VNU-HCM), 268 Ly Thuong Kiet Street, District 10, 70000, Ho Chi Minh City, Viet Nam
 
 
DOI: https://doi.org/10.31883/pjfns/200589
 
 
Article (PDF)
References (50)
 
KEYWORDS
accelerated storage
biocatalyst
fruit seed
heat treatment
phenolics
saponins
 
TOPICS
Others
Fruits
Enzymes
Phenolic compounds
Saponins
 
ABSTRACT
Rambutan seeds – a by-product of rambutan fruit processing industry – contains various nutrients as well as phenolics and saponins with antioxidant capacities. This by-product needs to be treated before being used as a new raw material to produce value-added products. In this study, water blanching of rambutan seeds was performed and the impacts of blanching temperature and time on lipase (LP), lipoxygenase (LOX) and polyphenol oxidase (PPO) activities and antioxidant loss were investigated. At blanching temperature of 95°C, the inactivation rate constant of LP, LOX and PPO was 29.93×10-3, 42.80×10-3 and 59.33×10-3 1/min, respectively while their half-life was 23.19, 16.19 and 11.68 min, respectively. During the blanching, the total saponin content in rambutan seeds first increased and then decreased while the total phenolic content was gradually reduced. In the accelerated storage of dried rambutan seeds, the degradation rate constants of phenolics and saponins of the blanched sample were 1.7 and 1.5 times, respectively, lower than those of the unblanched counterpart; additionally, the acidic and peroxide values of oil of the blanched seeds increased more slowly and less than those of the unblanched counterpart. Blanching rambutan seeds deactivated their enzymes, resulting in lesser antioxidant loss and lipid changes in the dried seeds during the accelerated storage.
ACKNOWLEDGEMENTS
We acknowledge the support of time and facilities from Ho Chi Minh City University of Technology (HCMUT), VNU-HCM for this study.
FUNDING
The study did not receive any external funding.
CONFLICT OF INTEREST
The authors declare no conflict of interest.
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