Effects of Fermentation Time and Turning Intervals on the Physicochemical Properties of Rambutan (Nephelium lappaceum L.) Fruit Sweatings

Abstract

Sweatings, the exudates that leach out from fermenting fruits during rambutan fruit fermentation are considered as a waste by-product and are allowed to be drained off. This could lead to a pollution problem. Besides, it is a waste if the sweatings are possible to be transformed into food products and ingredients. However, prior transformation, the fundamental knowledge of the sweatings should be understood. Hence, the main aim of this study was to investigate the physicochemical properties of sweatings as affected by fermentation time and turning intervals during natural fermentation of rambutan fruits. In this study, peeled rambutan fruit was fermented for 8 days and turned. Different batches of the fruits were turned every 24, 48 or 72 h and sweatings from the process were collected and analyzed. The results showed that fermentation time significantly reduced (p<0.05) the yield, pH and sucrose content of the sweatings by 79-84%, 32-33%, 76.5-80.8%, respectively. Fermentation time also significantly increased (p<0.05) the titratable acidity, total soluble solids, fructose, glucose, total sugar, citric acid, lactic acid, acetic acid and ascorbic acid contents of the sweatings by 5

Investigating Potential Sources of Sore Throat: Physico-Chemical Attributes and Microbial Contamination in Rambutan from Fresh Harvests and Retail Stores

“…The result indicate that the pH of the RS external peel was significantly more acidic (p<0.05) than RT, ranging from 4.17 to 4.25. These findings were aligned with previous research conducted by Chai et al (2018a), who reported a pH range of 4.18 to 4.25 for rambutan peel. Lufu, Ambaw and Opara (2020) stated that pH values can be influenced by factors such as rain and ambient humidity.…”

“…Peeling the rambutan's peel will reveal the sweet, gelatinous white pulp that clings to the seeds (Li, Zeng & Shao 2018;Prakash 2021). The pulp is delicious, soft, juicy, firm, and rich in vitamin C (Chai et al 2018a) (Figure 1). Rambutan Anak Sekolah or known as Clone R191 is one of the most well-known and delicious rambutan clones, which was first cultivated in Thailand.…”

“…Based on Chai et al (2018a), rambutan has a balanced sweet and sour taste due to its high sugar content and acidity from organic acids. However, overeating rambutan can lead to sore throats.…”

Enzymatic maceration and liquefaction of pumpkin ( Cucurbita moschata L.) flesh for the preparation of a suitable base feed for spray drying

“…High-Performance Liquid Chromatography (HPLC) (Shimadzu, Japan) with a Refractive Index detector and a Purospher Star NH 2 column (259 mm × 4.6 mm, particle size of 5 µm) was used to determine the sugar content (Chai et al, 2018a(Chai et al, , 2020. Ten grams of homogenized sample was treated with 100 ml of 85% methanol for 30 min at 80 ºC in a water bath.…”