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A review of chemistry, extraction, functional properties, and sustainable food applications of rambutan (Nephelium lappaceum L.)

Radius: Journal of Science and Technology

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Volume 3, Issue 2, Article Number: 262004 (2026)

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Sherin Mary Simon1,2,*  ORCID logo | Jyotsna Dayma3 ORCID logo

1School of Basic and Applied Science, Nirwan University, Jaipur 303305, Rajasthan (India)

2Department of Food Processing Technology, St. Teresa’s College (Autonomous) Ernakulam 682016, Kerala (India)

3School of Agricultural Sciences, Nirwan University, Jaipur 303305, Rajasthan (India)

*Corresponding Author: sherinmarysimonphdsept2022@gmail.com

Received: 04 August 2026 | Revised: 25 August 2026

Accepted: 29 August 2026 | Published Online: 10 September 2026

DOI: https://doi.org/10.5281/zenodo.22258347

© 2026 The Authors, under a Creative Commons license, Published by Scholarly Publication

Abstract

Rambutan (Nephelium lappaceum L.), a delicious tropical fruit, is cultivated extensively in the Southeast Asian region. Processing of rambutan generates a lot of seed waste as seeds are discarded when the edible portion of the fruit is stripped off. On an average, rambutan seeds form 5-10% of the total mass of the fruit. The kernel contained within the seeds, which is a fatty tissue extracted for its valuable content, contains about 30-40% of fat on a dry weight basis. A range of 20-41% has been mentioned in the literature due to variation in seed fraction, cultivar, and extraction process utilized for fat extraction from the kernels. Though considered a waste product, rambutan seeds are rich sources of edible fat. It is rich in oleic and arachidic acids, which give it unique physicochemical properties. These properties are similar to those of cocoa butter, making rambutan seed fat a promising ingredient for food applications.

This review summarizes the current knowledge on rambutan seeds as an underutilized agro-industrial by-product. It highlights their chemical composition, methods of fat extraction, physicochemical properties and potential food applications. The review discusses conventional extraction methods such as mechanical pressing extraction and solvent extraction. It also reviews new green extraction technologies such as supercritical CO2 extraction, ultrasound-assisted extraction, microwave-assisted extraction, and enzyme-assisted extraction. The review also describes the thermal behavior, crystallization, triacylglycerol profile, polymorphism and structural features of rambutan seed fat by using different analytical methods.

The functional attributes of rambutan seed fat, including its flexibility, oxidative stability, melting behavior, and emulsifying properties, are also evaluated in this research. Additionally, nutritional value, safety, and presence of antinutritional components of rambutan seed fat are also discussed. The study highlights the significance of using rambutan seed waste as a valuable resource rather than discarding it. It demonstrates how the circular economy and waste valorization are supported by the use of rambutan seed waste. Additionally, this method contributes to the Sustainable Development Goals (SDG) of the United Nations.

Keywords

Rambutan seed fat, Nephelium lappaceum, cocoa butter substitute, seed waste valorization, extraction technology, fat crystallization, circular economy

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Cite This Article

S. M. Simon, J. Dayma, “A review of chemistry, extraction, functional properties, and sustainable food applications of rambutan (Nephelium lappaceum L.),” Radius: Journal of Science and Technology 3(2) (2026) 262004. https://doi.org/10.5281/zenodo.22258347

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