The high potential of a red-light submerged fermentation technique in the biofunctionality improvement of rambutan extracts

Purpose Rambutan (Nephelium lappaceum), a ubiquitous fruit in Southeastern Asia, was rich in vitamins and phytochemicals, which were beneficial for improving of skin conditions. The fermentation process increased phytochemicals and antioxidant capacity. Thus, the purpose of this paper is to examine whether phytochemicals can be increased through the fermentation process of rambutan extracts to improve skin aging. Design/methodology/approach In this study, the authors used the three stages of fermentation with Saccharomyces cerevisiae, Lactobacillus plantarum TCI028 and Acetobacter aceti under red light to develop a fermented rambutan extract. Findings The level of polyphenols of red-light-based fermented rambutan extract (RLFRE) were significantly increased 108.9% (p < 0.01) and 97% (p