Green Valorisation Of Underutilized Jamun (Syzygium Cumini) Seed: A Novel Source Of C-Type Resistant Starch For Food And Nutraceutical Applications

Abstract

The growing demand for sustainable and functional food ingredients has driven research into alternative starch sources. This study focuses on the isolation and characterization of starch extracted from underutilized jamun (Syzygiumcumini) seeds, aiming to evaluate its potential applications in the food and nutraceutical industries. Native starch (NJS) was isolated through aqueous extraction and subjected to hydrothermal modification via boiling to obtain boiled jamun seed starch (BJS). Both forms were analysed for amylose content, solubility, swelling power, thermal properties, morphology, and crystallinity using standard techniques including AOAC methods, scanning electron microscopy (SEM), and X-ray diffraction (XRD). Results showed a high amylose content (26.55 ± 0.02%), with boiling significantly enhancing solubility and reducing retrogradation tendency. SEM revealed irregular granular morphology, while XRD indicated a C-type crystalline pattern. Thermal analysis demonstrated a shift in gelatinization temperatures due to boiling. These findings suggest that jamun seed starch, especially in its modified form, possesses favourable physicochemical and functional properties suitable for diverse applications. By valorizing jamun seed waste, this research contributes to sustainable ingredient development and opens new avenues for functional food formulation.