Extraction, characterization and nanoreduction of Syzygium cumini (Jamun) Seed starch

Abstract

Syzygium cumini is reported to be the richest source of non-conventional starch. This study aimed to extract and characterize starch from S. cumini seeds. The starch was extracted by precipitation using six steeping additives: distilled water, NaOH, acetic acid, ascorbic acid, citric acid, and lactic acid. Scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), and pasting properties analyses were performed to assess the extracted starch's qualities. Depending on the extraction medium, the starch granules' average diameters ranged from 2.8 to 27.5 µm for citric acid, 7 to 22 µm for ascorbic acid, and 7 to 32 µm for lactic acid. Despite the limited availability of research publications on the starch extracted from S. cumini seeds, this study performed comprehensive research establishing its extraction, characterization, and nano-reduction.