Valorization of Jamun (Syzgium cumini) seed into flours and the influence of high-pressure treatment on their rheological, functional, and structural properties

In this work, Jamun seed waste was converted into flour, and the resultant flour dough (flour/water =1:2) was subjected to high hydrostatic pressure treatment (300–600 MPa/15 min) to improve its functionality. After pressurization, particle size and total starch content of the JSF decreased (73.24–69.80 %), while an increase in the resistant starch (5.98–6.98 %) and radical scavenging activity (49.61–53.10 %) were recorded. The peak temperature of the doughs during gelatinization was detected at 84.2 °C, which remained unaffected by the treatment. Frequency sweep tests of the doughs displayed a solid-like and liquid-like behaviors in the lower and higher frequency ranges. FTIR and XRD demonstrated marginal changes in the corresponding peaks while SEM confirmed significant changes in granule shapes. These findings support high-pressure processing as an effective technique to improve the functionality of JSF, which can be incorporated into food formulations to enhance health benefits by retaining bioactive compounds.