Singh Jyoti, Kaur Sawinder, Nanda Vikas, Dhull Sanju Bala, Gunjal Mahendra, Kumar Vikas, Assouguem Amine, Ullah Riaz, Iqbal Zafar, Bari Ahmed, Ercisli Sezai, Rasane Prasad
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, 148106, India.
Food Chem X. 2024 Jun 18;23:101554. doi: 10.1016/j.fochx.2024.101554. eCollection 2024 Oct 30.
Corn silk ( L.), an abundant agricultural waste, contains various bioactive compounds that exhibit promising health benefits. The current study focuses on development and optimization of corn silk-based instant mix using response surface methodology. The optimized product, with 14.66% corn silk, 10% sugar and 0.22% xanthan gum in a skim milk powder base, scored 0.925 desirability. The physico-chemical and sensory parameters of optimized mix closely aligned with expected values. The instant mix packaged in metallised polyester yielded superior preservation of quality indicators over 120 days compared to low-density polyethylene (LDPE) and high-density polyethylene (HDPE). The microbial load in corn silk instant mix was observed across packaging materials and highlighting hydroxyl methyl furfural (HMF) as the primary predictor of product stability, the study calculated a 94.95 days half-life at 10 °C. Corn silk's rich bioactive compound supports its integration into nutraceuticals and instant mixes, mitigating food waste while enhancing nutritional value. Novelty statement. In this study, corn silk powder was utilized for the development of the instant mix. This innovative approach transforms corn silk, typically discarded as agricultural waste, into a commercially sustainable product that delivers the nutrients of corn silk to a broader population. Despite fresh corn silk being a perishable commodity, it has very low storage shelf life. The developed instant mix effectively preserves its nutritional value for up to six months, offering a sustainable and nutritious option for consumers.
玉米须（L.）是一种丰富的农业废弃物，含有多种具有潜在健康益处的生物活性化合物。当前的研究聚焦于使用响应面法开发和优化基于玉米须的速溶混合物。优化后的产品以脱脂奶粉为基质，含有14.66%的玉米须、10%的糖和0.22%的黄原胶，可取性评分为0.925。优化混合物的理化和感官参数与预期值密切相符。与低密度聚乙烯（LDPE）和高密度聚乙烯（HDPE）相比，用金属化聚酯包装的速溶混合物在120天内质量指标的保存效果更佳。在不同包装材料中观察了玉米须速溶混合物中的微生物负荷，并强调羟甲基糠醛（HMF）是产品稳定性的主要预测指标，该研究计算出在10°C下的半衰期为94.95天。玉米须丰富的生物活性化合物支持其融入营养保健品和速溶混合物中，减少食物浪费的同时提高营养价值。新颖性声明。在本研究中，玉米须粉被用于开发速溶混合物。这种创新方法将通常作为农业废弃物丢弃的玉米须转化为一种具有商业可持续性的产品，将玉米须的营养成分带给更广泛的人群。尽管新鲜玉米须是易腐商品，但其储存保质期很短。所开发的速溶混合物能有效将其营养价值保存长达六个月，为消费者提供了一种可持续且营养丰富的选择。
