Valorization of corn silk through incorporation in instant mix and analyzing its shelf life by kinetic modelling

Abstract

Corn silk (Zea mays 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.

Keywords: Agricultural waste; Antioxidant; Bioactive compounds; Health; Instant mix; Packaging; Storage.

Fig. 1

The interactive effect of selected ingredients on, A and C: moisture content; B: Tapped density; D: Swelling capacity; E: Body and texture; F: Flavor and sweetness; G: Mouthfeel; H: Overall acceptability (OAA).

Fig. 2

Interactive effect of corn silk and sugar on color and appearance, flavor and sweetness, mouthfeel and overall acceptability of the instant premix.

Fig. 3

A: Changes in the TBA content of the instant mix from corn silk stored at different temperatures and its Arrhenius plot, B: Changes in the HMF content of the instant mix from corn silk stored at different temperatures and its Arrhenius plot, C: Changes in the FFA content of the instant mix from corn silk stored at different temperatures, in metalized polyester and its Arrhenius plot.