Nutraceutical and Functional Evaluation of Corn Silk Extract as a Natural Antioxidant in Dairy Dessert Formulations
The increasing consumerism in functional foods has increased the search of nutraceutical ingredients based on natural and renewable sources. One underutilized agriculture by-product, corn silk, is a by-product of the maize (Zea mays) processing process which contains bioactive compounds including flavonoids, phenolic acids, tannins, and vitamins, which have high antioxidant and therapeutic properties. This paper analyzes the nutraceutical potential of the corn silk extract when used in a dairy-based dessert in order to come up with a value-added functional food with improved health value. Optimized aqueous and/or ethanolic methods were used in extracting corn silk in order to recover maximum phenolic compounds. The extract was added to a standardized dairy dessert formulation in different concentrations to determine the effect of the extract on antioxidant activity, physicochemical properties, sensory qualities, and storage stability. Antioxidant activity was measured by known assays like the DPPH radical scavenging assay and ferric reducing antioxidant power (FRAP) and physicochemical characteristics, including pH, viscosity, total solids, and color were measured systematically. It is anticipated that the outcome would show that the antioxidant activity would increase significantly with increasing concentration of corn silk extract, thus it can be used as a functional ingredient. Nevertheless, more incorporation can affect the sensory properties like taste, color and texture, which will require optimization to reach a compromise between healthy and consumer acceptable. It is expected that sensory evaluation through the aid of a structured hedonic scale helps to determine the most acceptable formulation. Further, refrigerated shelf-life studies will determine the stability of microbes and quality of the product with time. This study has brought out the two-fold benefit of improving the nutraceutical quality of dairy desserts along with fostering sustainable use of agro-industrial waste. The results should help to create innovative healthbased dairy products and assist in the inclusion of plant-based bioactive compounds into regular food systems. Finally, the paper highlights that corn silk extract has the potential to be used as a natural antioxidant in functional foods at a relatively low cost.