INFORM April 2025

34 • inform April 2025, Vol. 36 (4)

Biocompounds recovery from purple corn cob by-product: extraction kinetics, thermal and physicochemical stability of liquid and powdered anthocyanin-rich extract Rojas, M. L., et al. , Food and Bioproducts Processing , 149, 25, 2025. https://doi.org/10.1016/j.fbp.2024.11.010 This study evaluated the thermal degradation kinetics of total monomeric anthocyanins (TMA) from in-natura purple corn cob and the recovery of bioactive compounds from their by-products. The TMA and antioxidant capacity (AC) extraction kinetics were evaluated by conventional (CE) and ultrasound-assisted extraction (UAE, 25°C, 40 kHz, 32 W/L) methods. The stability of liquid and powdered extract by using maltodextrin (M) [M(2 %)] and corn starch (C) [M(1.5 %) + C(0.5 %)], was evaluated. Thermal degrada tion kinetics (65–90 °C) showed that TMA are relatively stable at high temperatures, with a half-life of 5.3 h at 90 °C and an activa tion energy of 949.2 J·mol −1 . The TMA and AC extraction kinetics from corn cob by-product, described by the Peleg model, showed that the UAE had the highest extraction rate (< k 1 ) and equilibrium yield (< k 2 ), reducing CE times by up to 58 % and 67 %, for TMA and AC respectively. Furthermore, the stability of this extract was greater at pH ≤ 3, decreasing at neutral and alkaline pH. On the other hand, the water adsorption isotherms modeled by GAB model

showed that the powder [M(1.5 %) + C(0.5 %)] had greater stabil ity ( Xm = 5.97 g/100 g d.m.) compared to the powder [M(2 %)] ( Xm = 3.71 g/100 g d.m.). Additionally, significant differences were observed between treatments in terms of color density, polymeric color, and % tannin contribution, where the powder [M(1.5 %) + C(0.5 %)] demonstrated greater stability. These results highlight the effectiveness of the UAE method for recovering TMA and AC from purple corn cob by-products and the importance of storage condi tions and pH in the stability of anthocyanin-rich extracts and pow ders with potential applications in food and non-food industries.

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Thais Lomonaco Teodoro da Silva teaches and conducts food sci ence research at the Federal University of Lavras (UFLA), Brazil. Her research is focused on oleogels, lipid crystallization, and sonocrystallization.

Frying is a key process in the oil and fat industry, enhancing food’s texture and flavor while causing lipid changes like oxidation, hydro lysis, and polymerization, which affect quality and nutrition. To

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