Development of an Accelerated Stability Model to Estimate Purple Corn Cob Extract Powder (Moradyn) Shelf-Life

• Published in: Foods 2021-07, Vol.10 (7), p.1617
• Main Authors: Ferron, Lucia, Milanese, Chiara, Colombo, Raffaella, Papetti, Adele
• Format: Article
• Language: English
• Subjects: accelerated stress protocol; anthocyanins; Aqueous solutions; Arabic gum; Chloride; Corn; Degradation; Flavonoids; Food science; forced degradation; Humidity; Mathematical models; Metabolites; moisture-modified Arrhenius equation; Pharmaceutical industry; Polyphenols; purple corn cob; Shelf life; Stability analysis; Standardization
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10071617

Moradyn is an Italian purple corn variety whose cobs represent a rich source of polyphenols. At the industrial level, they are used to produce a dried extract (MCE) by the addition of 20% Arabic gum. In order to evaluate the extract solid-state stability, an innovative accelerated stress protocol was developed following the isoconversion approach. The degradation kinetics of cyanidin-3-O-glucoside (C3G), the most suitable marker to monitor the overall MCE degradation status, was monitored under five temperature–humidity (RH) combinations. These data were used to build a mathematical model, able to estimate the C3G stability at 25 °C and 30% RH, whose predictiveness was further assessed by comparing the predicted vs. experimental C3G isoconversion time. Finally, by applying this model, the expiry date of the extract was calculated to be within 26–33 days, confirming that the addition of 20% Arabic gum is insufficient to stabilize MCE and highlighting the need of a new formula in order to prolong MCE shelf-life.