Development of an Accelerated Stability Model to Estimate Purple Corn Cob Extract Powder (Moradyn) Shelf-Life
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 wa...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/7/1617 |
| _version_ | 1797527194483818496 |
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| author | Lucia Ferron Chiara Milanese Raffaella Colombo Adele Papetti |
| author_facet | Lucia Ferron Chiara Milanese Raffaella Colombo Adele Papetti |
| author_sort | Lucia Ferron |
| collection | DOAJ |
| description | 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-<i>O</i>-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. |
| first_indexed | 2024-03-10T09:39:36Z |
| format | Article |
| id | doaj.art-ca9f2a6b24c24a6c82dea0804e400c3f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T09:39:36Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ca9f2a6b24c24a6c82dea0804e400c3f2023-11-22T03:48:03ZengMDPI AGFoods2304-81582021-07-01107161710.3390/foods10071617Development of an Accelerated Stability Model to Estimate Purple Corn Cob Extract Powder (Moradyn) Shelf-LifeLucia Ferron0Chiara Milanese1Raffaella Colombo2Adele Papetti3Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, ItalyConsorzio interuniversitario per i Sistemi a Grande Interfase & Department of Chemistry, Physical Chemistry Section, University of Pavia, Viale Taramelli, 27100 Pavia, ItalyDepartment of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, ItalyDepartment of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, ItalyMoradyn 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-<i>O</i>-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.https://www.mdpi.com/2304-8158/10/7/1617purple corn cobanthocyaninsArabic gumaccelerated stress protocolforced degradationmoisture-modified Arrhenius equation |
| spellingShingle | Lucia Ferron Chiara Milanese Raffaella Colombo Adele Papetti Development of an Accelerated Stability Model to Estimate Purple Corn Cob Extract Powder (Moradyn) Shelf-Life Foods purple corn cob anthocyanins Arabic gum accelerated stress protocol forced degradation moisture-modified Arrhenius equation |
| title | Development of an Accelerated Stability Model to Estimate Purple Corn Cob Extract Powder (Moradyn) Shelf-Life |
| title_full | Development of an Accelerated Stability Model to Estimate Purple Corn Cob Extract Powder (Moradyn) Shelf-Life |
| title_fullStr | Development of an Accelerated Stability Model to Estimate Purple Corn Cob Extract Powder (Moradyn) Shelf-Life |
| title_full_unstemmed | Development of an Accelerated Stability Model to Estimate Purple Corn Cob Extract Powder (Moradyn) Shelf-Life |
| title_short | Development of an Accelerated Stability Model to Estimate Purple Corn Cob Extract Powder (Moradyn) Shelf-Life |
| title_sort | development of an accelerated stability model to estimate purple corn cob extract powder moradyn shelf life |
| topic | purple corn cob anthocyanins Arabic gum accelerated stress protocol forced degradation moisture-modified Arrhenius equation |
| url | https://www.mdpi.com/2304-8158/10/7/1617 |
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