Review
Plant Sciences
Taoyang Cai, Shangjie Ge-Zhang, Mingbo Song
Summary: Purple corn, a special variety of corn, is known for its high content of anthocyanins and other functional phytochemicals, which contributes to its economic benefits. However, most studies on cereal crops focus on yield stability and genotype-environment interaction. This review aims to explore the accumulation and stability of special anthocyanins in purple corn growth. It provides an overview of anthocyanins in purple corn, their biosynthesis process, gene regulation mechanism, and their interaction with anthocyanin metabolism. Furthermore, the review discusses the influence of environmental factors on anthocyanin accumulation, aiming to promote the production of purple corn in multiple fields, encourage the development of the colored corn industry, and provide new opportunities for corn breeders and growers.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Jimena Yanez Apam, Azucena Herrera-Gonzalez, Astrid Dominguez Uscanga, Jose Antonio Guerrero-Analco, Juan Luis Monribot-Villanueva, Jorge Alberto Fragoso-Medina, Diego A. Luna-Vital
Summary: The study evaluated the impact of enzymatic treatment on a phenolics-rich extract from purple corn. The extract was obtained by solid-liquid extraction with ethanol, and then treated with lipase B in acetonitrile using octanoic acid as acyl donor. The enzymatic treatment improved the thermal stability of anthocyanins, increased the alpha-glucosidase inhibitory activity, and showed favorable binding energies with the catalytic site of alpha-glucosidase. The results suggest that lipase B treatment is a promising strategy to enhance the technological and biological potential of purple corn pigments.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Patrizia De Nisi, Giulia Borlini, Parisa Abbasi Parizad, Alessio Scarafoni, Piero Sandroni, Elena Cassani, Fabrizio Adani, Roberto Pilu
Summary: This study focuses on a biorefinery approach to recover natural anthocyanins from dried purple corn cobs for dyeing natural fibers and nutraceutical purposes. The residual waste materials are utilized as animal bedding to create a closed-loop system with zero waste produced.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2021)
Article
Food Science & Technology
Jialin Dai, Yanye Ruan, Ying Feng, Bin Li
Summary: This study combined pectin, whey protein isolate, and chitosan with purple corn cob anthocyanins to prepare four complexes. The synthesized CS-PC-PCCA complex exhibited the highest encapsulation efficiency and zeta potential, with a multi-granular and amorphous structure. It showed the best inhibition activity against alpha-glucosidase and simulated digestion stability.
Article
Thermodynamics
Suparerk Charmongkolpradit, Titikan Somboon, Ratchanee Phatchana, Wichien Sang-aroon, Bhuchiss Tanwanichkul
Summary: The study demonstrated that controlling air velocity and temperature can effectively regulate the moisture content and anthocyanin content in purple waxy corn kernels. The highest total anthocyanin content was found at a temperature of 65 degrees Celsius and a moisture content of 13%wb, making it the optimal preservation condition for purple waxy corn kernels.
CASE STUDIES IN THERMAL ENGINEERING
(2021)
Article
Biochemistry & Molecular Biology
QiJie Chen, Peng Zhang, Na You, YiNing Xu, YaZeng Zhang, PengCheng Luan, BenPing Lin, ZhengMin Wang, Li Zhang
Summary: A novel antibacterial indicator film was developed by incorporating tangerine peel essential oil (TEO) Pickering emulsion stabilized by ultrasonic and esterified modified starch (UDSt) with corn starch, and purple corncob anthocyanin (PCA) for monitoring pork freshness. The film exhibited color changes at different pH and displayed excellent bacteriostatic activity against E. coli and S. aureus due to the loaded TEO. Additionally, the film had good light-blocking ability and free radical scavenging capacity, and the color change of the film could effectively indicate pork quality.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Green & Sustainable Science & Technology
Aditi Sarker Ratna, Anik Ghosh, Samrat Mukhopadhyay
Summary: This article provides an overview of corn husk by-products and discusses their chemical composition and various applications. Corn husk can be used in fields such as nanocomposites, bioplastics, flame retardants, etc., and it has multiple advantages.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Food Science & Technology
Xingzhou Tian, Jiaxuan Li, Qingyuan Luo, Xu Wang, Tiansong Wang, Di Zhou, Lingling Xie, Chao Ban, Qi Lu
Summary: This study examined the effects of purple corn anthocyanin on goats and found that it improved meat quality, enhanced muscle antioxidant status, and increased the proportion of unsaturated fatty acids in goat muscle.
Article
Genetics & Heredity
Laura A. Chatham, John A. Juvik
Summary: This study revealed the diverse anthocyanin profiles in purple corn, with different types and concentrations of anthocyanins impacting color hue and intensity. Through genotyping, key quantitative trait loci for anthocyanin type and content were identified, providing a foundation for future research on the genetic and molecular processes determining anthocyanin profile in pericarp.
G3-GENES GENOMES GENETICS
(2021)
Article
Biochemistry & Molecular Biology
Lucia Ferron, Chiara Milanese, Raffaella Colombo, Raffaele Pugliese, Adele Papetti
Summary: The extraction process of alcohol-insoluble polysaccharides from exhausted Moradyn cob, camelina cake, and common bean seeds was investigated and optimized. The ingredients containing 50% and 75% camelina cake showed high encapsulation efficiency in encapsulating antioxidant anthocyanins. Preliminary structural analysis indicated that camelina cake mainly consisted of neutral polysaccharides and proteins, which remained unchanged in the ingredients. The camelina cake had significant stabilizing properties for the solid-state stability of the anthocyanins.
Article
Food Science & Technology
Shuai Ren, M. Monica Giusti
Summary: The study found that the addition of WP can increase the absorbance of anthocyanins and protect them from degradation, improving color stability. Increasing WP concentration results in darker color and higher stability. Preheated WP is less effective than native WP but still extends the half-life of anthocyanins.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Nutrition & Dietetics
Xing-Zhou Tian, Xu Wang, Chao Ban, Qing-Yuan Luo, Jia-Xuan Li, Qi Lu
Summary: This study found that the addition of purple corn anthocyanin to light-protected milk can prevent lipid oxidation, enhance antioxidant activity, maintain volatile compounds, and improve sensory scores.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Lucia Ferron, Chiara Milanese, Raffaella Colombo, Raffaele Pugliese, Adele Papetti
Summary: This research investigated the characteristics of a polysaccharide fraction obtained from camelina cake as a carrier for encapsulating purple corn cob extract. The results showed that the polysaccharide fraction exhibited gel-like behavior and released polyphenols during the digestion process. Additionally, the polysaccharide fraction demonstrated potential hypocholesterolemic activity in vitro.
Article
Veterinary Sciences
Jiaxuan Li, Di Zhou, Hui Li, Qingyuan Luo, Xu Wang, Jixiao Qin, Yiqing Xu, Qi Lu, Xingzhou Tian
Summary: The objective of this study was to investigate the effects of anthocyanin-rich purple corn extract (PCE) on the performance, antioxidant potential, egg quality, egg amino acid, and fatty acid profiles of laying hens during the late laying period. The results showed that supplementation of PCE can improve the antioxidant potential and quality of eggs, as well as modify the amino acid and fatty acid profiles of eggs.
FRONTIERS IN VETERINARY SCIENCE
(2023)
Article
Agriculture, Dairy & Animal Science
Xingzhou Tian, Qi Lu, Shengguo Zhao, Jiaxuan Li, Qingyuan Luo, Xu Wang, Yangdong Zhang, Nan Zheng
Summary: The study showed that consuming purple corn anthocyanins by growing goats can enhance mutton flavor by reducing plasma lipid metabolism parameters and regulating the expression of flavor-related genes in the muscle. This suggests that anthocyanins may regulate mutton flavor through signaling pathways in ruminants. The addition of anthocyanin-rich purple corn pigment to the diet also led to changes in flavor compound profiles in the muscle of goats.