Purple Corn Cob: Rich Source of Anthocyanins with Potential Application in the Food Industry

IntechOpen eBooks(2023)

Cited 0|Views1
No score
Abstract
As every year, the entire food chain generates huge amounts of food loss and waste, and there is a great interest in solving the inefficient waste management by implementing the sustainability concept for achieving “waste-to-wealth” goal. This refers to recovering renewable bioactive compounds from food wastes in order to use them as low-cost source of value-added ingredients for different industries. In this way, this work focuses its attention on purple corn cob, a by-product that was not very used in food industry. Purple corn has gained attention due to its capability of coloring food and beverages and the evidence of the antioxidant, anti-inflammatory, and cardiovascular health benefits. As the production is growing year by year, the amounts of waste produced is rising. As a result, purple corn cob caught our attention, reason why in this study we concentrate to summarize and emphasize the compounds that give the color of this waste, anthocyanins.
More
Translated text
Key words
anthocyanins
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined