Potential of Corn silk in the dairy industry: a review of its benefits, applications, and challenges

Registration ID: IJNRD_306569

Published ID: IJNRD2505102

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Sonali Singh, Dr. Priyanka Shankar, Dr. Anu Ram Kailash Mishra, Zia Praveen

Antioxidant, Corn silk, Paneer, Preservative, Natural alternative.

Corn silk, a maize byproduct, comprises proteins, carbohydrates, vitamins, and minerals, with compositions varying by genotype and harvest stage. It is rich in bioactive compounds such as flavonoids and polyphenols, which have antioxidant properties. Several studies have suggested that incorporating corn silk extract can enhance the antioxidant properties of dairy products, addressing issues such as lipid oxidation and microbial spoilage. Currently, chemical preservatives are effective for the preservation of dairy products, but plant-based options are gaining traction due to various health concerns. Further research should focus on different dairy products, optimize extraction procedures and formulations, and evaluate market acceptance. Combining corn silk extract with other natural antioxidants may increase its efficacy and mitigate undesirable sensory effects. This review highlights the potential of corn silk extract as a natural additive in the dairy industry, promoting healthier and safer products while ensuring adequate shelf life and nutritional stability.

Published Paper   E-Certificate

Sonali Singh, Dr. Priyanka Shankar, Dr. Anu Ram Kailash Mishra, & Zia Praveen (May-2025). Potential of Corn silk in the dairy industry: a review of its benefits, applications, and challenges. INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT, 10(5), b29-b46. https://ijnrd.org/papers/IJNRD2505102.pdf

Volume 10 Issue 5, May-2025

Pages : b29-b46

Paper Reg. ID: IJNRD_306569

Published Paper Id: IJNRD2505102

Downloads: 000121998

Research Area: Science All

Author Type: Indian Author

Country: Lucknow, Uttar Pradesh, India

Published Paper PDF: https://ijnrd.org/papers/IJNRD2505102.pdf

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