Development of Functional Corn Silk Beverages: Impact of Fermentation, Drying, and Infusion Methods on Bioactive and Sensory Attributes

Corn silk is an underutilized agricultural byproduct rich in bioactive compounds, yet its application in functional beverages is limited by poor extractability, processing losses, and suboptimal sensory quality. This study investigated the combined effects of lactic acid fermentation, drying methods, and infusion conditions on the nutritional, phytochemical, structural, and sensory attributes of cornsilk‐based beverages. Corn silk was fermented using lactic acid bacteria and subsequently processed by sun drying, steamed vacuum drying, fermented sun drying, or fermented vacuum drying, followed by preparation of hot and cold infusions. Fermentation coupled with vacuum drying significantly enhanced protein, ash, and vitamin C contents while reducing moisture and fat. Microstructural (SEM) and FTIR analyses revealed matrix loosening and protein conformational changes that favored phytochemical release. Fermented vacuum‐dried samples, particularly cold infusions, exhibited the highest total phenolic and flavonoid contents and strongest antioxidant activity. Sensory evaluation showed superior color, flavor, and overall acceptability for fermented vacuum‐dried infusions. Overall, fermentation combined with oxygen‐limited drying proved most effective for developing high‐quality functional corn silk beverages.