By Blake Jackson
Researchers at the University of Missouri (Mizzou) are exploring the potential of purple corn as a natural alternative to synthetic food dyes. Traditionally grown in South America, purple corn gets its distinctive color from anthocyanins, the same antioxidant-rich compounds found in foods such as blueberries, grapes, and red cabbage. These natural pigments are known for their potential health benefits, including supporting heart health and reducing inflammation.
The majority of these valuable compounds are found in the corn’s pericarp, the thin outer layer of the kernel.
“It’s the layer that often gets stuck in your teeth,” Pavel Somavat, who has joint appointments in Mizzou’s College of Agriculture, Food and Natural Resources and the College of Engineering, said. “In purple corn, that’s where our most valuable components are.”
One of the biggest challenges for food manufacturers is finding natural colorants that can withstand heat, light, and oxygen exposure during processing and storage.
“Most natural colors are fragile,” Somavat said. “They tend to break down when exposed to heat, light or oxygen.”
To address this issue, Mizzou researchers tested purple corn pigments under high temperatures commonly used in food production. Results showed that about 75% of the color compounds remained stable after one hour of heating.
When researchers encapsulated the pigments in protective food-grade materials, retention rates increased to nearly 97%.
The team also evaluated the colorants in beverages, where natural dyes often degrade quickly due to acidity and storage conditions.
“Purple corn-based colorants held up well in acidic and basic environments,” Somavat said. “That makes it a strong candidate for fruit juices, flavored waters and sports drinks. Even after seven weeks of refrigerated storage, color loss was minimal.”
Beyond food applications, researchers are working to adapt purple corn for production in the Midwest. In collaboration with USDA scientist Sherry Flint-Garcia, the team is developing hybrids that combine strong color characteristics with the agronomic performance needed for Missouri and other Corn Belt states.
“Some of the most colorful types don’t grow well here, so we’re crossbreeding them with types of corn that already do well in places like Missouri,” Flint-Garcia said. “That way, farmers can grow purple corn, and we can benefit from its healthy properties.”
Researchers believe purple corn could provide food companies with a reliable natural coloring option while creating new market opportunities and income sources for Midwestern farmers.
Photo Credit: university-of-missouri
Categories: Missouri, Crops, Corn, Education