A-maize-ing colors: Purple corn could replace artificial food dye
In Missouri, researchers have converted corn into a natural alternative for purple artificial food dyes. A team with University of Missouri’s College of Agriculture, Food and Natural Resources have created a line of anthocyanins from purple corn traditionally grown in South America.
The pigment is found in the kernel’s outer layer, or pericarp. “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.”
The corn-based pigment is particularly valuable because unlike many natural purple dyes, it is stable at elevated temperatures. “Purple corn-based colorants [also] 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.”
The findings were published in a recent issue of NPJ Science of Food.
Category: Chemicals & Materials
