University of Missouri researchers develop purple corn as natural food‑colorant alternative

Scientists at the University of Missouri’s College of Agriculture, Food and Natural Resources are studying a purple‑colored corn variety native to South America as a natural replacement for synthetic food dyes. The deep purple hue comes from anthocyanins, plant pigments also found in blueberries, red cabbage and grapes, which have antioxidant properties.

The research focuses on the pericarp, the thin outer layer of the kernel where the pigments concentrate. Tests showed that after one hour at processing‑relevant temperatures, about 75 % of the color compounds remained stable, and coating the pigments with food‑grade materials increased retention to nearly 97 %. In acidic beverage simulations, the purple‑corn colorants maintained their hue for weeks, indicating suitability for juices, flavored waters and sports drinks. The team’s work aims to give food manufacturers a heat‑, light‑ and oxygen‑resistant natural colorant that can replace petroleum‑based dyes such as Red No. 40.