Researchers at the University of Missouri are using a special type of purple corn to create natural food dyes. Most artificial food colors are made from petroleum and do not offer health benefits. In contrast, purple corn contains natural pigments called anthocyanins. These antioxidants give color to plants like blueberries and can help support heart health.
A major problem with natural food dyes is that heat, light, and oxygen usually break them down. Food processing uses high heat, so dyes must survive tough conditions. In experiments, the purple corn pigment stayed mostly intact after one hour of high heat. By coating the pigment in protective materials, scientists created a stable powder that maintained its color in acidic drinks for seven weeks in the refrigerator.
Missouri is famous for growing yellow corn, but researchers have spent five years adapting purple corn to the local climate. By breeding South American corn with local varieties, they hope to give consumers healthier food choices. At the same time, this new crop can help local farmers increase their income.
Difficult words
- pigment — a natural substance that gives color to plants or animalspigments
- antioxidant — a substance that protects cells from damage and improves healthantioxidants
- intact — complete and not damaged or destroyed by tough conditions
- breed — to produce plants or animals with specific useful traitsbreeding
- climate — the general weather conditions in a specific geographical area
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Discussion questions
- Would you prefer buying food made with natural dyes instead of artificial ones? Why or why not?
- How can growing new types of crops benefit local farmers and consumers?
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