By Blake Jackson
University of Missouri researchers are unlocking the potential of colorful corn varieties to revolutionize the food industry. While yellow corn remains a staple, researchers are turning their attention to the nutritional benefits of blue, red, and purple corn.
Professor Pavel Somavat and his team are collaborating with Dr. Sherry Flint-Garcia to explore the unique properties of these underutilized corn varieties.
Maiz Morado, a South American purple corn, is particularly promising due to its high antioxidant content, surpassing even blueberries.
“We’re identifying the best varieties and providing feedback she uses to decide which varieties to breed for the next cycle,” said Somavat, who has joint appointments in Mizzou’s College of Agriculture, Food and Natural Resources and the College of Engineering. “We’re looking at the make-up of the corn and how it responds to Midwestern climates, as well as how we can add value to the corn by developing new uses for it.”
Beyond its nutritional benefits, colored corn has the potential to replace harmful synthetic food dyes. Extracts from purple corn can serve as a natural, safe, and vibrant alternative to artificial colorings. Additionally, the plant's proteins and phytochemicals can be repurposed into biodegradable packaging materials.
“The potential of non-yellow corn goes far beyond food,” Somavat said. “With its unique health benefits and other applications, it offers a sustainable, high-value alternative for farmers and consumers alike. This is allowing us to rethink the role of corn in our future.”
The research team's findings, published in the journal Industrial Crops and Products, provide valuable insights into the adaptation and utilization of colored corn varieties.
By exploring the diverse applications of this versatile crop, researchers are paving the way for a more sustainable and nutritious future.
Photo Credit: gettyimages-yasonya
Categories: Missouri, Crops, Corn, Education