Purple Color Extraction from Vegetables
(Purple Sweet Potato / Purple Potato / Purple Corn / Red Cabbage)
The deep purple hues in these vegetables come from anthocyanins, a group of natural pigments that vary in shade depending on pH levels. These pigments are widely used in food coloring, cosmetics, textiles, and pharmaceuticals due to their natural and non-toxic properties.
Natural Sources & Their Anthocyanin Content
- Purple Sweet Potato & Purple Potato – High in cyanidin & peonidin anthocyanins.
- Purple Corn – Rich in pelargonidin & delphinidin, giving a deep violet hue.
- Red Cabbage – Contains cyanidin, which changes color significantly with pH variation.
Color Stability & Enhancement Techniques
- Use Acidic Conditions (pH 3-5): Keeps the pigment in the deep purple to reddish range.
- Additives for Preservation: Citric acid, ascorbic acid, or sodium benzoate improves stability.
- Freeze-Drying & Microencapsulation: Helps maintain color intensity for longer shelf life.
- Metal Mordants (for Textile Dyeing): Alum, copper sulfate, and iron sulfate fix the pigment on fabrics.
Business Potential & Market Demand
- With the rise of natural colorants in the food and cosmetics industry, purple anthocyanin extracts are in high demand for organic and plant-based products. This can be a profitable venture in health-conscious and eco-friendly markets.
- Would you like specific formulations or details on setting up an extraction plant?
