Cornflakes: Processing robs maize of healthy, cancer-fighting nutrients

18 Jul 2018 --- University of Illinois researchers have uncovered how the “cancer-fighting” phenolic acids present in corn are stripped away when it is processed into the popular US breakfast cereal: cornflakes.

“While this was not the result that we had originally hoped for, we hope that it still provides an exciting opportunity for food companies. We had initially hoped that some genotypes might maintain higher levels of phenolics throughout processing,” Carrie Butts-Wilmsmeyer, Lead Author of the two studies and Research Assistant Professor in the Department of Crop Sciences at University of Illinois, tells NutritionInsight.

“This was a study where we emerged with both “good news” and “bad news,” so to speak. The bad news was that, regardless of the genotype, most of the phenolics were removed with the bran-containing co-products during dry milling and do not currently make it to many of our corn-based processed food products. The good news is that these phenolics are being physically removed and can be found in co-products; they’re not chemically degraded or permanently lost. So, the question now is how to recover the phenolics from these co-products and use them to biofortify our processed food products.” 

For many Americans, highly processed foods are on the menu for breakfast, lunch and dinner. Even when the raw materials – grains, for example – are high in vitamins and health-promoting phenolic compounds, processing can rob the final product of these nutrients.

Published in the Journal of Agricultural and Food Chemistry study, the research team made cornflakes from 19 corn genotypes varying in phenolic content. They wanted to know if higher ferulic acid and p-courmaric acid content in the corn kernel translated to higher concentrations of these phenolics in the final product.

The phenolic compounds in corn are primarily concentrated in the bran, or the outer covering of the corn kernel, which is removed in the first steps of the dry-milling process. The researchers wanted to determine if they could increase the remaining soluble phenolic content by heating the starchy leftovers during later processing stages. Although most of the phenolics in corn are bound to fiber, heat can release bound forms of the compounds and improve the antioxidant content of corn-based foods.

“We did see an increase in soluble phenolics, but it was so small, you could have gotten the same benefit from going to the refrigerator and eating a few blueberries,” Butts-Wilmsmeyer says.

Future steps outlined
Despite the less-than-ideal outcome, the studies represent important steps forward for food science researchers and the food processing industry. First, the lab-bench-size process developed and demonstrated by the researchers in the Journal of Visualized Experiments allows testing of small batches of experimental corn lines.

“Before this project, the only published study on cornflake processing used a sample size of 45 kilograms. We worked with ag engineers to get it down to 100 grams, literally a 450th of the size,” says Butts-Wilmsmeyer.

They found that the biggest changes in phenolic content were happening at three stages of the dry-milling process: whole kernel, flaking grit and toasted cornflake.

"Since we now have the process miniaturized and can control everything in the lab, we can also start figuring out how we can change the process to recover more of these compounds in the end product," says Martin Bohn, Co-Author of the studies and Associate Professor in the Department of Crop Sciences at the University of Illinois.

Although the phenolics didn't make it to the final product, they weren't lost entirely. “We have to focus on the bran and other 'waste' products,” Bohn says. “Is it possible to extract these compounds and fortify the food with them? This is what I think is important. Our study showed that at the beginning, there's variability in corn hybrids for all these compounds but through processing, it's all leveled off, it's all gone. But they're still in the co-products, and I think we could actually recover them and add them to the end product.”

Butts-Wilmsmeyer concludes that fortifying processed foods with health-promoting, cancer-fighting phenolics could benefit people without easy access to fresh foods, such as Americans living in food deserts. “These itty-bitty compounds are tied to everything,” she adds.