Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review-Reference-Cited by-同舟云学术

Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review

Published:2023-04-14 Issue:8 Volume:28 Page:3476
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Li Zelin¹²,Zhao Chunyan²,Cao Changwei¹^ORCID

Affiliation:

1. Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, Kunming 650224, China

2. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China

Abstract

Coffee is the third-largest beverage with wide-scale production. It is consumed by a large number of people worldwide. However, acrylamide (AA) is produced during coffee processing, which seriously affects its quality and safety. Coffee beans are rich in asparagine and carbohydrates, which are precursors of the Maillard reaction and AA. AA produced during coffee processing increases the risk of damage to the nervous system, immune system, and genetic makeup of humans. Here, we briefly introduce the formation and harmful effects of AA during coffee processing, with a focus on the research progress of technologies to control or reduce AA generation at different processing stages. Our study aims to provide different strategies for inhibiting AA formation during coffee processing and investigate related inhibition mechanisms.

Funder

Scientific Research Fund Project of Yunnan Provincial Department of Education

Special Basic Cooperative Research Programs of Yunnan Provincial Undergraduate Universities’ Association

Yunnan Fundamental Research Projects

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

https://www.mdpi.com/1420-3049/28/8/3476/pdf

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