Acrylamide in Coffee and Coffee Substitutes

L-asparaginase: therapeutic use and applications in the food industry – a review

“…Study demonstrated that enzymatic pretreatment of foods with the enzyme asparaginase leads to significant reduction of acrylamide content, in addition to other treatment procedures (Agarwal & Sahu, 2014;Panel & Chain, 2015;Meghavarnam & Janakiraman, 2018). Different food products have been subjected to pretreatment with asparaginase, clearly demonstrating a reduction of acrylamide (Ravi & Gurunathan, 2018;Anese, 2016).…”

“…Coffee has high levels of acrylamide due to the roasting process (105 ºC), and storage conditions can also contribute to the formation of this compound (Mesías & Morales, 2016). Exposure to acrylamide resulting from roasted coffee consumption varies from country to country, age and sex of the consumer, volume of coffee ingested, degree of roasting, etc (Anese, 2016). Consequently, daily intake of this product represents a significant source of exposure to acrylamide (Şenyuva & Gökmen, 2005).…”

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

“…Another study also reported a decrease in asparagine content by 30% when 3000 ASNU of asparaginase was added to Arabica and Robusta coffee beans [83]. Several patents have reported on the combination of asparaginase with decompression and pressure technology to facilitate the enzyme's penetration into the dense and impermeable green coffee beans, ultimately inhibiting further AA production [84]. The potential effect of these treatments on the sensory properties of the final processed coffee beans has not been thoroughly evaluated.…”

Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study

“…Regarding roasted coffee, food business operators should apply mitigation measures to ensure a minimum formation of AA below the new benchmark level of 400 µg/kg (European Commission, 2017). Due to legislative restrictions and the global consumption of coffee beverages, a lot of researchers have been carried out to find possible solutions aimed at reducing AA along the entire coffee processing (Anese, 2015;.…”

“…The roasting process is considered the main responsible for the formation of AA in coffee; the applied roasting degree, which can range from "light" to "dark" depending on time and temperature conditions adopted, seems to be a key factor . Generally, the roasting degree is determined by the habit and consumers' preferences in different countries: South European consumers prefer medium-dark to dark roasted coffee, on the contrary, North European and American ones prefer a lighter roasting degree (Anese, 2015). Some authors reported that in the first stage of roasting (between light and medium roasting degrees) the formation rate of AA reaches its maximum and decreases toward the end of the process, due to the high temperature and prolonged times (Bagdonaite et al, 2008;Bertuzzi, Martinelli, Mulazzi, & Rastelli, 2020;Budryn, Nebesny, & Oracz, 2015;Summa et al, 2007).…”