Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, Turin, Italy.
Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, Turin, Italy.
Food Chem. 2022 Nov 1;393:133406. doi: 10.1016/j.foodchem.2022.133406. Epub 2022 Jun 6.
Acrylamide (AA) is a product of food heating process that is widely present in cooked foods and known to be toxic to humans. Exposure data has revealed coffee to be one of the sources of this toxicant in adult diets. A great deal of effort has been invested into finding ways of reducing AA formation during coffee processing. However, despite the accumulated knowledge and mitigation strategies applied so far, AA reduction in coffee is still a challenge compared to other heat-processed foods in which the wider raw-material selection and progress in technological processes and/or changes in the recipes are possible at the industrial level. This review presents a critical analysis of the accumulated knowledge on the formation of AA in coffee as well as on the mitigation strategies that have been investigated to date, with a focus on current applicability in industry and little explored topics.
丙烯酰胺（AA）是食品加热过程的产物，广泛存在于熟食中，已知对人类有毒。暴露数据显示，咖啡是成人饮食中这种有毒物质的来源之一。人们投入了大量精力来寻找减少咖啡加工过程中 AA 形成的方法。然而，尽管迄今为止已经积累了大量的知识并应用了缓解策略，但与其他经过热处理的食品相比，咖啡中 AA 的减少仍然是一个挑战，因为在其他食品中，在工业层面上可以更广泛地选择原料，并且在技术工艺方面取得进展或改变配方。 本综述对咖啡中 AA 形成的累积知识以及迄今为止所研究的缓解策略进行了批判性分析，重点关注当前在工业中的适用性和探讨较少的主题。
