Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, Kunming 650224, China.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Molecules. 2023 Apr 14;28(8):3476. doi: 10.3390/molecules28083476.
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.
咖啡是第三大广泛生产的饮料，被全世界大量人群消费。然而，丙烯酰胺（AA）在咖啡加工过程中产生，严重影响其质量和安全。咖啡豆富含天冬酰胺和碳水化合物，是美拉德反应和 AA 的前体。咖啡加工过程中产生的 AA 增加了对人体神经系统、免疫系统和遗传物质损伤的风险。在这里，我们简要介绍了 AA 在咖啡加工过程中的形成和有害影响，重点介绍了不同加工阶段控制或减少 AA 生成的技术研究进展。我们的研究旨在为抑制咖啡加工过程中 AA 形成提供不同的策略，并研究相关的抑制机制。
