Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee

Simple item page
dc.contributor.authorFernando Barrios-Rodriguez, Yeison
dc.contributor.authorGutierrez-Guzman, Nelson
dc.contributor.authorPedreschi, Franco
dc.contributor.authorSalome Mariotti-Celis, Maria
dc.date.accessioned2025-01-20T21:08:18Z
dc.date.available2025-01-20T21:08:18Z
dc.date.issued2022
dc.description.abstractABSTR A C T S Background: Neo-formed contaminants (NFCs) occurrence in coffee, a highly consumed beverage worldwide, has raised concern among different food safety agencies because a high intake of these toxic compounds may represent a long-term risk for the consumer health. The mechanisms responsible of NFCs formation in roasted coffee also trigger the generation of its desirable aroma and flavor characteristics. Hence their mitigation in coffee beverage while preserving these organoleptic properties represent a food safety challenge.Scope and approach: This article performs a systematic review of the different strategies proposed for the NFCs mitigation in roasted coffee considering their effect on the bioactive compounds content and the sensory char-acteristics of the final product. The mechanisms of NFCs formation are addressed as the main axis for the rational design of technologies for their mitigation.Key findings and conclusions: Available technologies for decreasing the NFCs (acrylamide, furfuryl alcohol, furan and 5-hydroxymethylfulfural) levels in roasted coffee were grouped in two main categories: (i) mitigation (before or during roasting) and (ii) reduction (after roasting). The understanding of the mechanisms responsible of NFCs formation allowed to establish different alternatives for their mitigation in roasted coffee. However, the greatest challenge still lies in guaranteeing a final product low in NFCs with desirable sensory and bioactive character-istics. The rational design of strategies that decrease the occurrence NFCs in roasted coffee without affecting its nutritional and sensory quality must consider the inclusion of pre-roasting stages such as fermentation and drying into the mitigation technology.
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.tifs.2021.12.034
dc.identifier.eissn1879-3053
dc.identifier.issn0924-2244
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2021.12.034
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/93469
dc.identifier.wosidWOS:000788434000008
dc.language.isoen
dc.pagina.final235
dc.pagina.inicio223
dc.revistaTrends in food science & technology
dc.rightsacceso restringido
dc.subjectRoasted coffee
dc.subjectAcrylamide
dc.subjectFuran
dc.subject5-Hydroxymethylfulfural
dc.subjectFurfuryl alcohol
dc.subjectSensory attributes
dc.subjectBioactive compounds
dc.subjectMitigation technologies
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleRational design of technologies for the mitigation of neo-formed contaminants in roasted coffee
dc.typeartículo
dc.volumen120
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
Files
Collections
Artículos de revistas