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

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 ro...

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Bibliographic Details
Published in:Trends in food science & technology 2022-02, Vol.120, p.223-235
Main Authors: Barrios-Rodríguez, Yeison Fernando, Gutiérrez-Guzmán, Nelson, Pedreschi, Franco, Mariotti-Celis, María Salomé
Format: Article
Language:English
Subjects:
5-Hydroxymethylfulfural
Acrylamide
Aroma
Bioactive compounds
Biocompatibility
Biological activity
Coffee
Contaminants
Design
Drying
Fermentation
Food processing
Food safety
Furan
Furfuryl alcohol
Health risks
Mitigation
Mitigation technologies
Organoleptic properties
Roasted coffee
Roasting
Sensory attributes
Sensory evaluation
Sensory properties
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Summary: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. 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 characteristics of the final product. The mechanisms of NFCs formation are addressed as the main axis for the rational design of technologies for their mitigation. 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 characteristics. 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. •NFCs control technologies in coffee can be grouped into mitigation and reduction.•The NFCs mitigation in coffee needs a global approach, not in a particular way.•Pre-roasting stages such as fermentation can be key to mitigate NFCs in coffee.•Some technologies mitigate NFCs of coffee affecting their sensory properties.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2021.12.034