Acrylamide in coffee: Strategies, research and future perspectives

Abstract

Acrylamide is produced through intricate reactions involving asparagine, and reducing sugars when foods with lower moisture are exposed to high temperatures. Globally, coffee is the second most widely consumed beverage besides tea. Despite containing lower levels of acrylamide (ACR) compared to other foods, high consumption of coffee exposes people to this compound, which is known to pose health risks, including carcinogenicity, immunotoxicity, and genotoxicity. Hence, addressing ACR levels in coffee is imperative. The challenge of reducing ACR arises due to limited choices in raw materials, restrictions in production technologies, and the inherent difficulty in modifying the formulation of beans at the industrial level. While numerous reviews have been on ACR, the literature regarding reducing ACR in coffee is relatively scarce. This comprehensive review provides the most recent and thorough information on ACR formation in coffee. It covers ACR's occurrence, dietary exposure, associated hazards, recommended guidelines, factors influencing formation, and strategies for reducing it. These strategies encompass biotechnological, Innovative and tailor-made approaches utilizing AI driven techniques providing a future road map for reducing ACR in coffee.