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Thermal Contaminants in Coffee Induced by Roasting: A Review.
da Costa, David Silva; Albuquerque, Tânia Gonçalves; Costa, Helena Soares; Bragotto, Adriana Pavesi Arisseto.
Afiliação
  • da Costa DS; Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universitária, R. Monteiro Lobato 80, Campinas 13083-862, Brazil.
  • Albuquerque TG; Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal.
  • Costa HS; REQUIMTE-LAQV, Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal.
  • Bragotto APA; Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal.
Int J Environ Res Public Health ; 20(8)2023 04 20.
Article em En | MEDLINE | ID: mdl-37107868
Roasting is responsible for imparting the main characteristics to coffee, but the high temperatures used in the process can lead to the formation of several potentially toxic substances. Among them, polycyclic aromatic hydrocarbons, acrylamide, furan and its derivative compounds, α-dicarbonyls and advanced glycation end products, 4-methylimidazole, and chloropropanols stand out. The objective of this review is to present a current and comprehensive overview of the chemical contaminants formed during coffee roasting, including a discussion of mitigation strategies reported in the literature to decrease the concentration of these toxicants. Although the formation of the contaminants occurs during the roasting step, knowledge of the coffee production chain as a whole is important to understand the main variables that will impact their concentrations in the different coffee products. The precursors and routes of formation are generally different for each contaminant, and the formed concentrations can be quite high for some substances. In addition, the study highlights several mitigation strategies related to decreasing the concentration of precursors, modifying process conditions and eliminating/degrading the formed contaminant. Many of these strategies show promising results, but there are still challenges to be overcome, since little information is available about advantages and disadvantages in relation to aspects such as costs, potential for application on an industrial scale and impacts on sensory properties.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Hidrocarbonetos Policíclicos Aromáticos / Produtos Finais de Glicação Avançada Tipo de estudo: Risk_factors_studies Idioma: En Revista: Int J Environ Res Public Health Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
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XML
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Hidrocarbonetos Policíclicos Aromáticos / Produtos Finais de Glicação Avançada Tipo de estudo: Risk_factors_studies Idioma: En Revista: Int J Environ Res Public Health Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça