Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Cognitive improvement by daily intake of coffee cherry pulp extract from Coffea canephora var. Robusta in a Japanese population: A randomized, placebo-controlled, double-blind, parallel-group comparison trial.

Complementary therapies in medicine·2026
Same author

Identification of 2'-deoxyguanosine for an α-amylase inhibitor in the extracts of the earthworm Eisenia fetida and characterization of its inhibitory activity against porcine pancreatic α-amylase.

Enzyme and microbial technology·2025
Same author

Identification of guanine, guanosine, and inosine for α-amylase inhibitors in the extracts of the earthworm Eisenia fetida and characterization of their inhibitory activities against porcine pancreatic α-amylase.

Enzyme and microbial technology·2020
Same author

Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system.

Food chemistry·2020
Same author

Exploration of dipeptidyl-peptidase IV (DPP IV) inhibitors in a low-molecular mass extract of the earthworm Eisenia fetida and identification of the inhibitors as amino acids like methionine, leucine, histidine, and isoleucine.

Enzyme and microbial technology·2020
Same author

Activating effects on trypsin, α-chymotrypsin, and lipase and inhibitory effects on α-amylase and α-glucosidase as provided by low-molecular-weight compounds in the water extract of the earthworm Eisenia fetida.

Enzyme and microbial technology·2018

Related Experiment Video

Updated: Apr 20, 2026

Using Capillary Electrophoresis to Quantify Organic Acids from Plant Tissue: A Test Case Examining Coffea arabica Seeds
10:13

Using Capillary Electrophoresis to Quantify Organic Acids from Plant Tissue: A Test Case Examining Coffea arabica Seeds

Published on: November 12, 2016

10.4K

Decrease in the acrylamide content in canned coffee by heat treatment with the addition of cysteine.

Yusaku Narita1, Kuniyo Inouye

  • 1Innovation Center, UCC Ueshima Coffee Company, Limited , 3-1-4 Zushi, Takatsuki-shi, Osaka 569-0036, Japan.

Journal of Agricultural and Food Chemistry
|November 25, 2014
PubMed
Summary

This study reduced acrylamide (AA) in canned coffee by 95% using heat treatment with cysteine. This method offers a safer popular beverage by lowering the carcinogen content.

Keywords:
acrylamidecoffeecysteinedithiothreitollysinethiol group

More Related Videos

Reducing Willow Wood Fuel Emission by Low Temperature Microwave Assisted Hydrothermal Carbonization
09:46

Reducing Willow Wood Fuel Emission by Low Temperature Microwave Assisted Hydrothermal Carbonization

Published on: May 19, 2019

8.8K
Assaying β-amyloid Toxicity using a Transgenic C. elegans Model
13:59

Assaying β-amyloid Toxicity using a Transgenic C. elegans Model

Published on: October 9, 2010

26.9K

Related Experiment Videos

Last Updated: Apr 20, 2026

Using Capillary Electrophoresis to Quantify Organic Acids from Plant Tissue: A Test Case Examining Coffea arabica Seeds
10:13

Using Capillary Electrophoresis to Quantify Organic Acids from Plant Tissue: A Test Case Examining Coffea arabica Seeds

Published on: November 12, 2016

10.4K
Reducing Willow Wood Fuel Emission by Low Temperature Microwave Assisted Hydrothermal Carbonization
09:46

Reducing Willow Wood Fuel Emission by Low Temperature Microwave Assisted Hydrothermal Carbonization

Published on: May 19, 2019

8.8K
Assaying β-amyloid Toxicity using a Transgenic C. elegans Model
13:59

Assaying β-amyloid Toxicity using a Transgenic C. elegans Model

Published on: October 9, 2010

26.9K

Area of Science:

  • Food Science
  • Toxicology
  • Chemical Engineering

Background:

  • Acrylamide (AA) is a Group 2A carcinogen, posing health risks.
  • Coffee is a globally popular beverage, with significant consumption in Japan.
  • Canned coffee contains acrylamide, necessitating methods for its reduction.

Purpose of the Study:

  • To investigate methods for decreasing acrylamide content in canned coffee.
  • To explore modifications in heat sterilization processes for AA reduction.
  • To identify compounds that effectively reduce AA during coffee manufacturing.

Main Methods:

  • Heat treatment of canned coffee (black and milk) at 121 °C for 6 min.
  • Addition of cysteine, dithiothreitol, or cystine during heat treatment.
  • Quantification of acrylamide content before and after treatment.

Main Results:

  • Acrylamide content was reduced by approximately 95% with cysteine addition.
  • Dithiothreitol also demonstrated a significant reduction in acrylamide levels.
  • Cystine addition did not effectively decrease acrylamide content.

Conclusions:

  • Heat treatment combined with cysteine is highly effective in reducing acrylamide in canned coffee.
  • Thiol groups present in cysteine and dithiothreitol play a crucial role in lowering acrylamide.
  • This research provides a viable strategy for manufacturing safer canned coffee products.