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Changes in Short- and Medium-Chain Fatty Acids and Sugars During Kombucha Fermentation of Tea and Coffee Byproducts and Their Relation to Sourness.

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Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation

Ana CarolinaVieira-Porto1, Sara C Cunha2, Elaine C Rosa3

  • 1Laboratório de Química e Bioatividade de Alimentos e Núcleo de Pesquisa em Café (NUPECAFÉ), Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil.

Food Research International (Ottawa, Ont.)
|May 10, 2024
PubMed
Summary
This summary is machine-generated.

Enzyme treatment with asparaginase significantly reduced acrylamide in coffee beans. This method preserved coffee

Keywords:
AcrylamideAsparaginaseAsparagineChlorogenic acidsCoffee and healthMaillard reactionOrganic volatile compoundsSensory analysisSpecialty coffeeSteam treatment

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Area of Science:

  • Food Chemistry
  • Food Processing
  • Toxicology

Background:

  • Acrylamide, a potential carcinogen, forms during coffee roasting from asparagine.
  • Reducing acrylamide is crucial for food safety, but maintaining coffee's sensory profile is challenging.

Purpose of the Study:

  • To reduce acrylamide levels in coffee using asparaginase enzyme treatment.
  • To evaluate the impact of this treatment on coffee's sensory and bioactive compounds.

Main Methods:

  • Coffee beans (Arabica and Canephora) were treated with varying doses of asparaginase (1000-3000 ASNU).
  • Acrylamide, asparagine, and bioactive compounds (chlorogenic acids, caffeine, trigonelline) were quantified using HPLC, LC-MS, and GC-MS.
  • Sensory evaluation was performed by professional cuppers and consumers.

Main Results:

  • Asparaginase treatment significantly reduced acrylamide by up to 60.7% in roasted coffee beans.
  • Total chlorogenic acids and lactones decreased moderately, while caffeine and trigonelline levels remained largely unchanged.
  • Sensory analysis revealed minimal changes, with some samples showing improved sensory descriptors and reduced off-notes.

Conclusions:

  • Asparaginase is an effective method for reducing acrylamide in coffee without negatively impacting its sensory qualities.
  • Enzyme treatment offers a promising approach for producing safer coffee products.
  • Further research may optimize enzyme dosage to maximize acrylamide reduction while fully preserving sensory attributes.