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Acrylamide in coffee: formation and possible mitigation strategies – a review

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F. İnci Özdemir, Burcu Karaaslan, Ahmet Tülek & Deniz Yildirim. (2023) Covalent immobilization of recombinant L-asparaginase from Geobacillus kaustophilus on ReliZyme supports for mitigation of acrylamide. Biocatalysis and Biotransformation 0:0, pages 1-14.
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Luigi Barrea, Gabriella Pugliese, Evelyn Frias-Toral, Marwan El Ghoch, Bianca Castellucci, Sebastián Pablo Chapela, María de los Angeles Carignano, Daniela Laudisio, Silvia Savastano, Annamaria Colao & Giovanna Muscogiuri. (2023) Coffee consumption, health benefits and side effects: a narrative review and update for dietitians and nutritionists. Critical Reviews in Food Science and Nutrition 63:9, pages 1238-1261.
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Henrique Bosso, Sandra Maria Barbalho, Ricardo de Alvares Goulart & Alda Maria Machado Bueno Otoboni. (2023) Green coffee: economic relevance and a systematic review of the effects on human health. Critical Reviews in Food Science and Nutrition 63:3, pages 394-410.
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Leila Peivasteh-Roudsari, Marziyeh Karami, Raziyeh Barzegar-Bafrouei, Samane Samiee, Hadis Karami, Behrouz Tajdar-Oranj, Vahideh Mahdavi, Adel Mirza Alizadeh, Parisa Sadighara, Gea Oliveri Conti & Amin Mousavi Khaneghah. (2022) Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review. International Journal of Environmental Health Research 0:0, pages 1-29.
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Francesca Pietropaoli, Sara Pantalone, Angelo Cichelli & Nicola d'Alessandro. (2022) Acrylamide in widely consumed foods – a review. Food Additives & Contaminants: Part A 39:5, pages 853-887.
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Articles from other publishers (46)

Giulia Rampazzo, Michela Casarotto, Claudia Finotello, Marco Redaelli, Giampiero Pagliuca & Teresa Gazzotti. (2024) Outcomes of self-control plans on acrylamide levels in processed food. Food Control 156, pages 110134.
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Yalong Qiang, Mingxue Song, Shuai Wang, Zhidan Liu, Shulin Shan, Yanan Sun, Wenting Ni, Shihua Chao, Zhaoxiong Liu, Xiulan Zhao, Yao Bai & Fuyong Song. (2024) High-fat diet exacerbated motor dysfunction via necroptosis and neuroinflammation in acrylamide-induced neurotoxicity in mice. Ecotoxicology and Environmental Safety 269, pages 115777.
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Aytül Hamzalıoğlu & Vural Gökmen. 2024. Acrylamide in Food. Acrylamide in Food 351 369 .
Marzieh Rashedinia & Gholamreza Karimi. 2024. Encyclopedia of Toxicology. Encyclopedia of Toxicology 125 133 .
Mair James, Christopher A. James, Matthew Dixon & Richard Leathers. 2024. Encyclopedia of Food Safety. Encyclopedia of Food Safety 159 175 .
Elahe Abedi, Seyed Mohammad Bagher Hashemi & Fatemeh Ghiasi. (2023) Effective mitigation in the amount of acrylamide through enzymatic approaches. Food Research International 172, pages 113177.
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Paniz Khaloo Kermani, Marzieh Moeenfard, Reza Farhoosh & Arminda Alves. (2023) Modified QuEChERS purification method for analysis of acrylamide in roasted Phoenix dactylifera L. seeds via HPLC–PDA. Journal of Food Measurement and Characterization 17:5, pages 5034-5044.
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Divya Gupta, Shubham Singh, Richa Soni, Shamli S. Gupte, Arti Rathour, Sadhana Shrivastava & Sangeeta Shukla. (2023) Possible metabolic effect of acrylamide on biological system. Food Safety and Health 1:2, pages 126-138.
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Wesley Zongrong Yu, Ping Shen, Ignatius Lim, Raymond Rong Sheng Shi, Miaohua Cai, Yee Soon Chin, Ai Jin Tay, Wei Min Ang, Jun Cheng Er, Geraldine Songlen Lim, Yuansheng Wu, Angela Li, Kyaw Thu Aung & Sheot Harn Chan. (2023) Occurrence and Dietary Exposure to Acrylamide from Foods Consumed within and outside Main Meals in Singapore. Foods 12:16, pages 3022.
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Min Fan, Xiaoying Xu, Wenjun Lang, Wenjing Wang, Xinyu Wang, Angjun Xin, Fangmei Zhou, Zhishan Ding, Xiaoqing Ye & Bingqi Zhu. (2023) Toxicity, formation, contamination, determination and mitigation of acrylamide in thermally processed plant-based foods and herbal medicines: A review. Ecotoxicology and Environmental Safety 260, pages 115059.
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Shuai Wang, Yiyu Yang, Zhigang Yu, Mingxue Song, Zhidan Liu, Shulin Shan, Hui Yong, Wenting Ni, Yalong Qiang, Cuiqin Zhang, Shu’e Wang, Xiulan Zhao & Fuyong Song. (2023) Mitophagy suppresses motor neuron necroptotic mitochondrial damage and alleviates necroptosis that converges to SARM1 in acrylamide‐induced dying‐back neuropathy . Journal of Neurochemistry.
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Zelin Li, Chunyan Zhao & Changwei Cao. (2023) Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review. Molecules 28:8, pages 3476.
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Nicolas Pierre Friedrich Mueller, Paolo Carloni & Mercedes Alfonso-Prieto. (2023) Molecular determinants of acrylamide neurotoxicity through covalent docking. Frontiers in Pharmacology 14.
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Elza Bevilacqua, Vinicius Cruzat, Indu Singh, Roselyn B. Rose’Meyer, Sunil K. Panchal & Lindsay Brown. (2023) The Potential of Spent Coffee Grounds in Functional Food Development. Nutrients 15:4, pages 994.
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Burhan Başaran, Burcu Çuvalcı & Güzin Kaban. (2023) Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies. Foods 12:2, pages 346.
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Ulrich H. Engelhardt, Ina Bahar & Ulf Delker. (2023) Food borne toxicants in coffee: Acrylamide and furan derivative content in Arabica and Robusta coffees with different roasting profiles and varying degrees of roast. Beverage Plant Research 3:1, pages 0-0.
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Yanbing Wang, Xiaoyuan Wang, Guilin Hu, Abdulbaset Al-Romaima, Xingrong Peng, Jinhong Li, Xuehui Bai, Zhongrong Li & Minghua Qiu. (2023) Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee. Current Research in Food Science 6, pages 100461.
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Shuai Wang, Yifan Zhang, Jianwei Lou, Hui Yong, Shulin Shan, Zhidan Liu, Mingxue Song, Cuiqin Zhang, Ruirui Kou, Zhaoxiong Liu, Wenhao Yu, Xiulan Zhao & Fuyong Song. (2022) The therapeutic potential of berberine chloride against SARM1 ‐dependent axon degeneration in acrylamide‐induced neuropathy . Phytotherapy Research 37:1, pages 77-88.
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Fosca Vezzulli, Sara Triachini, Annalisa Mulazzi, Milena Lambri & Terenzio Bertuzzi. (2022) Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee. International Journal of Food Science & Technology 57:12, pages 7468-7476.
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Angela De Vivo, Alessandro Genovese, Maria Cristina Tricarico, Angela Aprea, Raffaele Sacchi & Fabrizio Sarghini. (2022) Volatile compounds in espresso resulting from a refined selection of particle size of coffee powder. Journal of Food Composition and Analysis 114, pages 104779.
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Giulia Strocchi, Patrizia Rubiolo, Chiara Cordero, Carlo Bicchi & Erica Liberto. (2022) Acrylamide in coffee: What is known and what still needs to be explored. A review. Food Chemistry 393, pages 133406.
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Swetha Senthil Kumar, Abhinaya Swaminathan, Mohamed M. Abdel-Daim & Sahabudeen Sheik Mohideen. (2022) A systematic review on the effects of acrylamide and bisphenol A on the development of Drosophila melanogaster. Molecular Biology Reports 49:11, pages 10703-10713.
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Olga Cwiková, Tomas Komprda, Viera Šottníková, Zdeněk Svoboda, Jana Simonová, Jan Slováček & Miroslav Jůzl. (2022) Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content. Foods 11:20, pages 3295.
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Mohamed Khalif, George O. Abong & Michael W. Okoth. (2022) Influence of Quality Characteristics and Intake of Acrylamide by Consumers of Roasted Coffee in Kenya: A Review. Current Research in Nutrition and Food Science Journal 10:2, pages 447-457.
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Junlin Wang, Zengxuan Cai, Nianhua Zhang, Zhengyan Hu, Jing Zhang, Ying Ying, Yongxin Zhao, Liang Feng, Jingshun Zhang & Pinggu Wu. (2022) A novel single step solid-phase extraction combined with bromine derivatization method for rapid determination of acrylamide in coffee and its products by stable isotope dilution ultra-performance liquid chromatography tandem triple quadrupole electrospray ionization mass spectrometry. Food Chemistry 388, pages 132977.
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Chaokun Qiu & Xiaoyu Liu. (2022) Mitigation of acrylamide by cations in Chinese fried bread, youtiao. International Food Research Journal 29:4, pages 900-908.
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Tolgahan Kocadağlı & Vural Gökmen. (2022) Formation of acrylamide in coffee. Current Opinion in Food Science 45, pages 100842.
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Mohamed M. Hashem, Khaled Abo-EL-Sooud, Yasmina M. Abd El-Hakim, Yahia Abdel-hamid Badr, Abeer E. El-Metwally & Ahmed Bahy-EL-Dien. (2022) The impact of long-term oral exposure to low doses of acrylamide on the hematological indicators, immune functions, and splenic tissue architecture in rats. International Immunopharmacology 105, pages 108568.
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Shahenvaz Alam, Tanya Nagpal, Rekha Singhal & Sunil Kumar Khare. (2021) Immobilization of L-asparaginase on magnetic nanoparticles: Kinetics and functional characterization and applications. Bioresource Technology 339, pages 125599.
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Chaoming Huang, Shisheng Jiang, Yantianyu Yang, Shuhan Gao, Zihan Lin, Wei Gu, Tingdong Yan & Yi Cai. (2021) Contaminant acrylamide in food: toxicity, detection methods, mitigation measures and risk assessment for humans. Natural Resources for Human Health 1:2, pages 98-109.
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Alireza Emadi, Bahman Yousefi, Majid Eslami & Anna Abdolshahi. (2021) Reduction of acrylamide formation in bread and fried potato products using probiotic microorganisms: a systematic review and dose–response meta-analysis. Journal of Food Measurement and Characterization 15:5, pages 4277-4287.
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Ruijie Ni, Peng Wang, Ping Zhan, Honglei Tian & Ting Li. (2021) Effects of different frying temperatures on the aroma profiles of fried mountain pepper (Litsea cubeba (Lour.) Pers.) oils and characterization of their key odorants. Food Chemistry 357, pages 129786.
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Clara Timmermann, Signe Mølck, Manik Kadawathagedara, Anne Bjerregaard, Margareta Törnqvist, Anne Brantsæter & Marie Pedersen. (2021) A Review of Dietary Intake of Acrylamide in Humans. Toxics 9:7, pages 155.
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Banu Akgün, Muhammet Arıcı, Filiz Çavuş, Ayşe Binnur Karataş, Hacer Ekşi Karaağaç & H. Özgül Uçurum. (2021) Application of l ‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation . Journal of Food Processing and Preservation 45:6.
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Huihui Hu, Xiaoling Liu, Lian Jiang, Qi Zhang & Haide Zhang. (2021) The relationship between acrylamide and various components during coffee roasting and effect of amino acids on acrylamide formation. Journal of Food Processing and Preservation 45:5.
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Maria Alessia Schouten, Silvia Tappi, Simone Angeloni, Manuela Cortese, Giovanni Caprioli, Sauro Vittori & Santina Romani. (2021) Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study. Food Chemistry 343, pages 128514.
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Cristina Sarion, Georgiana Gabriela Codină & Adriana Dabija. (2021) Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation. International Journal of Environmental Research and Public Health 18:8, pages 4332.
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Zhonghui Han, Jianxin Gao, Shunyang Zhang, Yan Zhang & Shuo Wang. (2021) Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying. Foods 10:3, pages 604.
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Pornteera Rattanarat, Nathamol Chindapan & Sakamon Devahastin. (2021) Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam. Food Chemistry 341, pages 128266.
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Sefa Kucukler, Cuneyt Caglayan, Ekrem Darendelioğlu & Fatih Mehmet Kandemir. (2020) Morin attenuates acrylamide-induced testicular toxicity in rats by regulating the NF-κB, Bax/Bcl-2 and PI3K/Akt/mTOR signaling pathways. Life Sciences 261, pages 118301.
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Astrid Nehlig & Rodrigo Cunha. (2020) The Coffee–Acrylamide Apparent Paradox: An Example of Why the Health Impact of a Specific Compound in a Complex Mixture Should Not Be Evaluated in Isolation. Nutrients 12:10, pages 3141.
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Francesco Esposito, Salvatore Velotto, Teresa Rea, Tommaso Stasi & Teresa Cirillo. (2020) Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment. Molecules 25:18, pages 4156.
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Flavia Badoud, Bernd Goeckener, Kevin Severin, Marion Ernest, Roman Romero, Thibaut Alzieu, Arne Glabasnia, Jonas Hamel, Mark Buecking & Thierry Delatour. (2020) Fate of acrylamide during coffee roasting and in vitro digestion assessed with carbon 14- and carbon 13-labeled materials. Food Chemistry 320, pages 126601.
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Johannes Pitsch, Otmar Höglinger & Julian Weghuber. (2020) Roasted Rye as a Coffee Substitute: Methods for Reducing Acrylamide. Foods 9:7, pages 925.
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Yiju Zhang, Qiao Wang, Wei Jia, Jun Cheng, Li Zhu, Yiping Ren & Yu Zhang. (2020) Rapid Simultaneous Determination of Cascade Metabolites of Acrylamide in Urine for Toxicokinetics Profiles and Short-Term Dietary Internal Exposure. Journal of Agricultural and Food Chemistry 68:24, pages 6748-6758.
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Hadi Atabati, Beheshteh Abouhamzeh, Mohammad-Amin Abdollahifar, Sara Sadat Javadinia, Saeed Gharibian Bajestani, Ali Atamaleki, Amir Raoofi, Yadolah Fakhri, Carlos A.F. Oliveira & Amin Mousavi Khaneghah. (2020) The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis. Trends in Food Science & Technology 100, pages 155-163.
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