Novizar Nazir, Daimon Syukri, Tuty Anggraini, Rince Alfia Fadri, Asmak Afriliana, Joni Kusnadi, Annisyia Zarina Putri, Amelia Hariry
Acrylamide, a potential carcinogen formed during high-temperature processing, has raised significant food safety concerns, driving extensive research into its formation mechanisms and mitigation strategies. This review explores recent insights from metabolomic studies that elucidate the biochemical pathways, formation mechanisms, and mitigation strategies for acrylamide in coffee. Advanced metabolomic techniques, including mass spectrometry and nuclear magnetic resonance, have identified asparagine and reducing sugars as key precursors in acrylamide formation. This review highlights recent advancements in metabolomics for acrylamide detection and quantification, emphasizing their role in improving roasting process control. Furthermore, emerging mitigation techniques are discussed, from green bean selection to post-roasting treatments, including developing low-acrylamide coffee varieties, optimizing roasting parameters, and alternative approaches like enzyme treatments. Real-time metabolomic monitoring offers potential for dynamically adjusting roasting parameters, reducing acrylamide formation while maintaining coffee quality. Key research gaps include the need for multi-omics integration, bioinformatics applications, and industrial-scale validation. These findings contribute to developing sustainable, scalable solutions for reducing acrylamide levels in coffee and enhancing food safety and product quality. © 2025 Elsevier Inc.
Faculty of Agricultural Technology, Andalas University, Indonesia; Politeknik Pertanian Negeri Payakumbuh, Indonesia; Faculty of Agricultural Technology, University of Jember, Indonesia; Central Laboratory of Life Sciences & Halal Inspection Agency, University of Brawijaya, Indonesia; Faculty of Engineering, Universitas Ibn Khaldun, Bogor, Indonesia; Faculty of Agro-Industrial Technology, Padjadjaran University, Jatinangor, Indonesia
