Fate of acrylamide during coffee roasting and in vitro digestion assessed with carbon 14- and carbon 13-labeled materials.

Acrylamide / analysis Carbon Radioisotopes Coffee / chemistry Food Handling Hot Temperature
Acrylamide Coffee Fate In vitro digestion Radiolabeled Roasting Stable isotope-labeled

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Aug 2020
Historique:
received: 06 11 2019
revised: 05 03 2020
accepted: 10 03 2020
pubmed: 26 3 2020
medline: 21 7 2020
entrez: 26 3 2020
Statut: ppublish

Résumé

Acrylamide (AA) formation during coffee roasting happens rapidly, reaching a peak value within the first minutes of roasting followed by a fast decrease to reach an asymptote at approximately 200 µg/kg. Today, the mechanisms by which AA is reduced during roasting remain unclear. In this research, the fate of AA during roasting followed by drip brewed-like extraction was studied using

Identifiants

DOI: 10.1016/j.foodchem.2020.126601 PMID: 32208180
pubmed: 32208180
pii: S0308-8146(20)30463-5
doi: 10.1016/j.foodchem.2020.126601
pii:
doi:

Substances chimiques

Carbon Radioisotopes 0
Coffee 0
Acrylamide 20R035KLCI

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126601

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Flavia Badoud (F)

Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. Electronic address: flavia.nagy@rd.nestle.com.

Bernd Goeckener (B)

Department of Environmental and Food Analysis, Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Schmallenberg 57392, Germany.

Kevin Severin (K)

Department of Environmental and Food Analysis, Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Schmallenberg 57392, Germany.

Marion Ernest (M)

Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.

Roman Romero (R)

Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.

Thibaut Alzieu (T)

Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.

Arne Glabasnia (A)

Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.

Jonas Hamel (J)

Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.

Mark Buecking (M)

Department of Environmental and Food Analysis, Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Schmallenberg 57392, Germany.

Thierry Delatour (T)

Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.

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Classifications MeSH

questionsmedicales.fr › Composés chimiques organiques › Acides carboxyliques › Acides acycliques › Acrylates › Acrylamides › Acrylamide › Fate of acrylamide during coffee roasting and...
questionsmedicales.fr › Produits chimiques inorganiques › Isotopes › Radio-isotopes › Radio-isotopes du carbone › Fate of acrylamide during coffee roasting and...
questionsmedicales.fr › Aliments et boissons › Boissons › Café › Fate of acrylamide during coffee roasting and...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Fate of acrylamide during coffee roasting and...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Température élevée › Fate of acrylamide during coffee roasting and...