Reducing Acrylamide in Roasted Coffee Beans by L-Asparaginase Using Ultrasound

Authors

  • Thi Hoan Pham Faculty of Chemical and Food Technology, Food Technology Department, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City 71300, Vietnam
  • Thi Hoan Pham Faculty of Chemical and Food Technology, Food Technology Department, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City 71300, Vietnam
  • Minh Hao Hoang Faculty of Chemical and Food Technology, Food Technology Department, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City 71300, Vietnam

Keywords:

Acrylamide, L-asparaginase, Roasted coffee, Robusta, Ultrasound

Abstract

Coffee is a popular drink in many countries in the world. However, long exposure to acrylamide, a chemical generated via Maillard reaction in the coffee roasting process, has been associated with health impacts. In our work, Coffea robusta beans were treated with L-asparaginase under ultrasound to investigate the effects of L-asparaginase concentration, pH, temperature and immersion time on the acrylamide mitigation in roasted coffee. The effects of parameters were evaluated by measuring the UV-Vis spectra of sample solutions containing acrylamide. Treatment of green coffee beans with a solution of 3.0 IU/mL asparaginase at 37 °C, pH 7.3 for 30 min led to a 42% and 14% reduction of acrylamide in the final product compared to reference samples R7 and C0, respectively. Furthermore, material with initial moisture content of 5.5% resulted in an acrylamide reduction of 47.9% and 22.7% compared to R7 and C0. Enzyme-treated ground coffee gave no difference in sensory evaluation compared to the regular roasted product.

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Published

2022-09-28

How to Cite

Thi Hoan Pham, Thi Hoan Pham, & Minh Hao Hoang. (2022). Reducing Acrylamide in Roasted Coffee Beans by L-Asparaginase Using Ultrasound. Science & Technology Asia, 27(3), 55–68. Retrieved from https://ph02.tci-thaijo.org/index.php/SciTechAsia/article/view/247439

Issue

Section

Physical sciences