Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa.

Neo-formed contaminants (NFCs) are common in many foods, especially those subjected to high-temperature processing. Among these contaminants, products arising from the Maillard reaction, sugar reduction, thermal degradation of polyphenols and lipid oxidation, including acrylamide, furan, furfuryl alcohol, and hydroxymethylfurfural, are consistently linked to potential neoplastic effects. NFCs are found in globally traded commodities like coffee and cocoa, posing a significant risk due to their frequent consumption by consumers. A direct correlation exists between consumption frequency, exposure levels, and health risks. Hence, it's crucial to establish reliable methods to determine levels in both matrices, aiming to mitigate their formation and minimise risks to consumers. This review offers a comprehensive examination, discussion, and identification of emerging trends and opportunities to enhance existing methodologies for extracting and quantifying NFCs in coffee and cocoa. By presenting an in-depth analysis of performance parameters, we aim to guide the selection of optimal extraction techniques for quantifying individual NFCs. Based on the reviewed data, headspace extraction is recommended for furan, while solid and dispersive solid phase extractions are preferred for acrylamide when quantified using gas and liquid chromatography, respectively. However, it is worth noting that the reported linearity tests for certain methods did not confirm the absence of matrix effects unless developed through standard addition, leading to uncertainties in the reported values. There is a need for further research to verify method parameters, especially for determining NFCs like furfuryl alcohol. Additionally, optimising extraction and separation methods is essential to ensure complete compound depletion from samples. Ideally, developed methods should offer comprehensive NFC determination, reduce analysis time and solvent use, and adhere to validation parameters. This review discusses current methods for extracting and quantifying NFCs in coffee and cocoa, highlighting emerging trends and emphasising the need to improve existing techniques, especially for compounds like furfuryl alcohol.

Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica).

The rational design of methodologies to control the neoformed compounds occurrence (NFCs), such as acrylamide and hydroxymethylfurfural (HMF) in roasted coffee, must consider the preservation of the bioactive compounds contained in this beverage. The aim of this work was to evaluate the integrated effect of yeast inoculation during the fermentation stage and the modification of roasting parameters on the final concentrations of NFCs and bioactive compounds of roasted coffee. A completely randomized factorial design was used to evaluate the effect of yeast inoculation (with and without inoculation), roasting temperature (150, 180 and 210 °C) and roast degree (medium, dark) on the (i) physicochemical characteristics (volume change, mass loss, water activity, non-enzymatic browning index, antioxidant capacity, total polyphenols, chlorogenic acid and caffeine) as well as HMF and acrylamide levels of roasted coffee. Response variables were analyzed separately by ANOVA and clustering of treatments was explored by PCA. Yeast inoculation did not significantly (p > 0.05) affect volume change, mass loss, antioxidant capacity, total polyphenols content, and caffeine contents. The interaction of evaluated factors significantly decreased (p < 0.05) the acrylamide and HMF contents of roasted coffee (43 % and 56.0 %, respectively). Based on PCA grouping the best treatments were medium roast at 210 °C (inoculated and uninoculated) and at 180 °C (inoculated). Under these conditions it is possible to produce a roasted coffee mitigated in neo formed contaminants that present the physicochemical properties of original product.

Obtención de bioproductos a partir de residuos del beneficio húmedo del café (pulpa) / Obtaining Bioproducts from Residues of the Wet Benefit of Coffee (Pulp)

RESUMEN Este trabajo presenta los resultados obtenidos a escala de laboratorio para el aprovechamiento de la pulpa de café (residuos) en el proceso de beneficio húmedo aplicando el concepto de biorrefinería. Los resultados mostraron que es posible tratar este residuo mediante procesos fermentativos y obtener bioetanol separado por medio de la destilación simple con un contenido de alcohol entre 3,85 % al 6,90 % por cada 250 ml de biomasa tratada en condiciones ambientales. Se observó en todos los ensayos que una variable importante es el tiempo de fermentación y la estructura inicial del residuo ya que esto influye sobre el rendimiento obtenido en términos del bioalcohol producido. Este trabajo forma parte de un estudio preliminar para la implementación del concepto de biorrefinería a los residuos generados en el beneficio húmedo del café. La búsqueda de alternativas que permitan el aprovechamiento de los residuos del café constituye una problemática actual. Estos residuos al no ser tratados, por lo general son vertidos a las fuentes hídricas y en ocasiones utilizados como enmiendas agrícolas en los cultivos, lo cual puede causar graves problemas de contaminación. Por este motivo es necesario realizar investigaciones en este campo que permitan su tratamiento o aprovechamiento integral.

ABSTRACT This work presents the results obtained at a laboratory scale for the use of coffee pulp (residues) in the wet milling process applying the concept of biorefinery. The results showed that it is possible to treat this residue through fermentative processes and obtain bioethanol through simple distillation with an alcohol content between 3.85% to 6.90% for each 250ml of biomass with a solid-liquid ratio of 4 to 1 to environmental conditions. It was observed in all the tests that the fermentation time and the initial structure of the residue are important variables since they influence the yield obtained in terms of produced alcohol. This work is part of a preliminary study for the implementation of the biorefinery concept to the residues generated in the wet coffee mill. The search of alternatives that allow the use of coffee residues is a current problem. These residues, when not treated, are generally dumped into water sources and sometimes used as agricultural amendments in crops, which can cause serious contamination problems. For this reason, it is necessary to carry out research in this field for its treatment or comprehensive use.