Pontificia Universidad Católica de Chile Pontificia Universidad Católica de Chile
Barrios Y., Gutierrez N., Pedreschi F., Mariotti M.S. (2022)

Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee

Revista : Trends in Food Science & Technology
Volumen : 120
Páginas : 223-235
Tipo de publicación : ISI Ir a publicación


Neo-formed contaminants (NFCs) occurrence in coffee, a highly consumed beverage worldwide, has raised concern among different food safety agencies because a high intake of these toxic compounds may represent a long-term risk for the consumer health. The mechanisms responsible of NFCs formation in roasted coffee also trigger the generation of its desirable aroma and flavor characteristics. Hence their mitigation in coffee beverage while preserving these organoleptic properties represent a food safety challenge.