Acrylamide in coffee: Strategies, research and future perspectives.

Acrylamide is produced through intricate reactions involving asparagine, and reducing sugars when foods with
lower moisture are exposed to high temperatures. Globally, coffee is the second most widely consumed beverage
besides tea. Despite containing lower levels of acrylamide (ACR) compared to other foods, high consumption of
coffee exposes people to this compound, which is known to pose health risks, including carcinogenicity,
immunotoxicity, and genotoxicity. Hence, addressing ACR levels in coffee is imperative. The challenge of
reducing ACR arises due to limited choices in raw materials, restrictions in production technologies, and the
inherent difficulty in modifying the formulation of beans at the industrial level. While numerous reviews have
been on ACR, the literature regarding reducing ACR in coffee is relatively scarce. This comprehensive review
provides the most recent and thorough information on ACR formation in coffee. It covers ACR’s occurrence,
dietary exposure, associated hazards, recommended guidelines, factors influencing formation, and strategies for
reducing it. These strategies encompass biotechnological, Innovative and tailor-made approaches utilizing AI
driven techniques providing a future road map for reducing ACR in coffee.