Influence of organic acid and chitosan on the levels of acrylamide and bioactive compounds in coffee

Name: Pollacha Pooput

LCSH: Kasetsart University -- Theses. M.S. (Food Science) 2021

Classification :.LCCS: TP645

LCSH: Kasetsart University. -- Department of Food Science and Technology -- Theses

LCSH: Coffee

LCSH: Organic acids

LCSH: Chitosan

LCSH: Acrylamide

LCSH: Bioactive compounds

Abstract: Coffee is one of the most popular beverages in the world because of its attractive aroma and taste, stimulant effect of caffeine and beneficial impact on human health from bioactive compounds in coffee such as chlorogenic acid. However, carcinogenic compound as acrylamide can be formed in coffee by Maillard reaction during roasting process. The first purpose of this research was to analyse the levels of acrylamide in coffee brews collected from supermarkets and coffee shops, and assess acrylamide exposure to estimate the public health risks across Thai consumers of different ages through the consumption of coffee. Acrylamide content in coffee brews ranged from 9.43 to 73.80 µg/L (mean: 23.33 µg/L) and the dietary exposure of Thai population to acrylamide through coffee brews ranged from 0.079 to 0.161 µg/kg bw/day (mean: 0.115 µg/kg bw/day). The results indicated that coffee was a minor source of acrylamide and the risk characterization through MOE assessment exposed that the consumption of coffee brews did not give high risk to public health for Thai consumers. However, it was recommended to limit the consumption of coffee to not consume more than three cups per day. The second purpose of our study was to study the effects of soaking green coffee beans in acetic acid (1%, 2%, 3%, 4%) and chitosan (0.5%, 1%, 1.5%) before roasting to reduce carcinogenic acrylamide in coffee beverage. The results showed that acetic acid could significantly reduce acrylamide content in coffee (p≤0.05) with 6%, 12%, 21%, 33% and 42% reduction in 1%, 2%, 3% and 4% acetic acid treated sample, respectively, as compared to the control (untreated coffee). Meanwhile, chitosan could significantly reduce acrylamide content in coffee (p≤0.05), coffee treated with 0.5%, 1% and 1.5% chitosan led to a decrease in acrylamide 36%, 39%, and 48%, respectively, as compared to the control. Moreover, the use of acid and chitosan pretreatment did not affect the content of bioactive compounds as chlorogenic acid and caffeine which could produce beneficial effects on health and influence the aroma and flavour of coffee. In addition, 2% acetic acid and 0.5% chitosan were chosen for the appropriate concentration for upscaling to the industrial scale because of the aroma and taste, and the sensible preparation method.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Kanithaporn Vangnai

Role: Thesis Advisor

Name: Yaowapa Lorjaroenphon

Role: Thesis CO-Advisor

Created: 2021

Modified: 2025-07-19

Issued: 2025-07-19

วิทยานิพนธ์/Thesis

application/pdf

URL: https://www.lib.ku.ac.th/KUthesis/2564/pollacha-poo-

CallNumber: TP645 .P65

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Science

Grantor: Kasetsart University

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