Translation. Region: Russian Federation –
Source: Peter the Great St. Petersburg Polytechnic University –
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Scientists from the St. Petersburg Polytechnic University have developed an innovative method for producing an alternative coffee drink. The new method guarantees the absence of both caffeine and toxic acrylamide, which forms during the roasting of plant materials, in the finished product. It is based on the use of specially selected okra seed biotypes. The development has received patent Federal Service for Intellectual Property.
The current coffee substitute market offers numerous alternatives made from plant-based sources, such as Jerusalem artichoke root or cereal grains. Researchers note that the most important problem in the production of coffee, coffee drinks, and other products is the transformation of the biochemical composition of the raw materials due to the high temperatures during roasting. When foods containing sugars and starchy substances are exposed to high temperatures, the Maillard reaction occurs, leading to the formation of acrylamide. The International Agency for Research on Cancer has classified it as carcinogenic to consumers. The formation of acrylamide involving free asparagine and sugars during the thermal processing of cereal grains has been described. To reduce acrylamide content in roasted coffee beans, enzymatic treatment of the raw materials, vacuum or steam roasting, extraction of roasted beans in a supercritical fluid, final processing of the finished beverage, and, finally, yeast fermentation and the addition of amino acids have been commonly recommended. However, these time-consuming and expensive processes degrade the characteristic flavor and reduce the health benefits of the resulting coffee alternatives. The technology developed at the Polytechnic University makes it possible to prepare a delicious, safe, and inexpensive coffee drink.
The key idea behind the proposed method lies not in the subsequent removal of harmful substances from the resulting products, but in the initial use of properly selected raw materials. The technology begins with the careful selection of specific seed chemotypes with a unique biochemical composition—okra. The raw material must have extremely low levels of sugars: sucrose, glucose, fructose, maltose, and galactose. A critical requirement is a record-high level of free glycine (over 1000 mg per 100 g of dry matter) and a near-zero content of free asparagine, an amino acid that is a precursor to acrylamide.
The selected seeds are air-dried to a moisture content of no more than 18%, then gently roasted at 170°C for no longer than 40 minutes. The cooled seeds are ground to a particle size of approximately 0.5 mm. To prepare the drink, the resulting powder is steeped in water at 95-100°C for 4-7 minutes. This process maximizes the biologically active substances in the seeds and preserves the drink's original flavor and aroma, the authors note.
The health benefits of natural coffee, as well as the potential risks of excessive consumption, are being studied worldwide. The generally accepted scientific consensus is that caffeine abuse and addiction are becoming increasingly common and can lead to intoxication, withdrawal symptoms, and an increased risk of cardiovascular disease. "Our technology paves the way for the creation of a new class of healthy and safe coffee drinks that can be harmoniously integrated into a healthy diet," noted Ksenia Illarionova, Associate Professor at the Higher School of Service and Trade of the Institute of Industrial Management, Economics, and Trade.
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