Exploratory trial demonstrates ionic liquid polymer binding potential for acrylamide in coffee, indicating challenges with complex food matrices.
Key Points
This research aims to evaluate the efficacy of ionic liquid-based molecularly imprinted polymers for the selective removal of acrylamide from coffee beverages while preserving quality.
Exploratory assessment of four synthesized ionic liquid-based molecularly imprinted polymers.
Application of solid-phase extraction process to coffee brew, analyzing effects on pH, total dissolved solids, and colorimetric parameters.
Evaluation of adsorption-desorption characteristics using the Boltzmann model.
The MIP synthesized with [H-DMAEMA] acetate demonstrated the highest affinity for acrylamide (dynamic imprinting factor: 1.72).
The MISPE process preserved physicochemical properties of coffee; however, acrylamide levels remained unchanged due to competition with macromolecules.
Demonstrated the complexity of selectively extracting acrylamide from coffee due to interactions with melanoidins and polysaccharides.
Cite This Study
Monsalve-Atencio et al. (2026) studied this question.