Advances on acrylamide in cocoa and its derivates: a challenge to control from postharvest to the industrialization

This review summarizes the main advances reached in studying acrylamide (AA) in cocoa and its derivates from 2004 to 2022. This systematic analysis was based on bibliometric networks with the VOSviewer application run on scientific databases. Three focus areas were identified as relevant to analysis: i) concentration of AA, ii) analytical methods of quantification, and iii) risk-assessment evaluation. The results show the presence of AA from dry cocoa beans without roasting as well as processed chocolate and derivatives. The levels of AA are similar to the regulatory limits. The diversity of the analytical methods makes it difficult to unify effective standardized procedures, given the composition of the cocoa matrix, which has a high-fat content and the relatively low AA concentrations. Similarly, for risk- assessment evaluation, it is mandatory for the standardization of methods for the estimation of long-term exposition to acrylamide, as well as the development of strategies to counteract its adverse health effects.