Molecularly Imprinted Polymers: A New Solution for Controlling Ethyl Carbamate in Fermented Alcoholic Beverages

ABSTRACT

In this review, a summary of the precursors, processing conditions, and exogenous additions involved in the synthesis of ethyl carbamate (EC) in fermented alcoholic beverages is provided. The discussion then shifts to the inhibitory effect of molecularly imprinted polymers (MIPs) on EC development, with a focus on the molecular mechanism behind MIP effective recognition and elimination of EC. MIPs work well to extract EC and its precursors from alcoholic fermented drinks. To provide a comprehensive explanation of the structure-activity connections and molecular recognition mechanisms, the inhibition of EC is covered in detail. More information is provided on the health risks posed by MIPs, and it is imperative that green MIPs be developed in order to make up for their shortcomings in food processing applications. Additionally covered are the potential drawbacks and alluring possibilities of MIPs for EC inhibition.

KEYWORDS:

• Molecularly imprinted polymers
• inhibition
• ethyl carbamate
• fermented alcoholic beverages
• urea

Disclosure Statement

No potential conflict of interest was reported by the author(s).

Author Contributions

The manuscript was written through contributions of all authors. All authors have given approval to the final version of the manuscript.

Additional information

Funding

This work was supported by the National Key Research and Development Program of China [2022YFF1101101], the National Natural Science Foundation of China [No. 32072335], the Cultivation Project of Double First-Class Disciplines of Food Science and Engineering, Beijing Technology & Business University (BTBU).