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

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.