Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit

MOSTAFA, Heba Sayed

doi:10.1590/fst.51820

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Food Science and Technology

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.51820 copy

Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Globally, tea, coffee, soft and energy drinks are daily consumed as a source of caffeine. Energy drinks gained a great public and scientific issues, thus this study assessed the caffeine content in some caffeine-containing beverages. Given the increasing demand for newly formulated healthy drinks, the date fruit (Phoenix dactylifera L. cv. Siwi) was used to develop a fruit-energy drink as an alternative for the energy drinks. Results displayed that the coffee addition even to 80 mg/250 mL, did not significantly altered the acidity of the final developed drink. It contained rapidly metabolized sugars of 27.86 g/250 mL without added sugar and was slightly neutral (pH = 6.04). The sensory assessment revealed that the added coffee (up to 320 mg/L) enhanced its aroma and taste but negatively affected the color. The high naturally occurring vitamins and minerals content and the gross energy; made this drink a super energy drink to fulfill the needs of athletes. Some of the tested local caffeine-containing beverages contained caffeine higher than those mentioned on the product label. On the other side, Turkish coffee brews contained 1.99-9.46 mg/g and the instant coffees had provided the highest ever caffeine (24.71 mg/g), such that their daily consumption should be alarmed.

Keywords:
ready-to-drink; coffee; fruit-based drink; athletes

No.	Soft drink code	Caffeine content		Energy drink code	Caffeine content
No.	Soft drink code	mg/mL	mg/can (250 mL)	Energy drink code	mg/mL	mg/can (250 mL)
1	C1	^* * Means followed by different superscripts (within columns) are significantly different (p≤0.05). 0.12^bc ± 0.01	30.0^bc ± 2.41	E1	0.40^b ± 0.05	99.9^b ± 1.84
2	C2	0.12^bc ± 0.00	30.0^bc ± 1.28	E2	0.28^c ± 0.02	70.0^c ± 6.93
3	C3	0.32^a ± 0.01	80.0^a ± 3.47	E3	0.18^d ± 0.00	44.9^d ± 1.47
4	C4	0.02^d ± 0.02	5.0^d ± 0.59	E4	0.30^c ± 0.00	74.9^c ± 1.32
5	C5	0.13^b ± 0.01	32.5^b ± 2.29	E5	0.55^a ± 0.04	137.5^a ± 3.90
6	C6	0.09^c ± 0.01	22.5^c ± 2.55

No.	Sample code	Caffeine content
No.	Sample code	mg/g	mg/cup (100 mL)
	Black Tea
1	T1	^* * Means followed by different superscripts (within columns) are significantly different (p≤0.05). 2.26^bc ± 0.07	45.23^bc ± 1.52
2	T2	2.82^a ± 0.25	56.36^a ± 5.05
3	T3	1.93^def ± 0.01	38.55^def ± 0.29
4	T4	2.50^b ± 0.05	49.99^b ± 1.15
5	T5	2.21^bcd ± 0.01	44.28^bcd ± 0.24
6	T6	1.78^ef ± 0.16	35.56^ef ± 0.24
7	T7	2.06^cde ± 0.19	41.12^cde ± 3.83
8	T8	1.87^ef ± 0.18	37.40^ef ± 3.73
	Green Tea
9	G1	2.22^bcd ± 0.00	44.35^bcd ± 0.14
10	G2	1.44^g ± 0.02	28.83^g ± 0.49
11	G3	1.68^fg ± 0.00	33.58^fg ± 0.04

No.	Sample	Caffeine content
No.	Sample	mg/g	mg/cup (5 g/50 mL)
1	Light plain coffee	^* * Means followed by different superscripts (within columns) are significantly different (p≤0.05). 7.37^d ± 0.18	73.67^d ± 1.88
2	Medium plain coffee	7.17^d ± 0.23	71.67^d ± 2.35
3	Dark plain coffee	5.44^ef ± 0.08	54.38^ef ± 0.88
4	Light coffee containing cardamom (10%)	9.46^c ± 0.03	94.59^c ± 0.35
5	Medium coffee containing cardamom (10%)	7.53^d ± 0.16	75.31^d ± 1.68
6	Dark coffee containing cardamom (10%)	5.61^e ± 0.43	56.05^e ± 4.30
7	Arabian coffee (Arabiaca)	1.99^h ± 0.00	19.87^h ± 0.07
8	Espresso	5.06^f ± 0.08	50.64^f ± 0.88
9	Decaffeinated coffee	0.54ⁱ ± 0.00	5.43ⁱ ± 0.01
10	American coffee	2.56^g ± 0.02	25.63^g ± 0.27
11	Instant coffee	14.71^b ± 0.44	147.08^b ± 4.41
12	Instant coffee (Gold)	24.71^a ± 0.14	247.08^a ± 1.47

Date-based energy drink sample	pH	Acidity (%)	TSS (%)	Reducing sugar (g/250 mL)	Total sugar (g/250 mL)
Caffeine concentration mg/L
0 (Control)	^* * Means followed by different superscripts (within columns) are significantly different (p≤0.05). 6.26^a ± 0.07	0.19^a ± 0.03	18.00^a ± 0.14	33.73^a ± 0.00	40.50^a ± 0.01
80	6.20^ab ± 0.09	0.18^ab ± 0.00	17.81^ab ± 0.13	32.26^b ± 0.00	38.74^b ± 0.02
160	6.15^ab ± 0.00	0.17^bc ± 0.01	17.31^bc ± 0.28	30.80^c ± 0.01	36.98^c ± 0.01
240	6.09^ab ± 0.02	0.17^bc ± 0.00	16.82^c ± 0.16	29.33^d ± 0.09	35.22^d ± 0.00
320	6.04^b ± 0.03	0.16^c ± 0.01	16.33^d ± 0.04	27.86^e ± 0.03	33.46^e ± 0.01

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[1] *Corresponding author: hebabiotech@gmail.com, hebabiotech@agr.cu.edu.eg