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

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.

Exogenous additives facilitate the fermentation of cigar tobacco leaves: improving sensory quality and contents of aroma components

“…Apart from the enrichment of self-contained flavoring substances, the additives could also introduce new aroma components into CTLs. Coffee and cocoa contain abundant caffeine and theobromine, respectively, which give tobacco leaves fragrant aroma of coffee, cocoa, and nut (Gutierrez et al, 2022;Mostafa, 2022). It is consistent with the results of sensory quality.…”

Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

“…As shown in Figure 2b-2c, TN content increased from 3.83% (T1) to 5.05% (T2) and 4.59% (T3), while alkaloid content increased from 4.62% (T1) to 5.90% (T2) and 5.11% (T3). According to previous reports, abundant caffeine, theophylline, and theobromine could be found in coffee and cocoa, which could be converted to various aroma components of furan and pyrazine (Mejía et al, 2021;Mostafa, 2022;Chavez et al, 2022). Therefore, the enrichment of alkaloid in CTLs fermented with coffee and cocoa would promote the improvement of aroma quantity.…”

“…By contrast, the contents of TS and RS in T2 and T3 groups were improved. It was reported that high concentration of carbohydrates was naturally present in coffee and cocoa (Lorenzo et al, 2022;Mostafa, 2022). Thus, CTLs fermented with coffee and cocoa would show a relatively good performance on the sweetness and aroma richness.…”

Energy Drink Consumption among Adolescents Attending Schools in Lubumbashi, Democratic Republic of Congo

“…This concentration range is low compared to the current study. Studies conducted in Saudi Arabia [35] and in Egypt [36] found the amount of caffeine in some energy drinks to be higher than that indicated on the label. In contrast, in our study, as in a study in Spain [37], the measured concentrations of caffeine (7.6 to 29.4 mg/100 mL) were below the ones mentioned on the label in all tested EDs.…”