Mostafa, Heba Sayed2021-12-062021-12-062021MOSTAFA, H. S. Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit. Food Science and Technology, Campinas, v. Ahead of Print, p. 1-7, 2021.1678-457Xhttps://doi.org/10.1590/fst.51820http://www.sbicafe.ufv.br/handle/123456789/12912Globally, 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.pdfenOpen AccessReady-to-drinkFruit-based drinkAthletesCafeicultura::Processos industriais e novos produtosArtigo