Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content.

This study is a bibliometric analysis and literature review on the use of oleogels (OGs), hydrogels (HGs) and hybrid gels (HYGs) in chocolate, compounds and spreads with the aim of reducing the saturated fat in these products. The articles were selected by analyzing titles, keywords and abstracts in the Web of Science (WoS), Scopus and Google Scholar databases. Supplementary documents were obtained from government sources, including patent registrations. The theoretical and practical aspects were critically analyzed, highlighting the main points of agreement and disagreement between the authors. The results revealed a lack of regulations and official guidelines that widely allow the use of OGs, HGs and HYGs in chocolate confectionery products. The type and characteristics of raw materials affect the properties of products. Replacing cocoa butter (CB) with OGs, HGs or HYGs also affects texture, melting point and behavior, and nutritional aspects. These substitutions can result in products with better sensory acceptance and health benefits, such as reducing saturated fat and promoting cardiovascular health. However, it is important to find the ideal combination and proportions of components to obtain the desired properties in the final products.

Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders.

Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addition, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the anthocyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.

Decoding the Fine Flavor Properties of Dark Chocolates.

Fine flavor properties of chocolates such as fruity, floral, and cocoa-like were decoded on a molecular level for the first time. The molecular compositions of six chocolates made out of liquors that were referenced with specific sensory attributes were analyzed. After the screening for odor-active molecules by aroma extract dilution analysis, selected compounds were quantitated with the overall aim to decode the distinct fine flavor attributes on a molecular level. Acidic and fruity flavor notes were associated with high dose over threshold factors (DoT factors) of acetic acid and fruity smelling esters such as ethyl 2-methylbutanaote, ethyl 3-methylbutanoate, and 3-methylbutyl acetate, respectively. Cocoa-like and roasty flavor notes were associated with high DoT factors for 2-methylbutanal, 3-methylbutanal, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and dimethyltrisulfane. The floral and astringent flavors were linked to high DoT factors of (-)-epicatechin, procyanidin B2, procyanidin C1, and 2-phenylethan-1-ol.

A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds.

Green analysis is defined as the analysis of chemicals in a manner where sample extraction and analysis are performed with least amounts of steps, low hazardous materials, while maintaining efficiency in terms of analytes detection. Coffee and cocoa represent two of the most popular and valued beverages worldwide in addition to their several products i.e., cocoa butter, chocolates. This study presents a comprehensive overview of green methods used to evaluate cocoa and coffee seeds quality compared to other conventional techniques highlighting advantages and or limitations of each. Green techniques discussed in this review include solid phase microextraction, spectroscopic techniques i.e., infra-red (IR) spectroscopy and nuclear magnetic resonance (NMR) besides, e-tongue and e-nose for detection of flavor. The employment of multivariate data analysis in data interpretation is also highlighted in the context of identifying key components pertinent to specific variety, processing method, and or geographical origin.

Motivations for Caffeine Consumption in New Zealand Tertiary Students.

Caffeine-related health incidents in New Zealand have escalated over the last two decades. In order to reduce the risk of substance-related harm, it is important to understand the consumers' motivations for its use. This is especially true for tertiary students who are presumed to be at a higher risk due to seeking out caffeine's well-known cognitive benefits as well as the targeted marketing of such products to young adults. This study examined the habits and motivations for caffeine consumption in tertiary students in New Zealand. A previously validated caffeine consumption-habits (CaffCo) questionnaire was administered online to 317 tertiary students (n = 169 females), aged ≥16 years. Of the 99.1% of participants who regularly consumed caffeine, coffee (76.3%) tea (71.6%) and chocolate (81.7%) consumption were the most prevalent. Motivations for caffeinated-product consumption differed according to caffeine source. Tea was consumed for the warmth and taste, coffee was consumed to stay awake and for warmth, and chocolate, for the taste and as a treat. Marketing was not identified by participants as influencing their consumption of caffeinated products. Knowledge of motivations for caffeine consumption may assist in identifying strategies to reduce caffeine intake in those New Zealand tertiary students who regularly consume amounts of caffeine that exceed safe level.

Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts.

In this study, dark chocolates (DCh) containing zinc lactate (ZnL) were enriched with extracts from elderberries (EFrE), elderflowers (EFlE), and chokeberries (ChFrE) to improve their functional properties. Both dried plant extracts and chocolates were analyzed for antioxidant capacity (AC) using four different analytical methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), cupric ion-reducing antioxidant capacity (CUPRAC), and ferric-reducing antioxidant power (FRAP), while total phenolic content (TPC) was determined by Folin-Ciocalteu (F-C) assay. An increase in antioxidant properties of fortified chocolates was found, and the bioaccessibility of their antioxidants was evaluated. The highest AC and TPC were found in ChFrE and chocolate with chokeberries (DCh + ChFrE) before and after simulated in vitro digestion. Bioaccessibility studies indicated that during the simulated digestion the AC of all chocolates reduced significantly, whereas insignificant differences in TPC results were observed between chemical and physiological extracts. Moreover, the influence of plant extracts on physicochemical parameters such as moisture content (MC), fat content (FC), and viscosity of chocolates was estimated. Furthermore, scanning electron microscopy with dispersive energy spectroscopy (SEM-EDS) was used to analyze surface properties and differences in the chemical composition of chocolates without and with additives.

Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars.

Cocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent. The best conditions observed in the spray drying tests (core-to-coating ratio 1:5; inlet temperature 150 °C; flow rate 6 ml min-1) were applied to produce the microcapsules used to enrich the same cocoa mass as the shells and processed for the preparation of the chocolate bars. Sensory analysis showed no significant differences between enriched chocolate bar and the unenriched reference one, except for the appearance. Both samples were then subjected to accelerated storage tests, at the end of which the polyphenols in the control chocolate bar (0.85 g 100 g-1) were reduced by about 50% (0.42 g 100 g-1), while in the enriched chocolate (1.17 g 100 g-1) by only 22% (0.97 g 100 g-1). The proposed process significantly enriched the chocolate bars with phenolic antioxidants recovered from cocoa waste without increasing the sensations of bitterness and astringency.

Can cornelian cherry mask bitter taste of probiotic chocolate? Human TAS2R receptors and a sensory study with comprehensive characterisation of new functional product.

Cornelian cherry (Cornus mas L.) fruits are a valuable source of bioactive compounds that are responsible for the perception of bitter taste of chocolate products. The aim of the study was to validate the inhibitory effect of Cornus mas on the TAS2R3 and TAS2R13 bitter taste receptors and to assess the effect of masking the bitter taste of dark chocolate with the help of the sensory panel. Dark chocolate was prepared with an addition of 5% of freeze-dried cornelian cherry fruits and 108 CFU/g of Bacillus coagulans probiotic strains. Effect on the TAS2R receptors was evaluated in specially transfected HEK293T cells, and the inhibition ratio was measured using the calcium release test. Moreover, the total polyphenol content, antioxidant activity and simulated intestinal in vitro digestion were determined for the samples. The tested chocolate products were rich in chlorogenic, caffeic and sinapic acids. The addition of cornelian cherry positively affected the antioxidant activity. The phytochemicals of Cornus mas decreased the TAS2R13 activity by 132% after a 2-minute interaction and, % at the same time, inhibited the TAS2R3 activity by 11.5. Meanwhile, chocolate with the addition of fruit was less bitter according to the sensory panel.

Frictional behaviour of molten chocolate as a function of fat content.

Soft tribology is used to probe the lubrication behaviour of molten chocolate between soft contacts, analogous to in-mouth interactions between the tongue and palate. Molten chocolate is a concentrated suspension of solid particles (sugar, cocoa and milk solids) in cocoa butter. We hypothesise that the complex frictional behaviour of molten chocolate depends on its particulate nature and thus solid volume fraction (sugar & cocoa solids/fat content). In this work, we assess the properties of molten chocolate as a function of fat content by diluting milk chocolate containing 26, 27 and 29% fat with cocoa butter. The tribological behaviour of molten chocolate deviates notably from the typical Stribeck curve of Newtonian fluids. Additional transitions are observed in mixed and elastohydrodynamic lubrication which are respectively attributed to the effect of shear-thinning rheology (i.e. breakdown of aggregates) and the selective entrainment or exclusion of particles depending on interfacial gap height. These transitions are more pronounced in chocolate of high solid fraction, and correlate with the influence of particle aggregation on rheology. In addition, we assess oral lubrication by preparing model chocolate boluses with aqueous buffer, which produces a ternary system of oil droplets and insoluble cocoa solids dispersed within a continuous aqueous phase. The frictional behaviour of chocolate boluses is determined by the viscosity ratio between cocoa butter and aqueous phase, in agreement with previous findings for oil-in-water emulsions. We provide a conceptual model to interpret how fat content influences the oral lubrication and mouthfeel of chocolate during consumption.

Investigation of chocolate types on the content of selected metals and non-metals determined by ICP-OES analytical technique.

Chocolate, one of the most popular sweets in the world, is consumed by people of all ages. Available data point to significant increases in consumption and production. However, successful determination of elements in chocolate is still difficult because of the characteristics of the matrix which contains a high content of organic compounds, like hydrogenated vegetable oil, vegetable fats, solids from malt extract, salts, emulsifiers, etc., causing problems with appropriate decomposition or digestion of sample. In this study, chocolate samples were prepared according to two procedures: water bath and microwave-assisted mineralisation. The use of Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) allowed us to determine the elemental composition of dark, milk, and white chocolate bars available on the Polish market as well as a cacao sample (100% cocoa powder). The elements assessed were Al, Ba, Ca, Cu, Fe, K, Mg, Mn, Na, Ni, P, S, Sr, and Zn. The obtained results were used to compare the effectiveness of sample pre-treatment methods and to assess the correlation between the concentrations of specific elements and type of chocolate by the application of chemometric and statistical tools. The research showed that levels of analysed macro- and microelements are directly connected with the type of chocolate, characterised by the variable contents of cocoa paste and added milk. Data for all samples after mineralisation shown that among macroelements P was the most abundant, followed by Mg, Ca, Na, K, and S. The major essential element with the highest level was Fe, followed by Zn and Cu. In the group of toxic metals the highest content was obtained for Ba, then Al and Sr, but none exceeded permissible values prepared by health benefit organisations.

Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate.

This study aims at determining the potentials of cinnamon (Cinnamomun burmannii) extracts to improve the health-promoting properties of white chocolate. LC-HRMS analysis was employed to obtain information regarding the phytochemical content while the phosphomolybdenum, FRAP and DPPH assays were used to determine antioxidant activity of cinnamon extract. Furthermore, the cinnamon extract was loaded into nanoparticles before adding it to white chocolate. The results show that cinnamon extracts contained phenols up to 310 mg EE and possessed antioxidant activity up to 260 mg TAE per gram of dry extract depending on the extraction mode (i.e., traditional and ultrasonic-assisted method) and the solvent type. The cinnamon extract contained catechin, epicatechin, procyanidin B2, quercitrin, 3,4-dihydroxybenzaldehyde, protocatechuic acid and cinnamic acid at levels of 51, 53, 1396, 13, 1138, 228 and 934 µg/g of dry extract, respectively. The encapsulated cinnamon extract increased the phenolic content of white chocolate from 47.6 to 1060.6 µg EE/g.

The Benefits of Flavonoids in Diabetic Retinopathy.

Diabetic retinopathy (DR), one of the most common complications of diabetes, is the leading cause of legal blindness among adults of working age in developed countries. After 20 years of diabetes, almost all patients suffering from type I diabetes mellitus and about 60% of type II diabetics have DR. Several studies have tried to identify drugs and therapies to treat DR though little attention has been given to flavonoids, one type of polyphenols, which can be found in high levels mainly in fruits and vegetables, but also in other foods such as grains, cocoa, green tea or even in red wine. Flavonoids have anti-inflammatory, antioxidant and antiviral effects. Since it is known that diabetes induces oxidative stress and inflammation in the retina leading to neuronal death in the early stages of the disease, the use of these compounds can prove to be beneficial in the prevention or treatment of DR. In this review, we summarize the molecular and cellular effects of flavonoids in the diabetic retina.

Investigation of Chocolate Matrix Interference on Cannabinoid Analytes.

The first known findings of chocolate matrix interference on cannabinoid analytes is reported. Stock solutions of four biogenic cannabinoids (Δ9-tetrahydrocannabinol, cannabidiol, cannabinol, and cannabigerol) and one synthetic cannabinoid (cannabidiol dimethyl ether) are subjected to milk chocolate, dark chocolate, and cocoa powder. A clear trend of matrix interference is observed, which correlates to several chemical factors. The amount of chocolate present is directly proportional to the degree of matrix interference, which yields lower percent recovery rates for the cannabinoid analyte. Structural features on the cannabinoid analytes are shown to affect matrix interference, because cannabinoids with fewer phenolic -OH groups suffer from increased signal suppression. Additionally, aromatization of the p-menthyl moiety appears to correlate with enhanced matrix effects from chocolate products high in cocoa solids. These findings represent the first known documentation of chocolate matrix interference in cannabinoid analysis, which potentially has broad implications for complex matrix testing in the legal Cannabis industry.

Interactions between bioactive components determine antioxidant, cytotoxic and nutrigenomic activity of cocoa powder extract.

Numerous studies have shown, rather disappointingly, that isolated bioactive phytochemicals are not as biologically effective as natural plant products. Such a discrepancy may be explained by the concept of food synergy, which was verified in this research for cocoa extract versus its major components with regard to cancer chemoprevention. The evaluation embraced the relationship between redox properties evaluated in cell-free systems with the aid of free radicals scavenging method and differential pulse voltammetry, and redox associated anticarcinogenic activities (cellular antioxidant activity, cytotoxicity, nutrigenomic activity) in human colon adenocarcinoma cell line exposed to either cocoa powder extract or artificial mixtures of cocoa bioactives at matching concentrations. In contrast to expectations, our results showed that the stepwise enrichment with antioxidants caused no gradual increase in the antioxidant activity of the model mixtures; also, these model mixtures did not reach the reducing potential of cocoa in the cell-free systems or cellular model employed. Further, the biological activities examined in colon adenocarcinoma cells did not alter in a stepwise manner that could reflect the gradual changes in composition of bioactive ingredients. In conclusion, the experiments presented here showed that the growing complexity of a mixture of phytochemicals seems to create a new redox bioactive substance rather than enrich the mixture with new activities, characteristic of the compound added. It follows that no simple, predictable relationship can be expected between the chemopreventive potential and the composition of real food items containing a complicated set of non-toxic redox active ingredients. Our observations suggest that the interactions between different bioactive compounds and food matrix components are cooperating factors determining the final bioactivity of foods.

Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers' Health.

We performed a comprehensive study encompassing chemical characterization and sensory evaluation of two types of dark chocolate, i.e., artisanal (Choco-A) and industrial (Choco-I), as well as an evaluation of onset of gastrointestinal symptoms and gastrointestinal motility in healthy subjects fed with dark chocolate. Proteomic, lipid and metabolite analysis were performed by LC-MS/MS analysis and the total phenol content and antioxidant activity were estimated in both types of chocolate. Fifty healthy volunteers joined the study of the sensory characteristics of both types of chocolate; another 16 subjects underwent the study of gallbladder and gastric emptying by functional ultrasonography and orocecal transit time by lactulose H2-breath test after ingestion of dark chocolate. Identification of polyphenols, amino acids and fatty acids was carried out in both types of chocolate analysed, and results confirmed their richness in polyphenols, amino acid derivatives and fatty acids (FAs) either saturated (stearic, myristic, palmitic, ecosanoic) or unsaturated (oleic and linolenic). For agreeability, Choco-A scored higher than Choco-I for smell, texture, and taste and they did not show significant differences in the gastrointestinal motility. In conclusion as for gastrointestinal motility studies, we report that the ingestion of a small amount of chocolate induced a mild gallbladder, gastric contraction and a fast transit time compared to the test meal in healthy subjects.

Rate-All-That-Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt.

Growing health concerns have increased interest in reducing the consumption of added sugars, which can be achieved by substituting or replacing sugar with sweeteners to maintain sensory intensity and quality. The growing availability of sweeteners has increased the complexity of the perceptual landscape as sweeteners differ in the qualitative, intensity, and temporal properties. A sweetener that can match the perceptual properties of sucrose in different food matrices is likely to have broad applications. In complex foods, sweetness is influenced by the taste interactions with the existing tastants and possible matrix effects that influence release and perception of sweetness. The current study compared the taste properties of three food matrices (black tea, chocolate milk, and natural yogurt) sweetened by sucrose to those sweetened using eight different sweeteners (acesulfame-K, aspartame, erythritol, luo han guo (Mogroside), palatinose (iso-maltulose), stevia (Reb-A), sucralose, and sucrose-allulose mixture) using Rate-All-That-Apply. The sensory properties of each sweetener differed across matrices, with sucrose-allulose mixture, aspartame, erythritol, palatinose, and sucralose having the most similar taste to sucrose across all foods. By contrast, acesulfame-K, stevia, and luo han guo had taste profiles that most varied from sucrose, characterized by side tastes such as bitterness, chemical taste, and a low sweetness. Sweeteners differed most from sucrose when presented in natural yogurt compared to tea and chocolate milk. A food's taste properties can suppress sweetness intensity and promote undesirable side tastes. Taken together, these findings highlight the importance of testing sweeteners in complex foods and help identify sweeteners and sweetener combinations that can replicate the sweetness of sucrose and support sugar reduction. PRACTICAL APPLICATION: Food manufacturers and researchers can refer to the results of the sensory profiles to identify suitable sweeteners substitutes for sucrose in foods with similar taste profiles to those tested. The current article highlights important changes to sweetener sensory properties when presented in different complex foods, and provides an indication of the potential for calorie reduction by substituting sucrose with a range of low or no calorie sweeteners.

Mineral oil hydrocarbons in foods: is the data reliable?

The contamination of foods with mineral oil hydrocarbons (MOH) is a serious concern, requiring in most cases tedious mitigation measures that span across the whole food supply chain. A major issue today is the significant variability of the results generated by laboratories. This study was therefore designed to achieve a deeper insight into the analytical procedures used by commercial laboratories, identifying possible gaps and suggesting improvements that will enhance the reliability of the MOH data, an important prerequisite for risk assessment. In total six different food matrices, i.e. infant formula (IF), cocoa butter, cocoa powder, biscuits, fruit-based baby food containing biscuit and roast and ground coffee were subjected to comparative inter-laboratory studies, as well as one vegetable oil analysed within the frame of a professionally conducted proficiency test. The results indicate that on some matrices with possibly low amounts of MOH contamination, the current methodologies cannot reliably conclude whether or not a food sample is indeed contaminated with mineral oils (<10 mg/kg food). Urgently needed are: (i) an aligned and fully validated sample preparation strategy tested on a range of different food matrices; (ii) a confirmation of positive flame ionisation detection (FID) results by confirmatory methods such as mass spectrometry - in line with the CEN Standard and the Joint Research Centre (JRC) Guidance Document, (iii) a more detailed root-cause analysis in the reports of laboratories through the use of mineral oil markers, and (iv) a fully validated official method for the concerned foods with a limit of application <10 mg/kg food.

Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract.

BACKGROUND: Many studies have described cocoa polyphenols as being bioactive compounds with a potential positive effect on human health. Although dark chocolate is a most powerful source of antioxidants, their content is lower in milk chocolate; conversely, in white chocolate the fat-free cocoa solids are omitted. The aim of this study was to increase polyphenol content and antioxidant capacity of white chocolate by adding encapsulated green tea extract (GTE) in amounts of 60, 80 and 100 g kg-1 . RESULTS: GTE influenced the particle size parameters, increasing the volume weighted mean from 15.43 µm in white chocolate to 19.34 µm in chocolate with 100 g kg-1 GTE. At the same time, the viscosity of enriched chocolate also increased owing to the addition of new solid particles. The surface color of enriched chocolates changed in accordance with the amount of encapsulate, where all enriched chocolates had a slightly lighter color after 12 months of storage. Total polyphenol content (mg gallic acid equivalents (GAE) kg-1 ) increased from 0.41 in white chocolate to 2.73 in chocolate enriched with maximal GTE. This amount of GTE increased antioxidant capacity (mmol Trolox equivalents kg-1 ) from 1.22 in white chocolate to 16.12. After 12 months of storage, degradation of polyphenols was found to be a maximum of 37.27%, while antioxidant capacity decreased up to 44.14%. CONCLUSION: In addition to the impact on chocolate viscosity, GTE added value through the polyphenol content and sensorial profile of the new product with an unusual green tea flavor and a shelf life of at least 12 months. © 2019 Society of Chemical Industry.

Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics.

Cocoa butter is a key ingredient in many chocolate products but its partial substitution with mango (Mangifera indica L.) seed kernel fat (MSKF) has the potential to reduce chocolate production costs and improve shelf-life. Here, MSKF was extracted from three cultivars of mango grown in Pakistan: Lal Badshah, Anwar Retual, and Chaunsa. Physicochemical and antioxidant properties of the MSKF samples were studied at 0, 30, and 60 days of storage at 30 °C, a temperature reflecting typical storage conditions in the tropics. Overall, the Lal Badshah MSKF had the most favorable physicochemical properties, including the highest DPPH antioxidant activity among the three cultivars. Thus, Lal Badshah MSKF was used to formulate cocoa butter substitute chocolate (CBSC), substituting the cocoa butter at 20 to 80 g/100 g. CBSC had a lower value for hardness (3.80 N) compared with the control chocolate (4.42 N). Color values L* , a* , and b* were not significantly affected by the different rates of substitution or by length of storage. Oxidative stability and antioxidant potential of CBSC increased with both higher substitution levels of MSKF and length of storage. The results suggest that MSKF can be utilized as a cocoa butter substitute at levels up to 60 g/100 g. This potential for substitution is particularly valuable for tropical regions where refrigerated storage may not be available or financially viable. PRACTICAL APPLICATION: Mango seed kernel fat (MSKF) has potential to be used as a cocoa butter substitute in confectionery products, particularly chocolate. The mango industry could utilize fat extraction from mango seeds, which are normally a waste product, for value adding.

Development of a chemometric-assisted deep eutectic solvent-based microextraction procedure for extraction of caffeine in foods and beverages.

In this research article, a novel and green deep eutectic solvent-based microextraction (DES-ME) procedure based on chemometric-assisted (CA) optimization was developed for the extraction of caffeine in foods and beverages prior to its spectrophotometric determination. Ultrasound was used to accelerate the extraction of caffeine. Deep eutectic solvents (DES), prepared in an ultrasonic bath at 20-60 min for 60-80°C, were used as extraction solvents. The important experimental variables (pH, DES amount, temperature, sonication time and metal concentration) were modelled and optimized using response surface methodology (RSM) based on central composite design (CCD). Under the optimum conditions, the proposed method allowed the determination of caffeine with limits of detection (LOD, 3sblank/m) and quantification (LOQ, 3sblank/m) of 7.5 and 25.0 µg L-1, respectively. For 40 µg L-1 and 100 µg L-1 of caffeine (n = 5), relative standard deviations (RSDs%) and recoveries% were 1.2-1.6% and 96.7-98.2%, respectively. Validation studies (accuracy, precision, trueness, reliability and selectivity) of the method were performed before the analysis of real samples. The results showed that the combination of the CCD with the DES-ME can be considered as a new perspective for the extraction and determination of caffeine in foods and beverages.