Physicochemical properties of beverages and their demineralization effects on tooth enamel

Abstract

Objectives The purpose of this study was to analyze in situ demineralization of tooth enamel induced by beverages and their physicochemical properties.

Methods This study involved an in situ experiment that determines the effects of beverages on the demineralization of tooth enamel and an in vitro experiment that measures the physicochemical properties of beverages. 13 test beverages are the most frequently consumed in Korea, and 10% sucrose for control was served. This study was performed according to the randomized complete block design with subsampling. Five volunteers wearing intra⎽oral appliance with two enamel slabs were subjected to biofilm formation period for 2 days and demineralization period for 5 days in each cycle. Enamel demineralization was determined by surface microhardness. For 14 test beverages, total and reducing sugar, pH, viscosity, fluoride and calcium content were measured. General Linear Model (GLM) and Ducan's multiple range test was used to compare the tooth demineralization. Cluster analysis was performed to classify the beverages into two groups according to the tooth demineralization.

Results Chocolate⎽flavored milk showed the highest and grape juice showed the lowest change of surface microhardness. In the low demineralization group, F- showed higher and pH, total sugar, and Ca contents were lower tendency than in the high demineralization group, but the difference was not significant.

Conclusions In situ demineralization of tooth enamel could provide the valid rank of beverages' demineralization potential. However, we could find no significant differences in the physicochemical properties of clusters based on in situ demineralization.