Physical and chemical properties of soy-basedbeverages
an in vitro study
DOI:
https://doi.org/10.7308/aodontol/2012.48.4.04Keywords:
Diet, Drinking, Dental caries, Tooth erosionAbstract
Aim: To evaluate the pH, amount of Total Soluble Solids (TSS), acid titrability, calcium, and phosphate of three apple flavored soy beverages (AdeS®, Sollys®, AdeS Zero®), Água Schin® mineral water (negative control - NC), and Coca-Cola® (positive control - PC), commercialized in the city of João Pessoa, Brazil.
Materials and Methods: The evaluation of pH was performed using a digital pH meter, while the quantification of Total Soluble Solids or °Brix was carried using a specific field refractometer. To evaluate the acid titrability, the indicator of the phenolphthalein turning point was measured. Calcium content was measured using a standard solution of Ethylenediamine Tetraacetic Acid - EDTA (0.01 M) and its reaction with the calcium when the indicator was present in the alkaline medium. The amount of phosphate was determined by means of a spectrophotometer. To obtain the values of pH, acid titrability and °Brix, three measurements were performed: two for calcium (the arithmetic mean was considered as the final result of these measurements) and one for phosphate. Data were evaluated by means of a descriptive analysis.
Results: The pH varied from 4.01 (Sollys®) to 4.25 (AdeS Zero®). The TSS varied from 4.17 °Brix (AdeS Zero®) to 8.00 °Brix (AdeS®). The acid titrabilily ranged from 5.87 mg/100ml (AdeS®) to 7.7 mg/100 ml (Sollys®). The amount of calcium and phosphate ranged from 25.55 mg/100ml (AdeS®) to 98.15 mg/100ml (Sollys®), and from 24mg/100ml (AdeS®) to 49.5 mg/100 ml (Sollys®), respectively.
Conclusion: The beverages analyzed in this study were potentially erosive and cariogenic.
Downloads
References
Rosa NP, Révillion JPP. Fatores estratégicos explorados pelas empresas processadoras de lácteos para inserir-se no mercado de bebidas à base de soja. Ciênc Rural. 2011; 41:1108-13.
Jaekel LZ, Rodrigues RS, Silva AP. Avaliação físico-química e sensorial de bebidas com diferentes proporções de extratos de soja e de arroz. Ciênc Tecnol Aliment. 2010; 30:342-8.
Rosenthal A, Deliza R, Cabral LC, Farias CAA, Domingues AM. Effect of enzymatic treatment and filtration on sensory characteristics and physical stability of soymilk. Food Control. 2002; 14:187-92.
Pereira MO, Bampi M, Rodrigues FT, Santa ORD, Santa HSD, Rigo M. Elaboração de uma bebida probiótica fermentada a partir de extrato hidrossolúvel de soja com sabor de frutas. Ambiência. 2009; 5:475-87.
Larsen MJ. Erosion of the teeth. In: Fejerskov O, Kidd E, editors. Dental caries: the disease and its clinical management. Oxford: Blackwell Munksgaard; 2008. p.233-47.
Kao RT, Harpenau LA. Dental erosion and tooth wear. J Calif Dent Assoc. 2011; 39:223-4.
Losso EM, Silva JYB, Brancher JA. Análise do pH, acidez e açúcares totais de sucos de frutas industrializados. Arq Odontol. 2008; 44:37-41.
Beyer M, Reichert J, Bossert J, Sigusch BW, Watts DC, Jandt KD. Acids with an equivalent taste lead to different erosion of human dental enamel. Dent Mater. 2011; 27:1017-23.
Barbour ME, Lussi A, Shellis RP. Screening and prediction of erosive potential. Caries Res. 2011; 45 Suppl 1:S24-32.
Lussi A, Megert B, Shellis RP, Wang X. Analysis of the erosive effect of different dietary substances and medications. Br J Nutr. 2011; 107:252-62.
Attin T, Meyer K, Hellwig E, Buchalla W, Lennon AM. Effect of mineral supplements to citric acid on enamel erosion. Arch Oral Biol. 2003; 48:753- 9.
Attin T, Weiss K, Becker K, Buchalla W, Wiegand A. Impact of modified acidic soft drinks on enamel erosion. Oral Dis. 2005; 11:7-12.
Hughes JA, West NX, Parker DM, Newcombe RG, Addy M: Development and evaluation of a low erosive blackcurrant juice drink in vitro and in situ 3. Final drink and concentrate, formulae comparisons in situ and overview of the concept. J Dent. 1999; 27:345-50.
Farias MMAG, Bernardi M, Neto RS, Tames DR, Silveira EG, Bottan ER. Avaliação de propriedades erosivas de bebidas industrializadas acrescidas de soja em sua composição. Pesqui Bras Odontopediatria Clin Integr. 2009; 9:277- 81.
Lima HMR, Lima LR, Galvão FFSP. Consumo infantil de bebidas lácteas: sólidos solúveis totais (°Brix) e pH. Odontol Clín-Cient. 2011; 10:237- 41.
Moraes, RR. [Internet] Refratometria [citado 2006 Jun 15]. Disponível em: http://www. fapepi.pi.gov.br/novafapepi/ciencia/documentos/ REFRAT%D4METRO.PDF
Nóbrega DF, Valença AMG, Santiago BM, Claudino LV, Lima AL, Vieira TI, et al. Physico- chemical properties of the carbonated liquid diet: an in vitro study. Rev Odontol UNESP. 2010; 39:69-74.
Tedesco TK, Gomes NG, Soares FZ, Rocha RO. Erosive effects of beverages in the presence or absence of caries simulation by acidogenic challenge on human primary enamel: An in vitro study. Eur Arch Paediatr Dent. 2012; 13:36-40.
Instituto Adolfo Lutz. Métodos físico-químicos para análises de alimentos. São Paulo: Instituto Adolfo Lutz; 2008. p.1020.
Ligh RQ, Fridgen J, Saxton C. The effect of nutrition and diet on dental structure integrity. J Calif Dent Assoc. 2011; 39:243-8.
Loewen RR, Marult RJ, Ruby JD, A review of the dental erosion literature and pH values for popular candies. Northwest Dent. 2008; 87:1-11.
Silva TAA, Sampaio CS, Furtado JEAS, Abílio GMF, Xavier AFC, Cavalcanti AL. Avaliação do potencial erosivo de bebidas à base de soja. Rev Bras Ciênc Saúde. 2010; 14:109-14.
West NX, Hughes JA, Parker DM, Moohan M, Addy M. Development of low erosive carbonated fruit drinks 2. Evaluation of an experimental carbonated blackcurrant drink compared to a conventional carbonated drink. J Dent. 2003; 31:361-5.
Barbour ME, Parker DM, Allen GC, Jandt KD. Human enamel erosion in constant composition citric acid solutions as a function of degree of saturation with respect to hydroxyapatite. J Oral Rehabil. 2005; 32:16-21.
Benjakul P, Chuenarrom C. Association of dental enamel loss with the pH and titratable acidity of beverages. J Den Sci. 2011; 6:129-33.
Marsh PD, Nyvad B. The oral microflora and biofilms on teeth. In: Fejerskov O, Kidd E, editors. Dental caries: the disease and its clinical management. Oxford: Blackwell Munksgaard; 2008. p.163-88.
Abílio GMF, Marques DID, Freires IA, Cavalcanti AL, Castro RD. Cariogenicity of original and fruit juice-added soy beverages. Rev Odonto Cienc. 2011; 26:310-314.
Schlueter N, Hara A, Shellis RP, Ganss C. Methods for the measurement and characterization of erosion in enamel and dentine. Caries Res. 2011; 45 Suppl 1:S13-23.
Young A, Tenuta L. Initial erosion models. Caries Res. 2011; 45 Suppl 1:S33-42.
Rivera JA, Muñoz-Hernández O, Rosas-Peralta M, Aguilar-Salinas CA, Popkin BM, Willett WC. Consumo de bebidas para una vida saludable: recomendaciones para la población mexicana. Salud Publica Mex. 2008; 50:173-95.
