EVALUATION OF THE EROSIVE EFFECT IN SCANNING ELECTRON MICROSCOPY AND PHYSICOCHEMICAL PROPERTIES OF LOW-CALORIE CARBONATED BEVERAGES

Abstract

Objective: To evaluate the pH, the amount of total soluble solids (°Brix), electrical conductivity and the surface of bovine enamel, by Scanning Electronic Microscopy (SEM), subjected to the action of low-calorie soft drinks. Materials and Methods: The products tested were: Aquarius® Fresh lemon, H2OH!® lemon, Aquazero® lemon, Viver Light® lemon, Coca- Cola® (positive control) and deionized water (negative control). The pH evaluation was performed by using digital pH meter. Electrical conductivity was determined by a workbench conductivimeter and for quantification of °Brix was used a specific refractometer of field. For each analysis were made three measurements and the arithmetic mean was calculated. The adamantine surface was made from the extraction of healthy maxillary incisors from bovine animals for slaughter, resulting in the end, in 3x3mm enamel blocks (n = 12), which were submitted to contact for 5 minutes with the drinks and then washed and stored for subsequent analysis by SEM. Results: The pH values †ranged from 2.56 (positive control) to 6.00 (negative control), while the remaining beverages showed pH bellow than 3.46. The results for electrical conductivity ranged from 001 mS.cm-1 (negative control) to 1071 mS.cm- (Coca-Cola®). Considering the TSS, all beverages had a value of 0° Brix, excepting Coca-Cola® (6.5° Brix). It was observed that the beverages analyzed proved to be potentially erosive. The enamel surface exposed to fizzy drinks had microstructural features indicative of erosion. Conclusion: Fizzy drinks analyzed have proved to be potentially erosive for the adamantine surface exposed for a short period of time to the action of those products, presenting no cariogenic potential. DESCRIPTORS Tooth Erosion. Carbonated Beverages. Drinking. Diet.