Modifying the erosive potential of apple juice with milk constitutes

A.J. Ahola, J. Uusi-Rauva, O. Tossavainen, K. Lounatmaa, Leif Grönberg, L. Piirainen, T. Poussa, J.H. Meurman, R. Korpela

    Research output: Contribution to journalArticleScientificpeer-review


    Excessive consumption of acid-containing drinks is associated with an increased risk of dental erosion. Milk has antierosive effects, and enrichment of acidic drinks with milk constitutes to reduce their erosive potential has been under increased interest. Our aim was to compare the erosive potential of conventional apple juice (85% juice), apple juice supersaturated with calcium phosphate (CaP), and apple juice enriched with calcium lactate gluconate (CaLG) in vitro. DeIonized water and citric acid (2%) were used as negative and positive controls. A total of 14-16 enamel specimens were incubated in each fluid for one hour. Erosion was examined by profilometry. One specimen per fluid was studied with a field emission scanning electron microscope for morphological changes. Citric acid caused erosion in all the specimens (100%), and conventional apple juice in 68.8% of the cases. One case in the CaP juice group showed visible erosion (6.7%), and the specimens incubated in the CaLG juice and water showed no visible erosion. Scanning electron microscopic data further confirmed the results. To conclude, addition of CaP and CaLG to apple juice reduced enamel erosion compared to conventional apple juice.
    Original languageEnglish
    Pages (from-to)418-421
    Number of pages4
    JournalMilchwissenschaft - Milk Science International
    Issue number4
    Publication statusPublished - 2010
    MoE publication typeA1 Journal article-refereed


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