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

Abstract

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
Volume65
Issue number4
Publication statusPublished - 2010
MoE publication typeA1 Journal article-refereed

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apple juice
milk
calcium phosphates
lactates
juices
enamel
calcium
citric acid
scanning electron microscopes
water
electrons
acids
gluconates

Cite this

Ahola, A. J., Uusi-Rauva, J., Tossavainen, O., Lounatmaa, K., Grönberg, L., Piirainen, L., ... Korpela, R. (2010). Modifying the erosive potential of apple juice with milk constitutes. Milchwissenschaft - Milk Science International, 65(4), 418-421.
Ahola, A.J. ; Uusi-Rauva, J. ; Tossavainen, O. ; Lounatmaa, K. ; Grönberg, Leif ; Piirainen, L. ; Poussa, T. ; Meurman, J.H. ; Korpela, R. / Modifying the erosive potential of apple juice with milk constitutes. In: Milchwissenschaft - Milk Science International. 2010 ; Vol. 65, No. 4. pp. 418-421.
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abstract = "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.",
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Ahola, AJ, Uusi-Rauva, J, Tossavainen, O, Lounatmaa, K, Grönberg, L, Piirainen, L, Poussa, T, Meurman, JH & Korpela, R 2010, 'Modifying the erosive potential of apple juice with milk constitutes', Milchwissenschaft - Milk Science International, vol. 65, no. 4, pp. 418-421.

Modifying the erosive potential of apple juice with milk constitutes. / Ahola, A.J.; Uusi-Rauva, J.; Tossavainen, O.; Lounatmaa, K.; Grönberg, Leif; Piirainen, L.; Poussa, T.; Meurman, J.H.; Korpela, R.

In: Milchwissenschaft - Milk Science International, Vol. 65, No. 4, 2010, p. 418-421.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Ahola, A.J.

AU - Uusi-Rauva, J.

AU - Tossavainen, O.

AU - Lounatmaa, K.

AU - Grönberg, Leif

AU - Piirainen, L.

AU - Poussa, T.

AU - Meurman, J.H.

AU - Korpela, R.

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AB - 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.

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Ahola AJ, Uusi-Rauva J, Tossavainen O, Lounatmaa K, Grönberg L, Piirainen L et al. Modifying the erosive potential of apple juice with milk constitutes. Milchwissenschaft - Milk Science International. 2010;65(4):418-421.