Erosive Potential of Commercially Available Candies

Abstract

Objective: To measure the acidity of commercially available candies. Material and Methods: Tic Tac ® candies with the following flavors were selected: mint, orange, extra-strong, cinnamon, strawberry, cherry/passion fruit, acquired in supermarkets. Candies were triturated and from the resulting powder, 3 samples of 5 grams were separated and dissolved in 10ml of doubly deionized water. This process has allowed reading pH in triplicate, measured with the aid of an in vitro combined potentiometer and electrode, previously gauged with pH 4 and 7 with standard solutions before reading. In candies with pH values under 5.5.pH, tritatable acidity was verified. Three 15-gram candy powder samples were separately dissolved in 30 ml of doubly deionized water. In this solution, aliquots of 100 μl 1N NaOH were added to reach pH 5.5. Mineral water was used as control. The results were submitted to Analysis of Variance (ANOVA). The comparisons of means were carried out by the Tukey test at 5% significance level (p<0.05). Results: Only orange (pH 2.17), cherry/passion fruit (pH 2,26) and strawberry flavors (pH 2.46) have shown pH values under the critical point for enamel dissolution, significantly diverging from control and the other flavors. The volume of 1N NaOH used to raise the pH to 5.5 ranged from 2,000 to 2,800 μl, and the strawberry flavor has presented the highest tritatable acidity, significantly differing from the others. Conclusion: Candies of orange, cherry/passion fruit and strawberry flavors presented erosive potential and their frequent consumption can contribute to the development of dental erosion.

Erosive potential of sugar-free hard candies dissolved in water and artificial saliva

“…The formulation used in this study was the same used in a previous study that analyzed the erosive potential of candies 11 . In this study, candies diluted in water had pH values below 5.5, corroborating several studies [11][12][13][14][15][16] . This pH value refers to the critical value for dissolution of hydroxyapatite used as a reference for determining the erosive potential of these products 3 .…”

Potencial erosivo de pastilhas e balas duras “zero açúcar” dissolvidas em água e saliva artificial

“…Nesta pesquisa, os valores de pH das balas e pastilhas diluídas em água variaram entre 2,8 (limão Melagrião) e 6,1 (Mentol Valda). A maioria apresentou valores de pH inferiores a 5,5, corroborando com diversos estudos 16,20,21,22,23,24,25,26 . Quando diluídas em saliva artificial, todas elevaram seu pH para valores superiores a 5,5, de tal forma que, ao se comparar os grupos G-1 e G-2, observaram-se diferenças significativas.…”

Potencial erosivo de doces azedos (sour candies) dissolvidos em água e saliva artificial

“…Estudos demonstraram que as sour candies são capazes de provocar um desgaste erosivo maior e mais acentuado em dentes decíduos que os produtos de sabor original, quando comparado a dentes permanentes 9,11 . No presente estudo, após diluição em água, todas os sabores apresentaram valores de pH inferiores a 5,5, corroborando com os resultados de estudos prévios 11,[17][18][19][20][21][22][23] . Os baixos valores de pH encontrados estão relacionados com a presença dos ácidos cítrico e lá-tico na composição desses produtos.…”