Effects of some commercial calamansi-containing beverages on the enamel surface

Eun-kyoung Kim; Hae-Ryoung Park; Kyung-Yi Chung; Choong-Ho Choi; Seong-Soog Jeong

doi:10.11149/jkaoh.2020.44.1.7

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Kim, Park, Chung, Choi, and Jeong: Effects of some commercial calamansi-containing beverages on the enamel surface

Original Article

J Korean Acad Oral Health 2020;44(1):7-12.

Published online: 15 March 2020

DOI: https://doi.org/10.11149/jkaoh.2020.44.1.7

Effects of some commercial calamansi-containing beverages on the enamel surface

Eun-kyoung Kim¹, Hae-Ryoung Park², Kyung-Yi Chung³, Choong-Ho Choi¹, Seong-Soog Jeong^1,

¹Department of Preventive & Public Health Dentistry, Chonnam National University, Gwangju, Korea

²Department of General Education, Kwangju Women's University, Gwangju, Korea

³Department of Dental Hygiene, Honam University, Gwangju, Korea

Corresponding Author: Seong-Soog Jeong Department of Preventive & Public Health Dentistry, Chonnam National University, 33 Yongbong-ro, Buk-gu, Gwangju 61186, Korea Tel: +82-62- 530-5834 Fax: +82-62-530-5810 E-mail: ssjeong0@gmail.com https://orcid.org/0000-0003-3025-9331

Received 12 November 2019 Revised 11 December 2019 Accepted 19 December 2019

This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objectives

The aim of this study was to investigate the effects of some commercial calamansi-containing beverages on the sound surface of bovine teeth as well as the dental erosion inhibitory effects of calcium.

Methods

The pH and titratable acidity of six kinds of commercially available calamansi beverages were determined. Further, 3% calcium was added to the calamansi beverage Oranssi in the experimental group to confirm its dental erosion inhibitory effect. Jeju Samdasoo was used in the negative control group and Coca-Cola in the positive control group. After immersing the sound teeth specimens for 10 min, surface microhardness was measured using the Vickers hardness number (VHN), and surface changes in specimens were observed under a scanning electron microscope.

Results

The average pH of the commercial calamansi beverages was 2.54±0.22. After 10 min of treatment with each experimental beverage, the surface hardness difference (ΔVHN) was highest in the Coca-Cola group (―49.05±12.59), followed by the Oranssi calamansi group (―43.77± 13.70), 3% calcium-added Oranssi calamansi group (―2.71±12.58), and Samdasoo group (14.03± 20.79). There was no significant difference between the bottled water and calcium-added Oranssi calamansi groups or between the Coca-Cola and Oranssi calamansi groups (P>0.05). However, there was a significant difference in the surface hardness between the bottled water and Coca-Cola groups (P<0.05). On scanning electron microscopy, the Samdasoo group showed a smooth surface without any loss, but Coca-Cola and Oranssi calamansi groups showed a rough surface due to erosion. However, although fine cracks and porosities were seen in the calcium-added Oranssi calamansi group, surfaces in the group were much smoother than those in the Oranssi calamansi group.

Conclusions

Calamansi beverages of low pH may cause corrosion of the tooth surface, and the addition of calcium to the calamansi beverages inhibits demineralization of the tooth surface. Therefore, it is necessary to consider the risk of dental erosion when drinking calamansi beverages of low pH.

Keywords: Beverage, Calamansi, Calcium, Dental erosion

References

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Fig. 1.

SEM images of enamel surface after treatment by beverages on enamel (1: Jeju SamdaSoo, 2: Coca-Cola, 3: Oranssi calamansi, 4: 3% Ca plus Oranssi calamansi, A: ×10,000, B: × 50,000).

Table 1.

Calamansi beverages in this experiment

Classification	Brand name	Manufacturer	Preservative*	Acid added*
Carbonated beverage	Calamansi soda	Bohae Co., Ltd.	Sodium benzoate	−
	Tropalm calamansi	NAMviet Foods & Beverage Co., Ltd.	−	Citric acid
	Oranssi calamansi	Donga-Otsuka Co.	Sodium citrate	Citric acid
				Lactic acid
				Ascorbic acid
Green vegetable and fruit beverage	Sweet cafe calamansi	MSC Co.,Ltd.	−	Citric acid
				Ascorbic acid
	Troeat calamansi	Rita Food & Drink Co., Ltd.	−	−
	Cafe real calamansi aid	Jardin Co., Ltd.	Sodium citrate	Citric acid

*The ingredients are indicated on the product.

Table 2.

Composition of calamansi beverages used in the experiment

Group	Calamansi added
Jeju SamdaSoo (Negative control)	−
Coca-Cola (Positive control)	−
Oranssi calamansi	1.3% Calamansi puree
3% Ca+Oranssi calamansi	1.3% Calamansi puree

Table 3.

The pH & buffer capacity of calamansi beverages

Classfication	Brand name	pH	Buffer capacity (ml)
Classfication	Brand name	pH	pH 5.5	pH 7.0
Carbonated beverage	Calamansi soda	2.41±0.00	0.60±0.00	1.00±0.00
	Tropalm calamansi	2.66±0.02	1.00±0.00	1.30±0.00
	Oranssi calamansi	2.29±0.01	1.40±0.00	1.90±0.00
Green vegetable and fruit beverage	Sweet cafe calamansi	2.51±0.03	1.60±0.00	2.00±0.00
	Troeat calamansi	2.92±0.00	1.20±0.00	1.60±0.00
	Cafe real calamansi aid	2.48±0.00	1.50±0.00	1.90±0.00

All values are mean±standard deviation.

Table 4.

Surface microhardness changes before and after treatment by experimented group

Group	Treatment		ΔVHN^†
Group	Before (0 min)	After (10 min)	ΔVHN^†
Jeju SamdaSoo	287.37±11.04	294.06±15.39	6.69±22.05^a
Coca-Cola	287.87±12.73	238.81±3.47*	―49.05±12.59^b
Oranssi calamansi	287.45±10.74	243.74±9.42*	―43.71±13.73^b
3% Ca+Oranssi calamansi	287.77±10.53	285.06±8.02	―2.71±12.58^a

Values are mean±SD. N=12. *P<0.05, by paired t-test;

^† P<0.05, by one-way ANOVA;

^a,b The same letter indicates no significant difference by Tukey test at a=0.05.

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