The Effect of Coloring Beverages on Color Stability of Hybrid Ceramics with Different Surface Treatments

ABSTRACT Objective To assess the effects of coloring beverages on the color stability of two types of hybrid ceramics with different surface treatments. Material and Methods 180 specimens of two hybrid ceramics (Vita Enamic and Mazic Duro) and a feldspathic ceramic (Vita Mark II) were prepared (n=60 in each group). Half of the discs in each group were glazed while the other was polished. The specimens were then divided into three subgroups and immersed in distilled water, carrot juice, and coffee. The overall color difference (∆E) was calculated based on CIE L*a*b* color space. Data were analyzed using three-way and one-way ANOVA; Tukey's honest significant difference was also done for pairwise comparisons (α=0.05). Results Vita Mark II specimens revealed less overall color changes compared to other groups. The ∆E of the glazed Vita Enamic specimens was greater than polished specimens following immersion in distilled water (p=0.03) and coffee (p=0.001), but it was not significant for carrot juice. The same results were obtained for polished Mazic Duro specimens. Relatively similar amounts of ∆E were recorded in polished and glazed subgroups of Vita Mark II. Conclusion The ∆E of hybrid ceramics was higher than Vita Mark II. Polishing could be recommended for surface treatment of hybrid ceramics instead of glazing, saving time and facilitating the process.

Milk Reverts the Effects of an Enamel Erosive but Healthy Diet

Objective: To determine the erosive effects of popular fruits and vegetables on enamel, and the potential counter effects of milks. Material and Methods: Ten popular fruits and vegetables were individually blended in a juicer to form a fruit or vegetable juice. The labial surfaces (three for each treatment group) were then immersed for thirty minutes in a fresh juice of one of ten products: strawberry, spinach, pineapple, grapefruit, green pepper, pickle, orange, apple, tomato, and carrot. In a second experiment, human enamel was treated with Coca-Cola for 30 minutes, followed by a variety of milks: Skim, 2%, Whole, Chocolate, Lactaid, Almond, and Silk Soy. Three teeth were used for each treatments and enamel microhardness of each sample was measured at baseline, after erosive exposure, and after the 30-minute variable treatment. Results: All fruits and vegetables showed differences between the pre- and posttreatment microhardness values. For the second experiment, tested milks result in significant increases (p<0.05) in enamel microhardness. Paired-t test was used for all comparisons. A thirty-minute exposure to the juices of all fruits and vegetables examined in the study significantly changed the microhardness of enamel, with grapefruit and pickle having potentially the most erosive effect on enamel. Diets that are high in fruits and vegetables can predispose to enamel erosion. For the second experiment, filtered water, ACT fluoride rinse, and varying milks all result in remineralization of enamel. Conclusion: Eroded enamel exposed to milk demonstrated a significant greater gain of enamel microhardness as compared to filtered water.

Effect of Grape Derived Beverages in Colour Stability of Composite Resin Submitted to Different Finishing and Polishing Methods

Objective: To evaluate the influence of three methods of finishing and polishing on color stability of a microhybrid composite immersed in different beverages for 7, 15 and 30 days. Material and Methods: 90 samples were prepared and divided into three groups according to surface treatments (polyester matrix, aluminum oxide disc, sandpaper). The samples were divided for each group (n = 6) and immersed in one of the beverages: distilled water, red and white wine, red and white artificial grape juice. Pictures were taken at four time points: 0, 7, 15 and 30 days after contact with the dye. Color measurement was performed by computerized image analysis. La*b* values were obtained and color change (ΔE) was calculated. Results: Comparing beverages, red wine (ΔE =22.11±4.26) and red artificial grape juice (ΔE=8.24±1.70) showed greater color change in polyester matrix group, and finishing with aluminum oxide disc (ΔE=10.73±2.10) significantly prevent color change in red wine group. Conclusion: Aluminum oxide discs are the best option to minimize color changes in resin. White drinks are alternatives to color stability of composite resin. In the study time, composite resin demonstrated progressive discoloration when immersed in red wine and red juice. On the other hand, samples submitted to white beverages showed higher color stability.

Evaluation of the Erosive Potential of Different Amazonian Fruits on Bovine Enamel

Objective: To investigate the influence of the erosive potential of Amazonian fruits on the bovine enamel microhardness. Material and Methods: A total of 30 healthy bovine incisors were divided into three groups, according to the Amazonian fruit juice used in the erosive challenge: Group A - taperebá (Spondias mombin), Group B - cupuaçu (Theobioma gandiflorum) Group C - graviola (Annona muricata), with n=10. The planning of specimens polishing was performed with decreasing grain sandpaper. Specimens were submitted to microhardness initial reading carried out in microhardness meter using Knoop indenter, using load of 50g for 15 sec. Three indentations were performed on reference surfaces with a distance of at least 100 µm from each other. Specimens were stored in distilled water up to the erosive challenge, which consisted of three steps: (1) 5-minute immersion in 10 ml of acid juice; (2) washing with distilled water and mild drying with tissue paper; (3) 60-minute immersion in 10 ml of artificial saliva. Subsequently, samples were stored in distilled water for reading of the final microhardness, after erosive challenge. Data were analyzed by ANOVA with α=0.05.. Results: All groups showed a statistically significant reduction in Knoop microhardness (KHN) after erosive challenge (p<0.0001). Group B showed the lowest average KHN (113.6) after erosive challenge, though not statistically different from Groups A and C (p=0.1592). Conclusion: Juices of fruits evaluated significantly changed the dental enamel hardness, and cupuaçu juice (Theobioma gandiflorum) caused the greatest surface hardness loss.

Viabilidade de substituição de sucos industrializados por sucos naturais na alimentação escolar / Viability of ready-to-drink juices substitution to natural juices in school meals

Introdução: O Programa Nacional de Alimentação Escolar (PNAE) faz parte da Política Pública que preconiza a promoção de alimentação saudável e restrição de alimentos ultraprocessados, tendo o nutricionista papel fundamental na garantia de suas diretrizes. A promoção de hábitos alimentares saudáveis em idade precoce (infância e adolescência) favorece a redução de DCNT na vida adulta, sendo a escola ambiente privilegiado para isto. Objetivos: O objetivo deste estudo foi verificar a viabilidade técnica, operacional e econômica da substituição dos sucos prontos servidos atualmente na alimentação escolar em uma escola pública federal por sucos naturais, com base nas diretrizes dispostas pela PNAE. Métodos: Trata-se de um estudo de viabilidade realizado no Restaurante Universitário da Escola Agrícola de Jundiaí, vinculada à Universidade Federal do Rio Grande do Norte. Foram analisadas três grandes variáveis: econômicas, que avaliam o custo para produção dos sucos; operacionais, que visam verificar os pontos mais relevantes a serem considerados para que se tenha efetividade de produção de sucos; e técnicas, que analisam a qualidade nutricional e sanitária dos sucos. Resultados: Para todas as variáveis estudadas a oferta do suco natural comparativamente ao suco industrializado se apresentou como melhor escolha. Economicamente o suco industrializado apresentou custo unitário maior que 200% em relação ao suco natural. Em relação a variável técnica, nutricionalmente, o suco natural apresentou maior percentual de fibras, vitaminas e minerais, além de um menor teor de sódio. Não houve limitações estruturais, nem de equipamentos e utensílios ou mudanças significativas no fluxo de produção da unidade com a inserção do suco natural. Conclusão: Torna-se, então, comprovada a viabilidade de substituição dos sucos prontos industrializados pelo suco natural favorecendo a melhor utilização dos recursos públicos e a oferta de uma alimentação nutricionalmente mais adequada, contribuindo para efetivação do PNAE enquanto Politica Pública (AU).

Introduction: The National School Food Program is a Brazilian government policy which regulates school meals, recommending healthy food promotion and restriction of ultraprocessed food and the nutricionist has an important role in the guarantee its guidelines. The healthy food habits promotion in early age (childhood and adolescence) favors reduction of chronic disease in adult life, being the school a privileged place to do this. Objective: The aim of the study was to verify the economical, operational and technician viability of ready-todrink juice substitution served nowadays on school meals in a public school to natural juices, based on guidelines proposal by Brazilian policy. Methods: A feasibility study was done in an university restaurant of Jundiai Farm School, linked to Rio Grande do Norte Federal University. Three big variables were analysed: economicals, which evaluates the cost of juices production; operational, which aims to verify to most important points to be considered to have effectiveness in juice production; and technicians, which analyses the juices' nutritional quality and sanitary. Results: All variables studied showed the offer of natural juice comparing to ready-to-drink juice as the best choice. Economically, the ready-to-drink juice had a unit cost of more than 200% related to natural juice. Related to technical variable, the natural juice presented higher nutritional quality with fibers, vitamins and minerals, and lower sodium content. There were no structural limitations; equipment and utensils were sufficient. The production flow is suitable for the natural juice production. Conclusions: The viability of ready to drink juices subtitution was comproved favoring an use of public resources in the best way and the offer food nutritionally more appropriate, contributing to National School Food Program effectiveness as a public policy (AU).

Mensuração da acidez de bebidas industrializadas não lácteas destinadas ao público infantil / Measurement of acidity levels in industrialized non-dairy beverages intended for children

Introdução: O frequente e excessivo consumo de alimentos e bebidas ácidos está associado com o aumento do risco de erosão dental. Objetivo: Este estudo objetivou determinar o pH e a acidez titulável de bebidas industrializadas não lácteas destinadas ao público infantil. Material e método: Foram analisadas as marcas comerciais Del Valle Kapo® bebida da fruta, Del Valle Néctar®, Sufresh® e Ades Nutrikids®, totalizando 18 sabores. Uma água mineral sem gás foi usada como controle. Para cada sabor, foram obtidas cinco embalagens. A mensuração do pH inicial foi realizada utilizando-se um potenciômetro e um eletrodo combinado de vidro (Tec-2 Tecnal). Para a verificação da acidez titulável, alíquotas de 100 µL de NaOH 1 N foram adicionadas às bebidas até alcançar pH 5,5. Resultado: Constatou-se que apenas os sabores morango e chocolate (Ades Nutrikids®) apresentaram pH próximo à neutralidade, diferindo estatisticamente dos demais, que exibiram pH < 5,5. O pH inicial das bebidas analisadas variou entre 2,54 (morango Sufresh®) e 7,27 (morango Ades Nutrikids®). As curvas de titulação demonstraram capacidade tampão intrínseca variada, com os volumes de NaOH 1 N necessários para elevar o pH a 5,5 variando entre 1320 µL (morango Sufresh®) e 3280 µL (uva Del Valle Néctar®). Conclusão: Portanto, somente as bebidas Ades Nutrikids® (sabores morango e chocolate) não demonstraram potencial erosivo, uma vez que todas as demais bebidas apresentaram valores de pH < 5,5. Com relação aos outros sabores, as bebidas Ades Nutrikids® (sabores laranja e uva) apresentaram o menor grau de acidez e as bebidas Del Valle Néctar® e Sufresh® (sabor uva) apresentaram a mais elevada.

Introduction: The frequent and excessive consumption of acidic food and drinks is associated with an increased risk of tooth erosion. Objective: To determine the pH level and titratable acidity of industrialized non-dairy beverages produced for children. Material and method: We analyzed eighteen flavours of beverages produced by the commercial brands Del Valle Kapo®, Del Valle Nectar®, Sufresh® and Ades Nutrikids®, and a still water was used as control. For each flavour, five packets of juice from the same batch were used. The initial pH was measured with a potentiometer and a combined glass electrode (Tec-2 Tecnal). The buffering capacity was evaluated by adding 100 µL of NaOH 1 N to the beverages until a pH of 5.5 was reached. Result: Only the strawberry and chocolate flavours (Ades Nutrikids®) showed pH close to neutral, with statistical difference from the others, which showed pH < 5.5. The initial pH of the drinks analyzed ranged from 2.54 (strawberry Sufresh®) to 7.27 (strawberry Ades Nutrikids®). The titration curves showed varied buffering capacity, with volumes of NaOH 1 N necessarily to reach pH 5.5 ranging from 1320 µL (strawberry Sufresh®) to 3280 µL (grape Del Valle Nectar®). Conclusion: Ades Nutrikids® (Strawberry and chocolate flavours) did not show tooth erosive potential; all the other beverages showed pH < 5.5; Ades Nutrikids® (orange and grape flavours) had lower levels of acidity; while Del Valle Néctar® and Sufresh® (grape flavour) had higher acidity levels.