Microencapsulación de peróxido de hidrógeno para la elaboración de un caramelo de goma blanqueador dental y evaluación in vitro mediante un método colorimétrico / Microencapsulation of hydrogen peroxide for the development of a dental whitening gummy candy and in vitro evaluation using a colorimetric method

INTRODUCCIÓN: La apariencia y el color de los dientes es una preocupación común para los pacientes por lo que hay una creciente necesidad de contar con tratamientos que mejoren la estética dental. Por esa razón, en los últimos 20 años la ciencia dental ha buscado nuevas técnicas y materiales capaces de reducir la discoloración dental. MÉTODO: Se prepararon pastillas de goma fantasía, caramelos de goma o gominolas que contenían dos concentraciones diferentes (7% y 14% m/v) de peróxido de hidrógeno microencapsulado por gelificación iónica. Durante 30 días se realizó un tratamiento diario de blanqueamiento dental in vitro para evaluar la acción blanqueadora de las dos formulaciones. La medición del color de la superficie de los dientes tratados se llevó a cabo utilizando una técnica colorimétrica. RESULTADOS: Se encontraron diferencias significativas entre los tratamientos de blanqueamiento con las dos formulaciones elaboradas en comparación con un grupo de control, siendo el esquema de dos procedimientos diarios con la formulación al 7% de peróxido de hidrógeno más efectivo que el de un único procedimiento diario con la formulación al 14%. CONCLUSIONES: Las dos formulaciones desarrolladas en este estudio tuvieron un mayor efecto de blanqueamiento in vitro en comparación con un grupo de control, y además se encontró que se logran mejores resultados al disminuir la concentración de peróxido si el número de aplicaciones aumenta para dosis diarias iguales

INTRODUCTION: The appearance and color of the teeth are common concerns for patients and are associated with an increased need for treatments that can improve dental aesthetics. For this reason, in the past 20 years, dental science has been searching for new techniques and materials able to reduce dental discoloration. METHOD: Gummy candies containing two different concentrations (7% and 14% w/v) of hydrogen peroxide microencapsulated by ionic gelation were prepared. In vitro tooth whitening treatment was carried out for 30 days to test the bleaching action of these formulations. The surface color of the treated teeth was measured using a colorimetric technique. RESULTS: Significant differences were found on comparing the whitening treatments for the two formulations with a control group, with two daily treatments using the formulation with 7% hydrogen peroxide being more effective for whitening than a daily single treatment using the formulation with 14 %. CONCLUSIONS: The two formulations developed had an in vitro higher bleaching effect in comparison with the control group, and in addition, better results were achieved if the daily dose was provided by more applications at a lower concentration of hydrogen peroxide

Use of cheese whey for biomass production and spray drying of probiotic lactobacilli.

The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity to produce biomass of Lactobacillus paracasei JP1, Lb. rhamnosus 64 and Lb. gasseri 37. Simultaneously, spray drying of cheese whey-starch solution (without lactobacilli cells) was optimised using surface response methodology. Cell suspensions of the lactobacilli, produced in in house-formulated broth, were spray-dried in cheese whey-starch solution and viability monitored throughout the storage of powders for 2 months. Lb. rhamnosus 64 was able to grow satisfactorily in at least two of the in-house formulated culture media and in the dairy media assessed. It also performed well in spray drying. The performance of the other strains was less satisfactory. The growth capacity, the resistance to spray drying in cheese whey-starch solution and the negligible lost in viability during the storage (2 months), makes Lb. rhamnosus 64 a promising candidate for further technological studies for developing a probiotic dehydrated culture for foods, utilising wastewaters of the dairy industry (as growth substrate and protectant) and spray drying (a low-cost widely-available technology).