Comparative Evaluation of Longevity of Fluoride Release from Three Different Fluoride Varnishes: An Observational Study.

Introduction: The cycles of demineralization and remineralization result in a dynamic process of caries development. Caries are prevented by the shift in the balance from demineralization to remineralization at the tooth-oral fluid interface with the help of salivary fluoride levels (in parts per million). The advantages of fluoride varnish application over other substitutes like dentifrices, mouthrinses, gels, or foams are that varnishes are well tolerated by infants, young children, or children with special healthcare needs and have prolonged therapeutic effects. This study was formulated to evaluate and compare the longevity of fluoride release from different fluoride varnishes, namely Fluor Protector, Enamelast, and Enamel Pro varnish. Aim: To evaluate and compare the longevity of fluoride release from three different fluoride varnishes. Materials and methods: The study samples comprised 72 healthy permanent maxillary anterior teeth. The teeth were divided into four groups, with eighteen teeth in each group. The surfaces of all teeth were then covered by different colored nail varnish according to the respective group, except for a 3 × 3 mm window on the facial (labial) surface of the crown, where the test materials were applied according to their respective group. In group I, Fluor Protector varnish; in group II, Enamelast varnish; and in group III, Enamel Pro varnish was applied. Group IV was the control group; hence, no test material was applied. All specimens were then stored in plastic containers with a pH of 7.2 in artificial saliva at room temperature. The specimens were transferred into new plastic containers after 1 day, containing fresh artificial saliva, and solutions from previous plastic containers were taken for fluoride analysis. This process was repeated sequentially to analyze the amount of fluoride released in ppm from the specimens at the end of 1, 3, and 6 months. Statistical analysis: Analysis was performed on Statistical Package for the Social Sciences (SPSS) software (Windows version 22.0). Results: Conventionally used 1.5% ammonium fluoride varnish, that is, Fluor Protector varnish, showed the least release of fluoride (0.03 ± 0.0 ppm), while resin carrier-based 5% sodium fluoride varnish, that is, Enamelast varnish showed a good amount of fluoride release for 6 months continuously, that is, (0.16 ± 0.06 ppm) at last follow-up. Enamel Pro varnish, which has 5% sodium fluoride with amorphous calcium phosphate (ACP) formula, was found to be the best varnish as it released the maximum amount of fluoride in ppm in artificial saliva for up to 3 months (0.32 ± 0.08) but less than Enamelast varnish only at 6 months follow-up that is 0.09 ± 0.03 ppm. Conclusion: The present study concludes that based on the amount of fluoride released for 6 months duration, Enamel Pro varnish, followed by Enamelast varnish and Fluor Protector varnish, are advisable to apply for caries prevention. How to cite this article: Singh V, Naik S, Vashisth P, et al. Comparative Evaluation of Longevity of Fluoride Release from Three Different Fluoride Varnishes: An Observational Study. Int J Clin Pediatr Dent 2024;17(3):341-345.

Lotus (Nelumbo nucifera G.) seed starch: Understanding the impact of physical modification sequence (ultrasonication and HMT) on properties and in vitro digestibility.

Native lotus (Nelumbo nucifera G.) seed starch (LSS) was single- and dual-modified by heat-moisture treatment (HMT), ultrasonication (US), HMT followed by the US (HMT-US), and the US followed by HMT (US-HMT). The modified lotus seed starch (LSS) was evaluated for its physicochemical, pasting, thermal, and rheological properties and in vitro digestibility. All treatments decreased the swelling power (10.52-14.0 g/g), solubility (12.20-15.95 %), and amylose content (23.71-25.67 %) except for ultrasonication (17.67 g/g, 17.90 %, 29.09 %, respectively) when compared with native LSS (15.05 g/g, 16.12 %, 27.12 %, respectively). According to the rheological study, G' (1665-4004 Pa) was greater than G″ (119-308 Pa) for all LSS gel samples demonstrating their elastic character. Moreover, gelatinization enthalpy (17.56-16.05 J/g) increased in all treatments compared to native LSS (15.38 J/g). Ultrasonication treatment improved the thermal stability of LSS. The digestibility results showed that dual modification using HMT and US significantly enhanced resistant starch (RS) and reduced slowly digestible starch (SDS) in LSS. Cracks were observed on the surface of the modified LSS granules. Peak viscosity decreased in all modified starches except for ultrasonication, suggesting their resistance to shear-thinning during cooking, making them ideal weaning food components. The results obtained after different modifications in this study could be a useful ready reference to select appropriate modification treatments to produce modified LSS with desired properties depending on their end-use.

Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review.

Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.

Effect of Single and Dual Modifications on Properties of Lotus Rhizome Starch Modified by Microwave and γ-Irradiation: A Comparative Study.

A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G' and G″ of MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications.

Effects of Cross-Linking on Physicochemical and Film Properties of Lotus (Nelumbo nucifera G.) Seed Starch.

Lotus seed starch was cross-linked using sodium trimetaphosphate (STMP) in varying amounts (1, 3, and 5%), and its rheological, pasting, thermal, and physicochemical properties were investigated. These cross-linked lotus seed starches (CL-LS-1, CL-LS-3, CL-LS-5) were also used to produce films (CL-LSFs), which were then examined for their mechanical characteristics, water vapor permeability, moisture content, opacity, thickness, and water solubility. After cross-linking, the solubility, amylose content, and swelling power of all the starch samples decreased. Cross-linking resulted in an increased pasting temperature, while peak viscosity (PV) decreased, with CL-LS-5 exhibiting the lowest peak viscosity (1640.22 MPa·s). In comparison to native starch, the thermal characteristics of CL-LS demonstrated greater gelatinization temperatures (To, Tp, Tc) and gelatinization enthalpy (ΔHgel). The gelatinization enthalpy of CL-LS varied between 152.70 and 214.16 J/g, while for native LS the value was 177.91 J/g. Lower moisture content, water solubility, and water vapor permeability were observed in the CL-LSFs. However, the cross-linking modification did not produce much effect on the film thickness. The highest tensile strength (12.52 MPa) and lowest elongation at break (26.11%) were found in CL-LSF-5. Thus, the starch films' barrier and mechanical qualities were enhanced by cross-linking.