Enamel erosion by acid effervescent powder in Tiritón ice cream: An in vitro study.
Abstract
The aim of this study was to visualize the erosive effect on human dental enamel of effervescent acid powder in the Tiritón ice cream (Savory, Nestle, Vevey, Switzerland). The erosive potential of Tiritón ice cream was determined in in vitro conditions by submitting 5 enamel pieces from 3 healthy first molars. The samples were submitted to the mixture of saliva from a girl without cavity incidence and the effervescent powder in the Tiritón ice cream, at 10, 20, 30, 40 and 50 seconds, then the results were measured by scanning electron microscopy (SEM) and measurement of pH. All specimens showed pH 3.0. SEM showed increasing degrees of erosion with longer periods of exposure. The Tiritón ice cream generates a much larger acid solution than necessary for the onset of the dissolution of enamel which subsequently causes susceptibility to dental cavities and erosion, higher than reported for other candies. The images obtained by SEM made possible to visualize clearly the erosive effect produced by the effervescent acid powder in periods of exposure of less than a minute.
Keywords: Tooth erosion, Acid candy, salivary pH.
Erosión del esmalte dental producto del polvo ácido efervescente contenido en helado Tiritón: Estudio in vitro.
El objetivo de este trabajo fue visualizar el efecto erosivo sobre el esmalte dental humano del polvo ácido efervescente contenido en el helado Tiritón (Nestle Savory, Vevey, Suiza). El potencial erosivo del helado Tiritón, se determinó en condiciones in vitro sometiendo 5 cortes de esmalte, de 3 primeros molares permanentes sanos, provenientes de pacientes sanos de la clínica odontológica de la Universidad Nacional Andrés Bello, sede Concepción. Las muestras fueron sometidas a la mezcla de saliva de niña sin incidencia de caries y el polvo efervescente contenido en el helado Tiritón, en 10, 20, 30 40 y 50 segundos, posteriormente se visualizó el efecto a través de microscopia electrónica de barrido (MEB) y medición del pH. Todos los especímenes presentaron un pH de 3,0. A través de MEB se observaron grados crecientes de erosión en función del tiempo. El helado Tiritón genera un medio ácido mucho mayor al necesario para el inicio de la disolución del esmalte lo que posteriormente provocará vulnerabilidad a la caries y a la erosión dental, superior al reportado en otras golosinas. Las imágenes obtenidas a través de MEB permitieron visualizar con claridad el efecto erosivo que se produce, por el polvo ácido efervescente en tiempos de exposición menores al minuto.
Palabras clave: Erosión de los dientes, Dulces ácidos, pH salival.
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