Revista de Odontologia da UNESP
https://revodontolunesp.com.br/article/588018f87f8c9d0a098b4eee
Revista de Odontologia da UNESP
Original Article

Measurement of acidity levels in industrialized non-dairy beverages intended for children

Mensuração da acidez de bebidas industrializadas não lácteas destinadas ao público infantil

Farias, Maria Mercês Aquino Gouveia; Silveira, Eliane Garcia da; Schmitt, Beatriz Helena Eger; Araújo, Silvana Marchiori de; Silva, Jeison Gabriel da

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Abstract

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.

Keywords

Acidity, beverages, hydrogen-ion concentration, tooth erosion, food habits.

Resumo

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.

Palavras-chave

Acidez, bebidas, concentração de íons de hidrogênio, erosão dentária, hábitos alimentares.

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