Cariogenicity of original and fruit juice-added soy beverages

Abstract

Purpose: To evaluate the cariogenic potential of soy-based drinks available in the Brazilian market. Methods: Three soy-based beverages from different trademarks (Ades ® , Mais Vita ® and Sollys ®) were evaluated. For each brand, 04 flavors were analyzed (original, pineapple, orange and grape juices). Total Soluble Solid Content (TSSC), Reducing Sugars (RS), Non-reducing Sugars (NRS) and Total Sugars (TS) contents were assessed. Analyses were performed in triplicate. Data gathered underwent analysis of variance (ANOVA), and type I error (α) was set at 0.05. Results: TSSC values ranged between 8.25 and 15.00 °Brix for all samples. There were no differences in TSSC levels between original and fruit juice-added soy drinks. RS have not been detected in any of the original soy beverages. Concerning to the drinks containing fruit juices, Mais Vita ® grape significantly revealed the highest RS levels (P<0.05). For NRS and TS, analyses indicated Ades ® and Mais Vita ® original contain levels significantly (P<0.05) lower than the corresponding fruit juice-added drinks. Conclusion: There is no difference in TSSC values between original and fruit juice-added soy drinks and most beverages containing fruit-juices presented higher levels of TS and sucrose when compared to the original soy drink, what might lead to an increased cariogenic potential.

Cariogenic and Erosive Potential of Industrialized Cashew Juice

“…In this sense, knowing the physicochemical parameters of industrialized beverages, including fruit juices, is relevant for contributing to a better nutritional counseling by health professionals, as they provide important information in detecting risk of oral problems, and this problematic has been incorporated as an object of interest of some studies described in literature [19,20], although only few studies on industrialized cashew juice have been identified. Parameters determined for fresh fruit juices are considered reference and contribute to the analysis of data presented in this study.…”

“…Analyses performed in fresh cashew juices showed mean value of 3.2 g / 100mL of these sugars [20]. This difference may have occurred due to the addition of sugars to industrialized juices to improve palatability, consequently, increasing their acceptability by consumers but also increasing their cariogenic potential, since the frequent…”

Propriedades físico-químicas de bebidas à base de soja: um estudo in vitro

“…O estudo sobre a cariogenicidade de produtos de uso diário, tais como bebidas à base de soja acrescidas de frutas vem ganhando importância significativa tendo em vista o risco do desenvolvimento de cárie entre seus consumidores 27 .…”

“…Os resultados corroboram com os achados desse estudo ao revelarem uma variação dos valores de SST de 8,25 a 15,00 °Brix para todas as amostras, não havendo diferenças entre as bebidas originais e as acrescidas de sucos de fruta 27 ; assim como com os de outra pesquisa 22 , onde o teor de SST obteve uma oscilação de 8,0 (Ades Original ® ) e 15,0 (Mais Vita Uva ® ) 22 .…”