Efeito Dos Sucos De Frutas Industrializados Na Microdureza Do Esmalte Dental Permanente

Erosive Potential of Sports Beverages on Human Enamel “In Vitro”

“…The crown was sectioned in parallel along the axis to obtain fragments of the vestibular and lingual/palatal dental surfaces. 9,19 To compensate for dental convexity and obtain flat surfaces, each enamel surface was sectioned in the occlusal-apical direction into four pieces. This way, each tooth provided eight enamel samples, and with eight teeth, 64 samples were gathered.…”

“…A smooth, regular, and even surface is important in conducting the microhardness analysis. 3,9,19 Half of the enamel surface of each sample was covered with red nail polish (Risque, Barueri, SP, Brazil) to avoid contact with the test liquid. Therefore, each sample had a test surface that came into contact with sports beverages and a control surface that remained unexposed.…”

“…During the rest period in between tests, all the samples remained in the distilled water. 3,9,19 After the exposure to sports drinks, the nail polish was removed from the control surfaces by scraping the surface with the aid of a #7 spatula (Quinelato, Rio Claro, SP, Brazil). Subsequently, the samples underwent a Vickers microhardness test.…”

“…2,10,11,16,17 Acids of extrinsic origin are considered as the main factors related to the occurrence of dental erosion through consumption of acidic foods and drinks, such as sodas, wines, teas, citric fruits, fruit juices, and sports drinks. [1][2][3][4][10][11][12]15,[17][18][19][20] The pH level of beverages is the factor associated with dental erosion. Any acidic substance with a pH level below the critical pH for enamel (pH = 5.5) has the capacity to dissolve hydroxyapatites, causing demineralization, especially if the attack is chronic and long in duration.…”

Avaliação Da Rugosidade Superficial E Microdureza De Compômeros Coloridos Após Imersão Em Bebidas De Consumo Infantil

“…Essas reações podem resultar na diminuição da Braga, Denise de Souza Matos microdureza da superfície da resina composta, o que, por sua vez, pode comprometer o sucesso da restauração devido à colonização bacteriana e à dificuldade de higienização.O estudo apresentado revela resultados interessantes sobre os efeitos da exposição de compômeros a bebidas com diferentes valores de pH. Após cinco dias de exposição, os compômeros submetidos à Coca-Cola, com um pH de 2,66(Vargas-Martínez et al, 2021), mostraram um aumento na rugosidade quando comparados ao grupo exposto ao suco Kapo de uva, que tem um pH de 3,82(Xavier et al, 2011). Essa diferença na rugosidade pode ser atribuída às propriedades ácidas da Coca-Cola, que podem causar desgaste na superfície dos compômeros.No entanto, é interessante notar que o grupo exposto ao suco Kapo de uva apresentou uma rugosidade inferior ao grupo controle que foi mantido em contato com água destilada.…”