In vitro evaluation of the erosive potential of viscosity-modified soft acidic drinks on enamel

PubMed ID: 23892498Objective: The objective of this in vitro study was to investigate the effect of viscosity-modified soft acidic drinks on enamel erosion. Materials and methods: A total of 108 bovine enamel samples (Ø = 3 mm) were embedded in acrylic resin and allocated into six groups (n = 18). Soft acidic drinks (orange juice, Coca-Cola, Sprite) were used both in their regular forms and at a kinetic viscositiy of 5 mm2/s, which was adjusted by adding hydroxypropyl cellulose. All solutions were pumped over the enamel surface from a reservoir with a drop rate of 3 ml/min. Each specimen was eroded for 10 min at 20 °C. Erosion of enamel surfaces was measured using profilometry. Data were analyzed using independent t tests and one-way ANOVAs (p < 0.05). Results: Enamel loss was significantly higher for the regular (Coca-Cola, 5.60 ± 1.04 µm; Sprite, 5.49 ± 0.94 µm; orange juice, 1.35 ± 0.4 µm) than for the viscosity-modified drinks (Coca-Cola, 4.90 ± 0.34 µm; Sprite, 4.46 ± 0.39 µm; orange juice, 1.10 ± 0.22 µm). Conclusion: For both regular and viscosity-modified forms, Coca-Cola and Sprite caused higher enamel loss than orange juice. Increasing the viscosity of acidic soft drinks to 5 mm2/s reduced enamel erosion by 12.6-18.7 %. Clinical relevance: The erosive potential of soft acidic drinks is not only dependent on various chemical properties but also on the viscosity of the acidic solution and can be reduced by viscosity modification. © 2013 Springer-Verlag Berlin Heidelberg