Abstract
Objective : To evaluate the cariogenic and erosive potential of industrialized cashew juice. Methods: Twenty-seven cashew juice samples of three different brands (n = 9) were analyzed for the following physicochemical parameters: pH, titratable acidity (TA), ascorbic acid, total soluble solids (TSS), TSS/TA ratio and reducing, non-reducing and total sugars. Assays were performed in triplicate and data were processed using ANOVA and Tukey test, considering α = 5%. Results: All samples showed pH values below 5.5, highlighting Da Fruta® brand, with mean value of 3.6 (p 0.05), there was no difference among groups for the amount of ascorbic acid (19.41 ± 3.46 g / 100 mL, p> 0.05), and TSS / TA ratio (35.05 ± 7.10, p> 0.05). Carrefour juices showed higher amounts of TSS (12.52 ± 0.31 g / 100 mL). For reducing, non-reducing and total sugars, mean values of 9.31 ± 0.97, 1.28 ± 1.01 and 10.59 ± 1.73 g / 100 mL, respectively, were found, with no differences among groups (p > 0.05). Conclusion: The industrialized cashew juices evaluated had low pH and considerable amount of sugars and acids, providing them cariogenic and erosive potential.
Highlights
Given the great variability of industrialized juices produced in Brazil with tropical fruits, cashew juice deserves special attention because they are widely consumed, since its peduncle has the appearance of fruit, is juicy, fibrous and rich in vitamin C, and is part of many tropical fruit widely accepted in the international market [12, 13]
Physicochemical parameters related to cariogenic potential are described in table 1
Carrefour juice showed higher amount of total soluble solids (TSS), with mean value of 12.52 (p
Summary
Among the most commonly consumed processed foods, juices stand out because they have great acceptability related to the high palatability, they are ready to use and are full of commercial information that enhance their nutritional components associated with health maintenance such as vitamins, minerals, fibers and other chemical constituents [7,8]. To achieve such characteristics, food industries need to add preservatives and other substances that ensure longer shelf life and palatability to products, making them more acidic and sweet [9]. The aim of this study was to evaluate the physicochemical parameters of processed cashew juices related to their erosive and cariogenic potential
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