Influence Of Beverages Research Articles

An Analytical Tooth Model Based on Surface Plasmon Resonance Chips Coated with Hydroxyapatite Used for Investigation of the Acquired Dental Pellicle

One of the main targets in modern dentistry is the prevention of caries. Not only daily nutrition plays an important role, but also the so‐called “pellicle” on the outer surface of teeth, which is mainly formed by saliva proteins. Moreover, numerous bacteria are part of this pellicle, which might cause caries by acidic metabolites. In the here‐presented study, a method for electrophoretic deposition (EPD) of hydroxyapatite (HAP) nanoparticles on gold surfaces, suitable for surface plasmon resonance (SPR) measurements, is developed. An “artificial tooth” is created and loaded by natural saliva in different concentrations (to form a natural pellicle), while the influence of an environment with different pH values has been studied. It could be demonstrated that even slight acid solutions damage the pellicle significantly within seconds, exposing the HAP to acidic degradation, which would lead to caries in the human oral cavities. This model allows to study pellicle formation as well as degradation in real time. As a practical example, the influence of beverages on the pellicle could be demonstrated.

The Influence of Beverages on Resin Composites: An In Vitro Study.

Dental composites, through their structural diversity, represent the biomaterials frequently used in dental reconstructive therapy. The aim of our study was to observe the influence of different beverage environment conditions on seven types of obturation dental materials with different compositions. Our research focused on the surface modification analysis of the materials after the immersion in the different beverages; in this regard, we used the EDAX technique correlated with the energy-dispersive X-ray fluorescence (XRF). The pH of the drinks and that of the simulated saliva solution were determined by the titrimetric method, a sodium hydroxide solution 0.1 mol/dm3 was prepared and used for the titration. An amount of 5 mL of each analyzed solution was added to 15 mL of distilled water to obtain a dilution, to which 3 drops of phenolphthalein (as a color indicator-Phenolphthalein, 3,3-Bis(4-hydroxyphenyl)-1(3H)-isobenzofuranone, C20H14O4 Mw: 318.32, purchased from Merck) were added for each analysis. For each solution, the experiment was repeated three times in order to obtain accurate results. The results of our study materialized into a real plea for modifying the patients' behavior in terms of diet and preferences for acidic drinks, so that their quality-of-life valence can be improved by keeping the composite materials in a long-term unalterable state on the one hand; on the other hand, systemic damage can be prevented as well.

Influence of beverages and surface roughness on the color change of resin composites.

The aim of the present study was to determine the degree of surface staining and roughness of resin composites (RC) after finishing and polishing with different methods and immersion in three soft drinks. A microhybrid, a nanohybrid, and a hybrid composite were selected. The specimens were prepared and divided into three groups of 36 after 24hours, and designated as either unpolished or polished using Sof-Lex discs or Enhance point. Each group was further divided into three subgroups, immersed in distilled water, coffee, or cola for 1week (N=12). Color change (∆E) was measured by a spectrophotometer after each treatment. The ∆E was calculated using the following formula: ∆E=([∆L]2+[∆a]2+[∆b]2)1/2. Surface roughness (Ra) was measured after 24hours and 1week. To observe the Ra, a scanning electron microscope was used. A moderate correlation between Ra and ∆E was determined. Only coffee caused perceptible ∆E. The effect of Ra on staining was statistically significant (P<.05), but immersion in solutions for 7days did not increase the Ra of RC. The highest Ra values were obtained from hybrid RC. The Enhance point created the greatest roughness. Coffee was associated with the greatest ∆E for all materials and polishing methods.

The influence of beverages on residual spiciness elicited by eating spicy chicken meat: time‐intensity analysis

SummaryThis study aimed to determine whether five types of beverage, milk (3.3% fat), oolong tea, tomato juice, sparkling water and spring water, reduce the residual spiciness elicited by eating spicy chicken over time. After tasting a piece of spicy popcorn chicken, participants were asked to drink one of five beverages one after another and rate the spiciness intensity using the time‐intensity (TI) analysis. Based on the TI parameters, milk was found to be the best beverage to reduce residual spiciness of spicy chicken over time. Participants rated milk the most effective in decreasing residual spiciness of spicy chicken. Partial least squares regression revealed that the three TI parameters, area under the curve, decreasing area and increasing area, are the best predictors of the self‐reported ratings for spiciness‐reduction effect of individual beverages. In conclusion, this study shows that milk (3.3% fat) can be used as a palate cleanser for spicy chicken.

Color stability of microfilled, microhybrid and nanocomposite resins—An in vitro study

Objectives The aim of this study was to evaluate the effect of two beverages—Tea and Pepsi on the color stability of three different composite resins after a period of 7 and 30 days. Methods Color stability of a microfilled, microhybrid and nanocomposite was evaluated after storage in Tea, a carbonated drink or Distilled Water for 7 and 30 days. Color measurement was done using reflectance spectrophotometer based on the CIE L* a* b* color scale. Mean values of the different groups were compared using three-way analysis of variance and multiple comparisons of the mean values were done using Tukey–Kramer test with 0.05 as significance level. Results All tested resin composites showed color change after a period of 7 and 30 days. The color change exhibited by all three groups was significantly different for all three beverages studied, at both time periods ( p < 0.05). Amongst the resin composites studied microhybrid composite was found to be more color stable. The microfilled composite discolored most in Distilled Water and Pepsi at the 7th and 30th day. The nanocomposite discolored most in Tea at 7th and 30th day. Conclusion All efforts should be made to minimize discoloration of composite restorations by adopting excellent polishing techniques. Patients should also be educated on the possibility of the restoration to undergo staining under the influence of beverages.

The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel?

The viscoelasticity and secretion rate of stimulated saliva depends on food and beverage related stimuli, and it is demonstrated that this may subsequently influence the sensory properties and particularly the mouthfeel and afterfeel associated with the product being consumed. Using saliva donated by twelve volunteers, it is shown that acidic beverages such as peach flavoured iced tea and a fizzy cola stimulate significantly higher flow rates of whole mouth saliva that has greater elasticity in comparison to that generated following stimulation by water. In comparison, mechanical action from chewing flavourless gum and the stimulation from sucking a mint also stimulate high flow rates of saliva, although it is significantly less elastic than that from acid-based stimuli. However, the viscosity of human whole mouth saliva is relatively insensitive to beverage type, chewing, or mint. It is speculated that the stimulation of highly elastic saliva in response to acidic beverages is a defence mechanism for protecting the teeth from acid erosion. A separate sensory panel was used to identify key mouthfeel attributes that are likely to be related to the response of saliva, including: tongue dryness, mouth moistness, amount of saliva, tongue sensation, and throat drying. These results indicate that saliva viscoelasticity and flow rate alter dramatically in response to what a consumer eats and drinks, and that this in turn may affect mouthfeel and other organoleptic properties.

The influence of beverages and condiments on in vitro estimated iron availability from wheat flour and potato

Beverages and condiments were mixed with either wheat flour or potato and were digested in vitro under simulated physiological conditions. The proportion of iron diffusing across a semi-permeable membrane was used as an index of bioavailability. Tea, coffee, cocoa, milk, salad cream, tartare sauce and horseradish sauce greatly reduced iron diffusibility from potato ( P < 0.001). Lemonade, tonic water, Lucozade, orange juice, monosodium glutamate and salt greatly enhanced iron diffusibility from both potato and wheat flour ( P < 0.001). Certain constituents of the beverages and condiments are probably responsible for these effects. Therefore, the choice of beverage or condiment consumed with a meal may have a large influence on the availability of the iron in that meal.