• Journal of dental hygiene science
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• v.14 no.4
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• pp.597-609
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• 2014

To find out the effect of commercially available energy drinks on tooth enamel erosion, analyzed pH, buffering capacity, and the content of some of the inorganic components selecting 4 energy drinks that has high affinity of the products currently being sold. In addition, by observing the degree of erosion before and after immersion in energy drink by surface microhardness and scanning electron microscope (SEM) the results were as follows: Acidity of energy drink 'Burn Intense' was the lowest as $2.78{\pm}0.01$ highest on distilled water as $6.475{\pm}0.01$. 'Burn Intense' buffering capacity was $3.48{\pm}0.155$ at pH 5.5, $1.88{\pm}0.15$ at pH 7.0 which is the highest, and 'Hot6' was $1.71{\pm}0.37$, $1.23{\pm}0.35$ on each of it showing the lowest points. Ca content on energy drink was the highest at 'Volt Energy' as ($77.21{\pm}2.70mg/kg$), the lowest at 'Hot6' as ($0.98{\pm}0.05mg/kg$). P content was the highest on 'Hot6'($1.34{\pm}0.05mg/kg$) and detected at 'Red Bull'. Enamel surface hardness variation of the energy drinks before and after immersion showed rapid decrease at 'Red Bull' ($66.65{\pm}35.60$), and 'Volt Energy' ($61.96{\pm}31.42$), 'Burn Intense' ($58.53{\pm}24.84$), 'Hot6' ($53.99{\pm}60.26$) was in order. Distilled water, the control group, showed significant difference with the experimental group (p<0.05). But there was no significant difference between energy drinks. At SEM observation and analysis, 'Burn Intense' was the most severe demineralization, 'Volt Energy', 'Hot6', 'Red Bull', distilled water was in order. In the above results, taken together there were no statistically differences between energy drinks but significant difference in comparison with distilled water. In addition, at SEM observation and analysis all energy drink caused dental erosion, especially 'Burn Intense', has the lowest acidity, was serious. Thus, it is believed to provide a variety of oral health education and information about energy drinks that can affect the erosion of the teeth so public have the right to be recognized and reasonable dental care.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.506-510
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• 1996

The stability of prickly pear color as affected by pH, metal ions, sugar and acids was studied. The color of prickly pear was most stable at pH 4 and 5. Metal ions (Fe, Cu) at a level of 100 ppm caused a decrease in stability compared to that of the control, whereas pigment of prickly pear was stable at 100 ppm of Sn ion And the color of prickly pear was stable at 0.15 M fructose. Both 100 and 500 ppm ascorbic acid had the greatest effect on stability, while citric acid, phosphoric acid and tartaric acid had no effect on stability compared to that of the control. Based on the data presented, it was concluded that under selected conditions prickly pear pigment should find application as natural food colorants.

• Journal of dental hygiene science
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• v.10 no.6
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• pp.451-457
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• 2010

It is well known that most of the beverages on sale contain acid. Among these beverages, one of the most typically purchased products is Coca-Cola ($Coke^{(R)}$), which affects the demineralization of the tooth enamel surface. However other beverages also affect the erosion of the tooth enamel surface. Therefore, the aim of this study was to observe the influence that acid containing beverages have upon the tooth enamel surface. In this study, 30 enamel specimens were obtained from extracted maxillary third molars without cracks. The study measured the pH concentrations and the Ca and P concentration levels of the acidic beverages. The control without exposure was kept in distilled water, and each enamel specimen was stored for 30-min, 60-min, and 120-min. The erosion effect of the enamel surface was observed by SEM. The results obtained from this study can be summarized as follows: 1. The pH concentration of acidic beverages, without milk, was 3.105 on average. The beverages eroded the enamel surface and the erosion degree was determined by the pH concentration of beverages. 2. The erosion degree significantly increased by as the exposure time increased. The difference in the erosion degree between the 30-min group and the 60-min and the 120-min group was significant, but the erosion degree of the 120-min group was significantly less than that of the initial group. 3. When compared with the beverages containing similar pH concentrations, the demineralization degree of the beverages containing higher concentrations of Ca and P was lower.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.26-32
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• 1995

This study was carried out to investigate the effect of protease on the functionality of soymilk protein. The protease from Bacillus polymyxa was selected because of the least production of bitter taste and calcium-aggregation. The results are summarized as follows: 1. Solubility of SMP(soymilk protein) and SPI(soyprotein isolate) were lowest at pH 4.7 and increased as the pH value reached closer to either ends. PT-SMP(pretense treated soymilk protein) showed higher solubility at all pH range, especially at pH 4.7 than SMP, SPI. 2. Emulsion activity of three samples was lowest at pH 4.7 and significantly increased as pH approched higher acidic or alkaline regions. PT-SMP showed similar activity to other samples, but less stability. 3. Foam capacity of PT-SMP was lowest at pH 8 and increased in acidic, alkaline pH. PT-SMP showed higher foam capacity at all pH range, but lower foam stability than SMP and SPI. 4. PT-SMP showed higher heat coagulability than other samples at all pH range except pH 4.7.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.4
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• pp.555-563
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• 2004

The pH of beverages is known to be low and have, therefore, been implicated in the increasing incidence of erosion. Erosion is believed to be the predominant cause of teeth wear in children and young adults, although there will always be a contribution from attrition and abrasion. The aim of the present study was to evaluate the effect of yogurt on the progression of erosive demineralization in human enamel using demineralization model in vitro. In 4 yogurts, available on the market, pH, buffering capacity and the concentrations of calcium, phosphate and fluoride were determined. The buffering effect was determined by titration with NaOH. 50 milliliters of each drink was then titrated with 1M sodium hydroxide, added in 0.5 milliliters increments, until the pH reached about 7. Human deciduous enamel(n=40) samples were divided into four groups and exposed to 80ml of the yogurt for 30,60, 90 and 120min. Enamel surface microhardness(VHN) was examined before and after each exposure. 1. The average PH of fermented milk was 3.77 and this pH value was acidic enough to cause tooth erosion. 2. All of the fermented milks were found to be erosive(p<0.05) 3. The teeth exposed to the fermented milk all showed erosion like lesions and microhardness measurements showed that enamel surface hardness decreased proportionately with increased time of immersion in all tooth specimen groups. 4. After immersion for 30 and 60 minutes, reduction rate of microhardness values was not significantly different between the groups(p>0.05). However, after 90 and 120 minutes, reduction rate of each group was significantly different(p<0.05).

• Journal of Food Hygiene and Safety
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• v.35 no.3
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• pp.261-270
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• 2020

The application of color retention agents (3 items), preservatives (17 items), and bleaching agents (6 items) as food additives in processed foods were investigated by food type. Among color retention agents, sodium nitrite was used the most with 257 cases, mainly in seasoned jeoktal (71.21%), ready-to-eat foods (7.78%), and breads (4.87%). Of the benzoates (1,236 cases) used as a preservative, sodium benzoate showed up most, in 1,215 cases, while 81.16% of these were in beverages such as beverage base (39.51%), mixed beverages (22.47%), and ginseng/red ginseng beverages (8.89%). Grapefruit seed extracts (3,291 cases) were applied to 44 types of processed foods such as sauces (54.65%), liquid tea (10.46%), and other products (5.15%). Ethyl p-hydroxybenzoate (2,957 cases) was applied to products (total 96.44%) such as sauces (92.15%), blended soy sauce (2.77%), and pickled foods (1.52%). Potassium sorbate was applied to a total of 789 cases, mainly pickled foods (40.43%) and processed fishery products (47.15%). All 27 cases of sorbic acid were applied to fish paste (100%). Of the bleaching agents, sodium bisulfite and sodium hydrosulfite were mainly used in confectioneries, breads or rice cakes, and potassium metabisulfite, sodium metabisulfite, and sulfur dioxide were mainly found in alcoholic beverages including fruit wine, while sodium sulfite was mostly used in pickled foods. These results are deemed useful in applying food additives to processed foods.

• Korean Journal of Agricultural Science
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• v.8 no.2
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• pp.171-178
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• 1981

In order to develope the suitable processing method of new alcohol fermented milk beverage, the lactic acid bacteria and the yeast were inoculated to various level of saccharide added milk. And the change of component and alcohol concentration in beverage were analysed and tested. The results obtained were summarized as follows: 1. By skim milk media was fermented by the 5 strains of lactic acid bacteria for 24 hours, most suitable acidity was appeared in the Str. lactis fermented beverage as 0.83% and the amino nitrogen contents was not much changed as 0.2mg/ml. 2. By the skim milk was added with 5% glucose, lactose and sucrose respectively and fermented by the Str. lactis and Cruyveromyces fragilis, the acidity and amino nitrogen contents in beverage were not changed significantly, but alcohol concentration was increased from 2.5% to 3.58%. 3. By the 5% to 15% sucrose added skim milk media was fermented by Cruyveromyces fragilis and Saccharomyces cerevisiae, the amino nitrogen concentration was not so much changed by increasing sucrose contents. And the alcohol concentration was increased from 2.12% to 8.15% by Cruyveromyces fragilis fermentation and from 0% to 7.45% by S.accharomyces cerevisiae fermentation. 4. Sensory evaluation was better in the Cruyveromyces fragilis fermented beverage than Saccharomyces cerevisiae fermented beverage. 5. The contents of moisture, crude protein, ash and the concentrate of alcohol of Str. lactis and Cruyveromyces fragilis fermented skim milk beverage were much similar to koumis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.942-948
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• 2011

The physiological activities of extracts from the leaf, stem, and fruit of Cudrania tricuspidata were investigated. The electron-donating ability (EDA) of the 70% (v/v) ethanolic extract of stem was 90.20%; this was the highest value of all the extracts tested and higher than the L-ascorbate solutions. The total polyphenol contents were the highest in the leaf extracts under all extraction conditions. Especially, 70% (v/v) methanolic extract of leaf contained the highest total polyphenol content of 224.48 mg%. SOD-like activity showed the highest activity in water extract of leaf at 64.53%. Tyrosinase-inhibitory activities were the most effective in all extracts of fruit. ACE inhibitory activities were the highest in water extract of fruit. Nitrite-scavenging abilities under acidic conditions (pH 1.2 and pH 3.0) were the most effective in all the extracts. The results of this study will be useful for understanding the physiological activities of Cudrania tricuspidata extracts.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.4
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• pp.617-623
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• 2004

Acidic drink has been known as a cause of tooth erosion. The purpose of this study is to verify the acid levels of orange juices in market and evaluate the erosion effects on the enamel of deciduous teeth by orange juices in relatively short period of time. With four kinds of orange juice selected from market, pH, buffering capacity and concentration of Ca and P ion were measured. And forty segments of normal enamel of deciduous incisors were divided into four groups and level of erosion was measured by surface hardness test before and after soaking at 50ml of orange juice for 10 minutes. The results of this study showed that the average pH of orange juices was 4.0 and this pH value was so acidic as to cause the tooth erosion. There were differences in small quantity for each group of teeth, however, the result was statistically so significant that orange juices can cause enamel erosion in relatively short period of time.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.3
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• pp.381-390
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• 2004

The purpose of this in vitro study was to investigate the effects of Nd:YAG laser irradiation and fluorides on acid drink demineralized enamel. The materials were 30 freshly extracted permanent premolars with intact smooth enamel surfaces. They were demineralized with Coca-cola at $37^{\circ}C$ for 12hours and then irradiated by Nd:YAG laser with 6W power, $50mJ/cm^2$ energy density, and 20Hz pulse repetition. After laser irradiation, teeth were treated by three kinds of fluorides; (1)0.05% NaF fluoride solution (2)1.23% APF gel and (3)0.1%F fluoride varnish, microhardness(VHN) and Diagnodent scores were measured and the surfaces of each treated specimens were also observed with SEM under 1500 magnification. The results were as follows: 1. In the change of microhardness(VHN), it decreased to 34.68% from the initial micrhardness, increased to 78.37% after laser irradiation and increased to 82.62% after fluoride treatment, there were significant differences except when it was irradiated and treated with fluoride(P<0.05). 2. In the change of Diagnodent scores, it was decreased to 28.08% from the initial scores after demineralization, and then increased to 59.81% after laser irradiation, and increased to 82.17% after fluoride treatment. Scores were different significantly between the scores of initial, demineralization, laser irradiation and fluoride treatment(P<0.05). All the scores were not different significantly between fluoride types. 3. SEM observation showed that the lased enamel surfaces after demineralization were thermally degenerated and showed molten lava-like appearance and crater with cracks and many microholes.