Analysis of total soluble solids and pH of yogurts and their relationship with dental erosion and caries: a study applied to consultancy in mass-market products

Abstract

Dental caries is characterized by the chemical dissolution of the tooth surface, resulting from the metabolic activity of dental biofilm, leading to mineral loss, sensitivity, cavity formation, and aesthetic and functional damage. High consumption of fermentable carbohydrates has been highlighted as one of the main triggers of carious lesions, by altering the pH of bacterial plaque. In view of this, this study aims to analyze the physicochemical properties of three brands and flavors of yogurts available on the market, evaluating the levels of sugar and acidity of these beverages, as well as their cariogenic potential, based on the comparison with the critical pH for dental demineralization. The research used the physicochemical methodology adopted by the Adolfo Lutz Institute, determining Total Soluble Solids through the Brix Scale and Titratable Acidity using a pH meter. Three brands of yogurt were analyzed, with three distinct flavors each. All samples presented significant amounts of Total Soluble Solids (TSS). Furthermore, the results showed that all samples had a pH below the critical value (pH = 5.5) for the integrity of tooth enamel, indicating erosive potential, especially when consumed in excess. Thus, this study can contribute to organizational consultancies focused on the development and reformulation of dairy products, serving as a basis for oral health prevention strategies. Furthermore, the data presented can be used in case-based teaching contexts, as a didactic tool to discuss the impacts of industrialized food on dental integrity and in the planning of preventive actions, and can also assist in diagnostic processes.