In Vitro Analysis of the Erosive Potential of Whey Protein

Detalhes bibliográficos
Autor(a) principal: Sousa, Myrelle Leal Campos
Data de Publicação: 2020
Outros Autores: Medeiros, Isabela Alice Soares de, Fernandes, Liege Helena Freitas, Souza, Smyrna Luiza Ximenes de, Cavalcanti, Alidianne Fábia Cabral, Cavalcanti, Alessandro Leite
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/7742
Resumo: The objective of this study was to evaluate the pH and total soluble solids (TSS) content of whey protein beverages. Nine products of three different flavors (vanilla, strawberry and chocolate) of the following brands Muke®, Best Whey®, and Essencial Nutrition Whey®, had their pH evaluated by potentiometry, and their TSS evaluated by refractometry. The lowest pH recorded was for Muke® Chocolate (5.75), and the highest was for Essencial Nutrition Whey® Cacao (6.91). Regarding TSS, the lowest average was for Essencial Nutrition Whey® Vanilla (10.17), and the highest was for Essencial Nutrition Whey® Red Berry (16.66). There was no statistically significant difference in pH and TSS among the flavors and brands evaluated. It was concluded that the analyzed beverages had a higher pH than the pH that is critical to dental enamel and the TSS content was considered high.
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spelling In Vitro Analysis of the Erosive Potential of Whey ProteinAnálisis in vitro del potencial erosivo de las bebidas de Whey ProteinAnálise in vitro do Potencial Erosivo de Bebidas Whey ProteinDental ErosionNutritional SupplementsBeveragesIn vitro techniques.Erosión de los DientesSuplementos DietéticosBebidasTécnicas in vitro.Erosão DentáriaSuplementos NutricionaisBebidasTécnicas in vitro.The objective of this study was to evaluate the pH and total soluble solids (TSS) content of whey protein beverages. Nine products of three different flavors (vanilla, strawberry and chocolate) of the following brands Muke®, Best Whey®, and Essencial Nutrition Whey®, had their pH evaluated by potentiometry, and their TSS evaluated by refractometry. The lowest pH recorded was for Muke® Chocolate (5.75), and the highest was for Essencial Nutrition Whey® Cacao (6.91). Regarding TSS, the lowest average was for Essencial Nutrition Whey® Vanilla (10.17), and the highest was for Essencial Nutrition Whey® Red Berry (16.66). There was no statistically significant difference in pH and TSS among the flavors and brands evaluated. It was concluded that the analyzed beverages had a higher pH than the pH that is critical to dental enamel and the TSS content was considered high.El objetivo del estudio fue evaluar el pH y el contenido de sólidos solubles totales (SST) de las bebidas de whey protein. Nueve productos de tres sabores (vainilla, fresa y chocolate) de las marcas Muke®, Best Whey® y Essential Nutrition Whey®, los valores de pH fueron evaluados por potenciometría y los SST por refractometría. El pH más bajo registrado fue para la muestra de Muke® Chocolate (5.75), y el más alto fue para la muestra de Essential Nutrition Whey® Cacao (6.91). En cuanto a la SST, el promedio más bajo fue para la bebida de Essential Nutrition Whey® sabor Vanilla (10.17), y el más alto para el sabor Red Berry (16.66). No hubo diferencias estadísticamente significativas en el pH y los SST entre los sabores y las marcas evaluadas. Se concluyó que las bebidas analizadas tenían un pH más alto que el pH crítico del esmalte dental y un contenido de SST demasiado alto.O objetivo do estudo foi avaliar o pH e o teor de sólidos solúveis totais (SST) de bebidas com whey protein. Nove produtos de três sabores (baunilha, morango e chocolate) das marcas Muke®, Best Whey® e Essencial Nutrition Whey®, tiveram seu pH avaliado por potenciometria e o SST por meio de refratometria. O menor pH registrado foi do Muke® Chocolate (5,75), e o maior foi do Essencial Nutrition Whey® Cacao (6,91). Quanto aos SST, a menor média foi do Essencial Nutrition Whey® Vanilla (10,17), e a maior do Essencial Nutrition Whey® Red Berry (16,66). Não houve diferença estatisticamente significativa do pH e SST entre os sabores e marcas avaliadas. Concluiu-se que as bebidas analisadas apresentaram pH superior ao pH crítico do esmalte dentário e um teor de SST considerado alto.Research, Society and Development2020-08-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/774210.33448/rsd-v9i9.7742Research, Society and Development; Vol. 9 No. 9; e487997742Research, Society and Development; Vol. 9 Núm. 9; e487997742Research, Society and Development; v. 9 n. 9; e4879977422525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/7742/6667Copyright (c) 2020 Myrelle Leal Campos Sousa; Isabela Alice Soares de Medeiros; Liege Helena Freitas Fernandes; Smyrna Luiza Ximenes de Souza; Alidianne Fábia Cabral Cavalcanti; Alessandro Leite Cavalcantihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSousa, Myrelle Leal Campos Medeiros, Isabela Alice Soares de Fernandes, Liege Helena Freitas Souza, Smyrna Luiza Ximenes de Cavalcanti, Alidianne Fábia Cabral Cavalcanti, Alessandro Leite 2020-09-18T01:42:11Zoai:ojs.pkp.sfu.ca:article/7742Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:22.596597Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv In Vitro Analysis of the Erosive Potential of Whey Protein
Análisis in vitro del potencial erosivo de las bebidas de Whey Protein
Análise in vitro do Potencial Erosivo de Bebidas Whey Protein
title In Vitro Analysis of the Erosive Potential of Whey Protein
spellingShingle In Vitro Analysis of the Erosive Potential of Whey Protein
Sousa, Myrelle Leal Campos
Dental Erosion
Nutritional Supplements
Beverages
In vitro techniques.
Erosión de los Dientes
Suplementos Dietéticos
Bebidas
Técnicas in vitro.
Erosão Dentária
Suplementos Nutricionais
Bebidas
Técnicas in vitro.
title_short In Vitro Analysis of the Erosive Potential of Whey Protein
title_full In Vitro Analysis of the Erosive Potential of Whey Protein
title_fullStr In Vitro Analysis of the Erosive Potential of Whey Protein
title_full_unstemmed In Vitro Analysis of the Erosive Potential of Whey Protein
title_sort In Vitro Analysis of the Erosive Potential of Whey Protein
author Sousa, Myrelle Leal Campos
author_facet Sousa, Myrelle Leal Campos
Medeiros, Isabela Alice Soares de
Fernandes, Liege Helena Freitas
Souza, Smyrna Luiza Ximenes de
Cavalcanti, Alidianne Fábia Cabral
Cavalcanti, Alessandro Leite
author_role author
author2 Medeiros, Isabela Alice Soares de
Fernandes, Liege Helena Freitas
Souza, Smyrna Luiza Ximenes de
Cavalcanti, Alidianne Fábia Cabral
Cavalcanti, Alessandro Leite
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Sousa, Myrelle Leal Campos
Medeiros, Isabela Alice Soares de
Fernandes, Liege Helena Freitas
Souza, Smyrna Luiza Ximenes de
Cavalcanti, Alidianne Fábia Cabral
Cavalcanti, Alessandro Leite
dc.subject.por.fl_str_mv Dental Erosion
Nutritional Supplements
Beverages
In vitro techniques.
Erosión de los Dientes
Suplementos Dietéticos
Bebidas
Técnicas in vitro.
Erosão Dentária
Suplementos Nutricionais
Bebidas
Técnicas in vitro.
topic Dental Erosion
Nutritional Supplements
Beverages
In vitro techniques.
Erosión de los Dientes
Suplementos Dietéticos
Bebidas
Técnicas in vitro.
Erosão Dentária
Suplementos Nutricionais
Bebidas
Técnicas in vitro.
description The objective of this study was to evaluate the pH and total soluble solids (TSS) content of whey protein beverages. Nine products of three different flavors (vanilla, strawberry and chocolate) of the following brands Muke®, Best Whey®, and Essencial Nutrition Whey®, had their pH evaluated by potentiometry, and their TSS evaluated by refractometry. The lowest pH recorded was for Muke® Chocolate (5.75), and the highest was for Essencial Nutrition Whey® Cacao (6.91). Regarding TSS, the lowest average was for Essencial Nutrition Whey® Vanilla (10.17), and the highest was for Essencial Nutrition Whey® Red Berry (16.66). There was no statistically significant difference in pH and TSS among the flavors and brands evaluated. It was concluded that the analyzed beverages had a higher pH than the pH that is critical to dental enamel and the TSS content was considered high.
publishDate 2020
dc.date.none.fl_str_mv 2020-08-27
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/7742
10.33448/rsd-v9i9.7742
url https://rsdjournal.org/index.php/rsd/article/view/7742
identifier_str_mv 10.33448/rsd-v9i9.7742
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/7742/6667
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 9; e487997742
Research, Society and Development; Vol. 9 Núm. 9; e487997742
Research, Society and Development; v. 9 n. 9; e487997742
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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