Development and evaluation of a low-erosive apple juice drink with Phosphoryl-Oligosaccharides of Calcium.

This study aimed to evaluate effectiveness of Phosphoryl-Oligosaccharides of Calcium (POs-Ca) added to apple juice on enamel erosion. Five juices were prepared by adding 0%, 0.5%, 1%, 1.5% or 2% POs-Ca to commercial apple juice, and subjected to Visual Analogue Scale (VAS) taste evaluation and pH and calcium/inorganic-phosphates analyses. To evaluate erosion, polished bovine enamel blocks were immersed in each juice for 5 or 60 mm (n20). Enamel surface loss (SL) and roughness (fin) were also analyzed. VAS indicated acceptable taste for juices containing up to 1% POs-Ca. POs-Ca addition resulted in increased pH (3.61-3.88), calcium (0.95-25.10mM), and inorganic-phosphate (1.77-20.44 mM). After 5 mm, 0% juice resulted in significant erosion (p<0.05). However even after 60 mm, no significant increase was found in Ra and SL compared to water (control) for 1.5-2% juices (p>0.05). Addition of 1-1.5% POs-Ca could significantly reduce enamel erosion by apple juice maintaining an acceptable taste. [ABSTRACT FROM AUTHOR]