Potencial erosivo de produtos à base de açaí: discussão da literatura científica

Abstract

Açaí is a functional food with beneficial properties for health. Açaí pulp has an acidic pH, which uggests a dental erosive potential. Dental erosion occurs when tooth enamel is exposed to acids of intrinsic and extrinsic origin. Although there is no well-defined critical dissolution value, pH below 4.5 can trigger mineralization of tooth enamel. Therefore, it is important to consider the erosive potential of açaí, since an increasingly frequent consumption of foods that contain açaí in their composition has been bserved. The objective of this research was to discuss, through scientific literature, the erosive potential of açaí on dental tissue. Scientific articles were analyzed in the databases: “Lilacs”, “Medline”, “PubMed entral-National Library of Medicine”, “PubMed” and “Scielo”, in the last 10 years, in English, Spanish and ortuguese, through the Keywords:“Dental erosion”, “Fruit juice”, “Açai”, “pH” and “Enamel dental”, related to dental erosion caused by the consumption of products containing açaí. 2541 articles were found, after crossing the keywords and reading the articles found, 4 articles addressed the erosive potential of products containing açaí. The research results showed pH values of açaí based products ranging between 2.82 and 5.29, in addition to significant differences between the initial and final weight values of dental specimens exposed to açaí, with an average loss of 17.8 mg of weight, and an average reduction of 20.79% in the initial surface microhardness (NDK) of dental enamel. It can be concluded that, through the present discussion of the scientific literature, the data suggest the erosive potential of products that contain açaí in their composition, requiring more in vivo, in situ and clinical studies to avaluate the direct relationship between the consumption of açaí and the dental erosion.