Development and evaluation of a low erosive blackcurrant juice drink in vitro and in situ - 1. Comparison with orange juice

Objective: The aim of this study was to determine whether an experimental b lackcurrant juice drink with added calcium was less erosive to enamel both in vitro and in situ compared with a proprietary orange juice product. Methods: The study was a single centre, blind, randomised, placebo controll ed three cell crossover design. An intra oral appliance capable of retainin g one enamel sample in situ was constructed and worn by 12 volunteers. The drinks under test were orange juice, the experimental blackcurrant juice dr ink with calcium and water. Drinks were consumed as 250 ml volumes four tim es during the working day under supervision for 15 days. The same methodolo gy was modelled in vitro. Measurements of enamel loss were made by profilom etry. Results: Water, the experimental blackcurrant juice drink and orange juice produced 0.19, 0.41 and 2.54 mu m loss of enamel respectively in situ and 0 .0, 5.2 and 22.18 mu m loss of enamel respectively in vitro. All difference s between pairs of drinks in situ and in vitro were statistically significa nt. Conclusions: Data using this model in situ were only available for orange j uice and this was therefore considered as a positive control with water a p lacebo control. The results have demonstrated that the experimental blackcu rrant juice drink with calcium is markedly less erosive than orange juice, particularly and importantly in situ. The experimental blackcurrant juice d rink has limited erosive potential to teeth and deserves further comparativ e investigation and development as a low pH fruit drink for public consumpt ion. (C) 1999 Elsevier Science Ltd. All rights reserved.