Peer-reviewedCC BYBMC oral health1 Jul 2026

An in vitro comparative study of the effects of soy milk and coconut milk on the microhardness of primary molar enamel after an acidic challenge.

Alireza Hasanalizadeh¹
Hajar Attarzadeh Jouzdani²
Parvin Mirzakoucheki Boroujeni³
Yasmina Aalizadeh¹

¹Department of Pediatric Dentistry, School of Dentistry, Islamic Azad University (Isfahan) Branch, Isfahan, Iran.
²Department of Pediatric Dentistry, School of Dentistry, Islamic Azad University (Isfahan) Branch, Isfahan, Iran. [email protected].
³Department of Operative Dentistry, School of Dentistry, Islamic Azad University (Isfahan) Branch, Isfahan, Iran.

Abstract

Objectives

This in vitro study aimed to compare the effects of soy milk and coconut milk on primary molar enamel microhardness after an acidic challenge.Materials and methods

Microhardness of 30 primary molar enamel blocks was measured using a Vickers tester. For the acidic challenge, they were immersed in citric acid with a pH of 3 for 25 h, and then their microhardness was measured again. The specimens were then randomly assigned to 3 groups (n = 10) for immersion in either soy milk, coconut milk, or artificial saliva (control) 3 times a day, each time for 5 min, for 7 days. Subsequently, they underwent microhardness test again. Data were analyzed by ANOVA, independent t-test, and LSD test (alpha = 0.05).Results

The enamel microhardness significantly increased after immersion in coconut milk compared with the value after acidic challenge within the same group (P = 0.035). However, the difference in microhardness was not significant between the coconut milk and artificial saliva groups after the intervention (P = 0.178). No significant microhardness change occurred after soy milk immersion (P = 0.121), and no difference was found between soy milk and artificial saliva groups (P = 0.289).Conclusion

Under in vitro conditions, coconut milk significantly increased enamel microhardness after an acidic challenge, while soy milk showed a non-significant increase. Neither plant milk demonstrated a significant effect on microhardness compared with artificial saliva.

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Cite

BibTeX RIS

BibTeX

@article{hasanalizadeh2026vitro,
  title = {{An in vitro comparative study of the effects of soy milk and coconut milk on the microhardness of primary molar enamel after an acidic challenge.}},
  author = {Alireza Hasanalizadeh and Hajar Attarzadeh Jouzdani and Parvin Mirzakoucheki Boroujeni and Yasmina Aalizadeh},
  journal = {BMC oral health},
  year = {2026},
  month = jul,
  doi = {10.1186/s12903-026-09193-7},
  url = {https://europepmc.org/article/MED/42919364},
  note = {CC BY},
}

RIS

TY  - JOUR
TI  - An in vitro comparative study of the effects of soy milk and coconut milk on the microhardness of primary molar enamel after an acidic challenge.
AU  - Alireza Hasanalizadeh
AU  - Hajar Attarzadeh Jouzdani
AU  - Parvin Mirzakoucheki Boroujeni
AU  - Yasmina Aalizadeh
PY  - 2026
DA  - 2026/07/01
JO  - BMC oral health
DO  - 10.1186/s12903-026-09193-7
UR  - https://europepmc.org/article/MED/42919364
AB  - Objectives  This in vitro study aimed to compare the effects of soy milk and coconut milk on primary molar enamel microhardness after an acidic challenge.Materials and methods  Microhardness of 30 primary molar enamel blocks was measured using a Vickers tester. For the acidic challenge, they were immersed in citric acid with a pH of 3 for 25 h, and then their microhardness was measured again. The specimens were then randomly assigned to 3 groups (n = 10) for immersion in either soy milk, coconut milk, or artificial saliva (control) 3 times a day, each time for 5 min, for 7 days. Subsequently, they underwent microhardness test again. Data were analyzed by ANOVA, independent t-test, and LSD test (alpha = 0.05).Results  The enamel microhardness significantly increased after immersion in coconut milk compared with the value after acidic challenge within the same group (P = 0.035). However, the difference in microhardness was not significant between the coconut milk and artificial saliva groups after the intervention (P = 0.178). No significant microhardness change occurred after soy milk immersion (P = 0.121), and no difference was found between soy milk and artificial saliva groups (P = 0.289).Conclusion  Under in vitro conditions, coconut milk significantly increased enamel microhardness after an acidic challenge, while soy milk showed a non-significant increase. Neither plant milk demonstrated a significant effect on microhardness compared with artificial saliva.
SN  - 1472-6831
ER  -

Abstract

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