Table 3.

In vitro studies descriptive summary.

Authors (Year)	Type of the Study	Aim of the Study	Materials	Results
Al-Amri et al. (2021) [69]	Study in vitro	The enamel exposed to sweet drinks undergoes microscopic changes due to -pH, -time of exhibition, and -other ingredients in the drinks.	three sets of extracted teeth immersed: -in sweet drinks and -in saliva presented, with the use of a profilometer, alterations in tooth surface roughness.	Exposure to sweet drinks increased surface roughness on teeth.
Arafa et al. (2022) [70]	Study in vitro	Dental dentin and enamel respond to carbonated soft drinks.	After one week of exposure to soft drinks, teeth showed, microscopically and with X-ray microdiffraction analysis, a wide range of enamel decay.	Soft drinks caused high erosive effect on the enamel surface of teeth, while milk showed no difference from saliva.
Charpe et al. (2019) [59]	Study in vitro	Assess and contrast the solubility of tooth enamel after exposure to alcoholic beverages across various time periods.	Three distinct beverages were tested for enamel solubility at various time intervals, with extracted teeth. Calcium released into the drinks was analyzed and determined using a semi-automatic analyzer and the Calcium Reagent Set.	Considerable mean calcium is lost beacause of -soft drinks and -beer, whiskey and hard drinks.
Gotouda et al. (2017) [61]	Study in vitro	Reaction of different types of dentin and enamel to carbonated beverages.	X-ray microdiffraction analysis showed a wide range of white stain areas in the enamel, ranging from barely perceptible to nearly complete decay.	This research provides fundamental crystallographic information that will soon be used in preventive dentistry.
Kono et al. (2019) [71]	Study in vitro	Micro-FTIR spectroscopic analysis of teeth sections to clarify chemical processes of dental caries.	X-ray microdiffraction analysis showed a wide range of white stain areas in the enamel, ranging from barely perceptible to nearly complete decay.	This study demonstrated the range and normalcy of dental enamel features.
Manaswini et al. (2020) [72]	Study in vitro	This study’s objective was to compare the mineral loss and surface microhardness of enamel exposed to carbonated drinks with and without calcium glycerophosphate (CaGP).	The surface microhardness of 40 samples of enamel was assessed to determine mineral loss, using -four cycles of intermittent blotting and -spectrophotometric analysis	The decline in the enamel’s surface microhardness and mineral loss were both dramatically halted by the addition of CaGP to the carbonated drinks.
Panic et al. (2019) [62]	Study in vitro	Ascertain how carbonated beverages affected enamel and dentin at various times.	SEM was used to assess and take pictures of 20 samples after: -60 min, -24 h, and -7 days of exposure to the drinks. ANOVA was used to examine the data.	The pH values of the drinks were below the critical pH of the enamel: after as little as 60 min of exposure there were signs of erosion.
Paula et al. (2019) [73]	Study in vitro	Evaluation of: -pH, -acidity, and -erosive potential of juices.	15 third molars were surgically removed and were submerged in a solution of juices and citric acid for four days. Samples were examined for roughness and microhardness before and after the erosive cycles. ANOVA was used to analyze variance.	Juices have an acidic pH, which can lead to erosiveness.
Ramya et al. (2020) [74]	Study in vitro	Examine how soft drinks affect removed teeth’s demineralization.	Teeth that had been extracted. Their weight was determined using an electronic balance. Ten teeth were placed in each serving of soft drink. After a certain amount of time. Their weight was again analyzed The change in weight was noted and the results were interpreted. The investigation revealed that the teeth that had been exposed to fizzy drinks had less weight due to soft drink ingredients eroding their mineral composition.	Carbonated and non-carbonated drinks have different effects on tooth structure.
Shroff et al. (2018) [39]	Study in vitro	erosive potential 20 drinks should be evaluated.	The quantity of sodium hydroxide needed to increase the pH of each experimental beverage to 5.5 or 7 was used to gauge its acidity, and saliva was used to preserve enamel samples. The amount of weight loss on the piece of enamel was determined across time periods.	The experimental beverages had higher acidity values than the packaged fruit juices, resulting in significantly different weight loss after 6 and 24 h of immersion in carbonated beverages.
Sooksompien et al. (2022) [75]	Study in vitro		Children had their 45 first molars removed and submerged in commercial soft drinks or deionized water, resulting in morphological alterations to the enamel surface.	Soft drinks acid pH caused changes on the enamel surfaces.