Analysis of the Surface Morphology of Dental Enamel Exposed to Ready‐to‐Drink Alcoholic Beverages

Background Ready‐to‐drink (RTD) alcoholic beverages often contain organic acids that lower pH and promote enamel demineralization, yet their erosive potential remains insufficiently explored. Objective This study aimed to evaluate the erosive potential of RTDs through chemical characterization and analysis of enamel surface alterations. Methods Sixty bovine enamel blocks were divided into six groups ( n = 10): Ice Smirnoff, Skol Beats Senses, Schweppes Vodka Citrus, Jack Daniel’s & Coca‐Cola, Coca‐Cola (positive control), and mineral water (negative control). The beverages were analyzed for pH, titratable acidity (TA), and buffering capacity ( β ). Enamel alterations were assessed using surface microhardness (SMH), while surface roughness (Sa) and enamel surface loss (SL) were measured by optical 3D profilometry. Specimens were immersed in each beverage for 120 min under controlled laboratory conditions with gentle agitation. Data were analyzed using ANOVA and Tukey’s post hoc test ( α = 0.05). Results All RTD beverages exhibited acidic pH (2.75–3.04). Ice Smirnoff and Skol Beats Senses showed the highest TA and β values. Except for the negative control, all beverages significantly reduced SMH, increased Sa, and presented significant enamel SL ( p < 0.05). The severity of erosive changes was strongly associated with beverage composition, particularly citric acid content and β . Conclusion RTD alcoholic beverages demonstrated significant erosive potential, promoting enamel surface softening, increased roughness, and SL.