Color stability of nanohybrid and microhybrid composites after immersion in common coloring beverages at different times: a laboratory study

Abstract

Objective/Aim This in vitro study aimed to evaluate the color stability of microhybrid and nanohybrid restorative composites after exposure to immersion media common in Yemen for different periods. Materials and methods Two composite materials, nanohybrid Tetric N-Ceram and microhybrid Te-Econom Plus, were investigated. Six groups of 30 cylindrical specimens (n = 5/group; diameter, 10 mm; thickness, 2 mm; shade A2) of each restorative material were immersed for 1 week in distilled water, qat solution, Yemeni coffee, traditional Yemeni coffee (qishr), red tea, and Dilsi cola. Color changes were evaluated by colorimetry. The color data and pH were measured before and 1, 3, and 7 days after immersion. The data were statistically analyzed. Results Tetric N-Ceram showed lesser discoloration than did Te-Econom Plus. Qat, coffee, and red tea caused highly significant discoloration than did Dilsi cola and distilled water (p < 0.05). The role of low pH in discoloration depended on the colorant. Discussion Nanohybrid Tetric N-Ceram composites are more resistant to discoloration than are microhybrid Te-Econom Plus composites. Qat and coffee have the highest effect on composite discoloration. Conclusions These findings will aid in selecting composite materials and patient instruction.

O açaí não mancha nem altera as propriedades mecânicas de superfície da resina composta nanoparticulada in vitro

“…The greater discoloration observed for juice likewise suggests anthocyanin penetrates more in the composite resin than the synthetic ones and its oily texture did not slow the dyes penetration (a theme for new work). Moreover, it was cited a dependency between low pH and colorant agent for staining (Al-Shami et al, 2023). Then, from the overhead mentioned, a new question emerges about: the green açai berry would compromise the aesthetics of the nanofilled composite resin?…”

Effect of various staining beverages on the color stability of CAD/CAM PMMA denture teeth: An in vitro study

“…Coffee, red tea, and cola were assessed in the current study as they are the most consumed staining beverages in the daily diet (Al-Shami et al, 2023;Aydın et al, 2020), and distilled water was selected as Takhtdar et al, 2023) which considered an optimal period to obtain a cumulative effect. In addition, according to Aydin et al ( 2020), 30 days of exposure to certain beverages would reproduce 2.5 years of regular consumption, and a day of exposure would reproduce 30 days of consumption.…”

“…The coffee solution was prepared by solving 2 g of coffee in 100 mL of boiling water, and both solutions were filtered and left until they cooled to 37°C. Moreover, 100 mL of cola and distilled water were poured as received (Al‐Shami et al, 2023 ). All solutions were poured into separate dishes, stored in an incubator (Classic Incubators, LEEC Ltd.) at 37°C, and stirred three times a day to avoid sedimentation.…”

“…All solutions were poured into separate dishes, stored in an incubator (Classic Incubators, LEEC Ltd.) at 37°C, and stirred three times a day to avoid sedimentation. Every day, the immersing solutions were replaced to prevent contamination (Al‐Shami et al, 2023 ).…”

“…Before each measurement, a white calibration plate (Labsphere's Spectralon®, Labsphere, Inc.) was used (Takhtdar et al, 2023 ). was calculated using the following formula: where , , and indicate lightness, green/red coordinate, and blue/yellow coordinate, respectively (Al‐Shami et al, 2023 ). values were converted to National Bureau of Standards (NBS) units to relate the data to a clinical environment using the following equation: …”