Effect of natural and commercially produced juices on colour stability of microhybrid and nanohybrid composites

Abstract

Objective This study aims to evaluate the discoloration rate of two types of composites, microhybrid and nanohybrid, after exposure to natural and commercially-produced juices. Materials and methods In this experimental study, 90 disc-shaped specimens with a thickness of 2 mm and a diameter of 10 mm were taken from two composites, microhybrid P4 (Kerr-ITALY) and nanohybrid Filtek Z250XT (3M-ESPE-USA) (two groups of 45). Then, the samples of each group were divided into five subgroups of nine and were immersed for 10 days for 4 h in five solutions of commercially-produced orange juice, natural orange juice, commercially-produced pomegranate juice, natural pomegranate juice, and distilled water (control group). The colour of the samples was measured by a reflective spectrophotometer using the CLEl*a*b colour space at baseline and after discoloration. Result The independent t-test showed that the mean discoloration rate (∆E) of nanohybrid composite exposed to commercially-produced orange juice, natural pomegranate juice, and commercially-produced pomegranate juice was significantly higher than microhybrid composite (P < 0.01). In addition, the test found that the highest discoloration rate of the nanohybrid composite was related to the effect of commercially-produced orange juice (∆E = 13.03) and the highest discoloration rate of microhybrid composite was related to the effect of natural pomegranate juice (∆E = 4.79). Conclusion According to the results, it seems that microhybrid composites are more resistant to discoloration than nanohybrid composites. According to the results, consumption of dyed drinks, particularly natural pomegranate juice, commercially-produced orange juice, and commercially-produced pomegranate juice, is not recommended in the first few days after composite restoration.

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

“…, spectrophotometric shade assessment is more reproducible and accurate than human shade analysis. 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 the control group. According to Al‐Qarni et al (2020) and Dayan et al (2019), distilled water is a preferred control group when comparing staining beverages.…”

“…The samples were immersed in the medium for a day, 7 days, and 30 days. The maximum duration of immersion was 30 days, according to many studies (Al‐Shami et al, 2023; 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.…”

“…Before each measurement, a white calibration plate (Labsphere's Spectralon®, Labsphere, Inc.) was used (Takhtdar et al, 2023). $$\unicode{x02206}E$$ was calculated using the following formula: $$$\unicode{x02206}E=\sqrt{[{(\unicode{x02206}L)}^{2}+{(\unicode{x02206}a)}^{2}+{(\unicode{x02206}b)}^{2}]},$$$ where $$\unicode{x02206}L$$, $$\unicode{x02206}a$$, and $$\unicode{x02206}b$$ indicate lightness, green/red coordinate, and blue/yellow coordinate, respectively (Al‐Shami et al, 2023). $$\unicode{x02206}E$$ values were converted to National Bureau of Standards (NBS) units to relate the $$\unicode{x02206}E$$ data to a clinical environment using the following equation: $$$\text{NBS units}=\unicode{x02206}E\times 0.92.$$$…”

“…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).…”

“…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.…”