Effects of Commonly Consumed Beverages on Surface Roughness and Color Stability of the Nano, Microhybrid and Hybrid Composite Resins: An in vitro Study

Abstract

All specimens showed discoloration after completion of the test period which was visually perceptible and clinically unacceptable. At the end of 30th day, among the materials, nanofilled composite resin showed comparatively less surface roughness and color change than microhybrid and hybrid composite resins.

In situ evaluation of color stability and hardness' decrease of resin‐based composites

“…With regard to Filtek Z350 XT, the highest hardness' decrease values were observed in red wine group. As reported previously, the ethanol could alter the resin‐based composite surface acting as a plasticizer for the polymer matrix, resulting in softening of the surface . The specimens submitted to water (control) showed lower hardness' decrease values, compared to all other groups, for both tested materials.…”

“…Five beverage types were selected for this study to create five different staining conditions: mineral water (Crystal, Coca cola Company, Atlanta, USA), orange juice (Tang Orange, Mondelēz International, Northfield, Illinois, USA), cola‐type soda (Coca‐Cola, Coca cola Company), coffee (Soluble coffee Nescafé, Nestlé, Vevey, Switzerland), and red wine (San Martin, Flores da Cunha, RS, Brazil) . The coffee was prepared by adding 50 mL of boiling water to one spoonful of coffee according to manufacturer's recommendations (approximately 10 g/50 mL).…”

“…Several in vitro studies were conducted to evaluate the color stability of resin‐based composites when exposed to distinct solutions . It is known that some specific beverages (e.g., coffee and red wine) can alter materials' mechanical and optical properties, damaging the quality of restorations .…”

“…Several in vitro studies were conducted to evaluate the color stability of resin‐based composites when exposed to distinct solutions . It is known that some specific beverages (e.g., coffee and red wine) can alter materials' mechanical and optical properties, damaging the quality of restorations . The chemical composition, hardness, and roughness can also be highly affected according to low pH and/or individual acidic ingredients from specific solutions, increasing the discoloration and wear of these restorative materials .…”

Effect of staining beverages on color and translucency of CAD/CAM composites

“…Tannins promote staining as they enhance the ability of chromogens to adhere to the surfaces of the materials. In addition to matrix degradation and colorant absorption/adsorption, immersion in tea and coffees may also increase surface roughness leading to further stain update . The increased surface roughness may be ascribed to chemical erosion from tea and coffee which are acidic in nature.…”