Effects of different solutions on the surface hardness of composite resin materials

Composite resins might be susceptible to degradation and staining when in contact with some foods and drinks. This study evaluated color alteration and changes in microhardness of a microhybrid composite after immersion in different colored foods and determined whether there was a correlation between these two variables. Eighty composite disks were randomly divided into 8 experimental groups (n = 10): kept dry; deionized water; orange juice; passion fruit juice; grape juice; ketchup; mustard and soy sauce. The disks were individually immersed in their respective test substance at 37 ºC, for a period of 28 days. Superficial analysis of the disk specimens was performed by taking microhardness measurements (Vickers, 50 g load for 45 seconds) and color alterations were determined with a spectrophotometer (CINTRA 10-using a CIEL*a*b* system, 400-700 nm wavelength, illuminant d65 and standard observer of 2º) at the following times: baseline (before immersion), 1, 7, 14, 21 and 28 days. Results were analyzed by ANOVA and Tukey's test (p < 0.05). Both variables were also submitted to Pearson's correlation test (p < 0.05). The passion fruit group underwent the greatest microhardness change, while the mustard group suffered the greatest color alteration. Significant positive correlation was found between the two variables for the groups deionized water, grape juice, soy sauce and ketchup. Not all color alteration could be associated with surface degradation.

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“…Yanikoglu et al 27 also concluded that the values of composite materials were statistically different in different immersion solutions.…”

Section: Discussionmentioning

confidence: 99%

Interaction between staining and degradation of a composite resin in contact with colored foods

et al. 2011

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“…However, food and drinks are generally in contact with the tooth or restoration surfaces for a short duration only before being washed away by saliva. In previous studies on dental erosion, experimental substrates were immersed in acidic solutions for prolonged periods with no room for the cleansing role of saliva 21,22,24) . In the present study, a different strategy was used to test the erosive potential of sports and energy drinks.…”

Section: Discussionmentioning

confidence: 99%

“…Surface hardness is an important indicator of a restorative material's mechanical strength and resistance against intra-oral softening 4,19) . Protracted storage in and contact time with acidic media such as coffee, tea, and mouthwashes have been shown to reduce the surface hardness of resin-based composite materials 14,[20][21][22] . Therefore, the low pH of sports and energy drinks might pose an erosive threat not only on dental hard tissues but also on the clinical longevity of restorative materials.…”

Section: Introductionmentioning

confidence: 99%

Surface hardness of different restorative materials after long-term immersion in sports and energy drinks

et al. 2012

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The purpose of this study was to evaluate the effect of sports and energy drinks on the surface hardness of different restorative materials over a 6-month period. Forty-two disk-shaped specimens were prepared for each of the four restorative materials tested: Compoglass F, Filtek Z250, Filtek Supreme, and Premise. Specimens were immersed for 2 min daily, up to 6 months, in six storage solutions (n=7 per material for each solution): distilled water, Powerade, Gatorade, X-IR, Burn, and Red Bull. Surface hardness was measured at baseline, after 1 week, 1 month, and 6 months. Data were analyzed statistically using repeated measures ANOVA followed by the Bonferroni test for multiple comparisons (α=0.05). Surface hardness of the restorative materials was significantly affected by both immersion solution and immersion period (p<0.001). All tested solutions induced significant reduction in surface hardness of the restorative materials over a 6-month immersion period.

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“…A number of studies have evaluated the effect of different beverages on the surface of resin composites 13,15,[17][18][19] , but few have performed long-term evaluations, likely due to the difficulties such as daily changes of the immersion media.…”

Section: Discussionmentioning

confidence: 99%

“…Thus, the surface characteristics of a resin composite contribute to the clinical longevity of a restoration 12 . Although a number of studies have addressed the effects of different solutions on the surface of resin composites [13][14][15] , few have performed longterm evaluations. Thus, the aim of the present study was to evaluate the surface roughness (Ra) of a resin composite submitted to immersion in different beverages one hour per day for three, six, nine and 12 months.…”

Section: Introductionmentioning

confidence: 99%

Surface roughness of a resin composite

Isabel

Dominguette

Santos

et al. 2016

RGO, Rev. Gaúch. Odontol.

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ObjectiveThe aim of the present study was to evaluate the surface roughness (Ra) of the Z-350 resin composite following immersion in different media (distilled water, coca-cola, coffee, black tea and red wine). Methods Fifty Results A significant increase in Ra was found in the specimens submitted to coffee, coca-cola ® and black tea between baseline and the three-month evaluation. Variance was also found among the remaining evaluation times (3 months to 12 months), but the differences did not achieve statistical significance. No statistically significant differences in Ra were found among evaluation times in the specimens submitted to red wine or distilled water. ConclusionBased on the present findings, coca-cola, coffee and black tea exert an influence on the surface roughness of resin composites. RESUMO ObjetivoAvaliar a rugosidade da superfície (Ra) do Z-350 resina composta após imersão em diferentes meios (água destilada, coca-cola, café, chá preto e vinho tinto). MétodosForam preparados cinquenta espécimes de resina composta medindo 10 mm x 2 mm. A polimerização foi realizada através do método convencional (40 s). Cada espécime foi imerso durante uma hora por dia. As avaliações foram realizadas na linha de base, bem como após três, seis, nove e 12 meses. Três leituras Ra foram levados em direções opostas em cada avaliação, utilizando um medidor de rugosidade. Os valores médios de Ra foram submetidos a análise de variância (ANOVA) seguido pelo teste de Tukey (p <0,05). ResultadosUm aumento significativo na Ra foi encontrada nas amostras submetidas ao café, coca-Cola ® e chá preto entre o início e a avaliação de três meses. Variância também foi encontrado entre as épocas de avaliação restantes (3 meses a 12 meses), mas as diferenças não atingiram significância estatística. Não houve diferenças estatisticamente significativas na Ra encontrados entre os momentos de avaliação nos casos submetidos ao vinho tinto ou água destilada. ConclusãoCom base nos achados, coca-cola, café e chá preto exercem uma influência sobre a rugosidade superficial de resinas compostas.Termos de indexação: Bebidas. Imersão. Resinas compostas. Erosão dentária.

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Effects of different solutions on the surface hardness of composite resin materials

Cited by 56 publications

References 28 publications

Interaction between staining and degradation of a composite resin in contact with colored foods

Interaction between staining and degradation of a composite resin in contact with colored foods

Surface hardness of different restorative materials after long-term immersion in sports and energy drinks

Surface roughness of a resin composite

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