Influence of exogenous pigmentation on the optical properties of orthodontic elastic ligatures

Fernandes, Alline Birra Nolasco; Ribeiro, Alexandre Antonio; Araújo, Marcus Vinicius Almeida de; Ruellas, Antônio Carlos de Oliveira

doi:10.1590/s1678-77572012000400012

Cited by 20 publications

(33 citation statements)

References 18 publications

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“…In the present study, tea caused significantly more discoloration than coffee. However, this disagrees with the findings of other studies carried out on elastomeric modules (Ardeshna and Vaidyanathan, 2009) (Ferrnandes et al, 2012) (Bhandari et al, 2014). The difference may be because of the different chemical composition and manufacturing technique between elastic chains and modules.…”

Section: Difference Between Companiescontrasting

confidence: 93%

“…Therefore the comparison with other researches is not possible. However, previous researches on the discoloration of elastic modules also show a diversity in the intensity of discoloration caused by different media on the different brands of modules (Kim and Lee, 2009) (Ferrnandes et al, 2012) (Cavalcante et al,2013) (Bhandari et al,2014).…”

Section: Difference Between Companiesmentioning

confidence: 96%

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The effect of immersion different dietary media on the stretched clear elas-tic chains: An in vitro study

Abass¹

2019

ijrps

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Discoloration of clear elastic modules and chains remains an issue which concerns both orthodontics and patients when the increasing demand on esthetic orthodontic appliances. This study was conducted for evaluating the effect of exposing stretched clear elastic chains to three types of dietary media (turmeric, tea and coffee) from six different companies (Ortho Technology, Opal, Ortho Organizer, American Orthodontics, Ormco and G&H). The short type elastomeric chains were cutting about 960 of its lengths from six different companies; 160 pieces from each brand. The specimens were stretched 50%, placed on plastic boards, and incubating at (37°C) in water for (1) day, (7) days, (14) days and (28) days. Once a day, the cutting pieces were immersed in the dietary testing media for ten minutes, washed and then returned to the water container. Color measurements were made before and after incubation of the specimens. The data were statistically analysed using ANOVA and LSD tests. Elastic chains from Ormco, Ortho Organizers and Ortho Technology had the least prone to discoloration, and AO, Opal and G&H companies had the most brands prone to discoloration. Tea, coffee and turmeric solutions discolored elastomeric chains from all companies in a variable degree. However, turmeric caused significantly more discoloration, followed by tea and least by coffee. Most of the discoloration caused by turmeric is in the first day and reaches a plateau at a week, while the amount of discoloration caused by tea and coffee increases gradually to peak at (28) days. Consumption of certain dietary media such as tea, turmeric and coffee caused discoloration of clear elastomeric chains. The range of discoloration increased over time.

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Section: Difference Between Companiescontrasting

confidence: 93%

Section: Difference Between Companiesmentioning

confidence: 96%

The effect of immersion different dietary media on the stretched clear elas-tic chains: An in vitro study

Abass¹

2019

ijrps

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“…22, 23, 31, 47, 48 In a few previous studies, coffee has been identified as the strongest staining agent among common beverages. 31, 32, 49 The Invisalign instructions for patients suggest that drinking coffee with the aligner in the mouth should be avoided. 50 The staining effect may be due to pigments, such as yellow dye in coffee and tea solutions.…”

Section: Discussionmentioning

confidence: 99%

Colour stabilities of three types of orthodontic clear aligners exposed to staining agents

et al. 2016

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The aim of this study was to evaluate and compare the colour stabilities of three types of orthodontic clear aligners exposed to staining agents in vitro. Sixty clear orthodontic aligners produced by three manufacturers (Invisalign, Angelalign, and Smartee) were immersed in three staining solutions (coffee, black tea, and red wine) and one control solution (distilled water). After 12-h and 7-day immersions, the aligners were washed in an ultrasonic cleaner and measured with a colourimeter. The colour changes (ΔE*) were calculated on the basis of the Commission Internationale de I'Eclairage L*a*b* colour system (CIE L*a*b*), and the results were then converted into National Bureau of Standards (NBS) units. Fourier transformation infrared (FT-IR) spectroscopy and scanning electron microscopy (SEM) were conducted to observe the molecular and morphologic alterations to the aligner surfaces, respectively. The three types of aligners exhibited slight colour changes after 12 h of staining, with the exception of the Invisalign aligners stained with coffee. The Invisalign aligners exhibited significantly higher ΔE* values (ranging from 0.30 to 27.81) than those of the Angelalign and Smartee aligners (ΔE* values ranging from 0.33 to 1.89 and 0.32 to 1.61, respectively, P<0.05). FT-IR analysis confirmed that the polymer-based structure of aligners did not exhibit significant chemical differences before and after the immersions. The SEM results revealed different surface alterations to the three types of aligner materials after the 7-day staining. The three types of aesthetic orthodontic appliances exhibited colour stability after the 12-h immersion, with the exception of the Invisalign aligners stained by coffee. The Invisalign aligners were more prone than the Angelalign and Smartee aligners to pigmentation. Aligner materials may be improved by considering aesthetic colour stability properties.

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“…Elastomers are considered important adjuvant materials in orthodontic treatment and have many clinical applications 1,2 . This refers especially to esthetic elastomers used in adult patients who are highly demanding about the esthetic appearance of orthodontic appliances 3,4 . Elastomer chains can be classified as short, medium or long according to the distance between the links 5,6 .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of degradation of force of esthetic elastomeric chains

Lucindo

Carneiro

Souza

et al. 2019

Rev. odontol. UNESP

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Introduction Elastomers are considered important allies to orthodontic treatment and due to the aesthetic demand, aesthetic elastomers are increasingly used in adult patients. Objective The aim of this experimental in vitro study was to evaluate the degradation of force of esthetic elastomeric chains, of three different sizes: short, medium and long. Material and method For evaluating the degradation of force, 90 elastomeric chain segments were used, divided into 9 Groups (n=10), as follows: Morelli short elastomer, Morelli medium, Morelli long, Orthometric short, Orthometric medium, Orthometric long, American Orthodontic short, American Orthodontic medium and American Orthodontic long. Acrylic plates with pins were used to provide stretching of the elastomeric chains. The initial stretching force of the elastomeric chain was 150 grams, measured by a tensiometer. After this, they were prestretched to 50% of their original length, measured in an Instron 4411 Universal test machine, and placed on the seating pin on the plate. The plate was immersed in artificial saliva at 37 °C in a plastic receptacle, and removed for measurement after a time interval of 21 days. For statistical analysis, the methodology of mixed models for repeated measures in time and Tukey-Kramer test were used. Degradation of the forces was analyzed by 2-way analysis of variance (ANOVA) and the Tukey test. Result All the elastomeric chains showed statistically significant reduction in force (p<0.05). The American Orthodontic elastomeric chains showed higher reduction in force values, irrespective of the elastic size (p<0.05). Conclusion The three commercial brands studied underwent significant reduction in the quantity of force released; the American Orthodontic brand of elastomer showed the highest value of degradation in force.

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Influence of exogenous pigmentation on the optical properties of orthodontic elastic ligatures

Cited by 20 publications

References 18 publications

The effect of immersion different dietary media on the stretched clear elas-tic chains: An in vitro study

The effect of immersion different dietary media on the stretched clear elas-tic chains: An in vitro study

Colour stabilities of three types of orthodontic clear aligners exposed to staining agents

Evaluation of degradation of force of esthetic elastomeric chains

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