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

Abstract

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.

Effects of bleaching agent on physical and aesthetic properties of restorative materials

“…In addition to the bleaching agents, various solutions such as coffee (pH=5.5) and wine (pH=4.2) can cause staining of restorations, which can result in the reduction of surface microhardness and can be attributed to acidity 41) . Similar was found in our study where staining in tea for 14 days led to the significant reduction in surface microhardness of TEC, TECBF and EQUIA, but with lower intensity than during the bleaching.…”

Effect of finishing and polishing on color stability of a nanofilled resin immersed in different media

“…Several studies [2][3][4][5][6][7][8] in the literature have shown that foods and beverages present in patients' diet, especially those containing alcohol, 33 sugar 3,26 and acid 12,16 in their composition, can promote change in the color of esthetic restorative materials. The KAPO  juice used in this study, irrespective of the flavor tested, has citric acid and sugar in its composition, but possibly in insufficient amount to promote color change.…”

“…However, when this material is present in the oral environment, it becomes vulnerable to the infl uence of some factors that may result in staining [2][3][4][5][6][7][8] .…”

Surface roughness of a resin composite

“…The durability of restorative materials in the oral cavity is related to their resistance to dissolution and disintegration [1][2][3][4] . Resin composites are frequently subjected to harm in the oral cavity in the form of abrasion (brushing), attrition (diet and parafunctional habits) and erosion (citrus drinks, fruit, soft drinks) [5][6][7] .…”

“…The erosive activity of beverages affects the composite restorations, leaving a rough surface that influences the optical properties of the material [8][9] , and facilitates the buildup of bacterial plaque and degradation of the surface of the restoration [10][11] . Erosion leads to a reduction in hardness and wear resistance [1][2][3][4] . Moreover, surface roughness can cause gingival irritation and increases the risk of secondary caries 8,10 .…”