The effect of beverage temperature on the surface roughness, microhardness, and color stability of the monoshade composite resin: An in vitro study

IF 1.7 Q3 DENTISTRY, ORAL SURGERY & MEDICINE
Rasha AlSheikh , Youmna Almajed , Fatimah Al Eid , Sarah Zainaldeen , Intisar Ahmad Siddiqui , Balgis Gaffar
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引用次数: 0

Abstract

Objective

This study assessed the impact of beverage temperature on the surface roughness, microhardness, and color stability of monoshade composite resin.

Materials and Methods

A batch of 70 monoshade composite resin specimens manufactured by Charisma Diamond ONE (Kulzer, Hanau, Germany) was prepared. Initial readings for surface roughness, microhardness, and color were recorded. The specimens were then divided into seven groupings of ten each: Distilled water (control group), Nescafe coffee at 70 °C and 5 °C, Arabic coffee at 70 °C and 37 °C, and cola at 7 °C and 24 °C. These samples underwent 30-min daily immersion in their respective beverages for a duration of 30 days. Final measurements were then taken. A non-contact profilometer was used for measuring surface roughness, a Vickers microhardness machine from Contour GT-I (Bruker Nano GmbH, Berlin, Germany) for microhardness, and a Color-Eye 7000A Spectrophotometer (X-Rite, GretagMacbeth, Michigan USA) for color stability. Statistical analyses, including repeated measure ANOVA for microhardness, roughness, and color, were executed using SPSS version 23.

Results

All beverages led to changes in composite color and properties. Notably, coffee at 70 °C resulted in significant discoloration of the composite resin surface (p < 0.0001). The beverage that most affected the surface hardness and roughness of the monoshade composite resin was cola at 7 °C (p = 0.008)

Conclusion

The inherent chemicals in beverages, coupled with their temperatures, can influence the composite properties of resin, specifically surface discoloration, hardness, and roughness. Clinicians may, therefore, consider instructing patients about the potential negative effects of these beverages.

饮料温度对单色复合树脂表面粗糙度、微硬度和颜色稳定性的影响:体外研究
材料和方法制备了一批由 Charisma Diamond ONE 公司(Kulzer,德国哈瑙)生产的 70 个单色复合树脂试样。记录表面粗糙度、显微硬度和颜色的初始读数。然后将试样分为七组,每组十个:蒸馏水(对照组)、70 °C 和 5 °C 的雀巢咖啡、70 °C 和 37 °C 的阿拉伯咖啡以及 7 °C 和 24 °C 的可乐。这些样品每天在各自的饮料中浸泡 30 分钟,持续 30 天。然后进行最终测量。使用非接触式轮廓仪测量表面粗糙度,使用 Contour GT-I 维氏硬度计(布鲁克纳米公司,德国柏林)测量显微硬度,使用 Color-Eye 7000A 分光光度计(X-Rite,GretagMacbeth,美国密歇根州)测量颜色稳定性。使用 SPSS 23 版进行了统计分析,包括显微硬度、粗糙度和颜色的重复测量方差分析。值得注意的是,70 °C 的咖啡会导致复合树脂表面明显变色(p < 0.0001)。结论 饮料中固有的化学物质及其温度会影响树脂的复合特性,特别是表面变色、硬度和粗糙度。因此,临床医生可以考虑让患者了解这些饮料的潜在负面影响。
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来源期刊
Saudi Dental Journal
Saudi Dental Journal DENTISTRY, ORAL SURGERY & MEDICINE-
CiteScore
3.60
自引率
0.00%
发文量
86
审稿时长
22 weeks
期刊介绍: Saudi Dental Journal is an English language, peer-reviewed scholarly publication in the area of dentistry. Saudi Dental Journal publishes original research and reviews on, but not limited to: • dental disease • clinical trials • dental equipment • new and experimental techniques • epidemiology and oral health • restorative dentistry • periodontology • endodontology • prosthodontics • paediatric dentistry • orthodontics and dental education Saudi Dental Journal is the official publication of the Saudi Dental Society and is published by King Saud University in collaboration with Elsevier and is edited by an international group of eminent researchers.
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