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The influence of pH and chemical composition of beverages on color stability of a nanofilled composite resin.
- Source :
-
General dentistry [Gen Dent] 2016 Nov-Dec; Vol. 64 (6), pp. e21-e27. - Publication Year :
- 2016
-
Abstract
- Due to increasing consumer knowledge about the health benefits associated with anthocyanin-rich foods and beverages-such as acai and blueberry juices-the growing consumption of these products should be a source of concern for dentists. Since anthocyanins are colorants that can discolor teeth and restorations, the aim of this study was to investigate the staining effects of 2 anthocyanin-rich beverages on a nanofilled composite resin. Specimens were prepared, separated into 3 groups, and immersed in either artificial saliva or 1 of the 2 staining solutions (blueberry or acai juice) at 37°C for 7 days. The color stability of the resin was significantly affected by both the storage times (P < 0.001) and the solutions (P < 0.001). The blueberry juice, which had the lowest pH level, had the greatest effect on color stability and changes in lightness of the composite resin (ΔE* = 14.71; ΔL* = -8.25; P < 0.001), followed by acai juice (ΔE* = 10.21; ΔL* = -8.77; P < 0.001) and artificial saliva (ΔE* = 1.36; ΔL* = -0.44; P < 0.001). In the present study, a nanofilled composite resin did not exhibit color stability when exposed to acai and blueberry beverages.
Details
- Language :
- English
- ISSN :
- 0363-6771
- Volume :
- 64
- Issue :
- 6
- Database :
- MEDLINE
- Journal :
- General dentistry
- Publication Type :
- Academic Journal
- Accession number :
- 27814264