Color Stability, Surface Roughness, and Microhardness of Resin-Based Composites After Immersion in Beverages Commonly Consumed by Children or Accelerated Artificial Aging
Objective: To evaluate the color stability, surface roughness, and microhardness of resin-based composites (RBCs) after accelerated artificial aging (AAA) or immersion in beverages consumed by children. Material and Methods: Seventy specimens were prepared from each RBC (Z350-Z350, SS-Spectra Smart...
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| Format: | Article |
| Language: | English |
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Association of Support to Oral Health Research (APESB)
2025-02-01
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| Series: | Pesquisa Brasileira em Odontopediatria e Clínica Integrada |
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| Online Access: | https://revista.uepb.edu.br/PBOCI/article/view/4280 |
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| author | Mariana Oliveira Daltoé Eduardo José Soares Rocio Geng Vivanco Raquel Assed Bezerra da Silva Segato Patrícia Gatón-Hernández Paulo Nelson-Filho Fernanda de Carvalho Panzeri Pires-de-Souza Léa Assed Bezerra da Silva |
| author_facet | Mariana Oliveira Daltoé Eduardo José Soares Rocio Geng Vivanco Raquel Assed Bezerra da Silva Segato Patrícia Gatón-Hernández Paulo Nelson-Filho Fernanda de Carvalho Panzeri Pires-de-Souza Léa Assed Bezerra da Silva |
| author_sort | Mariana Oliveira Daltoé |
| collection | DOAJ |
| description |
Objective: To evaluate the color stability, surface roughness, and microhardness of resin-based composites (RBCs) after accelerated artificial aging (AAA) or immersion in beverages consumed by children. Material and Methods: Seventy specimens were prepared from each RBC (Z350-Z350, SS-Spectra Smart, AF-Admira Fusion, and EA-Estelite Asteria). Initial color, ∆E00, surface roughness, ∆Ra, and microhardness, ∆KHN readings were done. Specimens were separated into five groups (n=14): AAA (300 hours) and immersion (30 minutes daily/30 days) in Coca-Cola (CC), Grape juice (GJ), Chocolate milk (CM), or distilled water (DW). After the final readings, color and microhardness data were analyzed using two-way ANOVA, Tukey, and surface roughness by Kruskal-Wallis and Dunn's test. Results: SS exhibited the most significant color change in AAA, which differed from CC and GJ; the minor change occurred after CM and DW, which were distinct from each other. AF did not show a difference between the treatments. All RBCs exhibited a decrease in microhardness, except for SS, after AAA and EA in CC and DW. There was no difference in the surface roughness after treatments, except for AAA, which presented a minor change for Z350 and AF, differing from the other treatments. Conclusion: The beverages didn’t alter the surface roughness but decreased the microhardness of the RBCs, except for CC, which increased the microhardness of EA.
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| format | Article |
| id | doaj-art-4a54bf16d34c45ecb0f75a556d2c4d32 |
| institution | Kabale University |
| issn | 1519-0501 1983-4632 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Association of Support to Oral Health Research (APESB) |
| record_format | Article |
| series | Pesquisa Brasileira em Odontopediatria e Clínica Integrada |
| spelling | doaj-art-4a54bf16d34c45ecb0f75a556d2c4d322025-02-04T10:26:20ZengAssociation of Support to Oral Health Research (APESB)Pesquisa Brasileira em Odontopediatria e Clínica Integrada1519-05011983-46322025-02-0125Color Stability, Surface Roughness, and Microhardness of Resin-Based Composites After Immersion in Beverages Commonly Consumed by Children or Accelerated Artificial AgingMariana Oliveira DaltoéEduardo José SoaresRocio Geng VivancoRaquel Assed Bezerra da Silva SegatoPatrícia Gatón-HernándezPaulo Nelson-FilhoFernanda de Carvalho Panzeri Pires-de-SouzaLéa Assed Bezerra da Silva Objective: To evaluate the color stability, surface roughness, and microhardness of resin-based composites (RBCs) after accelerated artificial aging (AAA) or immersion in beverages consumed by children. Material and Methods: Seventy specimens were prepared from each RBC (Z350-Z350, SS-Spectra Smart, AF-Admira Fusion, and EA-Estelite Asteria). Initial color, ∆E00, surface roughness, ∆Ra, and microhardness, ∆KHN readings were done. Specimens were separated into five groups (n=14): AAA (300 hours) and immersion (30 minutes daily/30 days) in Coca-Cola (CC), Grape juice (GJ), Chocolate milk (CM), or distilled water (DW). After the final readings, color and microhardness data were analyzed using two-way ANOVA, Tukey, and surface roughness by Kruskal-Wallis and Dunn's test. Results: SS exhibited the most significant color change in AAA, which differed from CC and GJ; the minor change occurred after CM and DW, which were distinct from each other. AF did not show a difference between the treatments. All RBCs exhibited a decrease in microhardness, except for SS, after AAA and EA in CC and DW. There was no difference in the surface roughness after treatments, except for AAA, which presented a minor change for Z350 and AF, differing from the other treatments. Conclusion: The beverages didn’t alter the surface roughness but decreased the microhardness of the RBCs, except for CC, which increased the microhardness of EA. https://revista.uepb.edu.br/PBOCI/article/view/4280Coloring AgentsColor PerceptionDental Materials |
| spellingShingle | Mariana Oliveira Daltoé Eduardo José Soares Rocio Geng Vivanco Raquel Assed Bezerra da Silva Segato Patrícia Gatón-Hernández Paulo Nelson-Filho Fernanda de Carvalho Panzeri Pires-de-Souza Léa Assed Bezerra da Silva Color Stability, Surface Roughness, and Microhardness of Resin-Based Composites After Immersion in Beverages Commonly Consumed by Children or Accelerated Artificial Aging Pesquisa Brasileira em Odontopediatria e Clínica Integrada Coloring Agents Color Perception Dental Materials |
| title | Color Stability, Surface Roughness, and Microhardness of Resin-Based Composites After Immersion in Beverages Commonly Consumed by Children or Accelerated Artificial Aging |
| title_full | Color Stability, Surface Roughness, and Microhardness of Resin-Based Composites After Immersion in Beverages Commonly Consumed by Children or Accelerated Artificial Aging |
| title_fullStr | Color Stability, Surface Roughness, and Microhardness of Resin-Based Composites After Immersion in Beverages Commonly Consumed by Children or Accelerated Artificial Aging |
| title_full_unstemmed | Color Stability, Surface Roughness, and Microhardness of Resin-Based Composites After Immersion in Beverages Commonly Consumed by Children or Accelerated Artificial Aging |
| title_short | Color Stability, Surface Roughness, and Microhardness of Resin-Based Composites After Immersion in Beverages Commonly Consumed by Children or Accelerated Artificial Aging |
| title_sort | color stability surface roughness and microhardness of resin based composites after immersion in beverages commonly consumed by children or accelerated artificial aging |
| topic | Coloring Agents Color Perception Dental Materials |
| url | https://revista.uepb.edu.br/PBOCI/article/view/4280 |
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