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The effect of drinks on color stability and surface roughness of nanocomposites
Maria Luísa de Alencar E Silva Leite1, Fábia Danielle Sales da Cunha Medeiros E Silva1, Sônia Saeger Meireles1
1Department of Restorative Dentistry, Faculty of Dentistry, Federal University of Paraíba, João Pessoa, PB, Brazil.
Objective:
The aim was to evaluate the color and surface roughness of nanoparticle (C1) and nanohybrid (C2) composites after immersion in distilled water, acai juice, grape juice and red wine and repolishing.
Materials And Methods:
After recording the initial surface roughness and color, the specimens were divided into four groups according to the storage solution. The specimens were reassessed after immersion for 1, 2, 4, 8, and 12 weeks and after repolishing.
Results:
The results showed that after 2 weeks, there were statistically significant changes in color of both resins in all groups, with the exception of the specimens stored in distilled water (P > 0.05). Only 12 weeks of immersion in red wine changed the roughness of composite C1 (P = 0.009).
Conclusions:
Red wine produced the greatest color change in nanocomposites, followed by grape juice. Acai juice made the color unacceptable clinically only after 12 weeks. Repolishing reduced the color change in all groups.
