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Evaluating the Effects of Different Polishing Methods on Color Stability of Dental Restorations in Pediatric Dentistry
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In situ evaluation of color stability and hardness' decrease of resin-based composites.

Juliana Silva Ribeiro1, Sonia Luque Peralta2, Vinícius Esteves Salgado3

  • 1Graduate Program in Dentistry, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil.

Journal of Esthetic and Restorative Dentistry : Official Publication of the American Academy of Esthetic Dentistry ... [Et Al.]
|July 25, 2017
PubMed
Summary
This summary is machine-generated.

Resin-based composites (RBCs) showed decreased hardness and color stability when exposed to staining conditions. Coffee and red wine caused the most significant changes, highlighting the impact of diet on dental restoration longevity.

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Area of Science:

  • Dental Materials Science
  • Biomaterials Engineering
  • Restorative Dentistry

Background:

  • Dental resin-based composites (RBCs) are widely used for esthetic restorations.
  • Understanding their long-term stability under various dietary conditions is crucial for clinical success.
  • In situ studies provide a more realistic assessment of material degradation compared to in vitro models.

Purpose of the Study:

  • To evaluate the color stability (CS) and hardness decrease (HD) of two commercial RBCs after simulated in situ staining conditions.
  • To compare the effects of different beverages on the physical and optical properties of RBCs.
  • To identify beverages with higher staining potential for dental restorations.

Main Methods:

  • Two RBCs, Filtek Z350 XT (FZX) and IPS Empress Direct (IED), were tested.
  • Specimens were worn in palatal devices by volunteers for 10 days, consuming water, orange juice, cola, coffee, and red wine.
  • Color change (ΔE*) and Knoop hardness (HD) were measured before and after exposure.

Main Results:

  • Both RBCs exhibited color changes and hardness decrease, with coffee and red wine causing the most significant discoloration (highest ΔE*).
  • Red wine and cola soda induced the greatest hardness decrease in FZX and IED, respectively.
  • Water resulted in the lowest color change and hardness decrease for both materials.

Conclusions:

  • Both tested RBCs were susceptible to staining and hardness reduction under in situ conditions.
  • No significant differences in color stability or hardness decrease were found between the two RBCs.
  • Dietary factors, particularly coffee and red wine, significantly impact the longevity and esthetics of resin-based composite restorations.