Effect of sports drinks on the surface properties of composite resins after prolonged exposure: in vitro study

Detalhes bibliográficos
Autor(a) principal: Santin, Daniella Cristo
Data de Publicação: 2019
Outros Autores: Naufel, Fabiana Scarparo, Mondelli, Rafael Francisco Lia, Piccolotto, Adriano, Schmitt, Vera Lúcia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian journal of oral sciences (Online)
Texto Completo: https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8657269
Resumo: Aim: Using dietary supplements may affect the properties of composite resins due to their acidic pH. The present in vitro study aimed to assess the surface roughness and color stability of two composite resins - nanohybrid (Empress Direct) and nanoparticulate (Filtek Z350) - after prolonged exposure to dietary supplements. Methods: We produced 30 specimens from each composite (8x2-mm discs) and divided them into six groups (n=10). After the initial measurement of the surface properties (roughness and color), we exposed the specimens to a degradation process in Maltodextrin and Whey Protein for 22.5 and 7.5 days, respectively, using deionized water as the control solution. At the end of 22.5 days, we reassessed the specimens. After verifying data normality with the Kolmogorov-Smirnov test, we performed ANOVA followed by Tukey’s test at 5%. Results: We found significant differences for materials immersed in the Whey Protein solution (p<0.05). The roughness of Empress Direct was higher (0.45+0.07) than Filtek Z350 (0.22+0.05). The composites tested also showed color change (ΔE>3.3) after the immersion period (p<0.001). In Maltodextrin, the Empress Direct group presented (4.52+1.23) and Filtek Z350 (4.04+0.66), while after immersion in Whey Protein, they showed (5.34+1.68) and (4.26+1.02), respectively. Conclusion: Sports drinks changed the surface roughness and color stability of the composite resins studied. The Filtek Z350 group showed lower color variation than the Empress Direct composite in both solutions evaluated.
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spelling Effect of sports drinks on the surface properties of composite resins after prolonged exposure: in vitro studyComposite resinsBeveragesDietary supplementsSurface properties.Aim: Using dietary supplements may affect the properties of composite resins due to their acidic pH. The present in vitro study aimed to assess the surface roughness and color stability of two composite resins - nanohybrid (Empress Direct) and nanoparticulate (Filtek Z350) - after prolonged exposure to dietary supplements. Methods: We produced 30 specimens from each composite (8x2-mm discs) and divided them into six groups (n=10). After the initial measurement of the surface properties (roughness and color), we exposed the specimens to a degradation process in Maltodextrin and Whey Protein for 22.5 and 7.5 days, respectively, using deionized water as the control solution. At the end of 22.5 days, we reassessed the specimens. After verifying data normality with the Kolmogorov-Smirnov test, we performed ANOVA followed by Tukey’s test at 5%. Results: We found significant differences for materials immersed in the Whey Protein solution (p<0.05). The roughness of Empress Direct was higher (0.45+0.07) than Filtek Z350 (0.22+0.05). The composites tested also showed color change (ΔE>3.3) after the immersion period (p<0.001). In Maltodextrin, the Empress Direct group presented (4.52+1.23) and Filtek Z350 (4.04+0.66), while after immersion in Whey Protein, they showed (5.34+1.68) and (4.26+1.02), respectively. Conclusion: Sports drinks changed the surface roughness and color stability of the composite resins studied. The Filtek Z350 group showed lower color variation than the Empress Direct composite in both solutions evaluated.Universidade Estadual de Campinas2019-11-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionOriginal articleapplication/pdfhttps://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/865726910.20396/bjos.v18i0.8657269Brazilian Journal of Oral Sciences; v. 18 (2019): Continuous Publication; e191651Brazilian Journal of Oral Sciences; Vol. 18 (2019): Continuous Publication; e1916511677-3225reponame:Brazilian journal of oral sciences (Online)instname:Universidade Estadual de Campinas (UNICAMP)instacron:UNICAMPenghttps://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8657269/21613Brazil; ContemporarySantin, Daniella Cristo Naufel, Fabiana Scarparo Mondelli, Rafael Francisco Lia Piccolotto, Adriano Schmitt, Vera Lúcia info:eu-repo/semantics/openAccess2020-12-22T01:33:53Zoai:ojs.periodicos.sbu.unicamp.br:article/8657269Revistahttps://periodicos.sbu.unicamp.br/ojs/index.php/bjos/PUBhttps://periodicos.sbu.unicamp.br/ojs/index.php/bjos/oaibrjorals@fop.unicamp.br||brjorals@fop.unicamp.br1677-32251677-3217opendoar:2020-12-22T01:33:53Brazilian journal of oral sciences (Online) - Universidade Estadual de Campinas (UNICAMP)false
dc.title.none.fl_str_mv Effect of sports drinks on the surface properties of composite resins after prolonged exposure: in vitro study
title Effect of sports drinks on the surface properties of composite resins after prolonged exposure: in vitro study
spellingShingle Effect of sports drinks on the surface properties of composite resins after prolonged exposure: in vitro study
Santin, Daniella Cristo
Composite resins
Beverages
Dietary supplements
Surface properties.
title_short Effect of sports drinks on the surface properties of composite resins after prolonged exposure: in vitro study
title_full Effect of sports drinks on the surface properties of composite resins after prolonged exposure: in vitro study
title_fullStr Effect of sports drinks on the surface properties of composite resins after prolonged exposure: in vitro study
title_full_unstemmed Effect of sports drinks on the surface properties of composite resins after prolonged exposure: in vitro study
title_sort Effect of sports drinks on the surface properties of composite resins after prolonged exposure: in vitro study
author Santin, Daniella Cristo
author_facet Santin, Daniella Cristo
Naufel, Fabiana Scarparo
Mondelli, Rafael Francisco Lia
Piccolotto, Adriano
Schmitt, Vera Lúcia
author_role author
author2 Naufel, Fabiana Scarparo
Mondelli, Rafael Francisco Lia
Piccolotto, Adriano
Schmitt, Vera Lúcia
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Santin, Daniella Cristo
Naufel, Fabiana Scarparo
Mondelli, Rafael Francisco Lia
Piccolotto, Adriano
Schmitt, Vera Lúcia
dc.subject.por.fl_str_mv Composite resins
Beverages
Dietary supplements
Surface properties.
topic Composite resins
Beverages
Dietary supplements
Surface properties.
description Aim: Using dietary supplements may affect the properties of composite resins due to their acidic pH. The present in vitro study aimed to assess the surface roughness and color stability of two composite resins - nanohybrid (Empress Direct) and nanoparticulate (Filtek Z350) - after prolonged exposure to dietary supplements. Methods: We produced 30 specimens from each composite (8x2-mm discs) and divided them into six groups (n=10). After the initial measurement of the surface properties (roughness and color), we exposed the specimens to a degradation process in Maltodextrin and Whey Protein for 22.5 and 7.5 days, respectively, using deionized water as the control solution. At the end of 22.5 days, we reassessed the specimens. After verifying data normality with the Kolmogorov-Smirnov test, we performed ANOVA followed by Tukey’s test at 5%. Results: We found significant differences for materials immersed in the Whey Protein solution (p<0.05). The roughness of Empress Direct was higher (0.45+0.07) than Filtek Z350 (0.22+0.05). The composites tested also showed color change (ΔE>3.3) after the immersion period (p<0.001). In Maltodextrin, the Empress Direct group presented (4.52+1.23) and Filtek Z350 (4.04+0.66), while after immersion in Whey Protein, they showed (5.34+1.68) and (4.26+1.02), respectively. Conclusion: Sports drinks changed the surface roughness and color stability of the composite resins studied. The Filtek Z350 group showed lower color variation than the Empress Direct composite in both solutions evaluated.
publishDate 2019
dc.date.none.fl_str_mv 2019-11-12
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Original article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8657269
10.20396/bjos.v18i0.8657269
url https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8657269
identifier_str_mv 10.20396/bjos.v18i0.8657269
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8657269/21613
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Brazil; Contemporary
dc.publisher.none.fl_str_mv Universidade Estadual de Campinas
publisher.none.fl_str_mv Universidade Estadual de Campinas
dc.source.none.fl_str_mv Brazilian Journal of Oral Sciences; v. 18 (2019): Continuous Publication; e191651
Brazilian Journal of Oral Sciences; Vol. 18 (2019): Continuous Publication; e191651
1677-3225
reponame:Brazilian journal of oral sciences (Online)
instname:Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
instname_str Universidade Estadual de Campinas (UNICAMP)
instacron_str UNICAMP
institution UNICAMP
reponame_str Brazilian journal of oral sciences (Online)
collection Brazilian journal of oral sciences (Online)
repository.name.fl_str_mv Brazilian journal of oral sciences (Online) - Universidade Estadual de Campinas (UNICAMP)
repository.mail.fl_str_mv brjorals@fop.unicamp.br||brjorals@fop.unicamp.br
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