Color stability and surface roughness of chitosan- and nanodiamond-modified bisacrylic resin
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Oral Research |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-83242019000100216 |
Resumo: | Abstract: The aim of this study is to evaluate the effect of chitosan or nanodiamond incorporation on the color stability and surface roughness of a bisacrylic resin subjected to artificial aging. Four bisacrylic resins were evaluated, namely, control, chitosan-modified material, nanodiamond-modified material, and chitosan–nanodiamond-modified material. Twenty-four specimens were prepared for each material. The surface roughness was determined using a profilometer with a cut-off of 0.25 mm. The baseline color was measured according to the CIE L*a*b* system using a reflectance spectrophotometer. After these tests, the specimens were individually immersed in cola soft drink, red wine, or distilled water (n = 8) for 28 days. After the aging, the surface roughness and final color were re-evaluated. The color stability was determined using the difference between the coordinates obtained before and after the aging process. The data on roughness and color change were evaluated using ANOVA and the Tukey test (α = 0.05). The results show that the incorporation of nanodiamonds and chitosan into a bisacrylic resin provided a better color stability to the materials (p = 0.007). The storage in red wine resulted in a higher variation in the surface roughness values, especially when only the nanodiamond was incorporated to the material (p < 0.05). The incorporation of both chitosan and nanodiamonds are promising in providing an improvement in the properties of the bisacrylic resin when they are simultaneously incorporated in the product. |
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Color stability and surface roughness of chitosan- and nanodiamond-modified bisacrylic resinColorSurface PropertiesDental Restoration, TemporaryChitosanNanodiamondsAbstract: The aim of this study is to evaluate the effect of chitosan or nanodiamond incorporation on the color stability and surface roughness of a bisacrylic resin subjected to artificial aging. Four bisacrylic resins were evaluated, namely, control, chitosan-modified material, nanodiamond-modified material, and chitosan–nanodiamond-modified material. Twenty-four specimens were prepared for each material. The surface roughness was determined using a profilometer with a cut-off of 0.25 mm. The baseline color was measured according to the CIE L*a*b* system using a reflectance spectrophotometer. After these tests, the specimens were individually immersed in cola soft drink, red wine, or distilled water (n = 8) for 28 days. After the aging, the surface roughness and final color were re-evaluated. The color stability was determined using the difference between the coordinates obtained before and after the aging process. The data on roughness and color change were evaluated using ANOVA and the Tukey test (α = 0.05). The results show that the incorporation of nanodiamonds and chitosan into a bisacrylic resin provided a better color stability to the materials (p = 0.007). The storage in red wine resulted in a higher variation in the surface roughness values, especially when only the nanodiamond was incorporated to the material (p < 0.05). The incorporation of both chitosan and nanodiamonds are promising in providing an improvement in the properties of the bisacrylic resin when they are simultaneously incorporated in the product.Sociedade Brasileira de Pesquisa Odontológica - SBPqO2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-83242019000100216Brazilian Oral Research v.33 2019reponame:Brazilian Oral Researchinstname:Sociedade Brasileira de Pesquisa Odontológica (SBPqO)instacron:SBPQO10.1590/1807-3107bor-2019.vol33.0024info:eu-repo/semantics/openAccessPerchyonok,Victoria TamaraSouza,JohnKüll,Marcela FernandaSuzuki,Thaís Yumi UmedaMaluly-Proni,Ana TeresaSantos,Paulo Henrique doseng2019-04-02T00:00:00Zoai:scielo:S1806-83242019000100216Revistahttps://www.scielo.br/j/bor/https://old.scielo.br/oai/scielo-oai.phppob@edu.usp.br||bor@sbpqo.org.br1807-31071806-8324opendoar:2019-04-02T00:00Brazilian Oral Research - Sociedade Brasileira de Pesquisa Odontológica (SBPqO)false |
dc.title.none.fl_str_mv |
Color stability and surface roughness of chitosan- and nanodiamond-modified bisacrylic resin |
title |
Color stability and surface roughness of chitosan- and nanodiamond-modified bisacrylic resin |
spellingShingle |
Color stability and surface roughness of chitosan- and nanodiamond-modified bisacrylic resin Perchyonok,Victoria Tamara Color Surface Properties Dental Restoration, Temporary Chitosan Nanodiamonds |
title_short |
Color stability and surface roughness of chitosan- and nanodiamond-modified bisacrylic resin |
title_full |
Color stability and surface roughness of chitosan- and nanodiamond-modified bisacrylic resin |
title_fullStr |
Color stability and surface roughness of chitosan- and nanodiamond-modified bisacrylic resin |
title_full_unstemmed |
Color stability and surface roughness of chitosan- and nanodiamond-modified bisacrylic resin |
title_sort |
Color stability and surface roughness of chitosan- and nanodiamond-modified bisacrylic resin |
author |
Perchyonok,Victoria Tamara |
author_facet |
Perchyonok,Victoria Tamara Souza,John Küll,Marcela Fernanda Suzuki,Thaís Yumi Umeda Maluly-Proni,Ana Teresa Santos,Paulo Henrique dos |
author_role |
author |
author2 |
Souza,John Küll,Marcela Fernanda Suzuki,Thaís Yumi Umeda Maluly-Proni,Ana Teresa Santos,Paulo Henrique dos |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Perchyonok,Victoria Tamara Souza,John Küll,Marcela Fernanda Suzuki,Thaís Yumi Umeda Maluly-Proni,Ana Teresa Santos,Paulo Henrique dos |
dc.subject.por.fl_str_mv |
Color Surface Properties Dental Restoration, Temporary Chitosan Nanodiamonds |
topic |
Color Surface Properties Dental Restoration, Temporary Chitosan Nanodiamonds |
description |
Abstract: The aim of this study is to evaluate the effect of chitosan or nanodiamond incorporation on the color stability and surface roughness of a bisacrylic resin subjected to artificial aging. Four bisacrylic resins were evaluated, namely, control, chitosan-modified material, nanodiamond-modified material, and chitosan–nanodiamond-modified material. Twenty-four specimens were prepared for each material. The surface roughness was determined using a profilometer with a cut-off of 0.25 mm. The baseline color was measured according to the CIE L*a*b* system using a reflectance spectrophotometer. After these tests, the specimens were individually immersed in cola soft drink, red wine, or distilled water (n = 8) for 28 days. After the aging, the surface roughness and final color were re-evaluated. The color stability was determined using the difference between the coordinates obtained before and after the aging process. The data on roughness and color change were evaluated using ANOVA and the Tukey test (α = 0.05). The results show that the incorporation of nanodiamonds and chitosan into a bisacrylic resin provided a better color stability to the materials (p = 0.007). The storage in red wine resulted in a higher variation in the surface roughness values, especially when only the nanodiamond was incorporated to the material (p < 0.05). The incorporation of both chitosan and nanodiamonds are promising in providing an improvement in the properties of the bisacrylic resin when they are simultaneously incorporated in the product. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-83242019000100216 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-83242019000100216 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1807-3107bor-2019.vol33.0024 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Pesquisa Odontológica - SBPqO |
publisher.none.fl_str_mv |
Sociedade Brasileira de Pesquisa Odontológica - SBPqO |
dc.source.none.fl_str_mv |
Brazilian Oral Research v.33 2019 reponame:Brazilian Oral Research instname:Sociedade Brasileira de Pesquisa Odontológica (SBPqO) instacron:SBPQO |
instname_str |
Sociedade Brasileira de Pesquisa Odontológica (SBPqO) |
instacron_str |
SBPQO |
institution |
SBPQO |
reponame_str |
Brazilian Oral Research |
collection |
Brazilian Oral Research |
repository.name.fl_str_mv |
Brazilian Oral Research - Sociedade Brasileira de Pesquisa Odontológica (SBPqO) |
repository.mail.fl_str_mv |
pob@edu.usp.br||bor@sbpqo.org.br |
_version_ |
1750318326236577792 |