Effect of sports drinks on the surface properties of composite resins after prolonged exposure: in vitro study
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
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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oai:ojs.periodicos.sbu.unicamp.br:article/8657269 |
network_acronym_str |
UNICAMP-8 |
network_name_str |
Brazilian journal of oral sciences (Online) |
repository_id_str |
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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 |
_version_ |
1800216402989154304 |