The influence of pH and chemical composition of beverages on color stability of a nanofilled composite resin
Dias, H.B.; Carrera, E.T.; de Souza Rastelli, A.N.
General Dentistry 64(6): E21-E27
2016
ISSN/ISBN: 0363-6771 PMID: 27814264 Document Number: 687867
Due to increasing consumer knowledge about the health benefits associated with anthocyanin-rich foods and beverages-such as acai and blueberry juices-the growing consumption of these products should be a source of concern for dentists. Since anthocyanins are colorants that can discolor teeth and restorations, the aim of this study was to investigate the staining effects of 2 anthocyanin-rich beverages on a nanofilled composite resin. Specimens were prepared, separated into 3 groups, and immersed in either artificial saliva or 1 of the 2 staining solutions (blueberry or acai juice) at 37°C for 7 days. The color stability of the resin was significantly affected by both the storage times (P < 0.001) and the solutions (P < 0.001). The blueberry juice, which had the lowest pH level, had the greatest effect on color stability and changes in lightness of the composite resin (ΔE* = 14.71; ΔL* = -8.25; P < 0.001), followed by acai juice (ΔE* = 10.21; ΔL* = -8.77; P < 0.001) and artificial saliva (ΔE* = 1.36; ΔL* = -0.44; P < 0.001). In the present study, a nanofilled composite resin did not exhibit color stability when exposed to acai and blueberry beverages.