In vitro study of color stability of polycrystalline and monocrystalline ceramic brackets

Comparative evaluation of different debonding and reconditioning methods for orthodontic ceramic brackets regarding effectiveness for reuse : An in vitro study

PURPOSE

To investigate the reusability of ceramic brackets in terms of shear bond strength, friction behavior, slot dimension, fracture strength, and color stability.

METHODS

A total of 90 conventionally debonded and 30 by an Er:YAG laser debonded ceramic brackets were collected. All the used brackets were inspected under a stereomicroscope at 18 × magnification and sorted according to their adhesive remnant index (ARI). Five groups were formed (n = 10): (1) new brackets as a control group, (2) flamed and sandblasted, (3) flamed and acid bathed, (4) laser-reconditioned, and (5) laser-debonded brackets. The bracket groups were tested regarding different properties such as shear bond strength, friction behavior, slot size, fracture strength, and color stability. Analysis of variance (ANOVA) and nonparametric Kruskal-Wallis tests were used for statistical analysis (significance level: p < 0.05).

RESULTS

Shear bond strength values of the acid reconditioned brackets were significantly lower (8.0 ± 3.1 MPa) compared to the control group (12.9 ± 2.9 MPa). Laser-reconditioned (32.8 ± 2.7%) and laser-debonded (30.9 ± 2.4%) brackets showed the lowest force loss due to friction (control group 38.3 ± 3.0%). No significant differences were observed between groups regarding slot size and fracture strength. All groups had color differences of∆ E a b * < 10. Scanning electron microscope images and ARI scores indicated that most of the residues on the bracket bases were removed.

CONCLUSION

All reconditioning methods yielded adequate results regarding bracket properties. Yet, focusing on the need to protect the enamel and the bracket base, laser debonding seems to be the most suitable method for reconditioning ceramic brackets.

Colourimetric changes experienced in three types of aligners according to the L'Eclairage Commission

OBJECTIVE

The objective was to compare the colourimetric increment (L*, a*, and b*) of three types of aligners after subjecting them to two stains and to evaluate the initial colourimetric characteristics.

METHODS

A total of 120 aligners (40 Invisalign®, 40 Spark®, and 40 QuickSmile®) were immersed in two different agents (distilled water and coffee). Measurements were taken using a spectrophotometer before immersion (T0), after 12 hours (T1), and after 7 days (T2). Colour changes (ΔE*) were evaluated based on the International Commission of L'Eclairage, and subsequently converted to National Bureau of Standards units. The measurement was repeated three times. The intraclass correlation coefficient, one-way ANOVA, Tukey's post hoc test, and the independent t test were used (P ≤ .05).

RESULTS

At T0, significant differences were observed for a*: Invisalign® and Spark® tended towards redder tones, whereas Quicksmile® leaned towards greener shades. Regarding b*, all aligners tended towards yellow, with Invisalign® exhibiting the least tendency. No differences were found in water between T1 and T0. In the intervals, T2-T1 and T2-T0, Spark® showed more noticeable changes, whereas for Invisalign® and Quicksmile®, the change was only slight. In coffee, a shift to another colour was detected in T1-T0, T2-T1, and T2-T0 for Invisalign®, whereas for other brands, it was barely noticeable except for T2-T0 in Spark®, where the change was appreciable. In coffee, Invisalign® tended towards darker values (L*), turning redder (a*), and more yellow (b*) in T2-T1 and T2-T0.

CONCLUSIONS

Invisalign® aligners initially presented a more reddish and less yellowish colour. In water, after 7 days, a noticeable colour change was found for Spark®. In coffee, a greater loss in brightness and a change to red and yellow were observed after 12 hours and 7 days for Invisalign®. This study highlights the importance of considering the impact of coffee on the colouring of aligners, especially with Invisalign®, which shows more noticeable changes.

Color Stability of Various Orthodontic Clear Aligner Systems after Submersion in Different Staining Beverages

This study aimed to compare the color changes in two different orthodontic clear aligner systems after submersion in various beverages for 14 days. The tested aligner systems were Taglus Premium made of polyethylene terephthalate glycol (the TAG group) and CA® Prodin+ made of a transparent copolyester and a thermoplastic elastomer (the PRO group). A total of 56 samples were firstly divided into two groups according to the tested system-TAG and PRO. Each group was subsequently divided in four subgroups according to immersion solution: A-artificial saliva, B-cola, C-coffee, D-red wine. Color measurements were performed on Days 1, 7 and 14 using a portable colorimeter and the CIE L*a*b* system. The obtained results showed significant color changes in both materials when exposed to coffee and red wine (p > 0.05). Samples in the PRO group showed a greater susceptibility to discoloration (higher ΔE values) when compared to the TAG group after submersion in cola (p = 0.025), coffee (p = 0.005) and red wine (p = 0.041) solutions. Statistical analysis revealed that all of the color parameters ΔL*, Δa*, Δb* and ΔE of both tested materials were affected by submersion in coffee solution for 14 days. In conclusion, the CA® Pro+ aligner system is more prone to staining compared to the Taglus material after submersion for 14 days in cola, coffee and red wine solutions. Submersion for 14 days in coffee solution alters all of the color parameters (ΔL, Δa, Δb and ΔE) of both tested aligner materials.

Influence of pH levels and beverage exposure on force decay and color stability of orthodontic elastomeric chains: An experimental study

Aim of study

To assess the impact of pH level on force decay and color stability of orthodontic elastomeric chains (EOC) after exposure to commonly used beverages.

Materials and methods

A total of 120 chain cuts were prepared from 2 different manufacturers (GC Orthodontics Europe GmbH, Breckerfeld, Germany, and FORESTADENT® - Bernhard Foerster GmbH, Pforzheim, Germany). According to the distance between loops, two types of chains were selected from each manufacturer: short and medium ones. Chains were immersed into 10 commonly used beverages with different pH values. After 7 days, force degradation was evaluated with the universal machine for mechanical testing (Model 4411; Instron, Canton, USA) and color change using a VITA Easyshade® digital spectrophotometer. Kruskal-Wallis with post-hoc Dunn's test for intergroup comparison and Wilcoxon rank test for intragroup comparison.

Results

Initial force varied among EOC brands, with GC short chains having the highest force and Forestadent medium chains the lowest. The most pronounced force decay occurred within 24 h, notably affecting Forestadent short chains the most, followed by Forestadent medium, GC short, and GC medium chains. Despite a higher force drop rate over seven days, short EOCs maintained higher forces than medium EOCs. GC EOCs consistently maintained higher forces after seven days compared to Forestadent EOCs. After the immersion of EOC in different solutions for 24 h, only Evian water, Soy milk, and Coconut water did not change color. After 7 days, the greatest color change was recorded in coffee.

Conclusion

There is no correlation between pH value and force decay of polyurethane chains. Short chains showed more constant force delivery and greater value of remaining force in comparison to medium ones. Color stability was mostly affected by coffee, followed by matcha tea, soy milk, and apple juice.

Color Stability of Orthodontic Ceramic Brackets and Adhesives in Potentially Staining Beverages—In Vitro Study

The aim of this study was to evaluate the color stability of esthetic ceramic brackets and adhesive samples after immersion in most commonly consumed beverages. A hundred ceramic brackets from five different manufacturers (Forestadent®, G&H®, GC, DynaFlex®, and American Orthodontics) and 120 samples of adhesives (3M™Transbond™ XT and American Orthodontics BracePaste® color change adhesive and BracePaste® adhesive) were immersed into four different solutions: coffee, Coca-Cola®, the vitamin drink Cedevita®, and artificial saliva (control group). The samples were kept in an incubator at 37 °C. Color readings were evaluated before (T0), at 24 h (T1), 72 h (T3), 7 days (T4), and 14 days (T5) after initial immersion using a spectrophotometer according to the L*a*b* color scale. All the examined brackets showed a statistically significant difference in discoloration (p = 0.001). 20/40™ Brackets (American Orthodontics) showed the best color stability, while the greatest color modification was recognized in QuicKlear® III (Forestadent®) brackets. Regarding adhesives, the greatest staining was observed in the BracePaste® color change adhesive and the least in the Transbond™ XT samples. In conclusion, color change occurs in all solutions, including control groups, and coffee has the greatest impact on color stability.

The Effect of Brilliant Blue-Based Plaque-Staining Agents on Aesthetic Orthodontic Appliances

Orthodontic appliances discolour over treatment time, and a yellowish plaque builds up on the contact area of the brackets, adhesive and teeth. Brilliant Blue-based plaque-staining agents (BBPSAs), which increase tooth brushing efficiency, have the potential to support the maintenance of proper oral hygiene during orthodontic treatment. However, they exhibit strong colouring properties, and their impact on the aesthetics of braces remains unclear. Therefore, the aim of this study was to investigate the influence of commercially available BBPSAs on the colour of aesthetic orthodontic materials. A light-cured, colour-changing orthodontic adhesive and new-generation, monocrystalline, sapphire brackets were chosen for the experiments. The effect of the staining agent on the tested materials was investigated in terms of the reaction temperature and time, as well as the presence of black tea-induced impurities on the materials. The CIELAB (Commission Internationale de L'éclairage L* a* b*) colour system parameters were measured, and the colour differences (ΔE*ab and ΔE00-the Commission Internationale de L'éclairage 2000 colour-difference) were determined for the materials under several experimental conditions. The braces' green-red colour expression was positively affected by the BBPSA. Under in vitro conditions, the regular use of the BBPSA for 90 days visibly improved the unfavourable colour change caused by the black tea.

Can the chlorhexidine gluconate solution potentiate the staining of polycrystalline ceramic brackets?

Aim: The present study aimed to assess, in vitro, the effect of chlorhexidine on the potentiation of polycrystalline ceramic bracket staining. Methods: Seventy-two polycrystalline ceramic brackets of upper right central incisors were divided into six groups (n=12) according to immersion solution. The groups were G1 - distilled water (control); G2 - chlorhexidine; G3 - coffee; G4 - red wine; G5 - chlorhexidine associated with coffee; and G6 - chlorhexidine associated with red wine. The samples were analyzed by means of a spectrophotometer according to the CIEL*a*b* system, and color change (ΔE*) was calculated. The readings were performed at the following times: T0 - After package removal and T1 - After staining. The data were analyzed by Kruskal Wallis and t tests (p<0.05) at 5% significance level. Results: The total color variation (ΔE*) was greater in the group that received chlorhexidine associated with red wine (p<0.05) and lower in the groups that received distilled water. All other groups showed greater value variations when compared to G1 and G2. Group G6 showed a greater color change due to the potentiation of chlorhexidine with the dye substance. Conclusion: It is concluded that chlorhexidine potentiates the staining caused by red wine in polycrystalline ceramic brackets.

Efeito da escovação e das bebidas na rugosidade superficial de bráquetes cerâmicos

Resumo Introdução Quando introduzidos no meio bucal, os bráquetes cerâmicos podem sofrer alterações em sua estrutura provocadas pelo processo de degradação química e mecânica do material. Objetivo Este estudo avaliou a rugosidade superficial de bráquetes cerâmicos e se eles sofreram alteração com a escovação dentária e a imersão em bebidas com diferentes pH. Material e método Foram testados sete bráquetes cerâmicos de incisivo central superior direito de quatro marcas comerciais (duas marcas de bráquete monocristalino e duas de policristalino). Os bráquetes foram imersos em soluções de café, vinho tinto, Coca-Cola, chá preto e saliva artificial durante 21 dias. Outros sete bráquetes de cada marca comercial foram imersos nas mesmas soluções e no mesmo tempo, porém com intervalos de escovação diários realizados por uma máquina de escovação. A rugosidade (Ra) foi obtida por meio de um rugosímetro (Surftest SJ-400, Mitutoyo®) antes e após 24 horas, 7, 14 e 21 dias. Os dados foram avaliados pela análise de perfis multivariados, análise de variância (ANOVA) e teste de comparação múltipla de médias. Resultado Os resultados da rugosidade e de sua alteração após 21 dias foram: média Ra do Allure = 0,277 μm (alteração = 0,002 μm), Inspire Ice = 0,262 μm (alteração = 0,013 μm), Radiance = 0,177 μm (alteração = 0,009 μm) e Transcend = 0,367 μm (alteração = 0,019 μm). Conclusão A rugosidade superficial dos bráquetes cerâmicos aumentou após 21 dias de imersão nas soluções, sendo o tempo de imersão um fator significante. No entanto, essa alteração da rugosidade no tempo é semelhante nos bráquetes monocristalinos e policristalinos, assim como nas diferentes soluções. A escovação dentária não produziu alteração na rugosidade superficial de bráquetes cerâmicos.

Colour stabilities of three types of orthodontic clear aligners exposed to staining agents

The aim of this study was to evaluate and compare the colour stabilities of three types of orthodontic clear aligners exposed to staining agents in vitro. Sixty clear orthodontic aligners produced by three manufacturers (Invisalign, Angelalign, and Smartee) were immersed in three staining solutions (coffee, black tea, and red wine) and one control solution (distilled water). After 12-h and 7-day immersions, the aligners were washed in an ultrasonic cleaner and measured with a colourimeter. The colour changes (ΔE*) were calculated on the basis of the Commission Internationale de I'Eclairage L*a*b* colour system (CIE L*a*b*), and the results were then converted into National Bureau of Standards (NBS) units. Fourier transformation infrared (FT-IR) spectroscopy and scanning electron microscopy (SEM) were conducted to observe the molecular and morphologic alterations to the aligner surfaces, respectively. The three types of aligners exhibited slight colour changes after 12 h of staining, with the exception of the Invisalign aligners stained with coffee. The Invisalign aligners exhibited significantly higher ΔE* values (ranging from 0.30 to 27.81) than those of the Angelalign and Smartee aligners (ΔE* values ranging from 0.33 to 1.89 and 0.32 to 1.61, respectively, P<0.05). FT-IR analysis confirmed that the polymer-based structure of aligners did not exhibit significant chemical differences before and after the immersions. The SEM results revealed different surface alterations to the three types of aligner materials after the 7-day staining. The three types of aesthetic orthodontic appliances exhibited colour stability after the 12-h immersion, with the exception of the Invisalign aligners stained by coffee. The Invisalign aligners were more prone than the Angelalign and Smartee aligners to pigmentation. Aligner materials may be improved by considering aesthetic colour stability properties.