Effect of Commonly Consumed Beverages on Microhardness of Two Types of Composites

Influence of Low pH on the Microhardness and Roughness Surface of Dental Composite-A Preliminary Study

Dental composites are gaining great popularity in restorative dentistry because of their aesthetic appeal and capacity to replicate the natural color of teeth. Nevertheless, their lifespan and durability rely on various factors, such as the polishing technique and the environmental conditions they are exposed to. The study aimed to assess the influence of the method of final polishing of dental composite on the surface roughness and microhardness of materials also considering the environment of different pHs. Disc-shaped samples (5 mm diameter and 2 mm thickness) have been prepared for microhardness and roughness tests from two dental composites: A2 Clearfil Majesty ES 2 Classic and A2D Clearfil Majesty Premium. One-third of samples were polished with polishing discs, OptiDisc, another one-third of samples were polished with Eve Diacomp Twist rubbers and polishing brush with diamond particles, and rest of the samples were stored without any polishing (the control group). Tested materials were incubated in distilled water or acidic buffer (pH = 2) for 3 weeks at a temperature of 37 °C. No statistically significant differences were found for roughness for the two materials tested after incubation in liquids. A decrease in Vicker microhardness was found for Clearfil Majesty ES 2 Classic after soaking in a low pH liquid, and no such relationship was found for Clearfil Majesty Premium. The improved resistance of these materials to the negative oral environment may result in the longer survival of composite restorations in patients with poor diet or diseases, causing a decrease in oral pH.

Microhardness Evaluation of Microhybrid Versus Nanofilled Resin Composite After Exposure to Acidic Drinks

Objective

To investigate the effect of two acidic agents on microhardness of nanofilled and microhybrid resin composite materials.

Materials and Methods

70 resin composite discs (10 mm diameter and 2 mm thick) were prepared from 2 resin composites (35 from each type), nanofilled (Z350XT) and microhybrid (Z250), 3M/ESPE. Ten discs (5 from each group) were used as control (tested at 1 h before immersion). Each group was divided into 3 subgroups (n = 10) according to the storage media: distilled water (control), box-type cola and orange juice. Each subgroup was further subdivided into 2 divisions (n = 5) according to microhardness testing at 24 h and 7days after immersions. Digital Vickers Microhardness Tester (FM-7, Future Tech, Tokyo, Japan) was used to measure surface microhardness with a Vickers diamond indenter. The surface of the specimens received a load of 200 g for 10 seconds. Three indentations not less than 1 mm from each other were placed on the surface of all specimens. Vickers hardness number (VHN) was calculated for each indentation Data were statistically analyzed using one- way ANOVA followed by Newman-keuls tests (P ≤ 0.05).

Results

Orange juice showed statistically significantly the lowest VHN mean value (92.7) followed by the Cola group (95.15) then the water group (104.02) compared to the control group (117.4). Microhybrid composite groups showed statistically significant higher VHN mean value (108.1) than the nanofilled composite (100.2). The 7days groups showed statistically significant lower VHN mean value (97.3) than 24h groups (106.6).

Conclusions

All storage media reduced hardness of resin composites with orange juice showing the highest reduction in hardness values. Microhybrid is more resistant to degradation than nanofilled composite. Over time, microhardness of resin composites decreased progressively.