The effect of beverage temperature on the surface roughness, microhardness, and color stability of the monoshade composite resin: An in vitro study.

OBJECTIVE

This study assessed the impact of beverage temperature on the surface roughness, microhardness, and color stability of monoshade composite resin.

MATERIALS AND

METHODS

A batch of 70 monoshade composite resin specimens manufactured by Charisma Diamond ONE (Kulzer, Hanau, Germany) was prepared. Initial readings for surface roughness, microhardness, and color were recorded. The specimens were then divided into seven groupings of ten each: Distilled water (control group), Nescafe coffee at 70 °C and 5 °C, Arabic coffee at 70 °C and 37 °C, and cola at 7 °C and 24 °C. These samples underwent 30-min daily immersion in their respective beverages for a duration of 30 days. Final measurements were then taken. A non-contact profilometer was used for measuring surface roughness, a Vickers microhardness machine from Contour GT-I (Bruker Nano GmbH, Berlin, Germany) for microhardness, and a Color-Eye 7000A Spectrophotometer (X-Rite, GretagMacbeth, Michigan USA) for color stability. Statistical analyses, including repeated measure ANOVA for microhardness, roughness, and color, were executed using SPSS version 23.

RESULTS

All beverages led to changes in composite color and properties. Notably, coffee at 70 °C resulted in significant discoloration of the composite resin surface (p < 0.0001). The beverage that most affected the surface hardness and roughness of the monoshade composite resin was cola at 7 °C (p = 0.008).

CONCLUSION

The inherent chemicals in beverages, coupled with their temperatures, can influence the composite properties of resin, specifically surface discoloration, hardness, and roughness. Clinicians may, therefore, consider instructing patients about the potential negative effects of these beverages.