Microscopic and Color Changes in Direct Dental Restorative Composite Resins upon Immersion in Beverages: Characterization by Scanning Electron Microscopy (SEM) and Energy-Dispersive X-ray Spectroscopy (EDS)

Adrian Ioan Hajdu; Ramona Dumitrescu; Octavia Balean; Daniela Jumanca; Ruxandra Sava-Rosianu; Lucian Floare; Vanessa Bolchis; Titus Vlase; Atena Galuscan

doi:10.3390/biomedicines12081740

Microscopic and Color Changes in Direct Dental Restorative Composite Resins upon Immersion in Beverages: Characterization by Scanning Electron Microscopy (SEM) and Energy-Dispersive X-ray Spectroscopy (EDS)

Biomedicines. 2024 Aug 2;12(8):1740. doi: 10.3390/biomedicines12081740.

Authors

Adrian Ioan Hajdu¹, Ramona Dumitrescu^{1

2}, Octavia Balean^{1

2}, Daniela Jumanca^{1

2}, Ruxandra Sava-Rosianu^{1

2}, Lucian Floare^{1

2}, Vanessa Bolchis^{1

2}, Titus Vlase³, Atena Galuscan^{1

2}

Affiliations

¹ Translational and Experimental Clinical Research Centre in Oral Health, Department of Preventive, Community Dentistry and Oral Health, "Victor Babes" University of Medicine and Pharmacy, 300040 Timisoara, Romania.
² Department I, Department of Preventive, Community Dentistry and Oral Health, "Victor Babes" University of Medicine and Pharmacy, Eftimie Murgu Sq. No 2, 300041 Timisoara, Romania.
³ Research Centre for Thermal Analysis in Environmental Problems-ICAM, West University of Timisoara, Pestalozzi Street 16, 300115 Timisoara, Romania.

Abstract

This study aimed to evaluate the staining sensitivity and surface changes in recent composite resins (Herculite Ultra XRV (Kerr, Bolzano, Italy), G-ænial A'CHORD (GC Corp, Tokyo, Japan), and Omnichroma (Yamaguchi, Japan)) when exposed to common beverages such as coffee, red wine, and Coca-Cola. A total of 60 disk-shaped specimens were prepared from three different resin composites (n = 20 each). The specimens were exposed to coffee, red wine, and Coca-Cola for 10 days. Color measurements were taken using a spectrophotometer, and surface morphology and elemental composition were analyzed using SEM and EDS. The SEM and EDS analyses revealed significant changes in the surface morphology and elemental composition of the composites after immersion. Coffee and wine caused significant surface degradation, whereas Coca-Cola resulted in the greatest degree of surface and elemental variations. Color changes (ΔE = 4 ± 0.52) were most notable in Coca-Cola for Herculite Ultra XRV (Kerr, Italy), in red wine for G-ænial A'CHORD (GC Corp, Japan) (ΔE = 12.51 ± 0.38), and in coffee for Omnichroma (Yamaguchi, Japan) (ΔE = 10.85 ± 1.03). The tested beverages significantly affected both the surface condition and the chemical composition of the resin at the surface level. These findings highlight the importance of understanding the effects of common dietary beverages on dental composites.

Keywords: CIELAB; EDS analyses; SEM analyses; color stability; dental resin composite.

Grants and funding

We would like to acknowledge Victor Babes University of Medicine and Pharmacy Timisoara for their support in covering the costs of research for this paper (Grant Number 4814/02.10.2023). This research is part of a project underway at the “Translational and Experimental Clinical Research Centre in Oral Health, Department of Preventive, Community Dentistry, and Oral Health, University of Medicine and Pharmacy “Victor Babes”, Timisoara”, which aims to study the risk factors in oral health and their relationship with the quality of life.