Evaluation of the Effect of Surface Polishing, Oral Beverages and Food Colorants on Color Stability and Surface Roughness of Nanocomposite Resins

Background: It is beyond doubt that finishing and polishing of a composite restoration enhance its esthetics and, is also essential for the health of the periodontium. A variety of instruments are commonly used for finishing and polishing tooth-colored restorative materials Thus, it is important to understand which type of surface finishing treatments would significantly affect the staining and surface irregularities of the composite resin restoration. Still one of the properties of the composite resins that have to pass the test of time is its color stability. In modern day dentistry, a large emphasis is laid over esthetics. Hence, it is important to understand the various agents capable of adversely affecting the esthetics of a restoration due to its staining capacity. Thus, the aim of this in vitro study was to evaluate the effect of surface polishing, oral beverages and food colorants on the color stability and surface roughness of nanocomposite resins.

Materials and methods: 90 Disks of nanocomposites resin (Filtek Z350 XT) measuring 8 mm in diameter and 2 mm in thickness were fabricated using a custom made silicon mold. Pre-polishing surface roughness (Ra1) of all the 90 samples were measured using a Surface Profilometer. The nano-composite disks were then randomly divided into 3 groups with 30 samples in each group. Group I:

Control group: The samples were not subjected to any polishing procedures. Group II: Sof-Lex group: Samples subjected to polishing using different grits of Sof-Lex disks. Group III: Diamond polishing paste group: Samples were subjected with a polishing paste consisting of diamond particles. Following polishing procedures, the surface roughness of all samples were measured again to obtain change in surface roughness due to polishing procedures (Ra2), pre immersion spectrophotometric value (ΔE1) was also recorded for baseline color of the samples. The samples were then divided into subgroups (A, B, C, D, E), by including every first sample in Subgroup A, second in Subgroup B, third in Subgroup C, fourth in Subgroup D, and fifth in Subgroup E. Each was immersed in the respective test solution for 10 min, twice a day for 30 days. Group A - Tea, Group B - Coffee, Group C - Cola, Group D - Turmeric, Group E - Control (artificial saliva). Post immersion profilometric value was recorded to evaluate roughness bought about by the solutions (Ra3) and spectrophotometric value was recorded to evaluate the color change in samples (ΔE2). Results were statistically analyzed using ANOVA.

Results: Higher mean roughness (Ra2-Ra1) value was recorded in Sof-Lex, followed by Diamond polishing paste and Control group. Comparison of surface roughness caused due to beverages and food colorant solution showed subgroup C (Coca Cola) increased surface roughness in all groups (Group I, II, III). Subgroup D (Turmeric) had the highest discoloration potential (P < 0001) in all groups, followed by coffee, tea, coca-cola and artificial saliva. Sof-Lex polishing System showed most color stability.

Conclusion: Polishing procedures significantly roughen the surface of the restoration compared to the unpolished Mylar controls. One-step polishing system (diamond polishing paste) produces a smoother surface compared to a multi-step system (Sof-Lex polishing disks). Turmeric solution caused maximum staining of the samples, to a visually perceptible level.