Effect of different industrialized acid beverages on the surface roughness of flowable composite resins: in vitro study

Flowable composite resins are materials available for restorations in pediatric dentistry. However, these materials are subject to dangerous effects in the oral environment caused by acids that deteriorate and increase their roughness. Therefore it is important to evaluate the effect of different industrialized acid beverages on the roughness of flowable composite resins. An in vitro experimental study, was done using a convenience sample of 132 discs of 5 mm diameter by 2 mm depth of four flowable materials (FF (Filtek™ Z350 XT Flowable), TNF (Tetric® N-Flow), PF (PermaFlo®) and GF (Grandio® Flow)) exposed to three beverages (CC (Coca-Cola), AJ (apple juice), and FM (fermented milk)) and incubated at 37 ºC for 0, 15 and 30 days. The roughness (average roughness (Ra) and maximum height of profile (Rz) parameters) was measured at different intervals of time with a profilometer. For the data analysis, one-way analysis of variance (one-way ANOVA) and repeated measures analysis of variance (Repeated measures ANOVA) tests were applied (p < 0.05). In the roughness test before immersion, no differences were observed within the groups, with maximum roughness values for Filtek™ Z350 XT Flowable and minimum for PermaFlo®. However, at 15 and 30 days of immersion, the groups showed significant differences depending on the immersion drink, except Grandio® Flow in apple juice and fermented milk. The flowable materials studied presented specific behaviors according to the immersion period and drink used. The Filtek™ Z350 XT Flowable showed a similar increase in surface roughness independently of the drink used. Grandio® Flow was the most stable material against surface roughness changes after beverage immersion.

Effect of some industrialized acidic beverages on the roughness of pit and fissure sealants: an in vitro study

This study evaluated in vitro the roughness of the pit and fissure sealants (PFS) after immersion in some industrialized acidic beverages. 120 discs (5 mm diameter and 2 mm thick) of 4 commercial brands (3M, Ivoclar, Ultradent, and VOCO) were immersed in 1.5 mL of 3 different industrialized acid beverages (soft drink, apple juice, and fermented milk) and incubated at 37 ºC for 15 and 30 days. Surface roughness (Ra and Rz) was measured at the beginning (0), 15 (1), and 30 days (2) after immersion, using a profilometer, under the standard ISO 4287-1997. Data were analyzed with one-way analysis of variance (One-way ANOVA) and repeated measures analysis of variance (Repeated measures ANOVA) test (p < 0.05). Ultradent and VOCO had the higher baseline surface roughness values, while 3M presented the lower baseline values (p > 0.05). After 15 and 30 days of immersion, the 3M group still showed the minimum values of surface roughness (p < 0.05). In addition, the maximum roughness values were seen in group UC (Ultradent/Coca-Cola) (p < 0.05). The surface roughness of the PFS increased according to the period of immersion in some industrialized acidic beverages. This increase was specific to each commercial brand. Therefore, the 3M PFS presented the best performance before and after immersion in the beverages.