Açaí juice stains a glazed resin-modified glass-ionomer cement

• Published in: Acta odontológica latinoamericana 2024-04, Vol.37 (1), p.40-44
• Main Authors: Pfeffer, Helena, Garda, Larissa O, Maran, Bianca M, Naufel, Fabiano S, Busato, Mauro Ca, Souza, Maria Db
• Format: Article
• Language: English
• Subjects: Carbonated Beverages; Color; DENTISTRY, ORAL SURGERY & MEDICINE; Glass Ionomer Cements - chemistry; Materials Testing; Surface Properties
• ISSN: 1852-4834; 1852-4834
• DOI: 10.54589/aol.37/1/40

Coloured compounds (anthocyanins) in açaí can stain resin-modified glass-ionomer cement (RMGIC) due to its low staining resistance. The aim of this study was to assess whether açaí compromises the surface colour and roughness of RMGIC in vitro. Disc-shaped specimens (2 mm thick, 8 mm in diameter) of Vitremer™ (3M ESPE, St Paul, MN, USA) were prepared according to the manufacturer 's instructions. The mixture was inserted into a silicone mouldplaced between two mylar strips, and light cured. Specimens were randomly divided into three groups (n=25) according to the solutions to be used for chemical degradation: artificial saliva (control), açaí sorbet and açaí juice. A spectrophotometer CM-2600d/2500d (Konica Minolta, Tokyo, Japan) was used to analyse the colour (CIELa*b* scale). Surface roughness (Ra, mm) was measuredusing theprofilometer Surfcorder SE 1700 (Kosaka Corp, Tokyo, Japan). The specimens were subjected to three daily soaks (6 ml, 15 minutes) for 14 days at 37°C. They were washed in distilled water and placed in fresh saliva (30 minutes in the interval). After the third soak in a day, they were stored in fresh saliva overnight. Outcomes were analysed at baseline (L*, a*, b*, Ra) and after degradation (L'*, a'*, b'*, Ra'). The pH values of saliva, sorbet, and juice were 7.0, 3.8, and 4.9, respectively. ΔE* values were 6.6 for saliva, 6.9 for sorbet and 7.8 for juice. There was a significant ΔE* difference between saliva (p=0.005) and juice (p=0.002), and between juice and sorbet (p=0.019), but none between saliva and sorbet (p=0.401). There was no significant Δb* difference between the solutions. No difference between juice and sorbet was observed for Δa*, but they were significantly different from saliva (p