Effect of drinks and temperature on the staining of resin composites coated with surface sealants

ABSTRACT

Surface staining of resin composite by dietary factors may be modified by the placement of a low-viscosity surface sealant aimed at reducing surface voids and defects occurring after light-curing and polishing.The aim of this study was to investigate the staining effect of various drinks and temperatures on the surface sealant [Fortify Plus] [TM] sealed on a nano-filled resin composite [Supreme XTE] [TM] after artificial aging at different temperatures. Surface sealant was applied on one surface of forty resin composite discs [10×2 mm]. Five discs each were immersed in test solutions of black cola, commercial dark grape juice, coffee and distilled water [negative control]. Discs were either placed at 4 degree Celsius [20 discs] or 37 degree Celsius [20 discs] and the colour difference [delta E] was calculated based on the colour coordinates at 0 [baseline], 7, 14 and 28 days of staining treatment. Two-factor with replication analysis was carried out with ANOVA.The results showed significant discolouration after 28 days immersion in coffee [P<0.001] and grape juice group [P<0.001]. Surface sealant significantly affected colour changes in coffee and grape juice group [P=0.002]. Higher temperatures in coffee and grape juice also significantly increased the effect of staining [P<0.001]. Surface sealant was able to reduce discolouration in the grape juice group only. A lower temperature of 4 degree Celsius caused less staining in coffee and grape juice groups as compared to the 37 degree Celsius corresponding test groups. Prolonged immersion time significantly increased discolouration in coffee and grape juice groups