@article{article_1695298, title={Evaluation of Microhardness of 3D Printable Permanent Dental Restorative Materials}, journal={Aydın Dental Journal}, volume={11}, pages={117–125}, year={2025}, author={Farshidian, Nina and Acar, Ezgi and Kaya, Elif Nur and Yılmaz Atalı, Pınar and Tarçın, Bilge}, keywords={Beverage, microhardness, restorative material, three-dimensional printer}, abstract={Objectives: This study aimed to evaluate the microhardness of 3D-printed permanent restorative materials exposed to commonly consumed beverages. Material and Methods: Three different 3D-printed permanent restorative materials (Crowntec, SAREMCO; Permanent Crown Resin, FORMLABS; VarseoSmile TriniQ, BEGO) were used to prepare 120 disk-shaped (10×2 mm ) specimens and one CAD/CAM block (Cerasmart, GC) was used to prepare 40 specimens (n=10). Designs were created with SolidWorks 2023, and 2 mm slices were obtained from the GC block. Specimen surfaces were polished with aluminum oxide disks (Sof-lex, 3M) and a diamond-impregnated polishing system (Eve Diacomp-Plus). Specimens were subjected to thermocycle (5-55°C, 5000 cycles) in distilled water, according to ISO/TS 11405:39, simulating six months of clinical aging. They were then immersed in distilled water, coffee, cola, and cherry juice corresponding to six months. Microhardness (VHN) was measured at baseline (t₀), after thermal cycling (t₁), and after immersion (t₂) using a Vickers tester. Data were analyzed by three-way ANOVA and Tukey HSD post hoc test (p <0.05). Results: Cerasmart showed the highest and VarseoSmile TriniQ the lowest VHN values among all groups and times. Permanent Crown Resin and Crowntec exhibited similar VHN values. Permanent Crown Resin had significantly higher VHN in coffee and distilled water than in cola and cherry juice (p <0.01). Solution had no effect on VHN for VarseoSmile TriniQ, Crowntec, or Cerasmart (p>0.05). Conclusion: Within the limitations of this study, the microhardness values of the tested 3D permanent restorative materials were affected by coffee, cola, and cherry juice, leading to a decrease in microhardness.}, number={2}, publisher={Istanbul Aydin University}