Effect of Different Teas on Surface Roughness of Conventional and Bulk-Fill Composite Resins Beverage Effect on Composite Resins

Year 2023, Volume: 33 Issue: 2 - 2023, 33:2, 84 - 89, 14.07.2023

Esra Özyurt Ayşegül Kurt

https://doi.org/10.17567/ataunidfd.1069380

Abstract

Aim: The aim of this study was to assess the effect of different teas on surface roughness and surface mor- phology of a conventional resin and three bulk-fill composite resins.
Materials and Methods: The three bulk-fill (Beautifil, Tetric N-Ceram, Filtek One) composite resin and one conventional (Z250) composite resin material, three beverages (black tea, kombucha tea, and matcha tea), and distilled water were used. For the surface roughness test (n = 10), 160 samples were prepared, and the initial surface roughness values were measured (t0) with a profilometer device. The final surface roughness evalua- tion (t1) was made after 12 days of beverage immersions. The surface morphology of samples was evaluated for each group by scanning electron microscope(SEM) and atomic force microscopy(AFM) photomicrographs (n = 3). Ten samples of each composite resin were used for the degree of conversion (DC) analysis. For multiple comparisons, data were analyzed with the independent samples Kruskal–Wallis test, and a one-way analysis of variance test was used to compare DC values with respect to composites (P < .05).
Results: There was a statistically significant difference in the kombucha groups between the Beautifil bulk-fill composite and the others (P < .05). Tetric was affected by the kombucha tea (P = .012). The highest DC was obtained from Filtek One; the lowest DC was obtained from the Beautifil (P < .01). In this study, Beautifil showed the highest degree of surface roughness.
Conclusions: The acidic beverages affected the surface properties of bulk-fill composite materials negatively in terms of roughness.
Key Words: Beverage, bulk-fill, roughness, SEM, tea
ÖZ
Amaç: Bu çalışmanın amacı, farklı çayların bir geleneksel ve üç adet bulk-fill kompozit rezinin yüzey pürüzlülü- ğü ve yüzey morfolojisi üzerindeki etkisini değerlendirmektir.
Gereç ve Yöntem: Üç bulk-fill (Beautifil, Tetric, Filtek One) kompozit rezin ve bir geleneksel (Z250) kompozit rezin, üç içecek (siyah çay, kombucha çayı ve matcha çayı) ve distile su kullanıldı. Yüzey pürüzlülük testi (n=10) için 160 örnek hazırlandı ve profilometre cihazı ile ilk yüzey pürüzlülük ölçümleri (t0) yapıldı. Son yüzey pürüz- lülüğü değerlendirmesi (t1) 12 gün içeceklerde bekletme işleminden sonra yapıldı. Örneklerin yüzey morfolojisi, her grup için SEM ve AFM fotomikrografi (n = 3) ile değerlendirildi. Dönüşüm derecesi (DC) analizi için her bir kompozit rezinden on örnek hazırlandı. Veriler, çoklu karşılaştırmalar için Kruskal-Wallis testi ile analiz edildi ve DC değerlerini kompozitlere göre karşılaştırmak için tek yönlü varyans analizi (ANOVA) testi kullanıldı (P < 0.05).
Bulgular: Beautifil bulk-fill kompozit rezin ile diğerleri arasında kombucha gruplarında anlamlı fark bulundu (P < 0.05). Tetric, kombucha çayından etkilenmiştir (P = 0.012). En yüksek DC Filtek One'dan elde edildi; en düşük DC, Beautifil'den elde edildi (P < 0.01). Bu çalışmada, Beautifil en yüksek derecede yüzey pürüzlülüğü göstermiştir.
Sonuç: Asitli içecek, bulk-fill kompozit rezinlerin yüzey özelliklerini pürüzlülük açısından olumsuz etkilemiştir.
Anahtar Kelimeler: bulk-fill, pürüzlülük, içecek, çay, SEM

Keywords

Beverage, bulk-fill, roughness, SEM, tea

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