2024Journal articleFree to read

Influence of pH levels and beverage exposure on force decay and color stability of orthodontic elastomeric chains: An experimental study.

Blagec T, Šimunović L, Pili Gjumlić S, Šutej I, Meštrović S

The Saudi dental journal

Read at the publisher →PubMed PubMed Central

Abstract

Aim of study: To assess the impact of pH level on force decay and color stability of orthodontic elastomeric chains (EOC) after exposure to commonly used beverages. Materials and methods: A total of 120 chain cuts were prepared from 2 different manufacturers (GC Orthodontics Europe GmbH, Breckerfeld, Germany, and FORESTADENT® - Bernhard Foerster GmbH, Pforzheim, Germany). According to the distance between loops, two types of chains were selected from each manufacturer: short and medium ones. Chains were immersed into 10 commonly used beverages with different pH values. After 7 days, force degradation was evaluated with the universal machine for mechanical testing (Model 4411; Instron, Canton, USA) and color change using a VITA Easyshade® digital spectrophotometer. Kruskal-Wallis with post-hoc Dunn's test for intergroup comparison and Wilcoxon rank test for intragroup comparison. Results: Initial force varied among EOC brands, with GC short chains having the highest force and Forestadent medium chains the lowest. The most pronounced force decay occurred within 24 h, notably affecting Forestadent short chains the most, followed by Forestadent medium, GC short, and GC medium chains. Despite a higher force drop rate over seven days, short EOCs maintained higher forces than medium EOCs. GC EOCs consistently maintained higher forces after seven days compared to Forestadent EOCs. After the immersion of EOC in different solutions for 24 h, only Evian water, Soy milk, and Coconut water did not change color. After 7 days, the greatest color change was recorded in coffee. Conclusion: There is no correlation between pH value and force decay of polyurethane chains. Short chains showed more constant force delivery and greater value of remaining force in comparison to medium ones.…

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Study type

Food science / processing

Making, milling, storing or using matcha in foods.

Assigned automatically from the title, abstract and subject terms.

Topics

Skin, oral and dental Processing, milling and quality Food products and applications

Matcha is a main subject here (named in the keywords).

Keywords and subject terms

Color stability Dental materials Elastomeric chains Orthodontics pH level orthodontic elastomeric chains force decay color stability beverage exposure pH polyurethane coffee

Cite this study

Blagec T, Šimunović L, Pili Gjumlić S, Šutej I, Meštrović S. (2024). Influence of pH levels and beverage exposure on force decay and color stability of orthodontic elastomeric chains: An experimental study. The Saudi dental journal. https://doi.org/10.1016/j.sdentj.2023.11.008

DOI: 10.1016/j.sdentj.2023.11.008 · PubMed ID: 38420000 · Cited by 6 (OpenAlex)

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