Effect of Staining Drinks on the Color Stability of Grit Blasted and Non-Grit Blasted Monolithic Zirconia: An In Vitro Study

Effect of Staining Drinks on the Color Stability of Grit Blasted and Non-Grit Blasted Monolithic Zirconia: An In Vitro Study

The present study aimed to compare the color stability of different types of zirconia with and without grit blasting (GB) after they were immersed in staining drinks. Two hundred and forty zirconia samples (N = 240) belonging equally to three different types of zirconia (Cercon® xt multilayer, xt ex...

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Bibliographic Details
Published in:Crystals (Basel) Vol. 12; no. 10; p. 1331
Main Authors: Alzahrani, Khaled M., Alhaqbani, Meshal M., Basalem, Saeed A., Alsubaie, Faiz, AlRabiah, Mohammed, Alzahrani, Abdulelah, AlAali, Khulud A., Farooq, Imran, Vohra, Fahim, Abduljabbar, Tariq
Format: Journal Article
Language:English
Published: Basel MDPI AG 01-10-2022
Subjects:
Aesthetics
Beverages
Carbonated beverages
Chlorhexidine
Coffee
Color
Dentistry
Discoloration
Grit blasting
Mechanical properties
Mouthwashes
Multilayers
Optical properties
Proteins
Soft drinks
spectrophotometer
Stability
Staining
Submerging
zirconia
Zirconium dioxide
Zirconium oxide
Saudi Arabia
Dubai United Arab Emirates
United Arab Emirates
United States > US
Riyadh Saudi Arabia
Germany
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Summary:The present study aimed to compare the color stability of different types of zirconia with and without grit blasting (GB) after they were immersed in staining drinks. Two hundred and forty zirconia samples (N = 240) belonging equally to three different types of zirconia (Cercon® xt multilayer, xt extra translucent, and ht high translucent) were used in this study. Forty samples from each zirconia group were roughened with GB, while the other forty remained non-GB (NGB). Eight GB and NGB zirconia samples from each sub-group were immersed in artificial saliva, coffee, protein shake, chlorhexidine mouthwash, and a soft drink. Besides chlorhexidine mouthwash (immersion time: 14 days), the samples were immersed in the liquids for 28 days. A spectrophotometer was utilized to observe the color differences (∆E) at baseline (T0), 7 days post-immersion (T1), 14 days post-immersion (T2), 21 days post-immersion (T3), and 28 days post-immersion (T4). For the multilayer zirconia, the greatest ∆E (8.45 for GB and 5.97 for NGB samples) was observed after immersion in coffee at T4. For the extra translucent zirconia, the greatest ∆E (9.10 for GB and 6.81 for NGB samples) was also observed after immersion into the coffee at T4. For the high translucent zirconia, the greatest ∆E (4.53 for GB and 3.62 for NGB samples) was observed after immersion into the coffee at T4 and T3. Protein shake and soft drink immersion also significantly discolored some zirconia samples. Overall, GB zirconia samples presented with greater ∆E values than their NGB counterparts. It can be concluded that coffee immersion of zirconia samples caused a more significant discoloration (increased ∆E values) than any other liquid. Future clinical studies should be carried out to corroborate the current study’s findings.
ISSN:0267-8292
2073-4352
1366-5855
2073-4352
DOI:10.3390/cryst12101331