Color stability and surface roughness of chitosan- and nanodiamond-modified bisacrylic resin

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dc.creatorVictoria Tamara Perchyonok
dc.creatorJohn Souza
dc.creatorMarcela Fernanda Küll
dc.creatorThaís Yumi Umeda Suzuki
dc.creatorAna Teresa Maluly Proni
dc.creatorPaulo Henrique dos Santos
dc.date.accessioned2023-04-05T21:12:49Z
dc.date.accessioned2025-09-08T23:35:57Z
dc.date.available2023-04-05T21:12:49Z
dc.date.issued2019-04-04
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.1590/1807-3107bor-2019.vol33.0024
dc.identifier.issn18073107
dc.identifier.urihttps://hdl.handle.net/1843/51631
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofBrazilian Oral Research
dc.rightsAcesso Aberto
dc.subjectColor
dc.subjectSurface properties
dc.subjectDental restoration temporary
dc.subjectChitosan
dc.subjectDiamond
dc.subjectAging
dc.titleColor stability and surface roughness of chitosan- and nanodiamond-modified bisacrylic resin
dc.typeArtigo de periódico
local.citation.epage09
local.citation.issue0
local.citation.spage01
local.citation.volume33
local.description.resumoThe aim of this study is to evaluate the effect of chitosan or nanodiamond incorporation on the color stability and surface roughness of a bisacrylic resin subjected to artificial aging. Four bisacrylic resins were evaluated, namely, control, chitosan-modified material, nanodiamond-modified material, and chitosan-nanodiamond-modified material. Twenty-four specimens were prepared for each material. The surface roughness was determined using a profilometer with a cut-off of 0.25 mm. The baseline color was measured according to the CIE L*a*b* system using a reflectance spectrophotometer. After these tests, the specimens were individually immersed in cola soft drink, red wine, or distilled water (n = 8) for 28 days. After the aging, the surface roughness and final color were re-evaluated. The color stability was determined using the difference between the coordinates obtained before and after the aging process. The data on roughness and color change were evaluated using ANOVA and the Tukey test (α = 0.05). The results show that the incorporation of nanodiamonds and chitosan into a bisacrylic resin provided a better color stability to the materials (p = 0.007). The storage in red wine resulted in a higher variation in the surface roughness values, especially when only the nanodiamond was incorporated to the material (p < 0.05). The incorporation of both chitosan and nanodiamonds are promising in providing an improvement in the properties of the bisacrylic resin when they are simultaneously incorporated in the product.
local.publisher.countryBrasil
local.publisher.departmentFAO - DEPARTAMENTO DE ODONTOLOGIA RESTAURADORA
local.publisher.initialsUFMG
local.url.externahttps://www.scielo.br/j/bor/a/ZNyH779KQZLKdZkVPs85Mmz/?lang=en

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