The Effect of Coloring Beverages on Color Stability of Hybrid Ceramics with Different Surface Treatments
Keywords:Ceramics, Dental Porcelain, Spectrophotometry, Color, Beverages
AbstractObjective: To assess the effects of coloring beverages on the color stability of two types of hybrid ceramics with different surface treatments. Material and Methods: 180 specimens of two hybrid ceramics (Vita Enamic and Mazic Duro) and a feldspathic ceramic (Vita Mark II) were prepared (n=60 in each group). Half of the discs in each group were glazed while the other was polished. The specimens were then divided into three subgroups and immersed in distilled water, carrot juice, and coffee. The overall color difference (∆E) was calculated based on CIE L*a*b* color space. Data were analyzed using three-way and one-way ANOVA; Tukey’s honest significant difference was also done for pairwise comparisons (α=0.05). Results: Vita Mark II specimens revealed less overall color changes compared to other groups. The ∆E of the glazed Vita Enamic specimens was greater than polished specimens following immersion in distilled water (p=0.03) and coffee (p=0.001), but it was not significant for carrot juice. The same results were obtained for polished Mazic Duro specimens. Relatively similar amounts of ∆E were recorded in polished and glazed subgroups of Vita Mark II. Conclusion: The ∆E of hybrid ceramics was higher than Vita Mark II. Polishing could be recommended for surface treatment of hybrid ceramics instead of glazing, saving time and facilitating the process.
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