Color Stability of a New Rice Husk Composite in Comparison with Conventional Composites after Exposure to Commonly Consumed Beverages in Malaysia

Kacharaju, Kranthi Raja; Hari, Parameswaran; Chin, Melissa Queen Kha; Singbal, Kiran P; Fareez, Ismail M.

doi:10.1155/2019/9753431

Cited by 9 publications

(12 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…One included article addressed the color stability of the new rice husk composite resin 25 . Raja et al compared the new rice husk dental composite resin with commercially available dental composite resins, namely, G‐aenial Universal Flow (GC Dental Products Corporation), Solare‐X (GC Dental Products Corporation), Ceram X One Universal (Dentsply DeTrey GmbH), and Neofil (Kerr Corporation) 25 . These composite resins were immersed in five different infusion media, distilled water, coco‐based drink, coffee, Chinese tea, and milk tea for up to 4 weeks.…”

Section: Resultsmentioning

confidence: 99%

“…25 Raja et al compared the new rice husk dental composite resin with commercially available dental composite resins, namely, G-aenial Universal Flow (GC Dental Products Corporation), Solare-X (GC Dental Products Corporation), Ceram X One Universal (Dentsply DeTrey GmbH), and Neofil (Kerr Corporation). 25 These composite resins were immersed in five different infusion media, distilled water, coco-based drink, coffee, Chinese tea, and milk tea for up to 4 weeks. The rice husk dental composite exhibited clinically unacceptable ΔE value (>2.7) in all the infusion media after 4 weeks.…”

Section: Color Stabilitymentioning

confidence: 99%

“…Raja et al 25 2019 Evaluate the color stability of rice husk dental nanocomposite as compared to four conventional composites (G-aenial Universal Flo, Solare-X, Ceram X One Universal, Neofil), after exposure to commonly consumed beverages in Malaysia (distilled water, coco-based drink, Chinese tea, milk tea) according to the CIE L*a*b* (Commission Internationale de I'Eclairage, L*, a*, b*) system.…”

Section: Author Year Descriptionsmentioning

confidence: 99%

See 2 more Smart Citations

Novel dental composite resin derived from rice husk natural biowaste: A systematic review and recommendation for future advancement

Lin

Cher

Cheah

et al. 2021

J Esthet Restor Dent

View full text Add to dashboard Cite

Objectives This review aimed to summarize contemporary evidence related to dental composite resin derived from rice husk biowaste and its potential future advancement. This review paper included the techniques for synthesis, characterization, and preparation of rice husk composite resin. Focus was also given to the flexural strength and modulus, compressive strength, wear rate, hardness, surface roughness, color stability, polymerization shrinkage, degree of conversion, and their application onto root canal treated teeth. Material and Methods A search of English peer‐reviewed literature (January 1960–February 2021) was conducted from electronic databases (PubMed Central, Cochrane, LILACS, Science Direct, Web of Science, SIGLE, EMBASE, EBSCO, Medline, and Google Scholar). Results 11 articles and a book section were finally selected for qualitative analysis. Studies concluded that the physicomechanical properties and the color stability of rice husk dental composites showed comparable results to conventional dental composites. Incorporation of zirconia nanopowder into rice husk dental composite increased the compressive strength and hardness values, associated with lower shrinkage, a high degree of conversion, and improved fracture strength when applied on root canal treated teeth. Conclusions Due to its low cost, eco‐friendliness, and acceptable clinical performances, rice husk dental composite resin can be considered as an alternative to conventional composites. Clinical Significance Dental composite resin derived from rice husk silica demonstrated excellent performance, which could potentially substitute currently available composite resins. This review will give new insight to clinicians and researchers on the usage of natural biowaste mass in the field of dental restorative materials.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Color Stabilitymentioning

confidence: 99%

Section: Author Year Descriptionsmentioning

confidence: 99%

See 1 more Smart Citation

Novel dental composite resin derived from rice husk natural biowaste: A systematic review and recommendation for future advancement

Lin

Cher

Cheah

et al. 2021

J Esthet Restor Dent

View full text Add to dashboard Cite

show abstract

“…Any disagreement was resolved by discussion. After full text reading 178 studies 11,13–189 were included in the review (Figure 1).…”

Section: Methodsmentioning

confidence: 99%

Color stability of resin‐based composites: Staining procedures with liquids—A narrative review

Paolone

Formiga

Palma

et al. 2022

J Esthet Restor Dent

View full text Add to dashboard Cite

Objective The objective of this study was to review the experimental staining procedures performed in in‐vitro studies for evaluating color stability of resin‐based composites used for direct restorations. Overview A review was performed with the purpose to identify in vitro procedures carried out to establish staining and color stability of resin‐based composites used for direct restorations. A literature search was performed on four online databases (PubMed, Scopus, Embase and Web of Science) for articles published from January 1st 2001 till March 20th 2021, using a combination of free words and Medical Subject Headings (MESH) terms: “Composite Resins” AND “Color Stability” OR “Staining.” Two reviewers screened titles and/or abstracts of 1728 unique studies. In total, 208 studies were selected for full‐text reading, from which 178 were included in the review. The assessed variables were specimen dimensions, shape, and surface finishing; time before immersion; staining media type, dwell time, temperature and renewal interval; type of composite; color and translucency assessment parameters and measuring system. One hundred and seventy‐eight articles analyzed color stability with staining liquids. Coffee was the most used staining medium (n = 102), followed by tea (n = 61), and red wine (n = 55). A disc‐shaped specimen was used in most studies (n = 170) with a 2 mm thickness (n = 116). Spectrophotometers were the most used color assessment devices (n = 154), followed by colorimeters (n = 17). Color differences were quantified with ΔE (n = 154), ΔE00 (n = 23). Acceptability and or perceptibility thresholds were also taken into consideration (n = 126). Conclusions The large variety of staining procedure suggests the need for standardization. Clinical Significance Aesthetic failure due to discoloration is a relevant clinical problem. Evaluating benefits and drawbacks of resin based composites artificial staining procedures will improve to predict materials clinical performances.

show abstract

“…The changes in color of the R–B mixed juice before and after fermentation were detected by a chromatometer (CM-5; MINOLTA, Japan) [ 31 , 32 ]. According to the definition, the color of the sample is defined by three-coordinate space values: the L* (lightness) value, a* (red/green component) value, and b* (yellow/blue component) value.…”

Section: Methodsmentioning

confidence: 99%

Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected Lactiplantibacillus plantarum

Zhao

et al. 2021

Foods

View full text Add to dashboard Cite

Red jujube fruits and bamboo shoots are rich in many nutrients and have the advantage of high yield in China. However, the storage of fresh fruits is difficult, and there are no fermented products using both as raw materials. In order to develop the two raw materials into novel products and improve their nutritional value, this study reports the production and characterization of a beverage via fermentation of red jujube fruits and bamboo shoots with Lactiplantibacillus plantarum. L. plantarum TUST-232 was selected as the starter from several different strains by comparing pH value and the number of viable cells, which reached 8.91 log CFU/mL in the beverage fermented for 14 h at 37 °C with 0.3% inoculation. After fermentation, the beverage showed improvement in the contents of several nutrients and antioxidant indices, with a decrease of 44.10% in sucrose content, along with increases of 11.09%, 12.30%, and 59.80% in total phenolic content, total antioxidant capacity, and superoxide anion scavenging ability, respectively. These results indicate that L. plantarum fermentation of red jujube fruits and bamboo shoots could be an effective way to develop a new beverage with high nutritional value, high antioxidant capacity, and high dietary fiber content. This research provided experimental support for the development of new fermentation products with the functions of improving health and body functions.

show abstract

Color Stability of a New Rice Husk Composite in Comparison with Conventional Composites after Exposure to Commonly Consumed Beverages in Malaysia

Cited by 9 publications

References 19 publications

Novel dental composite resin derived from rice husk natural biowaste: A systematic review and recommendation for future advancement

Novel dental composite resin derived from rice husk natural biowaste: A systematic review and recommendation for future advancement

Color stability of resin‐based composites: Staining procedures with liquids—A narrative review

Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected Lactiplantibacillus plantarum

Contact Info

Product

Resources

About