Color stability of aligner materials on exposure to indigenous food products: An in-vitro study

Venkatasubramanian, Priyanka; Jerome, Mary Sanjana; Ragunanthanan, Lokamithra; Maheshwari, Uma; Vijayalakshmi, Devaki

doi:10.34172/joddd.2022.035

Cited by 5 publications

(2 citation statements)

References 24 publications

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“…Furthermore, Venkatasubramanian et al [ 30 ] conducted an in vitro study examining how clear aligners changed color upon exposure to various indigenous food products. The study found that the hue of the aligners noticeably changed when exposed to substances like turmeric, saffron, Kashmiri red chili powder, and coffee at both 12 and 24 h intervals, reinforcing the trend of worsening color stability over time.…”

Section: Discussionmentioning

confidence: 99%

“…The color change rating was determined with the help of the National Bureau of Standards (NBS) system to express color differences [29]. The ∆E* value was converted into NBS units with the formula NBS = ∆E* × 0.92 to relate the magnitude of color change to the clinical relevance standard [30]. NBS rating values are as follows: 0.1-0.5, extremely slight change; 0.5-1.5, slight change; 1.5-3.0, perceivable change; 3.0-6.0, marked changes; 6.0-12.0, extremely marked change; and 12.0 or more, change to another color.…”

Section: Color Change Ratingmentioning

confidence: 99%

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Color and Chemical Stability of 3D-Printed and Thermoformed Polyurethane-Based Aligners

Šimunović,

Čekalović Agović,

Marić

et al. 2024

Polymers

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The significant rise in the use of clear aligners for orthodontic treatment is attributed to their aesthetic appeal, enhancing patient appearance and self-confidence. The aim of this study is to evaluate the aligners’ response to common staining agents (coffee, black tea, Coca-Cola, and Red Bull) in color and chemical stability. Polyurethane-based thermoformed and 3D-printed aligners from four brands were exposed to common beverages to assess color change using a VITA Easyshade compact colorimeter after 24 h, 48 h, 72 h, and 7 days, as well as chemical stability using ATR-FTIR spectroscopy. The brand, beverage, and manufacturing method significantly influence color stability. ATR-FTIR analysis revealed compositional differences, with variations in response to beverage exposure affecting the integrity of polymer bonds. Color change analysis showed coffee as the most potent staining agent, particularly affecting Tera Harz TC85 aligners, while ClearCorrect aligners exhibited the least susceptibility. 3D-printed aligners showed a greater color change compared to thermoformed ones. Aligners with a PETG outer layer are more resistant to stains and chemical alterations than those made of polyurethane. Additionally, 3D-printed polyurethane aligners stain more than thermoformed ones. Therefore, PETG-layered aligners are a more reliable choice for maintaining the aesthetic integrity of aligners.

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Section: Discussionmentioning

confidence: 99%

Section: Color Change Ratingmentioning

confidence: 99%

Color and Chemical Stability of 3D-Printed and Thermoformed Polyurethane-Based Aligners

Šimunović,

Čekalović Agović,

Marić

et al. 2024

Polymers

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Colourimetric changes experienced in three types of aligners according to the L’Eclairage Commission

Domingo-Jiménez,

González-Olmo,

Nieto-Moraleda

et al. 2024

European Journal of Orthodontics

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Objective The objective was to compare the colourimetric increment (L*, a*, and b*) of three types of aligners after subjecting them to two stains and to evaluate the initial colourimetric characteristics. Methods A total of 120 aligners (40 Invisalign®, 40 Spark®, and 40 QuickSmile®) were immersed in two different agents (distilled water and coffee). Measurements were taken using a spectrophotometer before immersion (T0), after 12 hours (T1), and after 7 days (T2). Colour changes (ΔE*) were evaluated based on the International Commission of L’Eclairage, and subsequently converted to National Bureau of Standards units. The measurement was repeated three times. The intraclass correlation coefficient, one-way ANOVA, Tukey’s post hoc test, and the independent t test were used (P ≤ .05). Results At T0, significant differences were observed for a*: Invisalign® and Spark® tended towards redder tones, whereas Quicksmile® leaned towards greener shades. Regarding b*, all aligners tended towards yellow, with Invisalign® exhibiting the least tendency. No differences were found in water between T1 and T0. In the intervals, T2-T1 and T2-T0, Spark® showed more noticeable changes, whereas for Invisalign® and Quicksmile®, the change was only slight. In coffee, a shift to another colour was detected in T1-T0, T2-T1, and T2-T0 for Invisalign®, whereas for other brands, it was barely noticeable except for T2-T0 in Spark®, where the change was appreciable. In coffee, Invisalign® tended towards darker values (L*), turning redder (a*), and more yellow (b*) in T2-T1 and T2-T0. Conclusions Invisalign® aligners initially presented a more reddish and less yellowish colour. In water, after 7 days, a noticeable colour change was found for Spark®. In coffee, a greater loss in brightness and a change to red and yellow were observed after 12 hours and 7 days for Invisalign®. This study highlights the importance of considering the impact of coffee on the colouring of aligners, especially with Invisalign®, which shows more noticeable changes.

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Influence of diet on change in color and roughness of orthodontic aligners: A longitudinal study

Bocato,

Berger,

Fernandes

et al. 2024

Preprint

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Objectives The present study aimed to evaluate the influence of diet on color change and roughness of orthodontic aligners (OAs) during the initial 6 months of treatment. Materials and Methods Twenty patients treated with orthodontic aligners (OAs) (Invisalign Align Technology Santa Clara, California, USA) who met the following criteria were included in the study: between 13 and 35 years of age, both sexes, Angle Class I malocclusion, moderate lower anterior crowding, and non-extraction treatment. The exchange of pairs of upper and lower aligners was performed every 10 days. To assess the color stability and roughness of the aligners, the buccal surface of the tooth 11 was cut and analyzed in a series of 12 non-consecutive aligners used by 20 patients for 10 days (n = 20), over the initial 6 months of treatment. To verify the change in color and roughness, the Friedman test was used. The correlation between variables was assessed using Spearman's correlation coefficient, with a significance level of 5%. Results When the correlation between dietary issues and changes in color and roughness was verified, it was found that patients who ate acidic foods, such as coffee, wine, soda and juice, showed greater color changes (p < 0.05) and roughness in the OA (p < 0.05). Intake of acidic fruits showed a significant correlation only with color change at months 3, 4 and 5. Conclusion The acidic and pigment-rich diet contributed to the change in color and increase roughness of the orthodontic aligners. Clinical Significance It is recommended that patients remove the OA for their meals, in order to maintain the aesthetic characteristics of the appliances and an efficient standard of hygiene.

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Color stability of aligner materials on exposure to indigenous food products: An in-vitro study

Cited by 5 publications

References 24 publications

Color and Chemical Stability of 3D-Printed and Thermoformed Polyurethane-Based Aligners

Color and Chemical Stability of 3D-Printed and Thermoformed Polyurethane-Based Aligners

Colourimetric changes experienced in three types of aligners according to the L’Eclairage Commission

Influence of diet on change in color and roughness of orthodontic aligners: A longitudinal study

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