Effect of different beverages on color stability and surface properties of composite resin materials

The aim of this in vitro study was to investigate the effect of frequently consumed beverages on the color stability and surface properties of direct and indirect dental composite materials. The two dental composite materials (direct and indirect) and four beverages (distilled water, tea, coffee, cola) were assessed. The specimens were prepared for evaluating monomer conversion, water sorption, and color stability (n = 10) and taking scanning electron and atomic force microscopy images (n = 3). The data were analyzed using independent t-test, Mann-Whitney U test, two-way analysis of variance, and Spearman's correlation (P < .05). Indirect dental composite materials had better monomer conversion, color stability, and surface roughness value when compared to direct dental composite materials (P < .001, P = .002, P = .002, respectively). The control group had lower Delta E-00 values when compared to the tea (P < .001) and coffee (P < .001) groups. There was a negative correlation between monomer conversion and surface roughness (r = -0.481, P = .032). Color stability and surface roughness value of direct dental composite materials differed from indirect dental composite materials after immersed in different beverages. The tested beverages significantly influenced color stability.