Different aesthetics of liquids mimicking food surface hardness and color of restorations effect on change

Aim: The aim of our study; To examine the surface hardness and color changes of aesthetic restorative materials due to the foods they are exposed to in the mouth by using food imitation liquids. Materials and Methods: In our study, microhybrid-based Filtekᵀᴹ Z250, nanohybrid based Clerfil Majesty Eshtetic and nanofil-based Filtek Ultimate aesthetic restorative materials were used. At the beginning of the study, a total of 120 samples, 40 of each material, were prepared using plastic molds with 8mm diameter and 2mm thickness. Vickers hardness measuring device was used to measure the surface hardness values of the samples, and a spectrophotometer device was used to measure the color change. After the initial measurements, the surface hardness and color measurements were repeated for the second time on the samples, which were kept in four different liquids that mimic food (heptane, ethanol, citric acid and distilled water) for one week. The surface hardness and color change values of the samples were calculated according to the ISO 4049:2009 specification. Results: It was determined that nanohybrid-based Clearfil Majesty Esthetic composite resin was the material with the least change in surface hardness and the highest color stability among restorative materials after being kept in liquids imitating foods. While the most decrease in surface hardness was observed in nanofil based Filtek Ultimate composite resin, it was found that the material exhibiting the most color change was Filtek Z250 composite resin with microhybrid filler content. Conclusion: The surface hardness and solubility values of restorative materials exposed to the forces occurring during chewing in the oral environment, temperature changes and chemical substances in the food may change over time. As a result of our study; It was observed that the restorative materials used were affected differently by different food imitation liquids in terms of surface hardness and solubility values. Keywords: Composite resin, food imitation liquids, surface hardness, color change