Abstract
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. 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). 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. 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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