The effect of simulated food liquids on the surface structure and solubility of various esthetic restorations

Abstract

Aims: The aim of this study is to investigate the surface roughness and solubility of restorative materials when exposed to foodstuffs in the oral environment using simulated food liquids as defined by the Food and Drug Administration. Methods: In this study, a total of four esthetic restorative materials were used: one universal compomer (Dyract XP, Dentsply), one conventional microhybrid composite (FiltekTM Z250, 3M ESPE), one nanofilled, and one high-viscosity glass ionomer cement (ChemFil Rock, Dentsply). A total of 160 samples, each 8 mm in diameter and 2 mm in thickness, were prepared using molds. The initial weights of the samples were recorded in micrograms using a precision balance to determine solubility values. Initial surface roughness values were measured using an atomic force microscope device. The samples were immersed in four different simulated food liquids (ethanol, heptane, citric acid, and distilled water) for a period of 7 days. After removal from the solutions, the samples were desiccated to a constant weight, and the second set of weights was recorded. Subsequently, the second surface roughness values were measured Results: Among the materials immersed in the simulated food solutions, ChemFil Rock exhibited the highest solubility and increase in surface roughness. Citric acid was found to be the solution that caused the highest increase in surface roughness values and solubility for this material (p