Pigmentation of resin composite immersed in colored drinks: an in vitro comparative study

Aim: To evaluate the potential pigmentation caused by beverages consumed by humans on nanohybrid composite resins. Methods: Seventy-five cylindrical samples (5×2 mm) were made with a Teflon matrix and distributed in groups according to the type of composite resin: NT Premium (Coltene), Opallis (FGM), and Beautiful (Shofu) (n = 25). The samples of each group were randomly divided into five subgroups with different colored drinks (n = 05): artificial saliva, red wine, Gatorade, açai juice, and whiskey. The color measurement was performed using a digital spectrophotometer (Vita Easyshade) at the following time intervals: 0 h (before immersion), 1 h, 1 d, and 1 week after the immersion date. The color variation (∆E) of the composite resins was calculated using CIELab parameters, considering the different immersion times. Results: Evaluation after 1 week also revealed a statistically significant difference between the composite resins assessed. When immersed in red wine, Opallis resin showed lesser pigmentation when compared with other resins (p = 0.013), and when immersed in Gatorade, Beautiful resin showed lesser pigmentation than the other composite resins (p = 0.004). There was a statistically significant difference for red wine, with it being the drink that caused maximum pigmentation in all three composite resins that were tested (p <0.001). Conclusion: All composite resins showed an intense degree of pigmentation after immersion in the beverages for 7 days. The time of exposure to these drinks helped determine the pigmentation potential of various beverages on composite resins.