Investigation of colour and surface changes of ceramic CAD/CAM blocks with different surface treatments after immersion to different beverages


Avsar M. K. , BOLAYIR G., Saygin A., Ulucan M. Ç.

JOURNAL OF THE AUSTRALIAN CERAMIC SOCIETY, 2022 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Publication Date: 2022
  • Doi Number: 10.1007/s41779-022-00741-2
  • Title of Journal : JOURNAL OF THE AUSTRALIAN CERAMIC SOCIETY
  • Keywords: CAD/CAM blocks, Colour stability, Surface finishing treatments, Surface roughness, Optic profilometer, OPTICAL BEHAVIOR, ROUGHNESS, STABILITY, STAINABILITY, PORCELAIN, DENTISTRY, ZIRCONIA, TEXTURE, SYSTEMS, WEAR

Abstract

This study aims to investigate the colour and surface changes of CAD-CAM porcelain blocks with different surface finishing treatments after being deposited into beverages. A total of 128 disc-shaped samples obtained from different CAD/CAM materials [Monolithic Zirconia (Z), Vita Suprinity (VS) and Vita Enamic (VE)] and feldspathic porcelain (FP) as the control group were divided into two subgroups [manual polish (M), glaze (G)] according to their surface finishing treatments. Measurements of the samples kept in different liquids (coffee and wine) after initial surface roughness and colour measurements (Delta E) were repeated on the 14th day. It was measured using a spectrophotometer for colour value measurement and an optical profilometer for surface roughness values, and SEM images were taken. When the initial and 14th-day surface roughness measurements were compared, significant differences were found in all groups (p < 0.05). The lowest roughness value (0.10 +/- 0.001) was obtained in the VS-M group aged into wine, while the highest roughness value (0.33 +/- 0.001) was obtained in the VE-M group aged into wine. Comparing the averages of colour changes (Delta E), the highest Delta E average was found in the FP-M group deposited into coffee (3.70 +/- 0.50), while the lowest Delta E value was found in the VE-M group deposited into wine (0.50 +/- 0.13). Depending on the structural characteristics of porcelain groups in terms of surface roughness and colour, we can say that the surface finishing treatment and beverage types have different effects.