Color change and force degradation of esthetic orthodontic elastic ligatures submitted to foods from the Amazonian diet/ Alteração de cor e degradação de forças de ligaduras elásticas ortodônticas estéticas submetidas a alimentos da dieta amazonense

Helia Fernandes Saraiva, Heloisa Cristina Valdrighi, Giovana Cherubini Venezian, Alma Blásida Concepción Elizaur Benitez Catirse, Edson Júnior do Carmo, Carolina Carmo de Menezes, Rafael Bronzato Bueno, Ana Paula Terossi de Godoi

Abstract


The aim was to evaluate the color changes (ΔE*) and force degradation (FD) of esthetic elastic ligatures when submitted to foods from the Amazonian diet. 150 segments of elastics (n=10) (American Orthodontics - AO Orthoclassic - OC and Orthometric - OM) were divided to be submitted 2 times a day, for 1min each immersion, for 28 days, in one of the solutions: AI- açaí, CU- cupuaçu, TU- tucumã, RW- red wine and DW- distilled water (control). FD was evaluated using a universal testing machine and ΔE* by spectrophotometer. Qualitative analyses were performed by scanning electron microscopy (SEM). The readings were taken at the following times: T0 - initial, T1 - 24 hours, T2 - 14 and T3 - 28 days. The FD and ΔE* data were analyzed by non-parametric statistics (p<0.05). It was found that in the 3 brands, in all substances, there was a significant decrease in strength at T1 and at T2 there was an increase in strength. At T3, it is found that CU and DW promote significant differences from AI to OM and OC. For ΔE* it was verified after 28 days in OM the ΔE* was higher for the elastics submitted to TU and RW than in CU and DW. For OC, the variation was greater in DW than for TU and AI, whereas for AO there was no significant difference between the groups.  for all brands there is a higher FD in the first 24 hours, with elastic recovery after this period; all solutions promote FD in the evaluated elastics and, for all brands tested, the ΔE* is clinically unacceptable after 28 days of immersion.


Keywords


Synthetic Elastic, Food, Staining, Degradation.

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References


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DOI: https://doi.org/10.34117/bjdv7n9-448

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