Effect of coffee thermocycling on the surface roughness and stainability of denture base materials with different chemical compositions manufactured with additive and subtractive technologies

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dc.authoridDonmez, Mustafa Borga/0000-0002-3094-7487
dc.authoridCakmak, Gulce/0000-0003-1751-9207
dc.authoridSchimmel, Martin/0000-0001-9700-5534
dc.authorwosidDonmez, Mustafa Borga/AGY-6155-2022
dc.authorwosidSchimmel, Martin/F-5694-2011
dc.contributor.authorCakmak, Gulce
dc.contributor.authorWeber, Franziska Alexandra
dc.contributor.authorDonmez, Mustafa Borga
dc.contributor.authorKahveci, Cigdem
dc.contributor.authorSchimmel, Martin
dc.contributor.authorYilmaz, Burak
dc.date.accessioned2024-05-19T14:39:44Z
dc.date.available2024-05-19T14:39:44Z
dc.date.issued2024
dc.departmentİstinye Üniversitesien_US
dc.description.abstractObjectiveTo evaluate the effect of coffee thermocycling (CTC) on the surface roughness (Ra) and stainability of denture base materials with different chemical compositions fabricated by using additive and subtractive manufacturing.Materials and MethodsDisk-shaped specimens were additively (FREEPRINT denture, AM) or subtractively (G-CAM, GSM and M-PM, SM) fabricated from three pink denture base materials in different chemical compositions (n = 10). Ra was measured before and after polishing, while color coordinates were measured after polishing. Specimens were subjected to CTC (5000 cycles) and measurements were repeated. Color differences (& UDelta;E00) after CTC were calculated. Ra among different time intervals within materials was evaluated by using repeated measures analysis of variance (ANOVA), while 1-way ANOVA was used to evaluate the Ra of different materials within each time interval and the & UDelta;E00 values. Color coordinates within each material were compared by using paired samples t-tests (a = 0.05).ResultsRa before polishing was the highest for all materials (p < 0.001), while SM had its lowest Ra after CTC and AM had its lowest Ra after polishing (p & LE; 0.008). Before polishing, AM had the highest Ra among the materials (p < 0.001). After polishing, SM had higher Ra than AM (p < 0.001). After CTC, GSM had the lowest Ra (p & LE; 0.048). SM had the lowest (p & LE; 0.031) and AM had the highest (p < 0.001) & UDelta;E00. CTC decreased the a* and b* values of SM and AM (p & LE; 0.017), and increased the L* values of AM (p < 0.001).ConclusionsPolishing significantly reduced the surface roughness of all materials. CTC did not increase the surface roughness of materials above the clinically acceptable threshold. Only AM had perceptible color change when previously reported threshold values for denture base materials were considered.Clinical SignificanceTested denture base materials may have similar surface stability after coffee thermocycling. However, subtractively manufactured denture base materials may have improved color stability when subjected to long-term coffee consumption.en_US
dc.description.sponsorshipThe authors would like to thank Associate Professor Canan Akay for providing G-CAM disks used in this study. Open access funding provided by Universitat Bern.; Universitat Bernen_US
dc.description.sponsorshipThe authors would like to thank Associate Professor Canan Akay for providing G-CAM disks used in this study. Open access funding provided by Universitat Bern.en_US
dc.identifier.doi10.1111/jerd.13136
dc.identifier.endpage459en_US
dc.identifier.issn1496-4155
dc.identifier.issn1708-8240
dc.identifier.issue3en_US
dc.identifier.pmid37705502en_US
dc.identifier.scopus2-s2.0-85170702086en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage453en_US
dc.identifier.urihttps://doi.org10.1111/jerd.13136
dc.identifier.urihttps://hdl.handle.net/20.500.12713/4838
dc.identifier.volume36en_US
dc.identifier.wosWOS:001071800800001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Esthetic and Restorative Dentistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240519_kaen_US
dc.subjectCad-Camen_US
dc.subjectCoffee Thermocyclingen_US
dc.subjectDenture Baseen_US
dc.subjectRoughnessen_US
dc.subjectStainabilityen_US
dc.titleEffect of coffee thermocycling on the surface roughness and stainability of denture base materials with different chemical compositions manufactured with additive and subtractive technologiesen_US
dc.typeArticleen_US

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