The Effect of Food-Simulating Liquids on Surface Features of Single-Shade Universal Composites: An In Vitro Study

OBJECTIVES: This study aimed to investigate the microhardness, surface roughness, and field emission scanning electron microscopes (FE-SEM) images of three different single-shade composites (Essentia Universal, Omnichroma, and Vittra APS Unique) in food simulation liquids such as ethanol, citric acid, and distilled water. MATERIALS AND METHODS: Three single-shade universal composites were selected for this study. For each composite resin group, 92 samples (5-mm diameter and 2-mm depth) were prepared in plexiglass molds (N = 276). Then, samples were separated into four groups randomly consisting of 23 samples each (10 for hardness, 10 for roughness, and 3 for FE-SEM analysis). Three groups were immersed in food-simulating liquids (FSL)—citric acid (0.02N), distilled water, and 75% ethanol stored in a glass at 37°C for the next 7 days to simulate a wet oral environment. Control samples were stored in an opaque-light-proof box at room temperature. After the conditioning period, roughness and microhardness were measured, and FE-SEM analysis was performed. For statistical analysis, the two-way analysis of variance and Tukey honestly significant difference tests were used to evaluate roughness and microhardness (P < 0.05). RESULTS: There was a statistically significant difference between the composites in terms of roughness and hardness averages (P = 0.001; P < 0.05). Omnichroma showed the most surface changes in ethanol storage, whereas Vittra Unique showed the most surface changes in citric acid storage such as Essentia. CONCLUSION: FSL that mimic various oral environments affect single-shade universal resin composite restorations.