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Publication
Comparação da alteração da coloração de alinhadores estéticos dos sistemas Invisalign® e Spark® quando expostos a agentes potencialmente corantes
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| 2.7 MB | Adobe PDF |
Advisor(s)
Abstract(s)
Objetivo: Este estudo tem como objetivo comparar e analisar a alteração da coloração de alinhadores estéticos dos sistemas Invisalign®️ e Spark®️ quando expostos a agentes potencialmente corantes.
Materiais e métodos: Para a realização deste estudo recorreu-se a uma amostra composta por 100 alinhadores Invisalign®️ e 60 alinhadores Spark®️. Os alinhadores foram distribuídos por quatro soluções potencialmente corantes (café, Coca-Cola®️, chá preto e leite) e pelo grupo controlo (água destilada). Os alinhadores foram armazenados numa estufa a uma temperatura constante de 37ºC. A análise da coloração dos alinhadores foi feita com recurso a um espectrofotómetro (SpectroShadeTM Micro), através do sistema CIE L*a*b*, e à fotografia digital em três tempos experimentais: antes da imersão dos alinhadores nas soluções potencialmente corantes (T0), após 7 dias de imersão (T1) e após 14 dias de imersão (T2). A análise estatística dos resultados obtidos foi feita com recurso ao programa Statistical Package for the Social Sciences (SPSS) através dos testes ANOVA fatorial de medidas repetidas.
Resultados: Os alinhadores do sistema Invisalign®️ expostos à solução café apresentaram uma alteração de cor estatisticamente significativa. Os alinhadores do sistema Spark®️ expostos à solução café, embora tenham apresentado uma alteração de cor, esta não foi estatisticamente significativa. A solução chá preto teve um efeito nos alinhadores dos dois sistemas de apresentaram uma tendência para ficarem mais escuros e mais amarelos (evidenciaram valores diminuídos da coordenada L* e aumentados da coordenada b*). As soluções Coca-Cola®️ e leite não provocaram uma alteração de cor significativa nos alinhadores de nenhum dos sistemas. Estes resultados foram comprovados pela análise das fotografias digitais.
Conclusão: O café teve um efeito significativo na alteração de cor dos alinhadores do sistema Invisalign®️. O tempo de imersão mostrou influência na alteração da cor dos alinhadores.
Objective: This study aims to compare and analyze the change in staining of esthetic aligners of the Invisalign®️ and Spark®️ systems when exposed to potentially coloring agents. Materials and methods: A sample consisting of 100 Invisalign®️ and 60 Spark®️ aligners was used for this study. The aligners were distributed in four potentially staining solutions (coffee, Coca-Cola®️, black tea and milk) and the control group (distilled water). The aligners were stored in an incubator at a constant temperature of 37ºC. The analysis of the aligners’ coloration was performed using a spectrophotometer (SpectroShadeTM Micro), through the CIE L*a*b* system, and digital photography at three experimental times: before immersion of the aligners in the potentially staining solutions (T0), after 7 days of immersion (T1) and after 14 days of immersion (T2). Statistical analysis of the results obtained was performed using the Statistical Package for the Social Sciences (SPSS) program using repeated measures factorial ANOVA tests. Results: The Invisalign®️ aligners exposed to the coffee solution showed a statistically significant color change. Aligners on the Spark®️ system exposed to the coffee solution, although they showed a color change, it was not statistically significant. The black tea solution had an effect on the aligners of both systems, which showed a tendency to become darker and more yellow (they showed decreased L* and increased b* values). The Coca-Cola®️ and milk solutions did not cause a significant color change in the aligners of either system. These results were confirmed by the analysis of the digital photographs. Conclusion: Coffee had a significant effect on the color change of the Invisalign®️ system aligners. The immersion time showed influence on the color change of the aligners.
Objective: This study aims to compare and analyze the change in staining of esthetic aligners of the Invisalign®️ and Spark®️ systems when exposed to potentially coloring agents. Materials and methods: A sample consisting of 100 Invisalign®️ and 60 Spark®️ aligners was used for this study. The aligners were distributed in four potentially staining solutions (coffee, Coca-Cola®️, black tea and milk) and the control group (distilled water). The aligners were stored in an incubator at a constant temperature of 37ºC. The analysis of the aligners’ coloration was performed using a spectrophotometer (SpectroShadeTM Micro), through the CIE L*a*b* system, and digital photography at three experimental times: before immersion of the aligners in the potentially staining solutions (T0), after 7 days of immersion (T1) and after 14 days of immersion (T2). Statistical analysis of the results obtained was performed using the Statistical Package for the Social Sciences (SPSS) program using repeated measures factorial ANOVA tests. Results: The Invisalign®️ aligners exposed to the coffee solution showed a statistically significant color change. Aligners on the Spark®️ system exposed to the coffee solution, although they showed a color change, it was not statistically significant. The black tea solution had an effect on the aligners of both systems, which showed a tendency to become darker and more yellow (they showed decreased L* and increased b* values). The Coca-Cola®️ and milk solutions did not cause a significant color change in the aligners of either system. These results were confirmed by the analysis of the digital photographs. Conclusion: Coffee had a significant effect on the color change of the Invisalign®️ system aligners. The immersion time showed influence on the color change of the aligners.
Description
Dissertação para obtenção do grau de Mestre no Instituto Universitário Egas Moniz
Keywords
Ortodontia Invisalign® Spark® Espectrofotometria