Evaluation of Surface Roughness and Microhardness of Bulk-fill and Nanohybrid Composite after Exposure to Different Beverages at Various Time Intervals - An In vitro Study.

AIM

The aim of the study was to compare the surface roughness and microhardness of bulk-fill composite and nanohybrid composite resin after exposure to three different beverages at different time intervals.

METHODOLOGY

In this study, 60 composite discs each for bulk fill and nanohybrid, of dimensions 10 mm × 2 mm were made. Both composites were randomly divided into four subgroups, i.e., 15 samples each for artificial saliva, tea, coffee, and soft drinks which were further subdivided into five samples for three time intervals. Composite resin discs were immersed in beverages for 4 min in 24 h for 7, 15, and 30 days. All samples were evaluated for surface roughness and microhardness before and after immersion.

RESULTS

Both the composites showed a significant increase in surface roughness in all the beverages with maximum change in surface roughness observed in nanohybrid composite resin immersed in soft drinks. Furthermore, the microhardness of both the composites was decreased significantly in all beverages with maximum change in microhardness observed in nanohybrid composite resin immersed in soft drinks.

CONCLUSIONS

Bulk-fill composite resin has better resistance to surface roughness and higher microhardness as compared to nanohybrid. Furthermore, acidic beverages highly affect the physical properties of both composite resins for longer periods.