Evaluation of the Surface Roughness and Color Stability of Two Types of Milled Zirconia Before and After Immersion in Alcoholic Beverages: An In Vitro Study.

Objective This study aims to evaluate the effects of immersion in alcoholic beverages on the surface roughness and color stability of two types of milled zirconia. Materials and methods The sample size included 60 cuboid-shaped samples of two types of zirconia (Z1 and Z2), 30 in each group. Zirconia was milled and sintered at 1,500°C for eight hours. The samples were immersed in artificial saliva (control), red wine, and whiskey three times a day over a 30-day period. After each post-immersion cycle, samples were cleaned ultrasonically. Surface roughness and color parameters were measured using an atomic force microscope (AFM) and spectrophotometer before and after immersion. The collected data was organized into tables, and statistical analysis was conducted using the Statistical Package for the Social Sciences (SPSS) version 27 software (IBM SPSS Statistics, Armonk, NY). For surface roughness, a paired t-test was conducted, while for color change, one-way analysis of variance (ANOVA) and Tukey's honestly significant difference (HSD) tests were done. Results The mean values of pre- and post-immersion values reveal that whiskey causes the highest difference in surface roughness for Z1 (137.09 nm) and Z2 (86.15 nm) groups, while red wine causes maximum discoloration in both Z1 (2.41) and Z2 (1.94) groups. The paired t-test revealed significant surface roughness changes in Z1 with artificial saliva and red wine, while whiskey (p<0.05), although showing changes, lacked statistical significance (p>0.05). The whiskey group demonstrated a moderate linear association (0.599) between pre- and post-immersion values. For Z2, artificial saliva, red wine, and whiskey (p<0.05) induced statistically significant surface roughness alterations. ANOVA tests indicated significant color changes post-immersion in all three subgroups of Z1 and Z2 (p<0.05 for both). Tukey's HSD test showed significant differences between artificial saliva and red wine (p<0.05), as well as artificial saliva and whiskey (p<0.05) in Z1 and Z2. However, no significant difference was found between red wine and whiskey in both Z1 and Z2 groups (p>0.05). Conclusion Whiskey, red wine, and artificial saliva increased zirconia's surface roughness. Alcoholic solutions altered zirconia's colorimetric parameters, with no significant differences among them.