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Pesquisa Brasileira em Odontopediatria e Clínica Integrada
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ORIGINAL ARTICLE • Pesqui. Bras. Odontopediatria Clín. Integr. 25 • 2025 • https://doi.org/10.1590/pboci.2025.115 linkcopy

Open-access Influence of Tropical Fruit Beverages on Color Stability and Roughness of Resin Composites

AuthorshipSCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Objective:  To evaluate the effects of Amazonian tropical fruit juices on the color and surface roughness of resin composites.

Material and Methods:  Cylindrical specimens (Ø6 × 2 mm) of microhybrid (Filtek Z250XT) and nanofilled (Filtek Z350XT) resin composites were subjected to roughness (µm, Ra) and color analyses (CIE L*a*b*, CIEDE2000 and Vita Scale). The analyses were performed at baseline and after 7 days of immersion in the solutions (n=12): distilled water (control), açaí beverage (Euterpe oleracea), bacuri beverage (Platonia insignis), or muruci beverage (Byrsonima crassifolia). The data were evaluated using the Kruskal-Wallis, Dunn, Mann-Whitney, and Wilcoxon tests (α=0.05).

Results:  The bacuri increased the Ra of the nanofilled resin composite (p=0.0284). The nanofilled resin composite obtained higher ∆Eab and ∆E00 values compared with the microhybrid resin composite, regardless of the beverage (p<0.01). Exposure to açaí or muruci beverages increased the b* values (p<0.0001), altered a* values (p=0.0051), and promoted higher ∆Eab and ∆E00 values than the control (p<0.0001). Both resin composites showed higher Vita scale scores when exposed to muruci and açaí beverages (p=0.0051).

Conclusion:  Tropical beverages can negatively influence the color stability of resin composites. The greatest changes in resin composite color were detected from muruci and açai beverages, and these effects were greater in the nanofilled resin composite.

Keywords:
Color; Pigmentation; Composite Resins

Introduction

Resin composites present satisfactory clinical performance when used in dental restorations [1-3] and can preserve tooth structure, thus making them widely indicated and clinically applicable [4,5]. Today’s heightened aesthetic demands have led companies and researchers to invest in materials with the characteristics of color, gloss, surface smoothness, translucency, and opacity needed to replicate the natural features of teeth faithfully [4,6]. However, problems remain regarding the longevity of direct dental restorations, one of the drawbacks being the aesthetic factors involving their replacement, especially long-term color stability, which is a critical aspect of restorative procedures [2,7,8].

Dental restorations in the oral cavity are subject to various conditions that can cause physical and mechanical changes over time, such as alterations in adhesion, wear, and color of restorative materials [9,10]. The change in the resin composite color is influenced by intrinsic and extrinsic factors and is one of the reasons that the material must be replaced [11]. Intrinsic factors are related to the degradation of the material itself, owing to changes in the resin matrix or the matrix/filler interface. On the other hand, extrinsic factors are related to foods, drinks, and tobacco, all of which contain pigments rich in polyphenol chains in their chemical structures [8,12].

In addition, surface roughness conditions and the absorption and/or adsorption of water by resin composites result in the retention of dyes that are present in these foods and alter the color of the restoration [13,14]. This phenomenon reduces the longevity of the aesthetic treatment and may call for periodic maintenance of the restoration to restore its original appearance. However, studies commonly restrict related investigations to the effects of beverages such as coffee, wine, and tea [8]. This points out the importance of studies that evaluate Amazonian and other tropical beverages. Therefore, despite the wide range of studies that seek to understand the effects of food and beverage on resin composite [8,15], a worthwhile avenue of investigation should focus on a specific region of Brazil with a distinct culture and diet, because it has gained international recognition from its environmental impact, cuisine, and biocompound availability.

Among the Amazonian fruits, the best known both regionally and worldwide is açaí, which has consolidated several promising prospects in the domestic and foreign markets. Its popularity is derived from the wealth of its active ingredients, particularly anthocyanins, which are widely recognized for their beneficial effects, including antimutagenic, anti-inflammatory, and antioxidant action, and which make this food a natural source of lipids, proteins, fibers, minerals, and vitamins E and B1 [16,17]. However, anthocyanins are a natural coloring agent of the flavonoid compound class, responsible for the purple or black color characterizing the fruit [18], and can influence the physical properties of resin composites [15,19]. This color, together with other properties mentioned herein, has aroused interest in investigating the interaction between the anthocyanins in the beverage and the properties of resin composites so that the impact of these substances can be understood in dentistry.

In addition, there are other Amazonian fruits commonly consumed in the Amazon region that have not been investigated for their effects on teeth and resin materials, including muruci and bacuri. Hence, they were included in the scope of this research, particularly because the beverage made from these fruits routinely has an acidic pH, which could impact the properties of the resin composite by degrading the polymeric matrix [20]. Bacuri is one of the most popular fruits in the Amazon region. It contains a bittersweet pulp rich in potassium, phosphorus, and calcium, and is eaten directly or made into sweets, ice cream, beverages, jams, and liqueurs [21]. Muruci is a fruit rich in carotenoids, which are naturally pigmented with a color ranging from yellow to red, and are widely used as colorants in foods, beverages, cosmetics, and animal feed. It also has vitamin A and evidence of other biological, therapeutic, and preventive properties [22].

Investigations into the impact of different beverages, fruit, and pulp on resin composite properties are essential, since material surfaces can become rough and opaque to a clinically detectable level when exposed to solutions with low pH [23] or saturated with pigments [11]. Thus, the present study aimed to evaluate the effect of açaí, bacuri, and muruci beverages on the surface roughness and color stability of different resin composites. The null hypotheses tested were: 1) The beverages investigated would not alter the roughness and color properties of the resin composites, and 2) the resin composites would not behave differently from each other, regardless of what beverage they were exposed to.

Material and Methods

Experimental Design

The present study presented 96 cylindrical resin composite specimens (n = 12) comprising experimental units, as defined in the pilot study. The factors under study were: I) resin composite: microhybrid (Filtek Z250 XT, 3M Oral Care, St. Paul, USA) and nanofilled resin composite (Filtek Z350 XT, 3M Oral Care, St. Paul, USA); II) treatment: distilled water (control), açaí beverage (Euterpe oleracea), bacuri beverage (Platonia insignis), and muruci beverage (Byrsonima crassifolia); and III) time points: initial and after 7 days of immersion. The response variables for the study were: I) color analysis: L*, a*, b* coordinates, Vita Scale (SGU, shade guide unit), ∆Eab, ∆E00, and II) surface roughness analysis: Ra (µm). The fruits are shown in Figure 1.

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Figure 1
The beverages of the present study were obtained from A) Açai, B) Bacuri, and C) Muruci.

Specimen Preparation

Ninety-six cylindrical resin composite specimens (n=12) were made in the shape of a disk, with either a conventional microhybrid resin composite (Filtek Z250 XT, 3M Oral Care, St. Paul, USA), or a conventional nanofilled resin composite (Filtek Z350 XT, 3M Oral Care, St. Paul, USA), and then inserted into a circular polytetrafluoroethylene matrix (6 mm in diameter x 2 mm thick) with a metal spatula (Golgran Indústria e Comércio de Instrumentos Odontológicos Ltda., São Paulo, SP, Brazil). Both resin composites were inserted in a single increment of 2 mm, and then covered with a polyester strip and a glass sheet; the set was maintained under pressure with a 500 g weight for 10 seconds to ensure compaction and elimination of air bubbles in the unpolymerized resin. Light curing was carried out using an LED device (Valo, Ultradent Products, South Jordan, UT, USA), in standard mode, with an irradiance of 1000 mW/cm2 for 20 seconds. Afterwards, the specimen was marked at the base to differentiate it from the top surface that was analyzed. The technical profile and relevant information about the resin composites evaluated in this study are shown in Table 1.

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Table 1
Material, composition, filler, and manufacturer.

Color Analysis

The color of each specimen was recorded using a digital spectrophotometer (VITA Easyshade, VITA Zahnfabrik, Bad Säckingen, Germany) with a white background for standardization, at the following time points: initially and after immersion in the study beverages. The device was previously calibrated according to the manufacturer's instructions, and the results were quantified in the coordinates of the CIE L*a*b* system. The overall color difference was expressed by the ∆Eab and CIEDE2000 (∆E00) formulas and determined by calculating the color difference between the time points using the following formulas:

ΔE a b = ( ΔL * ) 2 + ( Δa * ) 2 + ( Δb * ) 2
Δ E 00 = ( ΔL ' / k L S L ) 2 + ( ΔC ' / k C S C ) 2 + ( ΔH ' / k H S H ) 2 + R T ( ΔC ' / k C S C ) ( ΔH ' / k H S H )

In addition, the color of each specimen was obtained using the Vita scale (SGU, shade guide unit), and assigned a score in descending order of luminosity [24].

Roughness Analysis

The resin composite specimens were subjected to a roughness reading using a surface profile roughness meter (Surfitest SJ-210, Mitutoyo Corporation, Kanagawa, Japan) at the following time points: initially and after immersion in the beverages. In each operation, the average roughness (Ra) represented the arithmetic mean between the peaks and valleys recorded after the roughness meter needle had run over the surface for 1.25 mm, with a cut-off of 0.25 mm. Three readings were taken on each surface, always with the needle passing through the geometric center of the specimen, but in three different positions, obtained after rotating the base 120°. The average of the three readings was taken as the average roughness of the specimen.

Beverage Exposure Protocol

After the initial color and surface roughness readings were made, the resin composite specimens were stored in 5 mL of the respective beverages: distilled water (control); açaí beverage (Euterpe oleracea); bacuri beverage (Platonia insignis); muruci beverage (Byrsonima crassifolia), refreshed once a day for 7 days [11]. The beverages of natural pulps were obtained according to the manufacturer’s instructions, with 1 g of pulp per 3 mL of mineral water (Minalba Brasil, Campos do Jordão, SP, Brazil) mixed in a blender. Information on the beverages used in the study is shown in Table 2. The pH of the beverages was assessed in triplicate using a pH meter (MPA 210, MS Tecnopon Instrumentação, Piracicaba, SP, Brazil).

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Table 2
Information about the solutions/beverages.

Statistical Analysis

After the descriptive and exploratory analyses of the data, the Kruskal-Wallis and Dunn tests were applied for comparisons among the groups, Mann-Whitney for comparisons between the resin composites, and Wilcoxon for comparisons between the time points. All the analyses were carried out using the R program (R Foundation for Statistical Computing, Vienna, Austria), with a significance level of 5%.

Results

The roughness results are shown in Table 3. The nanofilled resin composite had a significant increase in roughness when immersed in the bacuri beverage (p=0.0284). However, no statistically significant differences among the beverages or the resin composites were found for roughness at the final time point (p>0.05).

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Table 3
Median (minimum and maximum) of roughness values (Ra, µm) according to resin composite, beverage, and time point.

The results of the L*, a*, and b* coordinates are shown in Table 4. The microhybrid resin composite showed a significant decrease in L* values when immersed in açaí or muruci (p=0.0051), while the nanofilled resin composite only showed a significant decrease when exposed to açaí (p=0.0051). At the final time point, the L values for the microhybrid resin composite were lower in the açaí group than in the other groups (p<0.0001). The L* coordinate values for the nanofilled resin composite were lower in açaí than in water or bacuri, and lower in muruci than in water (p<0.0001). As for the a* values, both resin composites showed a significant decrease when immersed in bacuri and muruci, and a significant increase when immersed in water and açaí (p=0.0051). The nanofilled resin composite showed lower a* values than the microhybrid in all situations (p<0.05). Also at the final time point, lower a* values were observed in the muruci group for both resin composites, differing significantly from the control and açaí groups (p<0.0001). Considering the b* coordinate, there was a significant increase for both resin composites when exposed to açaí, bacuri, and muruci (p=0.0051). The nanofilled resin composite showed lower b* values than the microhybrid at the initial time point (p<0.05). Regarding the immersion in muruci, the two resin composites did not differ significantly (p>0.05). At the final time point, muruci promoted higher b* values than the control and bacuri for both materials, and açaí showed higher values than the control group (distilled water, p<0.0001).

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Table 4
Median (minimum value; maximum) of the color coordinates of the CIE L*a*b* system according to resin composite, treatment, and time.

Table 5 shows the results of the color scores based on the Vita scale (Shade Guide Unit, SGU). There was a significant increase in the color score using the Vita scale for bacuri, muruci, and açaí (p<0.05) in both resin composites. At baseline, the scores were significantly lower for the nanofilled than the microhybrid resin composite (p<0.05). At the final time point, there was no significant difference between the resin composites in the groups immersed in muruci and açaí (p>0.05). Also, at the final time point, the scores were higher for muruci and açaí than the control or bacuri groups, for both resin composites (p<0.0001).

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Table 5
Shade Guide Unit (SGU, scores) by Vita Scale according to resin composite, group, and time.

Table 6 shows the results of the general color change (∆Eab and ∆E00) and the variation in Vita scale scores (∆SGU). The nanofilled resin composite showed higher values for ∆Eab and ∆E00 than the microhybrid resin composite (p<0.01). The ∆Eab values for the microhybrid resin composite were higher when the composite was exposed to the muruci or açaí beverage rather than immersed in distilled water (control) or bacuri (p<0.0001). The ∆Eab for the nanofilled resin composite was higher when exposed to muruci than distilled water (control) and bacuri, and higher in açaí than the control group (p<0.0001). Considering the ∆E00 values, the microhybrid resin composite showed higher values for açaí than the control group (distilled water) or bacuri, and higher for muruci than distilled water (p<0.0001). The ∆E00 for the nanofilled resin composite was higher for muruci and açaí than distilled water (control) or bacuri (p<0.0001). ∆SGU was higher for muruci and açaí in the nanofilled resin composite than in the microhybrid (p<0.001), and higher for bacuri in the microhybrid resin composite (p=0.0233). In both resin composites, ∆SGU was higher for muruci and açaí than the control group (distilled water) or bacuri (p<0.0001).

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Table 6
Median (minimum; maximum) values of the general color change (∆Eab and ∆E00), and variation of Vita scale scores (∆SGU), according to resin composite and exposure to beverages.

Discussion

Although the development of resin composites has been significant in recent decades, these materials are susceptible to chemical and structural alterations when exposed to the adverse conditions of the oral environment [9]. Resin composites are exposed to degradation from acidic beverages, which causes changes in the properties of resin composites, including degradation of the organic matrix and displacement of inorganic filler particles [23,25]. These events can result in the formation of gaps and porosities, which make the surface uneven and favor the accumulation of biofilm, leading to pigmentation and compromising the longevity of the restorations [26]. In this respect, based on the findings of the present study, the null hypotheses were rejected since the beverages from the Amazonian fruits promoted changes in the color and roughness of the resin composite and in the behavior of other characteristics specific to the material, as described below.

Regarding surface roughness, resin composites exposed to beverages with an acidic pH may have increased roughness [23]. The polymeric structure of the organic matrix and the characteristics of the filler particles have a direct influence on the surface smoothness of the material [23,27]. A restored surface with a roughness value (Ra) greater than 0.2 μm suggests a greater retention of biofilm, hence a greater risk of developing new caries lesions and periodontal inflammation [28]. In addition, texture changes greater than 0.3 μm can be perceived by the patient's lips or tongue [29]. Table 3 shows that, although the median did not exceed 0.2 μm, some specimens of the beverages exceeded these limits based on the maximum values for roughness.

Nevertheless, the only statistically detectable increase occurred in the nanofilled resin composite exposed to the bacuri beverage, which could be attributed to the more acidic pH of the solution (Table 2, pH = 3.15). The action of acids on resin composites is based on solvent-polymer interaction. In polymers, acids replace secondary bonds between molecules, such as hydrogen bridges, thus reducing their interaction [13,19,23]. This results in a decrease in the interaction among the polymer molecules and leads to reduced microhardness and increased roughness of the material [13]. However, this increase in roughness was not seen in all the acidic beverages, nor in the microhybrid resin composite. This corroborates a previous study suggesting that contemporary resin composites have adequate resistance to neutral and acidic environments [30]. In addition, bacuri is composed of different amino acids, such as lysine, methionine, threonine, and tryptophan [31], and amino acids can usually be associated with mineral precipitation and biomineralization [32]. The formation of adhered surface precipitates, combined with the higher sorption values of nanofilled resin composite [33], could explain this change in roughness.

The resin composites evaluated underwent a general change in color and in the CIE L*a*b* coordinates. In the CIE L*a*b* color system, the L* coordinate represents luminosity (black - white axis, 0 - 100), the a* coordinate represents saturation on the red (+) and green (-) axis, and b*, on the yellow (+) and blue (-) axis. Overall, the beverages caused a decrease in L* values, a change in a* values toward red for açaí and green for muruci and bacuri, and an increase in b* values toward yellow. The changes were greater in the nanofilled than in the microhybrid resin composite. Microhybrid and nanofilled resin composites display similar clinical behavior; however, nanofilled resin composites have greater resistance to abrasive wear and greater sorption [33]. Both resin composites tested have urethane dimethacrylate (UDMA) in their composition. The presence of UDMA makes resin composites more susceptible to food-simulating solvents than bisphenol glycidyl methacrylate (Bis-GMA), because UDMA has a polar characteristic group called urethane, which increases the resin composite hydrophilicity, thus causing greater water sorption, and hence greater staining [34].

Açaí comes from the Amazon region [35] and has a high concentration of anthocyanins, which are responsible for its characteristic purple color, and which belong to the group of phenolic compounds that are considered bioactive [18,36]. As found in this study, açaí has a potential for pigmenting resin composites [15,19]. To date, no studies have been found that evaluate the impact of bacuri and muruci beverages on the color of resin composites. Specifically, muruci promoted a significant change in the color of the resin composites, regardless of the color variable analyzed. Muruci is a fruit from the Amazon and the Brazilian Cerrado region. It has a yellow color, rich in carotenoids and phenolic compounds [23,37], which, associated with its pH, could explain the significant change in the b* axis towards yellow. As for the VITA scale regarding the bacuri beverage, greater color stability was observed in the nanofilled than in the microhybrid resin composite. This result may be associated with the aforementioned precipitation of amino acids, which could have prevented more effective incorporation of the pigments from the beverage into the nanofilled resin composite, although this hypothesis should be validated in future studies.

Considering the overall color change values [38], the three beverages promoted clinically perceptible color change (∆Eab>1.2, ∆E00 >0.8) and exceeded the limits of acceptability (∆Eab >2.7, ∆E00 >1.8). Regarding the microhybrid resin composite (Z250 XT), which, according to the manufacturer, also incorporates nanometric particles, only the ∆Eab values for the açaí and muruci beverages exceeded the level of acceptability. As for the nanofilled resin composite (Z350 XT), all the beverages exceeded the acceptability limits. Regarding ∆E00, the color changes were determined mainly by the resin composite evaluated, since all the groups, including the control (distilled water), showed clinically perceptible changes for the nanofilled resin composite.

Nanofilled resin composite has zirconia and silica particles that form aggregates or nanoclusters (Table 1). Pigments from the beverages may have diffused more easily into the spaces between the inorganic particles and the resin matrix of the material. In addition, nanofilled resin composites generally show greater water sorption [33], possibly because of their lower silane penetration into the nanoclusters, the resin matrix characteristics, and the presence of hydrophilic monomers. When the specimens are immersed in the beverages, greater penetration of pigments into these materials is expected because of the positive correlation between water sorption and ∆E values [39] and because of the increase in porosity among the resin composite clusters. Previous studies have reported a greater color change in nanofilled resin composites (such as Z350 XT or Filtek Supreme Ultra) when they are subjected to different pigmenting agents [13,14,40]. The results have been corroborated in this study.

In view of the evidence presented herein, exposure to the regional fruit beverages studied had an impact on the pigmentation of the resin composites, hence also on the longevity of the restorative treatment. However, new studies should be designed to consider other staining protocols, to incorporate other factors, such as brushing, alternate water cycling, and polishing, and to investigate various other beverages.

Conclusion

Açaí, muruci, and bacuri beverages can promote changes in the optical and/or surface properties of resin composites. However, the color changes in the resin composite exceeded the limits of acceptability when the material was exposed to açaí or muruci beverages. When comparing the resin composites from the same manufacturer, the nanofilled material was more susceptible to staining than the microhybrid one.

  • Financial Support
    None.

Data Availability

The data used to support the findings of this study can be made available upon request to the corresponding author.

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Edited by

  • Academic Editor:
    Alidianne Fábia Cabral Cavalcanti

Publication Dates

  • Publication in this collection
    19 Sept 2025
  • Date of issue
    2025

History

  • Received
    15 July 2024
  • Reviewed
    09 Dec 2024
  • Accepted
    08 Jan 2025
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