Colour changes of orthodontic elastomeric module materials exposed to in vitro dietary media.
OBJECTIVE
To evaluate the colour stability of orthodontic elastomeric module material exposed to dietary media.


METHODS
An in vitro laboratory study.


METHODS
Coloured and clear orthodontic elastomeric modules from four companies were exposed to coffee, cola, tea and spices for 72 h. The difference in colour components was measured with a Minolta chromameter before and after exposure.


RESULTS
Significant changes in colour, including grey level and chromaticity, both as a function of colour and company of elastomeric ligature module were found following exposure to beverages and spices. Colour change was most affected by Deltab* (yellowness) and most significant in clear modules. Modules made using injection mouldings were more resistant to colour change than those by extrusion. Spice mix had the most effect and cola beverage the least. Clinically, these changes compromised both colour stability and esthetics of the elastomeric module.


CONCLUSIONS
Clinicians should make patients aware of the effect of consuming beverages and spices on the colour stability of their selected ligature modules. Clinicians should favour modules made with injection moulding. Darker colour modules may be preferred to clear modules to avoid excessive colour degradation through dietary media such as beverages and food spices. Patients consuming large amounts of spices or coffee should avoid clear modules made by extrusion processing because of their tendency to discolour.
Ardeshna
Anil P
AP
New Jersey Dental School, University of Medicine and Dentistry of New Jersey, NJ, USA. ardeshap@umdnj.edu
Vaidyanathan
Tritala K
TK
D000704:Analysis of Variance; D001628:Beverages; D003116:Color; D003124:Colorimetry; D020724:Elastomers; D004955:Esthetics, Dental; D006801:Humans; D009967:Orthodontic Appliances; D017365:Spices
D020724:Elastomers