J Dent Hyg Sci.  2021 Dec;21(4):251-259. 10.17135/jdhs.2021.21.4.251.

Effects of Calamansi Soju and Other Alcoholic Beverages on Resin Restorations

Affiliations
  • 1Department of Oral Histology and Developmental Biology, School of Dentistry, Chosun University, Gwangju 61452, Korea
  • 2Department of Biosafety, College of Life and Health, Kyungsung University, Busan 48434, Korea
  • 3Department of Dental Hygiene, College of Health Science, Eulji University, Seongnam 13135, Korea

Abstract

Background
The purpose of this study was to investigate the effects of commercially available calamansi soju and other alcoholic beverages on the microhardness and erosion of resin restorations.
Methods
In this study, we evaluated the effects of Calamansi soju, Chamisul fresh, Cass fresh, and Gancia Moscato D’asti on resin restorations. Jeju Samdasoo and Coca-Cola were used as negative and positive controls, respectively. Specimens to be immersed in the beverages were manufactured using composite resin according to the product instructions. In each group, the surface microhardness was measured using a surface microhardness instrument before and after immersion for 5, 15, 30, and 60 minutes. The pattern of change in the surface of the composite resin was observed under a scanning electron microscope (SEM). Paired t-tests, one-way ANOVA, and repeated measures ANOVA were performed to compare the surface microhardness of the specimens, and the Tukey test was used as a post hoc test.
Results
The pH of all beverages except Jeju Samdasoo was <5.5, which is the critical pH that can induce erosion. The difference in surface microhardness of the composite resin before and after immersion for 60 minutes was significant in all groups. In particular, the largest change in surface microhardness was observed in the calamansi soju group. In the SEM analysis, loss of composite resin was observed in all groups except the Jeju Samdasoo group, and rough surfaces with pores of various sizes were observed.
Conclusion
In this study, all beverages except Jeju Samdasoo decreased the microhardness of the composite resin surface, and it was confirmed that calamansi soju had the greatest change.

Keyword

Calamansi soju; Composite resin; Microhardness; Scanning electron microscope
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