J Dent Hyg Sci.  2023 Mar;23(1):29-38. 10.17135/jdhs.2023.23.1.29.

Erosive Effect of Salad Dressing on Flowable Composite Resin Surfaces

• Kwon NH
• Jung IH
• Kim YJ
• Lee JY
• Jung NS
• Jeong HW
• Lim DS

• KMID: 2541215
• DOI: http://doi.org/10.17135/jdhs.2023.23.1.29

Abstract

Background
The purpose of this study was to investigate the effect of salad dressings on the flowable composite resin surface and the erosion-inhibitory effect of calcium.
Methods
The experiment included six groups: oriental dressing, balsamic dressing, lemon-garlic dressing, lemon-garlic dressing supplemented with 3% calcium, mineral water as a negative control group, and orange juice as a positive control group. pH and titratable acidity were measured. The prepared specimens were immersed in the experimental solutions for 1, 3, 5, 15, and 30 minutes. The surface microhardness was measured using the Vickers hardness number before and after the treatment, and the surface of the specimens was observed using a scanning electron microscope (SEM).
Results
The pH values of the experimental groups in increasing order were as follows: lemon-garlic dressing (2.49±0.03), balsamic dressing (3.12±0.06), lemon-garlic dressing ＋3% calcium (3.27±0.09), oriental dressing (3.75±0.03), orange juice (3.82±0.02), and mineral water (7.32±0.16). The largest surface hardness reduction value was shown in lemon-garlic dressing (−9.61±1.16), followed by balsamic dressing (−9.17±1.63), oriental dressing (−8.62±1.09), orange juice (−8.19±1.36), lemon-garlic dressing +3% calcium (−6.76±1.23), and mineral water (−1.63±2.47). According to the SEM findings, the experimental and positive control groups showed rough surfaces and micropores, whereas the negative control group showed a smooth surface. Moreover, the lemon-garlic dressing with +3% calcium showed fewer micropores and a smoother surface than the lemon-garlic dressing.
Conclusion
The intake of salad dressings at a low pH could weaken the surface microhardness of the flowable composite resin. However, adding calcium to these salad dressings can reduce the risk of microhardness reduction on the flowable composite resin surface.

Keyword

Calcium; Composite resins; Hardness; Salad dressing; Scanning electron microscopy