RESUMO

ABSTRACT: The objective of this study was to evaluate the color alteration of four brands of artificial teeth (Art Plus, Trilux, Bionote and Biolux), after immersion in color solutions of coffee, red wine and urucum. We used 80 artificial teeth, which were standardized with 2 mm thickness. Then, they were subjected to finishing and polishing, and divided into 4 groups (n = 05), which were immersed in one of the 3 types of dye, plus distilled water (control). The samples were immersed daily for 4 hours, then they were removed, washed in tap water, dried with absorbent paper and immersed in distilled water for the subsequent hours in a biological glasshouse at 37 ºC, for 21 days. The evaluation of the color change was made in the periods of 0, 7, 14 and 21 days, by means of the tristimulus colorimeter. The data were subjected to the ANOVA and Tukey test with a 5 % significance. The results showed that the urucum was the substance that caused the greatest staining while the coffee and the wine did not show statistical difference. Regarding trademarks, Trilux presented a statistical difference compared to the other commercial brands, revealing colorimetric alteration only in the 14-day period. It was concluded that the composition of the artificial teeth, the type of pigmenting agent and the immersion time determine the color change.

RESUMEN: El objetivo de este estudio fue evaluar la alteración de color de cuatro marcas de dientes artificiales (Art Plus, Trilux, Bionote y Biolux), después de inmersión en soluciones colorantes de café, vino tinto y urucum. Se utilizaron 80 dientes artificiales, los cuales fueron estandarizados con 2 mm de espesor. En seguida, los mismos fueron sometidos al acabado y pulido, y divididos en 4 grupos (n = 5), los cuales fueron inmersos en uno de los 3 tipos de colorante, más agua destilada (control). Las muestras permanecieron inmersas diariamente durante 4 horas, luego fueron retiradas, lavadas en agua corriente, secas con papel absorbente e inmersas en agua destilada por las horas subsiguientes en invernadero biológico a 37 ºC, por 21 días. La evaluación del cambio de color se realizó en los períodos de 0, 7, 14 y 21 días, por medio del colorímetro tristimulo. Los datos fueron sometidos a la prueba ANOVA y Tukey con un 5 % de significancia. Los resultados demostraron que el urucum fue la sustancia que provocó mayor manchado mientras que el café y el vino no presentaron diferencia estadística. En cuanto a las marcas comerciales, el Trilux presentó una diferencia estadística en comparación con las otras marcas comerciales, revelando alteración colorimétrica sólo en el período de 14 días. Se concluyó que la composición de los dientes artificiales, el tipo de agente pigmentante y el tiempo de inmersión determinan el cambio de color.

Assuntos

RESUMO

AIM: Present study was conducted to compare the effect of topical fluoride agents on color change of three aesthetic restorative materials. MATERIAL AND METHODS: Restorative material used were Ketac Fill type II (GIC), Filtek Z350(Composite) and Beuttifull II (Giomer). Topical Fluorides used were Pascal (1.23% APF gel) and Fluoride Varnish (Bifluoride). 24 samples of each restorative material were prepared, which were divided into 8 each, among three groups. Treatment of Group A with APF gel, Group B with Varnish was done and Group C with distilled water which was used as a control, followed by immersing of samples in artificial saliva for 48 hr. Samples were then subjected to colorimetric analysis. Data collected was statistically analysed using one way ANOVA and Tukys Post Hoc Test. RESULTS: GIC showed statistically significant change in color in both APF and Varnish group compared to composite and Giomer after 48 hr. CONCLUSION: Present study concludes that Topical fluoride agents have detrimental effect on color of aesthetic restorative materials. Giomer was least effected out of the three restorative materials and this can be used as alternative to other restorative material.

Assuntos

RESUMO

No presente estudo foram avaliados os parâmetros físico-químicos e sensoriais de oito marcas de queijo Mozarela de búfala, analisando-se os teores de umidade, extrato seco total, lipídios, lipídios no extrato seco, proteínas, proteínas no extrato seco, cinzas, carboidratos, pH, digestibilidade in vitro de proteínas e β-caroteno. Realizou-se a análise instrumental da cor por meio de colorímetro Kônica Minolta CR 400. Sob o aspecto sensorial, foram feitos testes de ordenação de cor (branco claro – escuro), maciez (menos –mais), efetuados por 30 provadores, e preferência (gostei menos – gostei mais), realizado por 55 pessoas. As amostras de queijos analisadas apresentaram diferenças significativas nos parâmetros avaliados, com exceção da digestibilidade in vitro. Observou-se também a ausência de β-caroteno nas amostras de todas as marcas, o que indica que estão em conformidade com a legislação. Verificou-se que a variação na tonalidade branca não afetou a preferência, o que sugere que as marcas de produtos mais macios foram as mais aceita se que as variações encontradas estejam provavelmente associadas à variação da composição química da matéria-prima, bem como à forma de processamento do produto.

The sensorial and physical-chemical parameters of eight brands of buffalo mozzarella cheese were assessedanalyzing humidity rate, total dry extract, lipids, lipids in dry extract, proteins, proteins in dry extract, ashes, carbohydrates, pH, in vitro digestibility of proteins and β-carotene. The instrumental color analysis was performed by using Konica Minolta colorimeter CR 400. Sensorial color ordination tests (light – dark), softness (less - more) and preference (liked less – liked more) were performed by 30 testers, and the preference test by 55 persons. The cheeses samples from different brands showed significant differences in the evaluated parameters, except for in vitro digestibility. It was also found a lack of β-carotene in all of product brands, being in agreement with the legislation in force. The range of white tonality did not affect the preference; therefore, it was inferred that the softest product brands were the best accepted andthe softness variations were probably related to the chemical composition of raw material and also to the procedure for manufacturing the product.

Assuntos

RESUMO

The sensorial and physical-chemical parameters of eight brands of buffalo mozzarella cheese were assessedanalyzing humidity rate, total dry extract, lipids, lipids in dry extract, proteins, proteins in dry extract,ashes, carbohydrates, pH, in vitro digestibility of proteins and -carotene. The instrumental color analysiswas performed by using Konica Minolta colorimeter CR 400. Sensorial color ordination tests (light dark), softness (less - more) and preference (liked less liked more) were performed by 30 testers, and thepreference test by 55 persons. The cheeses samples from different brands showed significant differencesin the evaluated parameters, except for in vitro digestibility. It was also found a lack of -carotene in allof product brands, being in agreement with the legislation in force. The range of white tonality did notaffect the preference; therefore, it was inferred that the softest product brands were the best accepted andthe softness variations were probably related to the chemical composition of raw material and also to theprocedure for manufacturing the product.

No presente estudo foram avaliados os parâmetros físico-químicos e sensoriais de oito marcas de queijoMozarela de búfala, analisando-se os teores de umidade, extrato seco total, lipídios, lipídios no extratoseco, proteínas, proteínas no extrato seco, cinzas, carboidratos, pH, digestibilidade in vitro de proteínas e-caroteno. Realizou-se a análise instrumental da cor por meio de colorímetro Kônica Minolta CR 400.Sob o aspecto sensorial, foram feitos testes de ordenação de cor (branco claro escuro), maciez (menos mais), efetuados por 30 provadores, e preferência (gostei menos gostei mais), realizado por 55 pessoas.As amostras de queijos analisadas apresentaram diferenças significativas nos parâmetros avaliados, comexceção da digestibilidade in vitro. Observou-se também a ausência de -caroteno nas amostras de todas asmarcas, o que indica que estão em conformidade com a legislação. Verificou-se que a variação na tonalidadebranca não afetou a preferência, o que sugere que as marcas de produtos mais macios foram as mais aceitase que as variações encontradas estejam provavelmente associadas à variação da composição química damatéria-prima, bem como à forma de processamento do produto.