Evaluation of the Effect of Natural and Industrial Orange Juices and Beverage on Surface Roughness of Orthodontic Bonding Composite: An In Vitro Study

Abstract

Objectives: This study aimed to evaluate the effect of natural and industrial orange juices and a beverage on the surface roughness of composite material. Materials and Methods: In this experimental study, 30 disc-shaped specimens with a thickness of 2 mm and a diameter of 10 mm were taken from an orthodontic bonding composite. The specimens were randomly assigned into three groups (i.e., natural orange juice, Rani orange juice, and Mirinda orange beverage). The roughness of the specimens was examined by atomic force microscope at baseline, 1 day (6 hours), and 1 week (6 hours per day) after immersing. Data were analyzed by repeated measures ANOVA test and Bonferroni post hoc test. Results: The surface roughness of composite exposed to the selected drinks increased significantly (P < 0.05). Conclusion: Natural orange juice, Rani orange juice, and Mirinda can affect the surface roughness of composite, which varies based on the type of drink and immersion time.

Keywords

• atomic force microscopy
• orange juices
• orthodontic bonding composite
• roughness