Purpose: Few studies have evaluated the influence of antioxidant agents on the optical and mechanical properties of ceramic laminate veneers after dental bleaching. Thus, this in vitro study aimed to evaluate the influence of antioxidant agents on the color stability and mechanical properties, such as nanohardness (HIT), elastic modulus (Eit*), and degree of conversion (DC) of the bonding interface components after dental bleaching in ceramic laminate veneer luting.
Methods And Materials: A total of 143 bovine teeth were distributed into experimental groups, according to the procedure method (unbleached or bleached with Whiteness HP Maxx 35%), antioxidant type (control, 10% ascorbic acid, or 10% α-tocopherol), and luting period (24 hours or 14 days) (n=13). The Tetric N-Bond Universal adhesive system and Variolink Esthetic LC resin cement were used as luting agents to lute IPS e.max ceramic restorations (0.6 mm in thickness) to enamel. A UV-visible spectrophotometer was used to assess color stability before and after UV-B artificial accelerated aging for 252, 504, and 756 hours (n=8). The HIT and Eit* of the adhesive and resin cement were measured using a nanohardness tester under a load of 1000 μN, and the DC was measured using a micro-Raman spectrometer (n=5). The color stability and mechanical properties were measured and evaluated by twoway and one-way ANOVA, respectively, and Tukey test (α=0.05).
Results: Distinct aging periods exerted significant changes on the color stability of the restorations luted in enamel associated with ascorbic acid, bleached and unbleached, and the bleached enamel under no antioxidant agent action, for the experimental groups evaluated after 14 days (p<0.05). The use of the α-tocopherol antioxidant solution after the bleaching process for 24 hours did not alter the optical and mechanical properties of the adhesive interface of the laminate restorations compared to those of the control group (p>0.05).
Conclusion: The use of a 10% α-tocopherol antioxidant solution produced promising results, suggesting that it could be mediately used after tooth bleaching to lute ceramic laminate veneers.
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http://dx.doi.org/10.2341/21-200-L | DOI Listing |
Food Chem X
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
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February 2025
College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China. Electronic address:
Preservation and shelf-life extension are of paramount importance for dried goji berry, especially those dehydrated using pulsed vacuum drying (PVD), which are generally applied for the high-quality dried products in the markets. This study compared the storage stability of dried goji berry dehydrated using PVD versus conventional hot wind drying (HWD), focusing on the complex interactions between packaging conditions and physicochemical compounds during accelerated storage. The results showed that PVD-dried goji berry exhibited higher browning degree (2.
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February 2025
Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat 785006, Assam, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India. Electronic address:
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National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
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Fe-loaded red radish anthocyanin (RRA) and zein composite nanoparticles (FZNPs) were firstly prepared to enhance the color and stability of RRA. The addition of Fe caused anthocyanin to form color chelates, enhancing its pH color sensitivity. The prepared FZNPs showed good stability and anthocyanin retention during long-term storage.
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