Efecto de bebidas ácidas en la resistencia a la flexión, microdureza y rugosidad en resinas compuestas
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Introducción: la ingesta de bebidas ácidas en la actualidad ha mostrado un efecto importante en la desmineralización de los tejidos dentales; adicionalmente, estas bebidas pueden afectar algunas propiedades en las resinas compuestas. Objetivo: comparar el efecto de las bebidas ácidas en la resistencia a la flexión, microdureza y rugosidad de resinas compuestas. Material y métodos: se elaboraron cuarenta barras de resina compuesta (Filtek™ Z250 XT Restaurador Universal Nano Hibrido, 3M™ ESPE) para evaluar la resistencia a la flexión (ISO 4049-2019) y sesenta discos, de los cuales veinte fueron usados para la prueba de microdureza y cuarenta para la prueba de rugosidad, distribuidas en 3 grupos de acuerdo con el tipo de bebida (G1=agua destilada, G2=Coca-Cola®, G3=Power Ade®). Las muestras fueron expuestas a las bebidas por 14 días durante 2 horas diarias y se mantuvieron almacenadas a 37° C. Se evaluó la microdureza en escala Vickers HV (50gf-30s). La rugosidad en Ra se evaluó con un rugosímetro (0.25mm/s- distancia de corte 0.25mm-5×). El pH de las bebidas se midió con un potenciómetro para relacionarlo con las pruebas físicas. Resultados: la resistencia a la flexión no mostró diferencias estadísticamente significativas entre grupos G1- 115MPa, G2- 107MPa y G3- 102MPa, en el módulo de elasticidad G1- 5.4GPa, G2- 6.3GPa y G3- 6.6GPa, p<0.05. En microdureza, se obtuvieron G1- 116HV 0.05/30, G2- 105HV 0.05/30 y G3- 113HV 0.05/30. En la rugosidad se observaron valores de Ra en G1- 0.46µm, G2- 0.28µm, y G3- 0.27µm, p<0.05. El pH fue de 7.01 en el G1, de 2.55 en G2 y 3.44 en G3. Conclusiones: la ingesta de las bebidas ácidas no afecta la resistencia a la flexión ni módulo de elasticidad de las resinas compuestas, pero si producen un cambio a nivel micrométrico como la microdureza superficial y la rugosidad.
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