Susceptibility to discoloration of dental restorative materials containing dimethacrylate resin after bleaching.

The aim of this study is to compare the susceptibility to discoloration of dental restorative materials containing dimethacrylate resin after bleaching. In this study, resin-modified glass ionomer, polyacid-modified composite resin, giomer, posterior composite resin, anterior composite resin, bulk fill composite resin, flowable bulk fill composite resin, ormocer, indirect composite resin and hybrid ceramics were used as restorative material containing dimethacrylate resin. 20 samples were prepared from each material in accordance with the manufacturer's instructions. After the baseline colors are measured, the samples were randomly divided into four subgroups as office bleaching, home bleaching and a separate control group for each type bleaching method. Then, the samples were bleached and colored. Color measurements of the samples were repeated after exposure to bleaching and coloring. Then, ΔE00 and whiteness index (WID) were calculated. Data were analyzed using Paired-Samples T Test, two-way ANOVA, Repeated Measures ANOVA and Tukey post-hoc tests. Statistical significance level was taken as p < 0.05. In terms of bleaching systems, Opalescence Boost was found to cause more whitening in materials but more discoloration (p < 0.05). In terms of materials, it was found that the most susceptible materials to coloration were Clearfil Majesty Posterior, Filtek Bulk Fill Posterior Restorative, Filtek Bulk Fill Flowable and Fuji II LC, while the least susceptible materials were CAD/CAM materials (p < 0.05). The bleaching process increases the susceptibility to coloration of materials containing dimethacrylate resin.

The impact of remineralization agents on dental bleaching efficacy and mineral loss in bleached enamel.

This study evaluated the effect of remineralization agents on bleaching efficiency, enamel mineral changes, and post-bleaching color stability. A total of 112 enamel-dentin blocks were prepared from bovine teeth. Following initial color measurements, separate treatment regimens were carried out as follows: negative control (no treatment); positive control (bleaching only); bleaching, then NaF; bleaching + NaF (mix); bleaching, then CPP-ACPF; bleaching + CPP-ACPF (mix); bleaching, then nHAP+F; bleaching + nHAP+F (mix). Color measurements were repeated after immersion in distilled water for 7 days, and again after staining with coffee solution for 14 days. The CIELAB-based whiteness index was used to evaluate bleaching efficiency, and the CIEDE2000 color difference formula for color stability. Chemical investigation was performed using scanning electron microscopy with energy dispersive spectroscopy and X-ray diffraction analyses. The experimental groups showed significant increases in whiteness compared to the negative control, and the staining after bleaching did not result in statistically significant differences between the groups. Energy dispersive spectroscopic analysis revealed that bleaching protocols had no impact on elemental levels as well as the ratio of Ca/P. The combined use of bleaching agents with remineralization agents did not affect bleaching effectiveness but also did not provide an additional contribution.

Repeatability of dental shade by digital spectrophotometry in current, former, and never smokers.

Cigarette smoking contributes to poor oral health and dental discoloration. Therefore, stopping smoking may translate into measurable amelioration of dental shade indices. We compared dental shade parameters by digital spectrophotometry among current, former, and never smokers and verified their repeatability at 7 and 30 days. Dental shade parameters (CIE L*a*b* and corresponding whiteness index for dentistry-WID) were measured in current, former, and never smokers with a digital spectrophotometer (Vita Easyshade V) on three separate study visits: at baseline (day 0), at day 7, and day 30. Dental shade parameters were analyzed in 18 current, 18 former, and 20 never smokers. The repeatability of shade parameters was consistent in current, former, and never smokers. L*, a*, b*, and WID show significant short and long-term repeatability (p < 0.0001, by regression analyses). The mean (± SD) WID score of 13.42 (± 4.9) in current smokers was significantly lower compared to the WID score of 20.38 (± 5.3) in never smokers (p = 0.001). No significant differences were observed between current and former smokers and between former smokers and former smokers. Dental shade measurements by digital spectrophotometry were highly reproducible and showed that teeth whiteness of current smokers is substantially inferior compared to never smokers. Objective discrimination of dental shade can be a valuable regulatory science endpoint for investigating oral hygiene and dental aesthetics of consumer care products, smoking cessation medications, and tar-free tobacco products (e-cigarettes, heated tobacco products, oral nicotine products) for cigarette substitution.Clinical trial registration: the study was not registered in ClinicalTrials.gov considering that it is a pilot study, parts of a larger project with ID: NCT04649645.

Molecular Design, Preparation, and Characterization of Fluoro-Containing Polyimide Ultrafine Fibrous Membranes with High Whiteness, High Thermal Stability, and Good Hydrophobicity.

Polymeric ultrafine fibrous membranes (UFMs) with high thermal stability and high whiteness are highly desired in modern optoelectronic applications. A series of fluoro-containing polyimide (FPI) UFMs with high whiteness, good thermal stability, and good hydrophobicity were prepared via a one-step electrospinning procedure from the organo-soluble FPI resins derived from a fluoro-containing dianhydride, 4,4'-(hexafluoroisopropylidene) diphthalic anhydride (6FDA), and various diamines containing either pendant trifluoromethyl (-CF3) groups or alicyclic units in the side chains. The obtained FPI UFMs, including FPI-1 from 6FDA and 3,5-diaminobenzotrifluoride (TFMDA), FPI-2 from 6FDA and 2'-trifluoromethyl-3,4'-oxydianiline (3FODA), FPI-3 from 6FDA and 1,4-bis[(4-amino-2-trifluoromethyl)phenoxy]benzene (6FAPB), FPI-4 from 4,4'-bis[(4-amino-2-trifluoromethyl)phenoxy]biphenyl (6FBAB), and FPI-5 from 6FDA and 4'-tert-butyl-cyclohexyl-3,5-diaminobenzoate (DABC) showed whiteness indices (WI) higher than 87.00 and optical reflectance values higher than 80% at the wavelength of 457 nm (R457), respectively. The FPI-5 UFM, especially, showed the highest WI of 92.88. Meanwhile, the prepared PI UFMs exhibited good hydrophobic features with water contact angles (WCA) higher than 105°. At last, the PI UFMs exhibited good thermal stability with glass transition temperatures (Tg) higher than 255 °C, and the 5% weight-loss temperatures (T5%) higher than 510 °C in nitrogen.

The effect of bleaching applications on stained bulk-fill resin composites.

BACKGROUND: The structure of bulk-fill resin composites differs from that of their conventional counterparts, but how this difference affects the color stability of the former after staining and bleaching is unclear. Accordingly, this study was aimed at investigating color change in nine bulk-fill resin composites and one nanohybrid resin composite treated with hydrogen peroxide and carbamide peroxide after staining with tea, coffee, and red wine. METHODS: Eighty specimens were prepared from each resins [Clearfil Majesty Posterior (CMP), SDR flow+ (SDR), FiltekTMBulk-Fill Flowable Restorative (FBF), Reveal HD Bulk (RHD), Beautifil-Bulk Restorative (BBR), Tetric EvoCeram® Bulk Fill (TEC), SonicFill™2 (SF2), everX Posterior™ (eXP), X-tra base (XB), and Venus® Bulk Fill (VBF)]. Following baseline color measurements, the specimens were randomly divided into 4 groups according to immersion solutions and distilled water as the control. At the end of a 30-day test period, color measurements were repeated, and color change values (∆E00) were calculated. Each resin group was then divided into 2 subgroups (with 10 specimens per group) on the basis of bleaching agent (Opalescence Boost 40%, Opalescence PF 16%). Following bleaching application, ∆E00 and changes of whiteness (∆WID1 = WIDbleaching-WIDbaseline, ΔWID2 = WIDbleaching-WIDstaining) values were recorded. Two- and three-way analyses of variance and Tukey's post hoc test were performed, with a P < 0.05 regarded as indicative of significance. RESULTS: After immersion in distilled water, tea, and red wine, the highest ΔE00 values were observed in eXP (P < 0.05). Resin materials immersed in coffee and tea exhibited statistically higher ∆E00 values than those immersed in red wine except for eXP, TEC, and FBF (P < 0.05). For eXP, the highest ∆E00 values were recorded in distilled water. For TEC and FBF, there was no statistically significant difference among the immersion solutions and distilled water (P > 0.05). For all the resins and staining beverages, no statistically significant difference in ∆WID1 and ∆WID2 values were detected between bleaching agents (P > 0.05). All the ΔWID1 values were above the whiteness perceptibility threshold. CONCLUSION: The bulk-fill materials were more resistant to discoloration and bleaching procedures than the conventional resin composites. Coffee and tea caused more staining than distilled water and red wine generally. The type of bleaching procedure had no effect on the whiteness of the tested materials.

Physico-chemical and color parameters to distinguish cow ghee from buffalo ghee.

Ghee production form one of the largest segments of the milk consumption and utilization pattern in India. Recently, cow ghee has become more popular and fetching premium over buffalo ghee as there are innumerable health benefits credit to cow ghee since they contain an important array of nutrients and therapeutic principles. Therefore, the present investigation was conducted to differentiate and characterize cow ghee from buffalo ghee using physico-chemical parameters viz. BR reading, RM value, Polenske value, Kirschner value and different color values. Pure cow and buffalo ghee samples were prepared using creamery butter method. Pure ghee samples (cow and buffalo) and cow ghee samples admixed with buffalo ghee @ 5%, 10%, 15% and 20% were analyzed for above mentioned physico-chemical parameters and different color parameters. The results revealed that BR reading, RM value, Polenske value and Kirschner value of pure cow ghee ranged from 41.87-43.62, 27.5-31.13, 1.30-1.90 and 20.74-24.14 and in buffalo ghee these values ranged from 40.01-43.23, 31.91-39.99, 1.10-1.50 and 26.84-33.96, respectively. The color values i.e. lightness (L), redness(a), yellowness (b), yellowness index (Y) and whiteness index (W) of pure cow ghee ranged from 70.17-81.56, - 14.04 to - 28.96, 59.68-79.31, 74.25-88.92 and 16.07-28.85 and of buffalo ghee ranged from 71.89-83.71, - 1.07 to - 11.92, 1.39-9.61, 5.21-22.46 and 68.74-84.61. BR reading, RM value, Polenske value and L, a, b and Y of cow ghee adulterated with buffalo ghee up to 20% falls within the range of different pure cow ghee samples but whiteness index (W) and Kirschner value of admixed cow ghee (23.91 and 34.86) were having significantly higher values than the pure cow ghee (21.07 and 25.45, respectively). Kirschner Value and whiteness index (W) can be used to distinguish cow ghee from buffalo ghee.

Comparative analysis of unwashed and single washed mince gel from Indian major carps.

The gelling properties and quality characteristics of unwashed and single washed mince of catla, rohu and mrigal have been investigated to find out suitability of Indian major carps for the preparation of mince gel. The higher moisture content and lower protein content was reported in the single washed mince. The single washing of mince did not improve the gel strength. The gel strength showed significant difference (p < 0.05) and decreased in single washed mince than its unwashed counterparts in catla and mrigal except rohu. It has been observed that gel did not set at pre-incubation temperature of 40 °C for 30 min treatment. SDS-PAGE patterns of proteins did not show any loss of myosin heavy chain (MHC) in single washed mince of Indian major carps. Texture profile analysis showed higher hardness in washed mince gel of Indian major carps while, non-significant difference (p > 0.05) was observed in cohesiveness, adhesiveness and elasticity properties. The whiteness index of washed mince showed improvement. The overall study indicated that mince gels can be made from unwashed mince of Indian major carps, alleviating the problems of waste water disposal leading to production of more value added products with better nutritional value.

Effect of hydrogen peroxide on color and whiteness of resin-based composites.

OBJECTIVE: To evaluate the influence of a 35% hydrogen peroxide gel on color and whiteness changes of resin-based composites (RBC). MATERIALS AND METHODS: Discs (n = 10; shade A3.5 enamel; and 8 mm diameter and 2 mm thick) were fabricated from three RBC (DF- Durafill, Heraeus Kulzer; ED- IPS Empress Direct, Ivoclar Vivadent; and AP- Amelogen Plus, Ultradent Products). Three subgroups were obtained for each RBC: before bleaching (T0 ) and after first (T1 ) and second (T2 ) bleaching applications. A dental spectrophotometer (VITA Easyshade, Vita Zahnfabrik) was used to obtain CIELAB color coordinates and whiteness index for dentistry (WID ) in all periods. CIELAB ( ΔEab* ) and CIEDE2000 (ΔE00 ) color differences were also obtained. Perceptibility (PT) and acceptability (AT) thresholds were used to analyze values of ΔEab* , ΔE00 , and ΔWID . Two-way analysis of variance (ANOVA; for L*, a*, b*, and WID ) and one-way ANOVA and Tukey tests (for ΔEab* and ΔE00 ) were used to analyzed the results (α = 0.05). RESULTS: L* and WID values from all RBC did not change after bleaching applications (T1 and T2 ) (P > .05). There were no significant differences in color differences ( ΔEab* and ΔE00 ) among all RBC evaluated after bleaching applications (T1 -T0 and T2 -T0 ; P > .05). Regardless of the RBC, mean values of ΔE00 between all different periods were always below 50%:50% PT value. CONCLUSIONS: The 35% hydrogen peroxide bleaching gel influences on color and whiteness of resin-based composites. However, color changes were not clinically perceived and whiteness variations were clinically acceptable. CLINICAL SIGNIFICANCE: Patients should be advised that existing composite restorations might not match the natural tooth color after bleaching, and their replacement may be required.

Quality of shredded carrots minimally processed by different dipping solutions.

The whiteness of shredded carrots is generally caused by enzymatic reactions after removal of natural protection during the minimal processing. Moreover, the use of chlorinated solution in sanitizing step of processing, promotes the formation of halogenated by-products, with correlated environmental and health risks in processing areas. This study investigated the effect of different acidic solutions on the quality of shredded carrots during the storage at two refrigerated temperatures (4 °C and 7 °C), as alternative agents to chlorine in food industry. Carrots dipped in 1.5% citric acid solution did not present colour variation at both storage temperatures. Moreover they showed the lowest microbial charge after processing and during storage at 4 °C. Carrots dipped in 0.5% citric acid + 0.05% ascorbic acid + 0.05% calcium chloride evidenced lower PAL and POD activities during the storage respect to the other tested samples. Therefore, the dipping of shredded carrots in acidic solutions, as alternative sanitizers to chlorine, contributed to preserve their quality, also controlling the whiteness index of carrots' surface. In particular, the dipping in 1.5% citric acid extended the shelf life of shredded carrots up to 14 days of storage at 4 °C.

Quality assessment of white mold-ripened cheeses manufactured with different lactic cultures.

BACKGROUND: White mold-ripened cheeses were investigated with the objective of proposing a colorimetric method to monitor the surface growth of Penicillium candidum and to evaluate the influence of the mesophilic (homofermentative (QMO) and heterofermentative (QMLD)) and thermophilic (QT) starter cultures on the physicochemical composition and sensory description. RESULTS: The whiteness index was effective in proving the appearance of superficial mycelium and the stability of white mold growth. The lactic cultures showed significant influence on most of the physicochemical analyses. The cheese made with thermophilic lactic culture had a 1 day gain in the growth of mycelium on the surface; nevertheless, the appearance of this product was potentially not acceptable for consumers. The heterofermentative mesophilic cheese had a better appearance and texture profile. However, the homofermentative mesophilic cheese showed aspects of fresh cheese and was acceptable for a wide range of consumers. CONCLUSION: The whiteness index was efficient to monitor the surface growth of P. candidum. The highest proteolytic effect was found in the QMLD and QT cultures. However, the cheese elaborated with the QMLD culture showed the best sensory acceptance. © 2015 Society of Chemical Industry.

Exploring the efficacy of laser-assisted in-office tooth bleaching: A study on varied irradiation times and power settings utilizing a diode laser (445 nm).

The aim of this study was to evaluate the effectiveness of a laser-assisted in-office tooth bleaching treatment, employing a diode laser (445 nm) using different power and time settings. Two hundred human incisors were collected for evaluating tooth color change (ΔΕ00) and whiteness index in dentistry (ΔWID) following laser-assisted tooth bleaching treatment. The specimens were distributed into 25 groups (n = 8) according to laser output power (0.5-2 W) and duration of irradiation (10-60 s) that was applied. ΔΕ00 and ΔWID were evaluated using a spectrophotometer at three points of time (24 h, 1 week and 1 month after treatments). Three-way ANOVA revealed that power, duration of laser irradiation, and time of measurement after bleaching treatments significantly affected both ΔΕ00 and ΔWID(p < 0.05). Furthermore, laser irradiation increased ΔΕ00 and ΔWID at all applied powers compared to the control group (p < 0.05), but this increase was dependent on the duration of irradiation. Laser irradiation significantly increased ΔΕ00 when the duration of operation was 50-60 s at 0.5-1 W, while at 1.5-2 W was significantly increased when the duration was 30-60 s. ΔWID was significant higher in the laser groups compared to the control group at all powers, except for 0.5 W where it was significant higher when the duration was 50-60 s. The outcomes of the study can help in selecting the suitable power settings and duration of laser exposure to achieve the optimal whitening results while ensuring the safety of the tooth pulp.

Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials - An overview.

Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhanced germination, improved functional and rheological properties, and microorganism destruction. This has sparked increased exploration across various domains, notably in hydration and rheological properties for creating new products. This review underscores the manifold benefits of applying cold plasma to diverse food materials, such as cereal and millet flours, and gums. Notable improvements encompass enhanced functionality, modified color parameters, altered rheological properties, and reduced anti-nutritional factors. The review delves into mechanisms like starch granule fragmentation, elucidating how these processes enhance the physical and structural properties of food materials. While promising for high-quality food development, overcoming challenges in scaling up production and addressing legal issues is essential for the technology's commercialization.

Effects of different toothpastes on the color and whiteness of stained anterior composite resin.

PURPOSE: To evaluate changes in the color of an anterior nanohybrid composite resin and differences in its whitening index after 30 days of brushing with six brands of whitening toothpaste in vitro to simulate the situation in individuals with high coffee consumption. METHODS: Eighty-four disk-shaped resin specimens were prepared (shade A2). For initial staining, the samples were immersed in coffee solution for 14 days and then divided into eight groups for treatment with various toothpastes. Color was assessed at the baseline, after initial staining, and on days 7, 14, and 30 of the staining-and-brushing cycle. Color stability was evaluated based on the CIEDE2000 color difference (ΔE00), and differences in whiteness were determined using the whitening index for dentistry (WID). RESULTS: The highest ΔE00 and ΔWID values were obtained with Colgate Herbal, followed by Opalescence Whitening and Crest Baking Soda and Peroxide, whereas the lowest values were obtained with distilled water, followed by Yotuel Pharma B5, on day 30 of the staining-and-brushing cycle. CONCLUSION: In terms of improving the color and whiteness of coffee-stained anterior nanohybrid composite resin, Colgate Herbal, Opalescence Whitening, and Crest Baking Soda and Peroxide yielded promising results after 30 days of continuous use.

Extraction, optimization, and functional quality evaluation of carotenoproteins from shrimp processing side streams through enzymatic process.

The study aimed to develop an effective and eco-friendly enzymatic process to extract carotenoproteins from shrimp waste. The optimization of enzymatic hydrolysis conditions to maximize the degree of deproteinization (DDP) of carotenoprotein from shrimp head waste (SHW) and shrimp shell waste (SSW) was conducted separately using the Box-Behnken design of response surface methodology (RSM). To achieve a maximum DDP of 92.32% for SSW and 96.72% for SHW, the optimal hydrolysis conditions were determined as follows: temperature (SSW: 53.13 °C; SHW: 45.90 °C), pH (SSW: 7.13; SHW: 6.78), time (SSW: 90 min; SHW: 61.18 min), and enzyme/substrate ratio (SSW: 2 g/100 g; SHW: 1.18 g/100 g). The carotenoprotein effluent obtained was subjected to spray drying and subsequently assessed for color, nutritional, and functional characteristics. The carotenoprotein from shrimp shell (CpSS) contained a higher essential amino acid score than carotenoprotein from shrimp head (CpSH). CpSS had a higher whiteness index of 82.05, while CpSH had 64.04. Both CpSS and CpSH showed good functional properties viz solubility, emulsion, and foaming properties. The maximum solubility of CpSH and CpSS was determined to be 92.94% and 96.48% at pH 10.0, respectively. The highest emulsion capacity (CpSH: 81.33%, CpSS: 70.13%) and stability (CpSH: 57.06%, CpSS: 63.05%) were observed at 3% carotenoprotein concentration. Similarly, the highest values of foaming capacity (CpSH: 27.66%, CpSS: 105.5%) and stability (CpSH: 23.83%, CpSS: 105.33%) were also found at the same 3% carotenoprotein concentration. In conclusion, the carotenoproteins obtained from shrimp waste showed favorable attributes in terms of color, amino acid composition, and functional properties. These findings strongly suggest the potential applicability of CpSS and CpSH as valuable resources in various domains. CpSS, with its higher whiteness index, greater amino acid content, and superior functional characteristics, may find suitability as functional ingredients in human food products. Conversely, CpSH could be considered for incorporation into animal feed formulations.

Application of Thermostable Xylanase of Bacillus pumilus in Textile Processing.

Desizing of cotton and micropoly fabrics was done using thermostable xylanase from Bacillus pumilus ASH. Micropoly fabric showed better desizing than cotton under same conditions. Violet scale readings from the TEGEWA test after enzymatic desizing for 90 min at pH 7.0 and at 60°C showed the readings falling in the range of 4-5, indicating good desizing efficiency. During bioscouring the weight loss values and liberation of reducing sugars were highest when EDTA was used along with xylanase. The weight loss value of 1.5% was observed for dry cotton fabric after 1 h in case of agitated system at pH 7.0 and at an optimal enzyme dosage of 5 IU/g. The weight loss values and the liberation of reducing sugars were higher in case of cotton fabrics. Wetting time of fabrics was lowered significantly after 60 min of bioscouring using xylanase. Increase in temperature or concentration of surfactant led to further reduction in the wetting time. The whiteness values of fabrics after bioscouring were 0.9% higher than the chemically scoured fabrics indicating good efficacy of xylanase during the scouring process.

Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel.

Spring blossom honey from regions with many rape fields tends to crystalize rapidly after harvesting. The crystallization process needs to be controlled by stirring in order to avoid the formation of coarse crystals and to ensure the creaminess of honey. The aim of this study was to investigate how various parameters of the stirring process influence the creaminess of spring blossom honey in order to give recommendations for beekeeping practices. The creaminess was quantified by measuring the crystal size by microscopic analysis, measuring the whiteness index by color analysis using CIE Lab and by sensory analysis. We investigated the influence of five stirring parameters, including the type of stirring device, honey pretreatment, stirring temperature (14 °C to room temperature), stirring interval (1 to 24 times) and stirring time (1-15 min) on the creaminess of honey. We found that the stirring temperature is the most important factor for honey creaminess. At the optimal temperature of 14 °C, other factors like seed honey, stirring time and stirring interval have only a neglectable effect. If the optimal temperature of 14 °C cannot be maintained, as it may happen in beekeepers' practice, sieving the honey with a mesh size of 200 µm before stirring, the addition of seed honey prepared with a kitchen food processor, and using a stirring screw and stirring several times per day is recommended.

Effects of At-Home and In-Office Bleaching Agents on the Color Recovery of Esthetic CAD-CAM Restorations after Red Wine Immersion.

The aim of this study was to evaluate the effects of at-home and in-office bleaching agents on esthetic CAD-CAM materials after red wine immersion by measuring their optical properties. Sixty specimens were prepared out of three esthetic CAD-CAM materials: Vita Enamic, Celtra Duo, and Ceresmart (n = 20). All specimens were immersed in a red wine solution, and color measurements were performed. Specimens were randomly divided (n = 10) according to the bleaching procedure (in office, at home), bleaching durations were set to 3 time points, and color measurements were performed. According to the Commission Internationale de l'Eclairage (CIE) L* a* b* parameters, CIEDE2000 color differences (ΔE00), translucency parameters (TP00), and whiteness index values (ΔWID) after wine staining and after bleaching were calculated. Data were analyzed using the Mann−Whitney U-test, the Kruskal−Wallis test, and a two-way analysis of variance (ANOVA) (α = 0.05). ΔE00, ΔTP00, and ΔWID decreased with an increase in bleaching treatment. ΔE00 after the final bleaching treatment of in-office bleaching ranged from 1.7 to 2.0, whereas those of in-office treatment ranged from 0.4 to 1.1. All ΔTP00 and ΔWID after the final treatment were below the 50:50% perceptibility thresholds (ΔTP00 < 0.6, and ΔWID < 0.7). Significant differences in ΔE00, ΔTP00, and ΔWID among esthetic CAD-CAM materials were found between CD and CE. In the present study, color recovery after at-home and in-office bleaching appeared to be material-dependent. In-office bleaching showed more effective recovery comparing to at-home bleaching.

Effect of the Addition of Corn Husk Cellulose Nanocrystals in the Development of a Novel Edible Film.

The cellulose from agroindustrial waste can be treated and converted into nanocrystals or nanofibers. It could be used to produce biodegradable and edible films, contributing to the circular economy and being environmentally friendly. This research aimed to develop an edible film elaborated with activated cellulose nanocrystals, native potato starch, and glycerin. The activated cellulose nanocrystals were obtained by basic/acid digestion and esterification with citric acid from corn husks. The starch was extracted from the native potato cultivated at 3500 m of altitude. Four film formulations were elaborated with potato starch (2.6 to 4.4%), cellulose nanocrystals (0.0 to 0.12%), and glycerin (3.0 to 4.2%), by thermoforming at 60 °C. It was observed that the cellulose nanocrystals reported an average size of 676.0 nm. The films mainly present hydroxyl, carbonyl, and carboxyl groups that stabilize the polymeric matrix. It was observed that the addition of cellulose nanocrystals in the films significantly increased (p-value < 0.05) water activity (0.409 to 0.447), whiteness index (96.92 to 97.27), and organic carbon content. In opposition to gelatinization temperature (156.7 to 150.1 °C), transparency (6.69 to 6.17), resistance to traction (22.29 to 14.33 N/mm), and solubility in acidic, basic, ethanol, and water media decreased. However, no significant differences were observed in the thermal decomposition of the films evaluated through TGA analysis. The addition of cellulose nanocrystals in the films gives it good mechanical and thermal resistance qualities, with low solubility, making it a potential food-coating material.

Color Stability and Staining Susceptibility of Direct Resin-Based Composites after Light-Activated In-Office Bleaching.

This study evaluated color stability and staining susceptibility of five direct resin-based composites (RBCs) subjected to light-activated in-office bleaching with 40% hydrogen peroxide (HP). The test materials included 5 RBCs, which consisted of one nano-filled, one sub-micron, one bulk-filled, and two nano-hybrid RBC types. Ten disc-shaped specimens of each RBC were fabricated and divided into bleaching (BLE) and non-bleaching (CON) groups (n = 5 for each group). Specimens were then immersed in red wine solution over 4 h. A spectrophotometer was used to obtain Commission Internationale de l'Eclairage (CIE) L*a*b* parameters for each of the following periods tested: before bleaching (TBA), after bleaching (TBL), and after staining (TST). Color stability and staining susceptibility were evaluated using two metrics, CIEDE2000 color differences (ΔE00) and whiteness variations using the whiteness index (ΔWID). Data were analyzed using repeated measures two-way analysis of variance (ANOVA) (α = 0.05). Statistically significant and clinically unaccepted ΔE00 and ΔWID were observed for all tested specimens between TBA and TBL. The nano-hybrid type RBCs showed the highest discoloration among materials after bleaching treatment. The BLE group exhibited significantly higher ΔE00 and ΔWID than the CON group for all the tested RBCs between TBA and TST. The sub-micron type RBC showed the highest discoloration among materials after immersion in the red wine. Conclusion. The light-activated in-office bleaching with 40% HP's influences on color and whiteness index were material-dependent. The use of bleaching treatment also increased the susceptibility to red wine for all RBCs.

Effect of neutralizers and silicone softeners on phenolic yellowing phenomenon of OBA treated cotton knitted fabric.

Phenolic yellowing is a complex physicochemical phenomenon of cotton, especially for white and pastel-colored fabrics. This study tried to analyze the effect of neutralizers and silicone softeners on this. Three types of neutralizers of different chemical characteristics (acetic acid, citric acid, and commercial complex acid) were used to achieve core neutralization whereas two unlike ionic nature of silicone softeners (cationic & non-ionic) for the finishing process used. The acetic acid and nonionic softener treated fabric gives the maximum CIE (International Commission on Illumination) whiteness index value of 151 while citric acid and cationic softener have the least rating of 140.93 with a similar chemical dosage of 1.5 g/l by immediate testing. However, after repeated testing for one-month conditioning in atmospheric conditions, complex acid, and nonionic softener treated samples exhibited the maximum whiteness index of 145.86; on the other hand, citric acid and cationic softener treated one had the least rating of 125.85. Moreover, fabric core pH, reading was found to be 6.68, 6.15 & 5.13 for acetic acid, citric acid, and complex acid through immediate testing. After one month of conditioning, the values were 7.2, 6.61, and 5.25, respectively. Finally, a maximum phenolic yellowing rating of 4-5 was found with complex acid & nonionic softener in contrast poor rating of 2 with acetic acid & cationic softener for immediate testing. Storage of the samples has a significant impact on phenolic yellowing for all types of chemical concentrations. Lightfastness rating was found identical for all samples while bursting strength had a very negligible impact, Fourier transform infrared (FT-IR) spectroscopy also revealed the presence of noticeable chemical functional groups.