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Effect of frozen storage on preservation of a silicone-based test food material
Castro, Garcia Dutra de; Sánchez-Ayala, Alfonso; De La Torre, Giancarlo Canales; Figueredo, Olívia Maria Costa; Câmara-Souza, Mariana Barbosa; Amaral, Camilla Fraga do; Rodrigues-Garcia, Renata Cunha Matheus.
  • Castro, Garcia Dutra de; State University of Ponta Grossa. Department of Dentistry. Ponta Grossa. BR
  • Sánchez-Ayala, Alfonso; State University of Ponta Grossa. Department of Dentistry. Ponta Grossa. BR
  • De La Torre, Giancarlo Canales; Inga University Center - UNINGA. Maringá. BR
  • Figueredo, Olívia Maria Costa; University of Campinas. Piracicaba Dental School. Departament of Prosthodontics and Periodontology. Piracicaba. BR
  • Câmara-Souza, Mariana Barbosa; University of Campinas. Piracicaba Dental School. Departament of Prosthodontics and Periodontology. Piracicaba. BR
  • Amaral, Camilla Fraga do; University of Campinas. Piracicaba Dental School. Departament of Prosthodontics and Periodontology. Piracicaba. BR
  • Rodrigues-Garcia, Renata Cunha Matheus; University of Campinas. Piracicaba Dental School. Departament of Prosthodontics and Periodontology. Piracicaba. BR
Braz. j. oral sci ; 21: e225757, jan.-dez. 2022. ilus
Article in English | LILACS, BBO | ID: biblio-1366215
ABSTRACT

Aim:

This study aimed to evaluate the effect of frozen storage on the physical properties of a silicone-based test food material, highly used to evaluate the masticatory performance in research settings.

Methods:

A total of 1,666 silicone cubes of Optosil Comfort® with 5.6-mm edges were shaped and stored at -18°C. The cubes were subsequently tested for flexural strength (maximum force, displacement, stress, and strain) before breaking (n = 136), changes in weight and size (n = 170), and masticatory performance (n = 1360) at eight timepoints immediately after cube preparation (baseline, no freezing), and 1, 2, 3 and 4 weeks, and 2, 4 and 6 months after frozen storage. The cubes were thawed 8 h before each assessment.

Results:

The maximum force, stress, maximum displacement, and deformation values for the cubes were not affected by freezing (P > 0.05). At all of the time points, the cubes exhibited similar weight (P = 0.366) and size (identical values). The masticatory performance for the cubes also showed no differences from baseline through 6 months (P = 0.061).

Conclusion:

Freezing Optosil Comfort® silicone cubes did not alter the physical and mechanical properties of the material, being suitable to optimize the assessment of masticatory parameters for research

purposes:

Subject(s)


Full text: Available Index: LILACS (Americas) Main subject: Silicone Elastomers / Materials Testing / Freezing / Flexural Strength / Mastication Limits: Adult / Humans / Male Language: English Journal: Braz. j. oral sci Journal subject: Dentistry Year: 2022 Type: Article Affiliation country: Brazil Institution/Affiliation country: Inga University Center - UNINGA/BR / State University of Ponta Grossa/BR / University of Campinas/BR

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Full text: Available Index: LILACS (Americas) Main subject: Silicone Elastomers / Materials Testing / Freezing / Flexural Strength / Mastication Limits: Adult / Humans / Male Language: English Journal: Braz. j. oral sci Journal subject: Dentistry Year: 2022 Type: Article Affiliation country: Brazil Institution/Affiliation country: Inga University Center - UNINGA/BR / State University of Ponta Grossa/BR / University of Campinas/BR