Efficacy of natural, peroxide-free tooth-bleaching agents: A systematic review, meta-analysis, and technological prospecting.

The aim of this study is to analyze the efficacy of natural bleaching agents and the current technological development in this research field. Two reviewers performed a literature search up to July 2019 in 15 databases. Five laboratory studies and 25 patents were included. Data regarding natural bleaching agent used, application protocol, and the main findings of studies were analyzed. Laboratory studies that evaluated natural bleaching agents' peroxide-free or associated to peroxides and patents related to natural bleaching agents were included. The studies evaluated papain, bromelain, chlorine dioxide, sodium chloride plus vinegar and sodium bicarbonate as peroxide-free agents; and sweet potato extract, lactoperoxidase, and peroxidase associated to peroxide used were included. Twenty-five patents were included; among the most cited are the papain and the chlorine. The addition of non-peroxide agents into peroxide showed improvement in bleaching effect with the incorporation of these non-peroxide agents (p < .05). On the other hand, peroxide-free agents did not show an improvement in bleaching effect (p < .05). The evidence in literature suggested that natural bleaching agents incorporated to peroxide may improve the bleaching. Therefore, the current literature does not support the use of natural agents as dental bleaching.

Effect of carbamide peroxide bleaching on enamel characteristics and susceptibility to further discoloration.

STATEMENT OF PROBLEM: Whether tooth whitening alters the surface topography of enamel causing an increase in surface roughness that could increase susceptibility to restaining is unclear. PURPOSE: The purpose of this in vitro study was to evaluate whether immersing enamel in common solutions produces a color change of ΔE greater than 2; whether the highest concentration carbamide peroxide bleaching agent produces the greatest ΔE; whether bleaching increases the susceptibility to further staining by common solutions; and whether morphologic changes to the enamel surface are observed after staining and bleaching as evidenced by scanning electron microscopy (SEM) analysis and energy-dispersive X-ray spectroscopy (EDS). MATERIAL AND METHODS: Forty-five extracted human teeth were immersed in 5 solutions (wine, coffee, tea, soda, and water) for 15 days at 80°C, and the change in ΔE was assessed with a colorimeter. The teeth were bleached using different concentrations of carbamide peroxide (20%, 35%, and 44%) and ΔE was measured at different time intervals. The teeth were then restained with the same solutions. The ΔE after initial staining was compared with the ΔE after bleaching and restaining of the same teeth. SEM was performed at baseline, after staining, bleaching, and restaining to evaluate the changes in the enamel surface topography. EDS was used to determine the elemental composition of tooth surfaces after restaining. RESULTS: All liquids caused a ΔE greater than 2 after 15 days. The concentration of bleaching agent was not significantly associated with ΔE for any stain types. No significant difference was found in the rate of staining between initial staining and restaining after bleaching. However, a significant effect of time was found for the staining, where the overall ΔE increased by 0.34 for each day in the solution (P<.001). SEM images showed no major changes to enamel topography after bleaching. However, a coating was noted on teeth stained with wine and tea, which had different elemental compositions when compared with the tooth surface. CONCLUSIONS: Based on SEM observation, bleaching teeth with carbamide peroxide does not increase the susceptibility of enamel to staining and does not alter the topography of the enamel. Using higher bleaching concentrations did not increase tooth whitening as a function of time.