Evaluation of Colour Stability in Orthodontic E-Chains in Various Solutions: An in Vitro Study

This in vitro study aimed to evaluate the colour stability of orthodontic elastomeric chains (E-chains) immersed in various solutions, simulating conditions encountered during orthodontic treatment. A total of 75 samples were divided into 5 groups based on the solutions used for immersion: control medium, chlorhexidine mouthwash, carbonated drink, honey lemon water and turmeric water in the time duration of 12hrs, 24hrs and 72hrs such as 5 samples per solution and time. The colour stability was assessed using the CIE Lab* colour space system, and changes were quantified using the ΔE* (Delta E) formula. The results demonstrated significant differences in colour stability across the solutions. In descending order, the colour of the samples was: turmeric water, honey lemon water, carbonated drink, chlorhexidine mouthwash and control medium. The findings indicated that exposure to chromogenic solutions can adversely affect the aesthetic properties of E-chains, which may influence patient satisfaction and treatment outcomes. The study highlights the importance of understanding the impact of dietary habits on the aesthetic integrity of orthodontic E-chains. Further research is warranted to explore the long-term implications of these findings on orthodontic treatments and to investigate potential methods to enhance the colour stability of E-chains in clinical settings.