In Vitro Study Comparing the Effects of Three Different Beverages on the Color Stainability of two Commercially Available Composite Resins

Aim Composite restoration in an oral environment is exposed to various challenges. Several factors impact the color stability of the composite restoration. This study aimed to evaluate and compare the effect of three different types of beverages (coffee, tea, and Pepsi) on the mean color change (Δ E* ) of the A2 shade of a Nexcomp Flow-Nanohybrid Flowable Composite Resin and Palfique LX5-Submicron composite resin after different immersion times. Material and Methods Sixty-four samples (10 x 10 x 2 mm 3 ) were fabricated from two composite resins. Each group was further subdivided into four subgroups based on staining media: tea, Saudi coffee, Pepsi, and normal saline (control). The baseline color values were measured according to the CIE L*a*b* system using a spectrophotometer. The samples were then immersed in the staining solutions for 1, 7, and 14 days, and the mean color change values (Δ E* ) were calculated. Statistical analyses of color differences were conducted using one-way ANOVA and paired Student’s t-test. A value of p < 0.05 was used to determine the significance of the results. Results The mean color change (Δ E* ) of the resin materials ranged from 0.22 to 1.60 after 14 days of immersion in staining solutions. The type of composite resin and staining beverages significantly affected the color stability of the specimens ( p < 0.05). The highest mean Δ E* values were recorded for the Submicron composite in tea (1.60 ± 0.36) and coffee (0.62 ± 0.69), followed by the Nanohybrid composite in tea (1.35 ± 1.56) and coffee (0.55 ± 0.88) ( p < 0.05). Pepsi had the lowest Δ E* values for both composites, measuring 0.31 ± 0.66 for nanohybrid and 0.37 ± 0.36 for submicron. Conclusion The Δ E* values for both materials were clinically acceptable, with nanohybrid composites showing greater resistance to staining than submicron composites. Tea caused the highest significant Δ E* , followed by Saudi coffee, whereas Pepsi had the least Δ E* values. Color changes increased with longer immersion times.