Surface Evaluation of Aligners after Immersion in Coca-Cola and Orange Juice

Abstract

Orthodontic removable appliances made of transparent thermoplastic materials—aligners—are becoming increasingly popular in contemporary orthodontic practice. It is important for the clinician to fully understand the mechanical properties and behavior of the appliance used. Because of that, the aim of our study was to investigate the changes in aligner surface after immersion in Coca-Cola and orange juice. For surface evaluation, fractal analysis, texture analysis, and wetting angle measurement were performed. Statistically significant changes were found between some of the groups in the fractal dimension analysis. In texture analysis, all but one intergroup comparison showed statistically significant differences. For wetting angle assessment, statistically significant differences were found. These were, however, more numerous when assessing glycol droplets, rather than water droplets. Fractal dimension analysis confirmed a correlation between the intensity of changes in the aligner surface with immersion time in the liquids assessed. Texture analysis showed a high sensitivity to the changes in aligner surface. It failed, however, to reveal changes relative to immersion time. Wetting angle analysis revealed aligner surface degradation for Coca-Cola. It did not, however, prove the dependence of the intensity of this degradation as a function of time. Both Coca-Cola and orange juice can cause aligner surface degradation.