{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,14]],"date-time":"2026-03-14T17:54:03Z","timestamp":1773510843619,"version":"3.50.1"},"reference-count":42,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2025,2,1]],"date-time":"2025-02-01T00:00:00Z","timestamp":1738368000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>Color stability of acrylic resins is essential for preserving the aesthetic appearance of denture bases over time. This study explores how food pigments and thermal changes affect the color stability of commonly used denture base resins. Four acrylic resins were tested: three heat-cured acrylic resins with different characteristics (Zhermack\u00ae Villacryl H Plus V2, H Plus V4, and H Rapid FN V4) and one self-cured acrylic resin (Zhermack\u00ae Villacryl S V4). To simulate the oral environment, the resins underwent 1000 thermal cycles between 5 \u00b0C and 55 \u00b0C, followed by a 7-day immersion period in beverages such as coffee, red wine, a caramel-colored soft drink (cola), and distilled water (control), forming sixteen group of specimens (n = 5). Color changes (\u2206E) were measured using the VITA Easyshade V\u00ae spectrophotometer, following the CIEDE2000 standard. The findings revealed that thermal aging caused noticeable color changes in all resins (p &lt; 0.001). Red wine led to the most intense discoloration, followed by coffee. The caramel-colored soft drink caused moderate staining, while distilled water had a negligible effect. The type of polymerization did not affect the degree of discoloration, as no significant differences were found between the resins after exposure to beverages (p &gt; 0.05). Overall, this study highlights how both internal and external factors impact the appearance of acrylic resins. Thermal aging can accelerate polymer degradation, while pigments in beverages cause visible staining. Among the tested beverages, red wine proved to be the most aggressive due to its high pigment concentration and low pH. These findings emphasize the need for improved material formulations to enhance the longevity and aesthetic performance of dentures.<\/jats:p>","DOI":"10.3390\/app15031503","type":"journal-article","created":{"date-parts":[[2025,2,3]],"date-time":"2025-02-03T04:36:51Z","timestamp":1738557411000},"page":"1503","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Influence of Food Pigments and Thermal Aging on the Color Stability of Denture Base Resins"],"prefix":"10.3390","volume":"15","author":[{"given":"Beatriz","family":"Costa","sequence":"first","affiliation":[{"name":"Faculdade de Medicina Dent\u00e1ria, Universidade de Lisboa, 1600-277 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4327-1372","authenticated-orcid":false,"given":"Cristina Bettencourt","family":"Neves","sequence":"additional","affiliation":[{"name":"Dental Biomaterials Research Group (BIOMAT), Biomedical and Oral Sciences Research Unit (UICOB), Faculdade de Medicina Dent\u00e1ria, Universidade de Lisboa, 1600-277 Lisboa, Portugal"},{"name":"Research Institute for Medicines (iMed.ULisboa), Faculdade de Farm\u00e1cia, Universidade de Lisboa, 1649-003 Lisbon, Portugal"}]},{"given":"Jo\u00e3o Carlos","family":"Roque","sequence":"additional","affiliation":[{"name":"Dental Biomaterials Research Group (BIOMAT), Biomedical and Oral Sciences Research Unit (UICOB), Faculdade de Medicina Dent\u00e1ria, Universidade de Lisboa, 1600-277 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8526-398X","authenticated-orcid":false,"given":"Vitor","family":"Anes","sequence":"additional","affiliation":[{"name":"Instituto Superior de Engenharia de Lisboa, Instituto Polit\u00e9cnico de Lisboa, 1959-007 Lisboa, Portugal"},{"name":"Mechanical Engineering Institute (IDMEC), Instituto Superior T\u00e9cnico, Universidade de Lisboa, 1049-001 Lisboa, Portugal"}]},{"given":"Virg\u00ednia","family":"Santos","sequence":"additional","affiliation":[{"name":"Faculdade de Medicina Dent\u00e1ria, Universidade de Lisboa, 1600-277 Lisboa, Portugal"},{"name":"Dental Biomaterials Research Group (BIOMAT), Biomedical and Oral Sciences Research Unit (UICOB), Faculdade de Medicina Dent\u00e1ria, Universidade de Lisboa, 1600-277 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"367","DOI":"10.4103\/0972-4052.164908","article-title":"Evaluation of flexural strength and color stability of different denture base materials including flexible material after using different denture cleansers","volume":"15","author":"Shah","year":"2015","journal-title":"J. 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