2025Journal articleFree to read

The Impact of Coffee, Matcha, Protein Drinks, and Water Storage on the Microhardness and Color Stability of a Nano-Ceramic Hybrid Composite CAD/CAM Blank.

Yeslam HE, Alkhaldi A, Alshehri G, Hajjaj MS

Journal of functional biomaterials

Read at the publisher →Free full text →PubMed PubMed Central

Abstract

This study aimed to evaluate the effect of popular beverages, coffee, matcha, and protein isolate, on the microhardness and color stability of feldspar glass ceramic (VB) and nano-ceramic hybrid composite (GD) CAD/CAM materials. Three hundred specimens were prepared and divided into control and immersion groups (water, coffee, matcha, protein). Vicker's microhardness (HN) was recorded for the control group and post-immersion groups, while color changes were measured before and after immersion. Microhardness values (HN) and color change (ΔE00) were statistically analyzed using the Kruskal-Wallis test followed by Dunn's post hoc test (p < 0.05). Results: The HN values of all VB and GD immersion subgroups were significantly lower than those of the control groups (p < 0.001). The VB water immersion group had a significantly lower HN than the protein and matcha immersion groups. The GD immersion groups showed no significant difference in HN between them (p > 0.05). VB had a significantly lower ΔE00 (>3.5) and higher HN (790.8 ± 123.62 kgf/mm2) than GD (175.22 ± 28.95 kgf/mm2) (p < 0.001). Coffee caused the greatest ΔE00 in both VB and GD, whereas protein caused the lowest ΔE00 in GD. Conclusion: The study revealed that the feldspar glass ceramic CAD/CAM material had higher microhardness and color stability than the nano-ceramic hybrid composite. Immersion reduces the microhardness and color stability of CAD/CAM ceramics. Matcha and protein have less impact on glass ceramic microhardness, with protein causing less discoloration in nano-ceramic hybrid composites than other immersion media.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Food science / processing

Making, milling, storing or using matcha in foods.

Assigned automatically from the title, abstract and subject terms.

Topics

Skin, oral and dental Processing, milling and quality Food products and applications

Matcha is a main subject here (named in the title).

Keywords and subject terms

CAD/CAM biomimetic restorations esthetic dentistry glass ceramics microhardness nano-ceramic hybrid composite restorative dentistry CAD/CAM ceramics beverage immersion coffee matcha protein isolates

Cite this study

Yeslam HE, Alkhaldi A, Alshehri G, Hajjaj MS. (2025). The Impact of Coffee, Matcha, Protein Drinks, and Water Storage on the Microhardness and Color Stability of a Nano-Ceramic Hybrid Composite CAD/CAM Blank. Journal of functional biomaterials. https://doi.org/10.3390/jfb16120444

DOI: 10.3390/jfb16120444 · PubMed ID: 41440621 · Cited by 1 (OpenAlex)

More on skin, oral and dental

2019Journal article

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

Hui Ru Tan, Hazel Lau, Shao‐Quan Liu, et al. — LWT

Japanese green tea is becoming increasingly popular worldwide due to its pleasant aroma. The volatiles of four types of Japanese green tea (Sencha, Matcha, Gyokuro, and Hojicha) were extracted separately by headspace solid-phase…

Chemical / analyticalAroma, flavor and sensoryAuthenticity and analytical methodsSkin, oral and dentalCited 101×

1985Journal article

Case-control study of urinary bladder cancer in metropolitan Nagoya.

Ohno Y, Aoki K, Obata K, et al. — National Cancer Institute monograph

We conducted a population-based case-control study of patients with bladder cancer and of controls drawn randomly from the general population of Metropolitan Nagoya and interviewed both groups. The incidence rates of bladder cancer were…

Randomized controlled trialCancerSkin, oral and dentalMarket, culture and sustainabilityCited 64×

2017Journal article

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography-Olfactometry Techniques.

Baba R, Amano Y, Wada Y, et al. — Journal of agricultural and food chemistry

The odorants contributing to the characteristic aroma of matcha were investigated by analysis of the headspace samples and the volatile fractions prepared by a combination of solvent extraction and the SAFE techniques using three matcha…

Chemical / analyticalAroma, flavor and sensoryAuthenticity and analytical methodsSkin, oral and dentalCited 63×

2019Journal articleFree to read

Review of the Role of Fluid Dairy in Delivery of Polyphenolic Compounds in the Diet: Chocolate Milk, Coffee Beverages, Matcha Green Tea, and Beyond.

Bhagat AR, Delgado AM, Issaoui M, et al. — Journal of AOAC International

Dairy-based functional beverages have been a growing segment as consumer demands for health foods have shifted focus from simply enhancing lifespan to protecting health. Green tea is often limited in use because of poor bioavailability and…

ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 45×

Browse the whole library →