Effect of frozen storage on preservation of a silicone-based test food material

Authors

DOI:

https://doi.org/10.20396/bjos.v21i00.8665757

Keywords:

Mastication, Freezing, Flexural strength, Silicone elastomers

Abstract

Aim: This study aimed to evaluate the effect of frozen storage on the physical properties of a silicone-based test food material, highly used to evaluate the masticatory performance in research settings. Methods: A total of 1,666 silicone cubes of Optosil Comfort® with 5.6-mm edges were shaped and stored at -18°C. The cubes were subsequently tested for flexural strength (maximum force, displacement, stress, and strain) before breaking (n = 136), changes in weight and size (n = 170), and masticatory performance (n = 1360) at eight timepoints: immediately after cube preparation (baseline, no freezing), and 1, 2, 3 and 4 weeks, and 2, 4 and 6 months after frozen storage. The cubes were thawed 8 h before each assessment. Results: The maximum force, stress, maximum displacement, and deformation values for the cubes were not affected by freezing (P > 0.05). At all of the time points, the cubes exhibited similar weight (P = 0.366) and size (identical values). The masticatory performance for the cubes also showed no differences from baseline through 6 months (P = 0.061). Conclusion: Freezing Optosil Comfort® silicone cubes did not alter the physical and mechanical properties of the material, being suitable to optimize the assessment of masticatory parameters for research purposes.

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Author Biographies

Garcia Dutra de Castro, State University of Ponta Grossa

Department of Dentistry, State University of Ponta Grossa, Ponta Grossa, Paraná, Brazil.

Alfonso Sánchez-Ayala, State University of Ponta Grossa

Department of Dentistry, State University of Ponta Grossa, Ponta Grossa, Paraná, Brazil.

Giancarlo De La Torre Canales, Inga University Center

Inga University Center (UNINGA), Maringá, Brazil.

Olívia Maria Costa de Figueredo, University of Campinas

Departament of Prosthodontics and Periodontology, Piracicaba Dental School, University of Campinas, Piracicaba, São Paulo, Brazil.

Mariana Barbosa Câmara-Souza, University of Campinas

Departament of Prosthodontics and Periodontology, Piracicaba Dental School, University of Campinas, Piracicaba, São Paulo, Brazil.

Camilla Fraga do Amaral, University of Campinas

Departament of Prosthodontics and Periodontology, Piracicaba Dental School, University of Campinas, Piracicaba, São Paulo, Brazil.

Renata Cunha Matheus Rodrigues Garcia, State University of Campinas

Departament of Prosthodontics and Periodontology, Piracicaba Dental School, State University of Campinas, Piracicaba, São Paulo, Brazil.

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Published

2022-03-23

How to Cite

1.
Castro GD de, Sánchez-Ayala A, De La Torre Canales G, Figueredo OMC de, Câmara-Souza MB, Amaral CF do, Rodrigues Garcia RCM. Effect of frozen storage on preservation of a silicone-based test food material. Braz. J. Oral Sci. [Internet]. 2022 Mar. 23 [cited 2022 Aug. 13];21(00):e225757. Available from: https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8665757

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Original Research

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