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<p>Tooth discoloration is a common esthetic concern often linked to dietary exposure to highly pigmented foods and beverages. Although the staining effects of beverages like coffee, tea, and wine have been extensively studied, less attention has been given to the staining potential of everyday condiments. This study aimed to evaluate the staining potential of eight sauces—fish sauce, curry, ketchup, sriracha, and four soy sauce varieties (Jin, Yangjo, Tsuyu, and Sashimi)—on bovine enamel specimens. Color measurements were performed at multiple intervals over 7&#xa0;days using a spectrophotometer to quantify changes in lightness (L*), redness (a*), and yellowness (b*). The Yangjo soy sauce exhibited the highest staining potential, followed by Sashimi and Jin soy sauces, with all three sauces surpassing the perceptibility and acceptability thresholds within 3&#xa0;h of staining. Curry showed resistance to staining despite its vivid color and high absorbance, while ketchup and sriracha exhibited minimal discoloration, challenging assumptions about red-pigmented substances. Factors such as pigment composition, acidity, viscosity, and exposure duration can interact in a complex manner to influence discoloration.</p>

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Assessing the staining potential of common sauces on tooth enamel surface

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年5月23日

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  • Soyeon Kim,
  • Sri Larnani,
  • Wanki Lee,
  • Napas Lappanakokiat,
  • Van Mai Truong,
  • Wonjoon Moon,
  • Young-Seok Park

摘要

Tooth discoloration is a common esthetic concern often linked to dietary exposure to highly pigmented foods and beverages. Although the staining effects of beverages like coffee, tea, and wine have been extensively studied, less attention has been given to the staining potential of everyday condiments. This study aimed to evaluate the staining potential of eight sauces—fish sauce, curry, ketchup, sriracha, and four soy sauce varieties (Jin, Yangjo, Tsuyu, and Sashimi)—on bovine enamel specimens. Color measurements were performed at multiple intervals over 7 days using a spectrophotometer to quantify changes in lightness (L*), redness (a*), and yellowness (b*). The Yangjo soy sauce exhibited the highest staining potential, followed by Sashimi and Jin soy sauces, with all three sauces surpassing the perceptibility and acceptability thresholds within 3 h of staining. Curry showed resistance to staining despite its vivid color and high absorbance, while ketchup and sriracha exhibited minimal discoloration, challenging assumptions about red-pigmented substances. Factors such as pigment composition, acidity, viscosity, and exposure duration can interact in a complex manner to influence discoloration.