Effect of traditional Peruvian Amazonian beverages on force degradation of orthodontic elastomeric chains: an in vitro study
DOI:
https://doi.org/10.64716/h2h8za78Keywords:
Orthodontics, Elastomers, Dental Materials, Beverages, Mechanical PropertiesAbstract
Introduction: Orthodontic elastomeric chains may undergo force degradation over time, and exposure to different beverages can modify their mechanical behavior. Traditional beverages from the Peruvian Amazon are widely consumed, but their effect on orthodontic elastomeric chains remains insufficiently studied. Objective: To compare the effect of traditional Peruvian Amazonian beverages on force degradation of two brands of orthodontic elastomeric chains. Methods: An experimental in vitro study was conducted using 96 gray continuous elastomeric-chain segments, including 48 Morelli® and 48 American Orthodontics® specimens. For each brand, 12 segments were assigned to Uvachado, Chuchuhuasi, 7 Raíces, or distilled water. Residual force was measured with a Dontrix dynamometer at baseline and after 1, 7, 14, and 21 days. Mann–Whitney U, Kruskal–Wallis, Friedman, and Bonferroni-adjusted post hoc tests were applied. Results: Both brands showed progressive force reduction over time (p < 0.001). In Uvachado, Morelli® decreased from 318.75 g to 158.33 g, whereas American Orthodontics® decreased from 350.00 g to 112.50 g by day 21. Significant between-brand differences were observed for Uvachado at days 7, 14, and 21 (all p < 0.001). Conclusions: Force degradation increased over time and varied according to beverage and brand. Uvachado produced the greatest force loss, particularly in American Orthodontics® chains.
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Data Availability Statement
The datasets generated and analyzed during this study are available from the corresponding author upon reasonable request.
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Copyright (c) 2026 Carla Nicole Asmat-Mejía, Christian Giancarlo Gamboa-Rodriguez (Autor/a)
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Authors retain the copyright of their work and grant TUMI Oral Health the right of first publication. Articles are published under the Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided that the original work is properly cited.
