Enamel Surface Roughness with Experimental Pastes Based on Chicken and Quail Eggshells

Introduction: this study evaluated the efficacy of experimental polishing pastes made from quail and chicken eggshells in reducing enamel surface roughness after bracket debonding. Methods: experimental polishing pastes were formulated from quail and chicken eggshells with different particle sizes (0.1 μm, 0.3 μm, and 2.0 μm). The sample consisted of sound premolars (n = 90) to assess enamel roughness after polishing with the eggshell-based pastes. Control groups included: specimens before bracket bonding, after bracket removal, and polished with a commercial diamond paste. Qualitative and quantitative analyses of enamel surfaces were performer using scanning electron microscopy (SEM) and a profilometer, respectively. Results: unpolished specimens showed high surface roughness (0.78 ± 0.37 μm). After application of the eggshell-based pastes (quail and chicken), and the diamond paste, surface roughness values were significantly lower and comparable among all groups, with no statistically significant differences. Conclusions: experimental polishing pastes formulated from quail and chicken eggshells effectively reduced enamel surface roughness after bracket removal. Their efficacy was comparable to that of the commercial product, supporting their potential as eco-friendly alternatives.