Effect of Kombucha Exposure on Corrosion Resistance of MIM Orthodontic Brackets: Geometry–Electrochemistry Coupling and Oral Health Implications (MIM-316L vs. Commercial)

Metal Injection Molding (MIM) enables complex orthodontic-bracket geometries but can introduce surface and geometric discontinuities that act as initiation sites for crevice and pitting corrosion. The effect of acidic, kombucha-like exposure on corrosion and repassivation was assessed for MIM-316L brackets relative to a commercial comparator, and the coupling between surface quality (roughness and wettability) and localized damage at scanning electron microscopy (SEM) -identified hot-spots was examined. Kombucha was characterized by pH and titratable acidity. Surfaces were characterized by SEM, areal roughness metrics (Rₐ, Sₐ, Sᵦ, and A2), and wettability by sessile-drop goniometry. Electrochemical behavior in artificial saliva was measured using open-circuit potential and cyclic potentiodynamic polarization (ASTM F2129/G59), and a qualitative magnetic check was included as a pragmatic quality-assurance screen. Exposure in kombucha reduced breakdown and repassivation potentials and increased passive current density, with the strongest effects co-localizing geometric discontinuities. Commercial brackets exhibited markedly poorer surface quality (notably higher Sᵦ), amplifying acidity-driven susceptibility. These findings indicate that, under acidic challenges, surface/geometry quality dominates corrosion behavior; non-magnetic-phase compliance and simple chairside screening (e. g. , magnet test), alongside tighter manufacturing controls on roughness and edge finish, should be incorporated into clinical and industrial quality assurance (QA).