Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia

Abstract

Elderly individuals commonly experience the risk of dysphagia or difficulties in eating and swallowing food safely. Three-dimensional (3D) food printing is a promising technique widely used in customized food development. This paper reviewed the potential of 3D food printing in nutritional customization and textural modification of personalized food for the elderly with dysphagia. 3D food printing can be used to re-formulate the food ink by combining more than one type of food materials to ensure high calorie and nutrient intake, improve sensory quality, and prevent malnutrition; thus, understanding the functional properties of such macronutrients compounds is essential to design food ink that meets personalized nutrient requirements. Hydrocolloids have been commonly used to modify the desired soft texture and consistent viscoelastic properties of 3D-printed elderly food, as well as improve printability and structural stability. The food standard guidelines have been established and used to categorize texture-modified foods to ensure easy to eat and safe swallowing for the elderly with swallowing difficulties. Finally, the production of personalized food using 3D printing may provide more food options, facilitate safe oral intake, and increase calorie intake to improve the healthy mealtime experience for the elderly.