The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-05 DOI:10.1016/j.foodhyd.2024.110819

Yiqiang Dai , Yifei Liu , Zhe Wang , Weimin Xu , Mingsheng Dong , Xiudong Xia , Daoying Wang

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Abstract

Novel naturally sourced polysaccharides are gaining attention for their safety and improvement in food texture. This study investigated the correlations between the structural characteristics and physicochemical properties of dextran GS128 derived from Leuconostoc citreum SH12, and assessed its applicability in three-dimensional (3D) printed whole grain and legume-based (whole grain oat, chickpea and soybean) foods designed for dysphagia patients. The findings revealed that GS128 had a non-crystalline amorphous nature and high thermostability, suggesting its food processing potential. GS128 aqueous solution showed shear thinning and elastic gel behavior, and excellent thixotropic and structural recovery properties, and their effects were positive dose-dependent at the concentration of 4∼10 wt%, which were determined by its nearly linear structure mainly composed of 87.74% α-(1 → 6) linkages with a high molecular weight of 3.02 × 10⁸ Da. Moreover, the addition of 4∼10 wt% GS128 not only retained the shape of 3D printed whole grain and legume food, but also improved the swallowability by 33.26–74.60% compared with food without GS128, indicating the usage potential for dysphagia people. Overall, GS128 as a texture modifier has significant potential for application in the food industry, especially in the development of 3D-printed dysphagia diets.

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将右旋糖酐用于吞咽困难食品的 3D 打印：右旋糖酐的结构与理化特性之间的关系

天然来源的新型多糖因其安全性和改善食品质地而备受关注。本研究调查了从柠檬白色念珠菌 SH12 提取的葡聚糖 GS128 的结构特征与理化性质之间的相关性，并评估了其在为吞咽困难患者设计的三维（3D）打印全谷物和豆类（全谷物燕麦、鹰嘴豆和大豆）食品中的适用性。研究结果表明，GS128 具有非结晶无定形性质和较高的热稳定性，表明其具有食品加工潜力。GS128 水溶液表现出剪切稀化和弹性凝胶行为，并具有优异的触变性和结构恢复特性，在浓度为 4∼10 wt% 时，其效果呈正剂量依赖性，这是由其近似线性结构决定的，主要由 87.74% 的 α-（1 → 6）连接组成，分子量高达 3.02 × 108 Da。此外，添加 4∼10 wt% 的 GS128 不仅保留了 3D 打印全谷物和豆类食品的形状，而且与不添加 GS128 的食品相比，其吞咽性提高了 33.26-74.60% ，这表明 GS128 可用于吞咽困难人群。总之，GS128 作为一种质构改良剂在食品工业中具有巨大的应用潜力，尤其是在开发 3D 打印吞咽困难膳食方面。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.