Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancement

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-08 DOI:10.1016/j.foodhyd.2025.111525

Shreya Lalitya Yellapantula, Buddhi Dayananda, Bhesh Bhandari, Sangeeta Prakash

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引用次数: 0

Abstract

Dysphagia is a rising concern worldwide due to its associated comorbidity, malnutrition. To address the need for visually appealing and nutritionally dense food, this study utilised three-dimensional printing (3DP) technology to develop multicomponent 3DP food composed of the three macronutrient groups. Faba bean protein (FBP) was heat-treated, and the change in functionality and structure was assessed via Fourier transform infrared (FTIR) and water-holding properties. Plant protein (PP) food inks made of the treated FBP and pea protein isolate (PPI) were optimised by incorporating oil at different concentrations. The resulting inks were assessed based on their shape fidelity, water mobility, texture and rheology. Finally, 3DP multicomponent food products were developed using mashed potato (MP), optimised PP and sunflower oil oleogel (SO). Their texture, shape fidelity, and the International Dysphagia Diet Standardization Initiative (IDDSI) classification were assessed. Dry heat treatment of FBP resulted in a significant increase in overall WHC to 6.92 gg^-1 (p < 0.05). The addition of oil to plant protein inks significantly increased yield stress (p < 0.05) and decreased the hardness (p < 0.05), which in turn, significantly decreased print deviation up to 5 ± 0.1 % (p < 0.05). 3DP multi-component food structures were developed with different ratios of MP, PP, and SO to create varied nutritional profiles. These structures were determined as IDDSI Level 5 – minced and moist, and exhibited low hardness (5.73 ± 0.2N), adhesiveness (−1.61 ± 0.08N), and high shape fidelity (PD = 4.2 ± 0.6 %). This study thus demonstrated that nutritionally customisable dysphagia-friendly foods can be produced via 3DP to help combat malnutrition in the ageing population.

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多组分3d打印吞咽困难食品：整合植物蛋白，脂肪和碳水化合物，以增强营养和质地

吞咽困难是一个日益关注的全球由于其相关的合并症，营养不良。为了满足对视觉吸引力和营养密集食品的需求，本研究利用三维打印（3DP）技术开发了由三种宏量营养素组成的多组分3d打印食品。对蚕豆蛋白（Faba bean protein， FBP）进行热处理，并通过傅里叶红外（FTIR）和保水性评估其功能和结构的变化。通过添加不同浓度的油，对处理后的FBP和豌豆分离蛋白（PPI）制成的植物蛋白（PP）食品油墨进行优化。所得到的油墨根据其形状保真度、水流动性、质地和流变性进行评估。最后，以土豆泥（MP）、优化聚丙烯（PP）和葵花籽油凝胶（SO）为原料，开发了3d打印多组分食品。评估了它们的质地、形状保真度和国际吞咽困难饮食标准化倡议（IDDSI）分类。对FBP进行干热处理后，总WHC显著增加至6.92 gg-1 (p <；0.05)。植物蛋白油墨中添加油脂显著增加了屈服应力(p <；0.05)，硬度降低(p <；0.05)，这反过来又显著降低印刷偏差达5±0.1% (p <；0.05)。用不同比例的MP、PP和SO开发了3d多组分食品结构，以创造不同的营养概况。这些结构被确定为IDDSI 5级-剁碎和湿润，具有低硬度（5.73±0.2N），粘附性（- 1.61±0.08N）和高形状保真度（PD = 4.2±0.6%）。因此，这项研究表明，可以通过3d打印生产营养可定制的吞咽困难友好食品，以帮助解决老龄化人口的营养不良问题。

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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.