Rheological and Physicochemical Properties of a Functional Apple Drink and Its Clinical Impact on Dysphagia Management

IF 2.5 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2025-05-22 DOI:10.1111/jtxs.70027

Maryam Aami, Mehdi Farhoodi, Ali Ebrahimi Pure, Soodeh Razaghi Jahromi, Ali Nasirpoor

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Abstract

Modification of liquid viscosity using commercial thickeners is a recognized strategy to ensure safe swallowing for patients with oropharyngeal dysphagia. This study investigated the rheological, physicochemical, and sensory properties of functional apple drinks formulated for dysphagia management. Various concentrations of gellan gum (0.042% to 0.050%), inulin (3.5%), maltodextrin (3%), and stevia were tested to optimize the viscosity and sensory characteristics of the drinks. The results indicated that gellan gum concentrations of 0.045%–0.047% and 0.048%–0.050% achieved viscosities corresponding to IDDSI Levels 1 and 2, respectively, making the drinks suitable for dysphagia patients. All samples exhibited time-independent, non-Newtonian, shear-thinning behavior, with the Herschel-Bulkley model providing the best fit for describing flow properties (R² > 0.93). Higher gellan concentrations enhanced apparent viscosity (ηa,50), consistency index (κ), yield stress (σ0), and viscoelastic moduli (G′ and G″). Physicochemical properties such as acidity, pH, Brix, and color remained stable during 15 days of refrigerated storage. Clinical trials demonstrated a significant improvement in swallowing function among patients who consumed the thickened drinks. These findings highlight the potential of low-acyl gellan gum to develop functional beverages tailored for dysphagia management, providing both safety and sensory appeal.

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功能性苹果饮料的流变学和理化性质及其对吞咽困难治疗的临床影响

使用商业增稠剂改变液体粘度是确保口咽吞咽困难患者安全吞咽的公认策略。本研究探讨了功能性苹果饮料的流变学、物理化学和感官特性，这些饮料是用来治疗吞咽困难的。以不同浓度的结冷胶（0.042% ~ 0.050%）、菊粉（3.5%）、麦芽糖糊精（3%）和甜菊糖为原料，优化饮料的粘度和感官特性。结果表明，当结冷胶浓度为0.045% ~ 0.047%和0.048% ~ 0.050%时，其黏度分别达到IDDSI 1级和2级，适合吞咽困难患者饮用。所有样品都表现出时间无关的、非牛顿的剪切变薄行为，Herschel-Bulkley模型最适合描述流动特性（R2 > 0.93）。结冷胶浓度越高，表观粘度（ηa,50）、稠度指数（κ）、屈服应力（σ0）和粘弹性模量（G′和G″）越明显。物理化学性质，如酸度、pH值、糖度和颜色在冷藏15天内保持稳定。临床试验表明，饮用增稠饮料的患者吞咽功能有显著改善。这些发现强调了低酰基结冷胶在开发针对吞咽困难治疗的功能性饮料方面的潜力，提供了安全性和感官吸引力。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing