Calcium ion-regulated oil body-filled pea protein isolate-inulin emulsion gels for dysphagia-oriented products

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-04 DOI:10.1016/j.foodhyd.2025.111605

Wenqian Xu, Xiaoyu Li, Xuekang Wen, Yanbo Wang, Baoguo Sun, Duoxia Xu

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引用次数: 0

Abstract

The demographic shift toward an aging population is becoming increasingly pronounced. One consequence of this trend is an increase in swallowing and chewing difficulties among elderly people. This has driven the demand for specifically formulated foods that address dysphagia. This study investigated how different concentrations of Ca²⁺ affected the structural, water-holding, textural, and rheological properties of oil body-filled pea protein isolate-inulin emulsion gels. The aim was to assess their suitability as dysphagia-friendly foods. The results revealed a critical threshold for gel texture modulation via Ca²⁺, with 15 mM Ca²⁺ producing a dense honeycomb-like network structure, improved self-supporting ability, and enhanced water retention. Interactions between Ca²⁺ and functional groups (-OH and COO-) facilitated the formation of “calcium bridges”, which significantly increased gel hardness and cohesiveness. Rheological analysis and the International Dysphagia Diet Standardization Initiative (IDDSI) tests revealed that gel without Ca²⁺ exhibited the highest strain in the creep recovery test and could be classified as level 3 dysphagia foods. As the Ca²⁺ concentration increased, the gels showed higher viscoelastic modulus and lower yield stress, indicating a tendency toward brittleness. These modified gels corresponded to IDDSI levels 4–6. This study offers a theoretical foundation for the design of novel gel-based foods tailored to the specific swallowing needs of individuals with dysphagia.

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钙离子调节油体填充豌豆分离蛋白-菊粉乳凝胶，用于吞咽困难产品

人口老龄化趋势日益明显。这种趋势的一个后果是老年人吞咽和咀嚼困难的增加。这推动了对解决吞咽困难的特殊配方食品的需求。本研究研究了不同浓度的Ca2+如何影响油体填充豌豆分离蛋白-菊粉乳液凝胶的结构、保水性、质地和流变性能。目的是评估它们作为吞咽困难友好食品的适用性。结果表明，钙离子对凝胶结构的调节存在一个临界阈值，15 mM的钙离子可以产生致密的蜂窝状网络结构，提高了自支撑能力，增强了保水性。Ca2+与官能团（- oh和COO-）之间的相互作用促进了“钙桥”的形成，显著提高了凝胶的硬度和内聚性。流变学分析和国际吞咽困难饮食标准化倡议（IDDSI）测试表明，不含Ca2+的凝胶在蠕变恢复测试中表现出最高的菌株，可以被归类为3级吞咽困难食品。随着Ca2+浓度的增加，凝胶表现出更高的粘弹性模量和更低的屈服应力，显示出脆性的趋势。这些改性凝胶对应于IDDSI水平4-6。本研究为设计适合吞咽困难患者特殊吞咽需求的新型凝胶食物提供了理论基础。

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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.