• Glyceride-modulated starch-bas...

*Result*: Glyceride-modulated starch-based emulsion gels with enhanced structural precision for texture-controlled 3D printed dysphagia foods.

Title:
Glyceride-modulated starch-based emulsion gels with enhanced structural precision for texture-controlled 3D printed dysphagia foods.
Authors:
Bao Y; College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China., Li J; College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China., Qin H; College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China., Yuan S; College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China., Jiang H; College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China. Electronic address: jh1812@163.com.
Source:
International journal of biological macromolecules [Int J Biol Macromol] 2026 Jan; Vol. 340 (Pt 1), pp. 149979. Date of Electronic Publication: 2025 Dec 31.
Publication Type:
Journal Article
Language:
English
Journal Info:
Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE
Imprint Name(s):
Publication: Amsterdam : Elsevier
Original Publication: Guildford, Eng., IPC Science and Technology Press.
MeSH Terms:
Starch*/chemistry , Deglutition Disorders*/diet therapy , Glycerides*/chemistry , Printing, Three-Dimensional*, Emulsions/chemistry ; Gels/chemistry ; Humans
Contributed Indexing:
Keywords: 3D printing; Dysphagia; Glyceride; Printing accuracy; Starch
Substance Nomenclature:
9005-25-8 (Starch)
0 (Emulsions)
0 (Gels)
0 (Glycerides)
Entry Date(s):
Date Created: 20260102 Date Completed: 20260131 Latest Revision: 20260131
Update Code:
20260201
DOI:
10.1016/j.ijbiomac.2025.149979
PMID:
41482229
Database:
MEDLINE

*Further Information*

*3D printing technology offers a solution by customizing the nutritional composition and shape of food, making it suitable for patients with dysphagia. This study examines the effects of different concentrations (3.3 %, 6.7 %, 10 %, 13.3 %, 16.7 %, w/w) and esterification degrees of glycerides (monoolein, diolein and triolein) on starch gels by 3D printing, and characterizes dysphagia diets according to the International Dysphagia Diet Standardization Initiative (IDDSI) framework. Results indicate that adding emulsion to starch gel modifies the ratios of bound water, immobilized water, and free water, the emulsion also acts as a filler in the gel network, improving the mechanical properties and structural integrity of printed samples, and printing accuracy increased with emulsion concentration, peaking at 13.3 %. IDDSI tests showed that 3D-printed samples with lower concentrations of monoolein (G1) and diolein (G2) emulsions failed the spoon tilt test. However, at a 13.3 % glyceride concentration, the printed sample passed the spoon tilt and fork drop tests, and combined with the fork pressure test, it was classified as a Level 5 (minced and moist) dysphagia diet. Additionally, β-carotene loaded with 13.3 % G2 exhibited good thermal stability, making it suitable for delivering fat-soluble nutrients. This study advances the understanding of how glyceride regulates the printability and functionality of starch-based gels, providing new strategies for creating customized, nutritionally balanced 3D-printed foods for dysphagia management.
(Copyright © 2025 Elsevier B.V. All rights reserved.)*

*Declaration of competing interest The authors have declared no conflicts of interest for this article.*