Carboxymethylcellulose-induced depletion attraction to stabilize high internal phase Pickering emulsions for the elderly: 3D printing and β-carotene delivery

Food Chemistry, Journal Year: 2024, Volume and Issue: 447, P. 139028 - 139028

Published: March 15, 2024

Language: Английский

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Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 153, P. 110052 - 110052

Published: March 30, 2024

Language: Английский

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Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

Foods, Journal Year: 2024, Volume and Issue: 13(2), P. 215 - 215

Published: Jan. 10, 2024

Dysphagia, or swallowing difficulty, is a common morbidity affecting 10% to 33% of the elderly population. Individuals with dysphagia can experience appetite, reduction, weight loss, and malnutrition as well even aspiration, dehydration, long-term healthcare issues. However, current therapies treat routinely cause discomfort pain patients. To prevent these risks, non-traumatic effective treatment diet modification for safe chewing urgently needed elderly. This review mainly summarizes changes in elderly, important risk factors potential consequences dysphagia. In addition, three texture-modified food processing strategies prepare special foods aged, statuses future trends such foods, are discussed. Nonthermal technologies, gelation, 3D printing techniques have been developed soft, moist, palatable safety individuals. flavor enhancement nutrition enrichment also considered compensate loss sensory nutrients. Given trend population aging, multidisciplinary cooperation management should be top priority.

Language: Английский

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4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 152, P. 109891 - 109891

Published: Feb. 27, 2024

Language: Английский

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Pathways in formulating foods for the elderly

Food Research International, Journal Year: 2024, Volume and Issue: 186, P. 114324 - 114324

Published: April 17, 2024

The growth of the elderly population worldwide is posing significant challenges to human society. progressive physical and physiological changes occur with aging, including decreased appetite, incomplete digestion, reduced absorption nutrients. A common feature many people's diets a deficiency in proteins (especially easily digestible ones) micronutrients (e.g., vitamins, zinc, iron, calcium). One solutions this problem incorporation these components into suitably texture-modified foods. There dearth products that meet needs special medical/health conditions such as dysphagia, osteoporosis, diabetes, cardiovascular disease, well those who are hospital palliative care. Future research development foods for must address specific dietary different subgroups people underlying health conditions. existence stages means their requirements be considered. This review summarizes current knowledge on nutritional problems outlines innovation pathways developing new considering nutrition, texture, flavor, other sensory aspects.

Language: Английский

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3D printing in the food industry: Recent progress and role in achieving sustainable development goals

Ain Shams Engineering Journal, Journal Year: 2023, Volume and Issue: 15(2), P. 102386 - 102386

Published: Aug. 3, 2023

In this work, the efficacy of additive manufacturing in revolutionizing food industry is explored as a contributor to achieving sustainable development goals (SDG) set out by United Nations. The purpose study assess impact 3D printing mapping it SDGs can currently achieves. analyzes recent progress various applications with emphasis on personalized nutrition, waste utilization, and production complex customized edible designs. This showcases significant advantages technology possesses compared conventional routes production. addition, limitations performance are discussed order reduce gap between market demand. Results confirmed that had direct SDG 1, 2, 3, 7, 8, 11, 12, 13, 17 track achieve greenhouse gas emissions mitigation 130.5–525.5 Mt 2025. Despite mentioned advantages, further work required increase sustainability 3DFP.

Language: Английский

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Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum

Journal of Food Engineering, Journal Year: 2023, Volume and Issue: 361, P. 111750 - 111750

Published: Sept. 15, 2023

Language: Английский

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Texture-modified soy protein foods: 3D printing design and red cabbage effect

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 145, P. 109141 - 109141

Published: Aug. 2, 2023

3D printing can be used to develop texture-modified foodstuffs that are nutritious and appealing meet the demands of special consumer needs such as those elderly with swallowing disorders (dysphagia). In this work, vegetable-containing protein-based food different internal structures (infill rates 12.5, 25, 50%) was elaborated using printing. First, doughs soy protein isolate (SPI) content (20, 25 30 w/v %) were prepared select dough most suitable shape fidelity after being printed in an extrusion printer, 25% SPI (25-SPI) case. Then 25-SPI 10, 20 wt % red cabbage (RC) prepared, rheologically physicochemically analysed before All presented a shear thinning behaviour since viscosity decreased when rate increased, rheological for Regarding effect RC formulation, storage (G′) loss (G") moduli increased G' > G" all doughs, indicating solid-like behaviour, beneficial maintain size sample once it has been printed. samples homogeneous showed cavities which got reduced gradually more added confirmed by SEM analysis. Besides, texture profile analysis hardness, gumminess chewiness hydrated infill while addition had opposite minor effect. labelled transitional food, defined International Dysphagia Diet Standardization Initiative (IDDSI) framework.

Language: Английский

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Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers

International Journal of Biological Macromolecules, Journal Year: 2023, Volume and Issue: 258, P. 128805 - 128805

Published: Dec. 15, 2023

Language: Английский

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3D printing of nutritious dysphagia diet: Status and perspectives

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 147, P. 104478 - 104478

Published: April 7, 2024

Language: Английский

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