Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115629 - 115629

Published: Jan. 1, 2025

Dysphagia is a deglutition difficulty that more prevalent among the elderly population. This review focused on progress in development of 3D-printed foods (3DPFs) for dysphagia patients, specifically, type food sources used, processing techniques involved, and International Diet Standardisation Initiative (IDDSI) category, nutrition, acceptability, safety aspects. Due to unappetizing nature typical meals, 3D printing (3DFP) regarded as promising technology developing nutritious appetizing meals patients. The addition hydrocolloids such gums, starches, gelatin, others, during pre-processing, has enabled use non-printable are rich nutrients health benefits fruits, vegetables, legumes, cereals, roots dysphagia-orientated 3DPFs, along with various methods size reduction operations, mixing techniques, thermal processes. Together, these processes can enhance printability, IDDSI compliance, structural stability materials diets. However, acceptability patients needs be thoroughly investigated validate role 3DFP nutrition personalization, improved acceptance. risks associated this challenge its practicality an effective management strategy, but through establishment regulations, mitigated. Collaboration professionals hospitals scientists technologists necessary foster integration different expertise management.

Language: Английский

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Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115683 - 115683

Published: Jan. 11, 2025

Language: Английский

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Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry

Food Research International, Journal Year: 2025, Volume and Issue: 203, P. 115791 - 115791

Published: Jan. 20, 2025

Language: Английский

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Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116245 - 116245

Published: March 1, 2025

Language: Английский

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Effect of plasma-activated water on the quality of wheat starch gel-forming 3D printed samples

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 274, P. 133552 - 133552

Published: July 18, 2024

Language: Английский

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Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 159, P. 110621 - 110621

Published: Sept. 7, 2024

Language: Английский

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Biointerfacial supramolecular self-assembly of whey protein isolate nanofibrils on probiotic surface to enhance survival and application to 3D printing dysphagia foods

Food Chemistry, Journal Year: 2024, Volume and Issue: 460, P. 140720 - 140720

Published: Aug. 2, 2024

Language: Английский

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Mobile Health and Artificial Intelligence as Nutritional Support for the Population: A Review

Published: June 5, 2024

Mobile applications, websites and social media networks are nowadays widely used communication tools. With the emergence of communication-related technologies in our lives and, consequently, rise mobile health-related generically encompassed under term digital health, have become popular among population. Smartphones artificial intelligence very useful tools for interventions. Because they accessible cost-effective. They also able to serve a larger number communities than traditional Nutrition is not field that has remained on sidelines, numerous applications technological emerged intended help support diets or process recovering from disease. However, many these limitations important consider. For this reason, aim review was analyze most currently use, discuss their advantages disadvantages, propose hypotheses improvement.

Language: Английский

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3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content

Food Chemistry X, Journal Year: 2024, Volume and Issue: 25, P. 102121 - 102121

Published: Dec. 24, 2024

Language: Английский

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Mobile Applications and Artificial Intelligence for Nutrition Education: A Narrative Review

Dietetics, Journal Year: 2024, Volume and Issue: 3(4), P. 483 - 503

Published: Nov. 4, 2024

Mobile applications, websites and social media networks are now widely used communication tools. With the emergence of communication-related technologies in our lives and, consequently, rise mobile nutrition-related applications have become popular. Smartphones other artificial intelligence very useful tools for delivering interventions because they accessible cost-effective. Digital also able to serve a larger number communities than traditional interventions. Nutrition is not field that has remained on sidelines these technological advances, numerous emerged intended provide dietary advice or guidelines process recovering from disease. However, many limitations barriers important consider. The aim this review was analyze most current related nutrition, as well their complementary (activity bracelets smart scales, among others), highlighting importance improving lifestyle habits. In addition, advantages disadvantages discussed future directions proposed.

Language: Английский

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