3D printing of nutritious dysphagia diet: Status and perspectives

Trends in Food Science & Technology, Год журнала: 2024, Номер 147, С. 104478 - 104478

Опубликована: Апрель 7, 2024

Язык: Английский

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Research progress of 3D printing technology in functional food, powering the future of food

Trends in Food Science & Technology, Год журнала: 2024, Номер 149, С. 104545 - 104545

Опубликована: Май 21, 2024

Язык: Английский

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Interaction mechanism and binding mode between different polyphenols and gellan gum

Food Hydrocolloids, Год журнала: 2024, Номер 153, С. 110014 - 110014

Опубликована: Март 22, 2024

Язык: Английский

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Crosslinking strategy and promotion role of cellulose as a composite hydrogel component for three-dimensional printing – A review

Food Hydrocolloids, Год журнала: 2024, Номер 154, С. 110079 - 110079

Опубликована: Апрель 13, 2024

Язык: Английский

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

Food Research International, Год журнала: 2025, Номер 202, С. 115629 - 115629

Опубликована: Янв. 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.

Язык: Английский

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3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage

Future Foods, Год журнала: 2025, Номер unknown, С. 100537 - 100537

Опубликована: Янв. 1, 2025

Язык: Английский

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Effect of l-cysteine on functional properties and fibrous structure formation of 3D-printed meat analogs from plant-based proteins

Food Chemistry, Год журнала: 2023, Номер 439, С. 137972 - 137972

Опубликована: Ноя. 14, 2023

Язык: Английский

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Plant-based delivery systems for controlled release of hydrophilic and hydrophobic active ingredients: Pea protein-alginate bigel beads

Food Hydrocolloids, Год журнала: 2024, Номер 154, С. 110101 - 110101

Опубликована: Апрель 11, 2024

Язык: Английский

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Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia

Applied Biological Chemistry, Год журнала: 2024, Номер 67(1)

Опубликована: Фев. 29, 2024

Abstract Elderly individuals commonly experience the risk of dysphagia or difficulties in eating and swallowing food safely. Three-dimensional (3D) printing is a promising technique widely used customized development. This paper reviewed potential 3D nutritional customization textural modification personalized for elderly with dysphagia. can be to re-formulate ink by combining more than one type materials ensure high calorie nutrient intake, improve sensory quality, prevent malnutrition; thus, understanding functional properties such macronutrients compounds essential design that meets requirements. Hydrocolloids have been modify desired soft texture consistent viscoelastic 3D-printed food, as well printability structural stability. The standard guidelines established categorize texture-modified foods easy eat safe difficulties. Finally, production using may provide options, facilitate oral increase intake healthy mealtime elderly.

Язык: Английский

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A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi

Food Hydrocolloids, Год журнала: 2024, Номер 158, С. 110462 - 110462

Опубликована: Авг. 2, 2024

Язык: Английский

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