Polysaccharide emulsion gels for dysphagia-friendly surimi-based diets: development and application

Area of Science:

• Food Science
• Materials Science
• Nutritional Science

Background:

• Dysphagia affects swallowing, necessitating modified food textures for safe consumption.
• Hydrophilic polysaccharide colloids are used to create dysphagia-friendly foods with desirable textures and nutritional value.

Purpose of the Study:

• To develop and evaluate multi-polysaccharides emulsion gels as dysphagia-friendly food options.
• To determine the optimal composition of emulsion gels for texture, stability, and IDDSI compliance.

Main Methods:

• Preparation of multi-polysaccharides emulsion gels with varying sunflower oil concentrations.
• Evaluation of gel properties including hardness, adhesion, cohesion, and water retention.
• Assessment of gels against the International Dysphagia Diet Standardization Initiative (IDDSI) framework.
• Analysis of surimi-based diets incorporating the developed emulsion gels.

Main Results:

• Emulsion gels with 2% polysaccharide and 1-8% sunflower oil met IDDSI Level 4 criteria, exhibiting suitable texture and over 90% water retention.
• Oil content influenced gel stability; less oil caused instability, while excessive oil increased mouth adhesion.
• Emulsified oil droplets enhanced gel network density and freeze-thaw stability, reducing thawing and cooking losses.
• Surimi-based diets with 1-4% sunflower oil emulsion gels complied with IDDSI Levels 4-5.

Conclusions:

• Multi-polysaccharides emulsion gels offer a promising solution for developing stable, palatable, and nutritionally dense dysphagia-friendly foods.
• These gels provide enhanced texture and stability, meeting key IDDSI standards for safe consumption.
• The findings expand dietary choices for individuals with dysphagia, improving their quality of life.