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Tailoring dysphagia-oriented deacetylated konjac glucomannan matrices via oxidative modification
Haoyuan Wang1, Manman Lu1, Yijia Li1
1College of Food Science, Southwest University, Chongqing 400715, China.
Food Chemistry
|October 10, 2025
Summary
This study developed a modified konjac glucomannan (DKGM) food for dysphagia patients, improving texture and safety. Ozonation reduced hardness and adhesiveness, meeting International Dysphagia Diet Standardization Initiative Level 6 standards.
Area of Science:
- Food Science
- Biomaterials Engineering
- Nutritional Science
Background:
- Dysphagia diets often lack dietary fiber, posing nutritional challenges.
- Developing safe, palatable, and fiber-rich foods for dysphagia is crucial.
Purpose of the Study:
- To create a dysphagia-friendly food using modified deacetylated konjac glucomannan (DKGM).
- To investigate the effects of ozonation on DKGM gel properties for improved texture and safety.
Main Methods:
- Deacetylated konjac glucomannan (DKGM) was modified using ozonation.
- Texture analysis, rheological measurements, and spectroscopic techniques (FTIR, 1H NMR, SEM) were employed.
- International Dysphagia Diet Standardization Initiative (IDDSI) Level 6 criteria were used for evaluation.
Main Results:
- Ozonation significantly reduced DKGM gel hardness and adhesiveness, meeting IDDSI Level 6.
- Oxidized DKGM gels showed enhanced water-binding, lubricity, and thixotropic recovery.
- Microstructural analysis revealed altered hydrogen-bonding and polymer networks due to oxidation.
Conclusions:
- Ozonation is an effective method for modifying DKGM to create dysphagia-suitable foods.
- The modified DKGM gels offer improved texture, safety, and nutritional benefits for individuals with dysphagia.
