Hydrogel-Based Finger Foods: Enhancing Nutritional Intake and Swallowing Safety in Older Persons with Dysphagia

Dysphagia is a common problem in older adults, characterized as a swallowing disorder that prevents food from passing from the mouth to the esophagus. Besides impairing dietary intake and leading to malnutrition, dysphagia also severely restricts water intake.

This study aimed to develop polysaccharide-based hydrogels as dysphagia-friendly finger foods designed to provide high water content and enable controlled vitamin delivery to older persons with dysphagia.

Agar-carboxymethylcellulose (Agar-CMC) composite hydrogels with incorporated vitamins C, B₉, B, and D₃ were developed and tested for their textural and rheological properties, vitamin stability during storage, and vitamin release under simulated gastrointestinal conditions. Finally, a fiberoptic endoscopic swallowing assessment and sensory evaluation were conducted.

Increasing the agar concentration in Agar-CMC hydrogels improved their internal structure and handling properties as finger foods, while still being easily breakable during swallowing. Agar-CMC hydrogels' structure protected vitamins during processing and six weeks of storage. Vitamin release started immediately and remained steady in the gastric phase, with a noticeable increase at the beginning of the intestinal phase, resulting in 70-100% vitamin release by the end of this phase. The Fiberoptic Endoscopic Swallowing Evaluation confirmed their suitability for individuals with mild to moderate oropharyngeal dysphagia, with a low risk of aspiration (1 point on the Penetration-Aspiration Scale out of 8).

The developed Agar-CMC hydrogels present a promising dysphagia-friendly finger food alternative with high water content. They effectively deliver essential vitamins throughout the gastrointestinal tract, and notably demonstrate a low aspiration risk, making them suitable for individuals with mild to moderate oropharyngeal dysphagia.