3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content
3D printing offers a promising solution for the increasing demand for visually appealing dysphagia diets. Xanthan gum (XG) is a critical component in various thickeners specialized for dysphagia diets, in which pyruvate group is important, but relative study remains scarce. This study tried to creat...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010095 |
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| author | Zhenbin Liu Xi Chen Meirong Ruan Yumei Liao Zihao Wang Yucheng Zeng Hongbo Li Liangbin Hu Haizhen Mo |
| author_facet | Zhenbin Liu Xi Chen Meirong Ruan Yumei Liao Zihao Wang Yucheng Zeng Hongbo Li Liangbin Hu Haizhen Mo |
| author_sort | Zhenbin Liu |
| collection | DOAJ |
| description | 3D printing offers a promising solution for the increasing demand for visually appealing dysphagia diets. Xanthan gum (XG) is a critical component in various thickeners specialized for dysphagia diets, in which pyruvate group is important, but relative study remains scarce. This study tried to create 3D printed dysphagia diet using composite gels of pea protein (PPI) and XG with various pyruvate content (XG0: 5.20 %, XG1: 1.87 %, XG2: 0.54 %, XG3: 0.10 %). Results revealed that decreasing pyruvate content resulted in significant reductions of both viscosity and mechanical strength of PPI-XG gel. In particular, at a shear rate of 1 s−1, the viscosity of PPI-XG0, PPI-XG1, PPI-XG2, and PPI-XG3 gels were 714.36 Pa·s, 525.32 Pa·s, 427.32 Pa·s, and 421.16 Pa·s, respectively. The PPI-XG interaction significantly affected by pyruvate, especially concerning electrostatic interactions. The PPI-XG0 and PPI-XG1 samples exhibited excellent 3D printing performance and could be categorized into level 4-pureed dysphagia diets within IDDSI framework. This research offers valuable insights for the development of 3D printed dysphagia diets, and for the standardization of XG specialized for dysphagia diets. |
| format | Article |
| id | doaj-art-d20a0b1db1f84cd7a5ed35e3b755972d |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-d20a0b1db1f84cd7a5ed35e3b755972d2025-02-12T05:32:04ZengElsevierFood Chemistry: X2590-15752025-01-01251021213D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group contentZhenbin Liu0Xi Chen1Meirong Ruan2Yumei Liao3Zihao Wang4Yucheng Zeng5Hongbo Li6Liangbin Hu7Haizhen Mo8School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, ChinaAgricultural Mechanization Development Center of Chenggu city, Chenggu 723200, ChinaXi'an Sailong AM Technology Co. Ltd., Xi'an 710021, ChinaHangzhou Fushen Agricultural Technology Development Co., Ltd, Hangzhou, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China; Corresponding authors at: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China; Corresponding authors at: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.3D printing offers a promising solution for the increasing demand for visually appealing dysphagia diets. Xanthan gum (XG) is a critical component in various thickeners specialized for dysphagia diets, in which pyruvate group is important, but relative study remains scarce. This study tried to create 3D printed dysphagia diet using composite gels of pea protein (PPI) and XG with various pyruvate content (XG0: 5.20 %, XG1: 1.87 %, XG2: 0.54 %, XG3: 0.10 %). Results revealed that decreasing pyruvate content resulted in significant reductions of both viscosity and mechanical strength of PPI-XG gel. In particular, at a shear rate of 1 s−1, the viscosity of PPI-XG0, PPI-XG1, PPI-XG2, and PPI-XG3 gels were 714.36 Pa·s, 525.32 Pa·s, 427.32 Pa·s, and 421.16 Pa·s, respectively. The PPI-XG interaction significantly affected by pyruvate, especially concerning electrostatic interactions. The PPI-XG0 and PPI-XG1 samples exhibited excellent 3D printing performance and could be categorized into level 4-pureed dysphagia diets within IDDSI framework. This research offers valuable insights for the development of 3D printed dysphagia diets, and for the standardization of XG specialized for dysphagia diets.http://www.sciencedirect.com/science/article/pii/S2590157524010095Dysphagia dietPyruvateXanthan gumAdditive manufacturing |
| spellingShingle | Zhenbin Liu Xi Chen Meirong Ruan Yumei Liao Zihao Wang Yucheng Zeng Hongbo Li Liangbin Hu Haizhen Mo 3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content Food Chemistry: X Dysphagia diet Pyruvate Xanthan gum Additive manufacturing |
| title | 3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content |
| title_full | 3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content |
| title_fullStr | 3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content |
| title_full_unstemmed | 3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content |
| title_short | 3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content |
| title_sort | 3d printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content |
| topic | Dysphagia diet Pyruvate Xanthan gum Additive manufacturing |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010095 |
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