Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approach

Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends

Protein-based high internal-phase Pickering emulsions (HIPPEs) have attracted widespread attention in recent years because they exhibit unique advantages for 3D printing and dysphagia food, including moist, soft, and creamy texture, good swallowing behavior, and excellent 3D printing effect. HIPPEs stability vastly influences its 3D printing accuracy, texture, and swallowing behavior. This review aims to comprehensively explore crucial factors influencing the formation and stability of HIPPEs, presenting reasonable strategies to enhance HIPPEs stability. Our emphasis lies in uncovering the relationship between protein-based particles' interfacial behavior, HIPPEs stability, and the application of HIPPEs on 3D printing and dysphagia food. Furthermore, the convergence of 3D printing and dysphagia foods expected to deepen, facilitating development of HIPPEs-based dysphagia food. Although application prospect of HIPPEs is very wide, looking ahead, there are many areas where further research is still required: (1) exploring more sources of protein fibrils, microalgae and insect proteins as Pickering particles to stabilize HIPPEs; (2) constructing mathematical model that unraveling the relationship between particles' interfacial behavior and HIPPEs stability; (3) combining dual-nozzle 3D printing with infill structure to modify the texture behavior and obtain more attractive appearance of HIPPEs-based dysphagia foods; (4) linking rheological behavior with oral processing and swallowing will be a research trend for exploring the texture and mouthfeel of dysphagia foods at different stages of oral processing; (5) developing evaluation system connected with oral processing behavior of dysphagia foods; (6) exploring the nutrition retention and texture behavior of dysphagia foods during 3D printing, post-processing, and chewing/swallowing process.

An Updated Review on Exploring Hydrocolloids Application in Food Matrix: Current Insights Into Fruit, Bakery, Meat, and Dairy Based Products

This concise review provides a current overview of hydrocolloid applications across various food products, including fruit, bakery, meat, and dairy products. Hydrocolloids are gaining popularity for their role in producing healthier and high-quality food products that meet consumer expectations. Hydrocolloids are used in fruit-based products such as purees, jams, jellies, fruit fillings, juices, and fruit leathers to enhance textural stability by preventing syneresis and improving nutritional value as well as their consumer appeal. In bakery products such as muffins, bread, cakes, and cookies, hydrocolloids enhance thermal stability, texture, and sensory properties while also supporting the development of low-fat formulations. Hydrocolloids act as fat substitutes and texture modifiers in meat-based products, enhancing water retention, emulsion stability, and overall quality. They also help in developing texture-modified foods suitable for individuals with dysphagia. The use of hydrocolloids in dairy products, particularly yoghurts, cheeses, ice-cream, and milk beverages, aims to reduce fat content while retaining creamy texture as well as viscosity and preventing phase separation. This review highlighted recent advancements in hydrocolloid applications, their mechanisms of interaction with food components, and their potential for improving nutritional, textural, and functional properties across various food matrices. By addressing current research gaps and challenges, this work highlighted the important role of hydrocolloids in bringing innovation and sustainability to food product development.

The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review

Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility, biodegradability, and high acceptance as food additives. This review focuses on the application of polysaccharide hydrocolloids and their beneficial roles in meat products by focusing on several commonly used polysaccharides (i.e., cellulose, chitosan, starch, sodium alginate, pectin, and carrageenan). Firstly, the recent advancements of polysaccharide hydrocolloids used in meat products are briefly introduced, along with their structure and potential application prospects. Then, the beneficial roles of polysaccharide hydrocolloids in meat products are comprehensively summarized and highlighted, including retarding lipid and protein oxidation, enhancing nutritional properties, improving texture and color quality, providing antibacterial activity, monitoring freshness, acting as a cryoprotectant, improving printability, and ensuring security. Finally, the challenges and opportunities of polysaccharide hydrocolloids in meat products are also introduced.

Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage

The purpose of this study was to identify the most effective method for enhancing the quality of beef gel during refrigeration. To achieve this objective, the effects of various types of starch on the physicochemical properties and microstructure of beef gel during refrigeration were investigated. In this study, ground beef gel was chosen as the research subject, and six different types of starch were added: 6% tapioca starch, cassava-modified starch (acetylated distarch phosphate, ADSP), potato starch (PSP), modified potato starch (acetate starch, SA), corn starch (CSP), and modified corn starch (hydroxypropyl distarch phosphate, HPDSP). The quality indicators of ground beef were measured and analyzed throughout the cold storage at 4 °C on days 1, 3, 5, 7, and 9. The results demonstrated that the water capacity of beef mince supplemented with PSP and HPDSP was significantly greater (p < 0.05). Additionally, the gel strength was found to be the highest, while the mesh structure formed in the ADSP group was the greatest. Furthermore, HPDSP, PSP, and SA effectively inhibited the oxidation of meat fat, with SA showing a relatively good effect on delaying the oxidation of meat mince protein. The addition of starch can, to a certain extent, inhibit lipid and protein oxidation in meat mince. In conclusion, starch significantly enhances the quality of beef mince by improving water retention, gel strength, and microstructure during refrigeration.

Effects of different polysaccharide colloids on the structure and physicochemical properties of peanut protein and wheat gluten composite system under extrusion

The structure and physicochemical properties of the complex system of peanut protein and gluten with different concentrations (0 %, 0.5 %, 1 %, and 2 %) of carboxymethyl cellulose (CMC) or sodium alginate (SA) under high-moisture extrusion were studied. The water absorption index and low-field nuclear magnetic resonance showed that adding 0.5 % SA could significantly improve the water uniformity of peanut protein extrudates, while the increase in water absorption was not significant. The texture properties showed that adding CMC or SA increased the hardness, vertical shearing force, and parallel shearing force of the system. Furthermore, adding 0.5 % SA increased approximately 33 % and 75.2 % of the tensile distance and strength of the system, respectively. The secondary structure showed that CMC or SA decreased the proportion of α-helix, β-turn, and random coil, while increased β-sheet proportion. The results of hydrophobicity, unextractable protein, and endogenous fluorescence revealed that CMC and SA reduced the surface hydrophobicity of the system and caused fluorescence quenching in the system. Additionally, it was found that CMC generally increased the free sulfhydryl group content, while SA exhibited the opposite effect.

Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers

The growing prevalence of dysphagia among the aging population presents a significant challenge. Many highly nutritious foods, like salmon, are often unsuitable for the elderly due to their firm texture when heated. To address this concern, a combination of salmon myofibrillar protein (SMP), Konjac glucomannan (KGM), and different emulsion fillers-such as oil droplets, octenyl succinic anhydride (OSA)-modified potato starch emulsion, and high methoxylated pectin (HMP) emulsions-was selected to enhance the network of salmon protein gels with the aims to create potential applications as dysphagia-friendly foods. The International Dysphagia Dietary Standardization Initiative (IDDSI) test indicated that all gel samples were classified as level 5. The OSA-SMP-KGM gel exhibited notably higher cohesiveness (P < 0.05), reduced adhesion, and enhanced mouthfeel. The OSA-SMP-KGM gel exhibited a smooth surface and excellent water retention (92.4 %), rendering it suitable for individuals with swallowing difficulties, particularly those prone to experiencing dry mouth. The yield stress of OSA-SMP-KGM gel was 594.14 Pa and stable structure was maintained during chewing and swallowing (γe/γv = 62.5). This study serves as a valuable reference for developing salmon-based products that are not only highly nutritious but also fulfill the criteria for a desirable swallowing texture.

Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients

This research aimed to develop jelly soup for dysphagia patients at the International Dysphagia Diet Standardization Initiative (IDDSI) Framework levels 4 (puree) and 5 (minced and moist), who require swallow training to regain normal swallowing ability due to neurological issues. The study comprised three main parts: (1) an investigation of hydrocolloid types and concentrations for texture-modified foods to aid dysphagia patients during training; (2) a study of sterilization conditions and ascorbic acid's impact on physical properties (e.g., texture, viscosity, color) of the texture-modified foods; and (3) an evaluation of changes in physical, chemical, and microbial properties of the product during storage. Results revealed that the ideal recipe involved using pork bone broth with 1% κ-carrageenan for texture modification, which closely matched the properties of hospital jelly samples in terms of hardness, adhesiveness, and viscosity. Sterilization at 110 °C for 109 min effectively eliminated microorganisms without affecting the product's appearance or texture, albeit causing a slight increase in brownness. Adding ascorbic acid helped to prevent the Maillard reaction but reduced the gel strength of the sample and induced milk protein denaturation, leading to aggregation. During storage at room temperature for 9 weeks, the product became browner and less firm. Notably, no bacteria were detected throughout this period. In conclusion, this heating process is suitable for producing jelly soup to support swallow training for dysphagia patients with neurological problems. It offers invaluable assistance in their daily training to regain normal swallowing function.

Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials

A dysphagia diet is a special eating plan. The development and design of dysphagia foods should consider both swallowing safety and food nutritional qualities. In this study, the effects of four food supplements, namely vitamins, minerals, salt and sugar, on swallowing characteristics, rheological and textural properties were investigated, and a sensory evaluation of dysphagia foods made with rice starch, perilla seed oil and whey isolate protein was carried out. The results showed that all the samples belonged to foods at level 4 (pureed) in The International Dysphagia Diet Standardization Initiative (IDDSI) framework, and exhibited shear thinning behavior, which is favorable for dysphagia patients. Rheological tests showed that the viscosity of a food bolus was increased with salt and sugar (SS), while it decreased with vitamins and minerals (VM) at shear rates of 50 s^-1. Both SS and VM strengthened the elastic gel system, and SS enhanced the storage modulus and loss modulus. VM increased the hardness, gumminess, chewiness and color richness, but left small residues on the spoon. SS provided better water-holding, chewiness and resilience by influencing the way molecules were connected, promoting swallowing safety. SS brought a better taste to the food bolus. Dysphagia foods with both VM and 0.5% SS had the best sensory evaluation score. This study may provide a theoretical foundation for the creation and design of new dysphagia nutritional food products.

Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion

Improving the qualities of vegetable oil replaced animal fat meat products is particularly fascinating for the development of healthy meat products. This work was designed to investigate the effects of different carboxymethyl cellulose (CMC) concentrations (0.01 %, 0.05 %, 0.1 %, 0.2 %, and 0.5 %) on the emulsifying, gelation, and digestive properties of myofibrillar protein (MP)-soybean oil emulsions. The changes in MP emulsion characteristics, gelation properties, protein digestibility, and oil release rate were determined. Results demonstrated that CMC addition decreased the average droplet size and increased the apparent viscosity, storage modulus, and loss modulus of MP emulsions, and a 0.5 % CMC addition significantly increased the storage stability during 6 weeks. Lower CMC addition (0.01 % to 0.1 %) increased the hardness, chewiness, and gumminess of emulsion gel especially for the 0.1 % CMC addition, while higher CMC (0.5 %) content decreased the texture properties and water holding capacity of emulsion gels. The addition of CMC decreased protein digestibility during the gastric stage, and 0.01 % and 0.05 % CMC addition significantly decreased the free fatty acid release rate. In summary, the addition of CMC could improve the stability of MP emulsion and the texture properties of the emulsion gels, and decrease protein digestibility during the gastric stage.

Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food

Glutinous rice flour, the main component of Qingtuan, has increased adhesiveness after gelatinization and hardness after aging; this results in great challenge in swallowing if for patients with dysphagia. Dual nozzle 3D printing has great potential for developing innovative Chinese pastries with fillings that conform to dysphagia diets. In this experimental study, the gelatinization and retrogradation behavior of glutinous rice starch was improved by designing printing inks of optimal properties made with different soluble soybean polysaccharide (SSPS) additions (0%, 0.3%, 0.6%, 0.9%). The internal structure of Qingtuan was modified by adjusting different filling densities (75%, 100%) in combination with the dual nozzle 3D printing. The objective of these tests was to enhance the texture of Qingtuan so that it meets the requirements of International Dysphagia Diet Standardization Initiative (IDDSI). The experimental results showed that 0.9% SSPS addition could effectively reduce the hardness and adhesiveness of the Qingtuan, which met the Level- 6 -soft & bite-sized standard while lower filling density lowers both hardness and adhesiveness.

Meat texture modification for dysphagia management and application of hydrocolloids: A review

Dysphagia is a medical condition that describes the difficulty of swallowing food, and texture modified food (TMF) is the best intervention for dysphagia. The relevant guidelines to identify dysphagia food are provided by the International Dysphagia Diet Standardization Initiative (IDDSI). Developing texture modified meat is a challenging task due to its fibrous microstructure and harder texture. Various meat tenderization attempts are therefore evaluated in the literature. Meat texture modification for dysphagia is not just limited to tenderization but should be focused on safe swallowing attributes as well. The application of hydrocolloids for designing TMF has a major research focus as it is a cost-effective method and offers an opportunity for careful control. The present review focuses on the meat texture modification attempts that have been used in the past and present, with special attention to the use of hydrocolloids. Several studies have shown improvements in texture upon the addition of various hydrocolloids; however, few studies have attempted to develop texture modified meat for people with dysphagia. This area has to be further developed along with the sensory evaluations conducted with the dysphagia population, to validate the industrial application of hydrocolloids to TMF.