3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet.

Zhenbin Liu,Bhesh Bhandari,Hongyu Lu,Hongbo Li,Chaofan Guo,Haizhen Mo,Shangqiao Cao,Wenqi Zheng

doi:10.3390/foods10092189

Abstract

With the speeding tendency of aging society, the population experienced dysphagia is increasing quickly. Desirable dysphagic diets should be safe, visually appealing and nutritious. 3D printing allows for creation of personalized nutritious foods with regular-like appearance. Shiitake mushroom, rich in protein and bioactive compounds, is suitable for elderly, but its hard texture was not friendly to the elderly with dysphagia. This study investigated the feasibility of production of dysphagic product using shiitake mushroom by 3D printing with various gums addition, including arabic gum (AG), xanthan gum (XG) and k-carrageenan gum (KG) at concentrations of 0.3%, 0.6% and 0.9% (w/w). Data suggested that XG and KG incorporation significantly increased inks’ mechanical strength by decreasing water mobility and promoting the formation of hydrogen bond, enabling 3D printed objects with great self-supporting capacity. The XG containing and KG-0.3% samples were categorized into level 5—minced and moist dysphagia diet within international dysphagia diet standardization initiative (IDDSI) framework. AG addition decreased mechanical strength and viscosity, hardness and self-supporting capacity of 3D printed constructions. AG-0.3% and AG-0.6% samples could not be classified as dysphagia diets based on IDDSI tests. This study provides useful information for dysphagia diet development with appealing appearance by 3D printing.

Highlights

With the rising aging population trend, the proportion of elderly suffering from weakness of chewing and swallowing is increasing rapidly
To achieve desired 3D printing performance and chewing/swallowing properties, various gums (XG, k-carrageenan gum (KG) and arabic gum (AG)) were added and resultant rheological properties were characterized, and Low Field Nuclear Magnetic Resonance (LF-NMR) and Fourier Transforms Infrared (FTIR) were conducted to investigate the possible mechanism. 3D printed samples were evaluated in terms of texture properties and international dysphagia diet standardization initiative (IDDSI) recommended tests to determine their suitability for dysphagia patients
3D printing behavior has been reported to be closely related with rheological properties

Summary

Introduction

With the rising aging population trend, the proportion of elderly suffering from weakness of chewing and swallowing is increasing rapidly. The people with chewing or swallowing problems are prone to nutritional deficiency and weight loss because of less food consumption. To prevent malnutrition or weight loss of such population, foods should be soft and moist enough to chew and swallow safely. The foods for the chew- or swallow-impaired individuals are usually in pureed or mashed state [2,3]. These pureed or mashed foods are not appetizing and visually unappealing, less palatable and nutritionally diluted. Supplying dysphagia patients with nutritious and safe foods imposes a great challenge [4,5]. Efforts must be made to provide regular-like meals to enhance the willingness to consume

Objectives

Methods

Results

Conclusion