Development and characterization of 3D printed fish gelatin and vegetable blends as nutritious meal for dysphagic patients

Abstract

Dysphagia, increasingly prevalent among the aging population, poses significant nutritional challenges. 3D printing technology offers an innovative solution by creating visually appealing and appetizing dysphagia diets, offering new avenues for enhancing the dining experience of individuals with swallowing difficulties. This study explores the feasibility of using 3D printing to produce nutritionally dense meals for individuals with dysphagia. Techniques like SEM and FTIR were employed to examine ingredient interactions. Rheological properties and printing behavior were analyzed, revealing that xanthan gum (XG) as a thickener increases yield stress, elastic modulus (G′), and apparent viscosities of the ink compositions. Modest additions of XG (0.23% and 0.44%) improved the microstructure and mechanical properties, while higher concentrations (XG-0.77%) caused phase separation and reduced mechanical strength. The 3D printed products were evaluated according to IDDSI guidelines and sensory tests. XG-0.44% samples showed precise printing, excellent self-support, smooth textures, and favorable sensory evaluations, qualifying as level 4-pureed/extremely thick dysphagia diets. This study highlights the potential of 3D printing technology in creating nutritious and appealing meals for individuals with dysphagia.