Effect of xanthan gum on 3D-printed dysphagia foods.

Abstract

BACKGROUND: The global trend of population ageing is progressively worsening, leading to an increasing prevalence of dysphagia among the elderly population. Meanwhile, 3D printing technology offers a viable solution by providing customized, nutrient-rich, dysphagia-friendly foods for affected individuals. This study utilized Pleurotus ostreatus mycelium (POM), xanthan gum (XG), and egg white protein as primary materials. Building upon previous research investigating the impact of POM on 3D-printed dysphagia-friendly foods, this study investigates the feasibility of developing such foods via 3D printing by varying the concentration of XG (0, 50, 60, 70, 80, 90 g kg-1). The feasibility of 3D printing was assessed through rheological characterization. Furthermore, the interactions among the components were investigated using scanning electron microscopy, Fourier transform infrared spectroscopy, and low-field NMR. Additionally, the 3D-printed products were evaluated based on textural properties, printing accuracy, printing stability, and the International Dysphagia Diet Standardisation Initiative (IDDSI) framework tests. RESULTS: The results demonstrated that increasing the XG concentration led to progressive enhancements in the mechanical strength, viscosity, resilience, and chewiness of the samples, resulting in printed constructs with a more pronounced three-dimensional structure. At an XG concentration of 70 g kg-1, the samples exhibited the highest water-holding capacity, the most compact microstructure, and superior printing stability and accuracy. Furthermore, IDDSI testing confirmed that samples containing 50-90 g kg-1 XG met the Level 5 criteria for dysphagia diets. CONCLUSION: Overall consideration suggests that the sample with 70 g kg-1 XG is the most suitable for consumption by individuals with dysphagia, although further clinical validation is necessary. This study offers insights into the development of nutrient-rich, dysphagia-friendly foods using 3D printing. © 2026 Society of Chemical Industry.

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