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

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...

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Published inFoods Vol. 10; no. 9; p. 2189
Main Authors Liu, Zhenbin, Bhandari, Bhesh, Guo, Chaofan, Zheng, Wenqi, Cao, Shangqiao, Lu, Hongyu, Mo, Haizhen, Li, Hongbo
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 15.09.2021
MDPI
Subjects
3-D printers
3D printing
Aging
Bioactive compounds
Carrageenan
Design
Diet
Dysphagia
elderly
Feasibility studies
Food
Food science
Geriatrics
gum arabic
Gums
hardness
hydrogen bonding
Hydrogen bonds
IDDSI
Inks
Mechanical properties
Mushrooms
NMR
Nuclear magnetic resonance
Nutrition research
Older people
Printing
Rheology
shiitake mushroom
Standardization
strength (mechanics)
texture
Three dimensional printing
viscosity
Xanthan
Xanthan gum
China
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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.
AbstractList 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.
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.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.
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.
Author Mo, Haizhen
Guo, Chaofan
Lu, Hongyu
Cao, Shangqiao
Li, Hongbo
Zheng, Wenqi
Liu, Zhenbin
Bhandari, Bhesh
AuthorAffiliation 3 School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia; b.bhandari@uq.edu.au
4 Jiangsu Provincial Supervising and Testing Research Institute for Products’ Quality, Nanjing 210000, China; hyluuuuu@126.com
2 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; guochaofanfan@outlook.com
1 School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; zhenbinliu@sust.edu.cn (Z.L.); zhengwenqifcns@163.com (W.Z.); caoshangqiao2021@163.com (S.C.); hongbo715@163.com (H.L.)
AuthorAffiliation_xml – name: 3 School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia; b.bhandari@uq.edu.au
– name: 2 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; guochaofanfan@outlook.com
– name: 1 School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; zhenbinliu@sust.edu.cn (Z.L.); zhengwenqifcns@163.com (W.Z.); caoshangqiao2021@163.com (S.C.); hongbo715@163.com (H.L.)
– name: 4 Jiangsu Provincial Supervising and Testing Research Institute for Products’ Quality, Nanjing 210000, China; hyluuuuu@126.com
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Snippet With the speeding tendency of aging society, the population experienced dysphagia is increasing quickly. Desirable dysphagic diets should be safe, visually...
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proquest
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StartPage 2189
SubjectTerms 3-D printers
3D printing
Aging
Bioactive compounds
Carrageenan
Design
Diet
Dysphagia
elderly
Feasibility studies
Food
Food science
Geriatrics
gum arabic
Gums
hardness
hydrogen bonding
Hydrogen bonds
IDDSI
Inks
Mechanical properties
Mushrooms
NMR
Nuclear magnetic resonance
Nutrition research
Older people
Printing
Rheology
shiitake mushroom
Standardization
strength (mechanics)
texture
Three dimensional printing
viscosity
Xanthan
Xanthan gum
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Title 3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet
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