Wang Cai-Yue, Wang Chenying, Li Ying-Qiu, Liang Yan, Guo Zhi-Wei, Wang Zi-Yue, Ren Xidong
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
Shandong Provincial Key Laboratory of Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
J Sci Food Agric. 2025 Jul 31. doi: 10.1002/jsfa.70098.
Dysphagia represents a significant public health concern, and there is an increasing demand for the development of food products tailored to the needs of dysphagia patients. Therefore, this study employed Pleurotus ostreatus mycelium (POM), xanthan gum (XG), and egg white protein (EWP) as raw materials to fabricate dietary products suitable for dysphagia patients using three-dimensional (3D) printing technology. The study systematically investigated the impact of varying POM concentrations (130, 150, 170, 190, and 210 g kg) on the physicochemical properties, structural characteristics, and textural attributes of 3D-printed food matrices.
The rheological results demonstrated that as the concentration of POM increased, the viscosity and mechanical strength of the samples exhibited a corresponding enhancement. Texture analysis revealed that the sample containing 210 g kg POM exhibited the highest hardness and gumminess. Such textural properties might pose a potential risk to the safe consumption by patients with dysphagia. Microstructural analysis revealed that the 170 g kg POM sample exhibited the most compact internal structure, while morphological observations further demonstrated a continuous printing process with excellent structural integrity. The International Dysphagia Dietary Standardization Initiative (IDDSI) test results indicated that POM samples with concentrations ranging from 150 to 210 g kg comply with the classification criteria for Level 5 dysphagia-friendly foods.
When the POM concentration was 170 g kg, the sample had good 3D printing performance, suggesting it may be suitable for safe consumption by dysphagia patients, pending clinical validation. © 2025 Society of Chemical Industry.
吞咽困难是一个重大的公共卫生问题，针对吞咽困难患者需求的食品开发需求日益增加。因此，本研究以平菇菌丝体（POM）、黄原胶（XG）和蛋清蛋白（EWP）为原料，采用三维（3D）打印技术制备适合吞咽困难患者的膳食产品。该研究系统地研究了不同POM浓度（130、150、170、190和210 g/kg）对3D打印食品基质的物理化学性质、结构特征和质地属性的影响。
流变学结果表明，随着POM浓度的增加，样品的粘度和机械强度相应增强。质地分析显示，含有210 g/kg POM的样品表现出最高的硬度和黏性。这样的质地特性可能对吞咽困难患者的安全食用构成潜在风险。微观结构分析表明，170 g/kg POM样品呈现出最致密的内部结构，而形态观察进一步证明了连续打印过程具有优异的结构完整性。国际吞咽困难饮食标准化倡议（IDDSI）测试结果表明，浓度范围为150至210 g/kg的POM样品符合5级吞咽友好型食品的分类标准。
当POM浓度为170 g/kg时，样品具有良好的3D打印性能，表明其可能适合吞咽困难患者安全食用，但有待临床验证。© 2025化学工业协会。
