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

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.

3D Food Printing Applications Related to Dysphagia: A Narrative Review

“… How 3D printing can help create more appealing dysphagia foods (Reprinted from Liu et al, 2021 [ 2 ]. Permitted by Creative Commons Attribution-Non Commercial 4.0 International License , accessed on 6 June 2022) [ 2 ]. …”

“…It can cause coughing or choking due to abnormal delays in food bolus movement during swallowing, which disrupts the swallow initiation, as a part of food remains in the oral cavity. This can lead to reduced food consumption, weight loss and nutritional deficiencies [ 2 ]. Such complications in the diet are currently addressed mainly through the texture modification of foods and liquids [ 1 , 3 ].…”

Update on potential of edible mushrooms: high‐value compounds, extraction strategies and bioactive properties

“…Recently, personalised nutritious gum arabic, xanthan and k‐carrageenan gums with L. edodes inclusion were developed by 3D printing technology focused to consumers with dysphagia patterns. The mushroom contribution of bioactive substances and protein fraction could assist to reduce the nutritional deficiency due to chewing and swallowing difficulties (Liu et al ., 2021b). The use of mushroom for the treatment of other diseases has been extended and contributed to alleviate several illnesses.…”

3D Printing of Okara Ink: The Effect of Particle Size on the Printability

“…3D food printing also enabled controlling the texture of the food. , With 3D printing, edible constructs can be fabricated with different internal structures that offer unique textures for consumption. As masticatory performance is known to affect human health such as the occurrence of diabetes, 3D food printing may offer potential health benefits by controlling the mechanical properties of the manufactured food . Besides, 3D food printing may possess the potential to upcycle commonly discarded yet nutritious edible food byproducts, such as okara , and may allow integrating them into our daily diet.…”

“…As masticatory performance is known to affect human health such as the occurrence of diabetes, 28 3D food printing may offer potential health benefits by controlling the mechanical properties of the manufactured food. 29 Besides, 3D food printing may possess the potential to upcycle commonly discarded yet nutritious edible food byproducts, such as okara, and may allow integrating them into our daily diet. Despite such potential health and environmental benefits, however, there have been limited studies on the use of food byproducts in 3D food printing.…”