Jingjie Hou,Guixin Tan,Afeng Wei,Shan Gao,Huajiang Zhang,Wentao Zhang,Yujia Liu,Rui Zhao,Yunze Ma
In this study, a carboxymethylcellulose (CMC) induced depletion attraction was developed to stabilize high internal phase Pickering emulsions (HIPPEs) as age-friendly 3D printing inks. The results demonstrated that depletion force induced the adsorption of yolk particles at the droplet interface and the formation of osmotic droplet clusters, thereby increasing the stability of HIPPEs. In addition, the rheological properties and nutrient delivery properties of HIPPEs could be adjusted by the mass ratio of yolk/CMC. The HIPPEs stabilized at yolk/CMC mass ratio 20:7.5 showed optimal printability, viscoelastic, structural recovery, and swallowability. HIPPEs have been applied to 3D printing, International Dysphagia Dietary Standardization Initiative (IDDSI) test, and in vitro digestive simulation in the elderly, indicating their attractive appearance, safe swallowability, and enhanced bioaccessibility of β-carotene. Our work provides new ideas for developing age-friendly foods with plasticity and nutrient delivery capacity by depletion attraction stabilizing HIPPEs.
An He,Yufeng Zou,Jiaming Cai,Yuan Li,Yuting Wang,Dengyong Liu
This study aims to enhance the swallowing characteristics of fermented meat pastes by improving their texture and flavor through the targeted inoculation of different starter cultures. Staphylococcus xylosus (S. xylosus) and Staphylococcus carnosus (S. carnosus) were each combined with Lactobacillus sakei (L. sakei) or Pediococcus pentosaceus (P. pentosaceus) to prepare fermented meat pastes. The LS (L. sakei + S. xylosus) exhibited significantly higher protease activity, which reduced hardness, gumminess, and chewiness (p < 0.05). Based on the IDDSI framework, LC (L. sakei + S. carnosus), LS, PC (P. pentosaceus + S. carnosus), PS (P. pentosaceus + S. xylosus) were categorized as having level 4 standard foods, indicating suitability for individuals with dysphagia. The LS group exhibited the highest protein digestibility and received the highest overall acceptability scores in sensory evaluation among all groups. In addition, the addition of S. xylosus and L. sakei was conducive to the production of free amino acids and free fatty acids, thereby facilitating the formation of alcohols, aldehydes, and esters. Eleven key volatile flavor compounds were identified in the fermented meat pastes. Among these, 1-octen-3-ol and methyl butyrate significantly increased salivary flow rate (p < 0.05), thereby further supporting swallowing. These findings suggest that co-inoculation with L. sakei and S. xylosus effectively improves texture, flavor, and swallowing properties of fermented meat pastes.
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