3D-printed dysphagia-friendly gels with tailored inulin-konjac glucomannan mixtures: Swallowing safety enhancement and controlled lycopene release

This study proposed an innovative integration of dynamic digestion model with additive manufacturing technology to investigate how inulin (IN)/konjac glucomannan (KGM) ratios modulate myofibrillar protein (MP) gel networks for dysphagia management. The optimized IN/KGM fomulation (P8–1:2, IN/KGM = 1:2 ( w /w)) promoted the formation of densely network structures. The P8–1:2 gel exhibited highest lycopene encapsulation efficiency (88.07 %) and excellent rheological properties while mantianing swallowing safety and 3D printability. During gastric digestion, KGM delayed matrix disintegration through carboxylic group-mediated pH buffering, whereas swelling barrier effect of IN impeded pepsin infiltration, suppressing lycopene burst release. The P8–1:2 gel showed the highest bioavailability (94.83 %) of lycopene at 120 min of gastrointestinal digestion. The IN/KGM synergistic strategy enabled mediate molecular interplay networks, achieving coordinated regulation of gel “swallowing performance - printing precision and digestive responsiveness”, which provided novel insights for personalized dysphagia diet design and precision nutrition.