Synergistic dual functionality of HIPPEs stabilized by lactoferrin-vanillic acid-astragalus polysaccharide complex: simultaneously enabling DHA delivery and 3D printing of dysphagia foods

HIPPEs were stabilized by LF-VA-APS ternary covalent complexes. • The emulsion with 77.5% oil content exhibited the highest environmental stability. • HIPPEs stabilized with LF-VA-APS complex exhibited superior rheological properties. • HIPPEs enhance the oxidative stability, bioavailability and cellular uptake of DHA. • HIPPEs stabilized with LF-VA-APS complex are suitable 3D printed dysphagia foods. The rapidly ageing global population has led to an increasingly severe prevalence of dysphagia and associated malnutrition, necessitating the development of innovative foods that integrate appropriate texture with high nutritional density. This study aims to develop high-internal-phase Pickering emulsions (HIPPEs) stabilized by a ternary covalent complex of lactoferrin (LF) – vanillic acid (VA) - Astragalus polysaccharide (APS), aiming to concurrently enhance the bioaccessibility and cellular uptake efficiency of docosahexaenoic acid (DHA), while exploring their potential in 3D-printed dysphagia foods. Results indicate that at an oil phase volume fraction of 77.5%, the HIPPEs stabilized by the LF-VA-APS complex exhibited optimal physicochemical and environmental stability. Compared to binary complexes, this ternary system significantly improved the oxidative stability and in vitro digestion and release profiles of DHA. Regarding 3D printing applications, the emulsion exhibited desirable shear-thinning behavior, a high storage modulus, and robust physical stability, thereby ensuring high printing fidelity and structural integrity. Furthermore, in accordance with the International Dysphagia Diet Standardization Initiative (IDDSI) framework, the emulsion samples were classified as Level 6 (soft & bite-sized) foods, fulfilling the criteria for safe swallowing. In summary, the multifunctional HIPPE system developed herein successfully overcomes the inherent trade-offs in high-internal-phase emulsions regarding nutritional fortification and texture control, offering novel strategies for the development of foods for dysphagia. Download: Download high-res image (130KB) Download: Download full-size image