Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2025-01-31 DOI:10.1016/j.foodhyd.2025.111164

Yuhong Lin, Zhuo Wang, Chaoxue Shi, Ling Han, Qunli Yu

{"title":"Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels","authors":"Yuhong Lin, Zhuo Wang, Chaoxue Shi, Ling Han, Qunli Yu","doi":"10.1016/j.foodhyd.2025.111164","DOIUrl":null,"url":null,"abstract":"<div><div>Dysphagia is a prevalent condition among the elder individuals; as the population ages, the demand for dysphagia diets increases. This study aimed to evaluate the effects of <em>Polygonatum sibiricum</em> polysaccharide (PSP) on the water-holding, rheological, textural, structure, and <em>in vitro</em> digestibility properties of bovine tendon collagen (BTC)-cassava starch (CS) composite gel system, and their potential mechanism. Results showed that ternary composite gel system had higher water-holding capacity, anti-strain capacity, modulus, and hardness, while lower adhesion compared to control gel. Gels containing 0.1–0.3% PSP were categorized as IDDSI Level-5 (crumbly and wet), while 0.4% PSP was Level-6 (soft and crunchy). Secondary structure analysis demonstrated that PSP changed the ordered structures and hydrogen bonds played an important role. From a microstructural perspective, BTC-CS-PSP composite gels had a finer structure with smaller pore size. <em>In vitro</em> digestion demonstrated that PSP enhanced the disintegration resistance of starch and reduced its digestibility from 58.76% to 55.83%. Furthermore, PSP significantly decreased the rapidly digestible starch and increased the resistant starch. Mechanistically, PSP was crosslinked with starch through hydrogen bonding, altering the starch structure, subsequently influenced the formation of gel network. These results indicated PSP can modify the gelling and functional properties of the collagen-starch composite systems to meet the different demand of dysphagia patients.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111164"},"PeriodicalIF":11.0000,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25001249","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Dysphagia is a prevalent condition among the elder individuals; as the population ages, the demand for dysphagia diets increases. This study aimed to evaluate the effects of Polygonatum sibiricum polysaccharide (PSP) on the water-holding, rheological, textural, structure, and in vitro digestibility properties of bovine tendon collagen (BTC)-cassava starch (CS) composite gel system, and their potential mechanism. Results showed that ternary composite gel system had higher water-holding capacity, anti-strain capacity, modulus, and hardness, while lower adhesion compared to control gel. Gels containing 0.1–0.3% PSP were categorized as IDDSI Level-5 (crumbly and wet), while 0.4% PSP was Level-6 (soft and crunchy). Secondary structure analysis demonstrated that PSP changed the ordered structures and hydrogen bonds played an important role. From a microstructural perspective, BTC-CS-PSP composite gels had a finer structure with smaller pore size. In vitro digestion demonstrated that PSP enhanced the disintegration resistance of starch and reduced its digestibility from 58.76% to 55.83%. Furthermore, PSP significantly decreased the rapidly digestible starch and increased the resistant starch. Mechanistically, PSP was crosslinked with starch through hydrogen bonding, altering the starch structure, subsequently influenced the formation of gel network. These results indicated PSP can modify the gelling and functional properties of the collagen-starch composite systems to meet the different demand of dysphagia patients.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

求助全文

约1分钟内获得全文去求助

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.