Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential
Modifying the consistency of a given edible fluid matrix by incorporating food thickeners is a common nursing remedy for individuals with dysphagia when adequate water consumption is a concern. As apple pectin (AP) offers nutraceutical benefits, properly formulated apple pectin (AP)-based thickeners...
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| Format: | Article |
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MDPI AG
2021-03-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/13/6/873 |
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| author | Huaiwen Yang Chai-Chun Tsai Jung-Shiun Jiang Chi-Chung Hua |
| author_facet | Huaiwen Yang Chai-Chun Tsai Jung-Shiun Jiang Chi-Chung Hua |
| author_sort | Huaiwen Yang |
| collection | DOAJ |
| description | Modifying the consistency of a given edible fluid matrix by incorporating food thickeners is a common nursing remedy for individuals with dysphagia when adequate water consumption is a concern. As apple pectin (AP) offers nutraceutical benefits, properly formulated apple pectin (AP)-based thickeners featuring xanthan gum (XG) can be superior candidates for preparation of dysphagia-friendly matrices (DFMs). Our recruited DFMs exhibit fluid-like behavior (loss modulus > storage modulus, G” > G’) at lower AP concentrations (2 and 5%, <i>w</i>/<i>w</i>); they turn into weak/critical gels (G’ ≈ G”) as the concentration becomes higher (9%). In contrast, XG-DFMs display gel-like attributes with G’ > G”, even at rather low concentrations (<1%) and become more resistant to sugar, Na<sup>+</sup>, and Ca<sup>2+</sup> modifications. The composite matrix of AP1.8XG0.2 (constraint at 2%) exhibits a confined viscosity of 278 ± 11.7 mPa∙s, which is considered a DFM, in comparison to only AP- or XG-thickened ones. The hardness measurements of XG0.6 and AP1.2XG0.8 are 288.33 ± 7.506 and 302.00 ± 9.849 N/m<sup>2</sup>, respectively, which potentially represent a promising formulation base for future applications with DFMs; these textural values are not significantly different from a commercially available product (<i>p</i> > 0.05) for dysphagia nursing administrations. |
| first_indexed | 2024-03-10T13:18:14Z |
| format | Article |
| id | doaj.art-44af0ea202f84bc38a117249ab12831d |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-10T13:18:14Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-44af0ea202f84bc38a117249ab12831d2023-11-21T10:13:26ZengMDPI AGPolymers2073-43602021-03-0113687310.3390/polym13060873Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly PotentialHuaiwen Yang0Chai-Chun Tsai1Jung-Shiun Jiang2Chi-Chung Hua3Department of Food Science, National Chiayi University, Chiayi 60004, TaiwanDepartment of Food Science, National Chiayi University, Chiayi 60004, TaiwanDepartment of Chemical Engineering, National Chung Cheng University, Chiayi 62102, TaiwanDepartment of Chemical Engineering, National Chung Cheng University, Chiayi 62102, TaiwanModifying the consistency of a given edible fluid matrix by incorporating food thickeners is a common nursing remedy for individuals with dysphagia when adequate water consumption is a concern. As apple pectin (AP) offers nutraceutical benefits, properly formulated apple pectin (AP)-based thickeners featuring xanthan gum (XG) can be superior candidates for preparation of dysphagia-friendly matrices (DFMs). Our recruited DFMs exhibit fluid-like behavior (loss modulus > storage modulus, G” > G’) at lower AP concentrations (2 and 5%, <i>w</i>/<i>w</i>); they turn into weak/critical gels (G’ ≈ G”) as the concentration becomes higher (9%). In contrast, XG-DFMs display gel-like attributes with G’ > G”, even at rather low concentrations (<1%) and become more resistant to sugar, Na<sup>+</sup>, and Ca<sup>2+</sup> modifications. The composite matrix of AP1.8XG0.2 (constraint at 2%) exhibits a confined viscosity of 278 ± 11.7 mPa∙s, which is considered a DFM, in comparison to only AP- or XG-thickened ones. The hardness measurements of XG0.6 and AP1.2XG0.8 are 288.33 ± 7.506 and 302.00 ± 9.849 N/m<sup>2</sup>, respectively, which potentially represent a promising formulation base for future applications with DFMs; these textural values are not significantly different from a commercially available product (<i>p</i> > 0.05) for dysphagia nursing administrations.https://www.mdpi.com/2073-4360/13/6/873apple pectinxanthan gumrheological propertiestexture profiledysphagia |
| spellingShingle | Huaiwen Yang Chai-Chun Tsai Jung-Shiun Jiang Chi-Chung Hua Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential Polymers apple pectin xanthan gum rheological properties texture profile dysphagia |
| title | Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential |
| title_full | Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential |
| title_fullStr | Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential |
| title_full_unstemmed | Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential |
| title_short | Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential |
| title_sort | rheological and textural properties of apple pectin based composite formula with xanthan gum modification for preparation of thickened matrices with dysphagia friendly potential |
| topic | apple pectin xanthan gum rheological properties texture profile dysphagia |
| url | https://www.mdpi.com/2073-4360/13/6/873 |
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