| Title |
In vitro digestibility and structural evaluation of pea protein-based emulsion-filled gels designed for dysphagia-friendly nutrition |
| Authors |
Bartkuvienė, Ieva ; Eisinaitė, Viktorija ; Golge, Evren ; Petrikaitė, Vilma ; Leskauskaitė, Daiva |
| DOI |
10.3390/gels12040342 |
| Full Text |
|
| Is Part of |
Gels.. Basel : MDPI. 2026, iss. 12, vol. 4, art. no. 342, p. 1-20.. ISSN 2310-2861 |
| Keywords [eng] |
dysphagia ; emulsion-filled gel ; in vitro digestion ; interfacial composition ; microstructure ; proteins ; rheology |
| Abstract [eng] |
This study examined the structural, rheological, and digestive properties of plant-based emulsion-filled gels (EFGs) formulated for dysphagia-friendly nutrition. EFGs were created using a pea protein-κ-carrageenan (PP-κ-CAR) matrix that incorporated oil droplets stabilized by pea protein (EFG-PP), soy lecithin (EFG-PP/LEC), or mono-/diglycerides (EFG-PP/MDG). All formulations met the International Dysphagia Diet Standardisation Initiative Level 6 requirements and showed improved viscoelastic properties compared to the hydrogel control. The interfacial composition determined how the oil droplets influenced the gel network, with droplets in EFG-PP and EFG-PP/MDG contributing to greater reinforcement, whereas those in EFG-PP/LEC resulted in a weaker and more deformable structure. Among the formulations, EFG-PP/LEC demonstrated the most suitable properties for dysphagia management, including the lowest yield stress, softest texture, and highest protein hydrolysis (54%) and free fatty acid release (7.35 µmol/mL). These effects were associated with weaker oil-matrix interactions and greater enzymatic accessibility. The findings highlight the importance of interfacial design in tailoring EFG structure and digestibility for safe, energy-dense diets for individuals with dysphagia. |
| Published |
Basel : MDPI |
| Type |
Journal article |
| Language |
English |
| Publication date |
2026 |
| CC license |
|
