# Polysaccharides reinforced sesame oil body interface as 3D printing inks for dysphagia food: focusing on structural characteristics and rheological properties

## TL;DR

This study explores using sesame oil bodies blended with polysaccharides as 3D printing inks for dysphagia-friendly foods, focusing on their structure and printing performance.

## Contribution

The novel contribution is demonstrating how different anionic polysaccharides affect the 3D printing characteristics of heated sesame oil body inks for dysphagia food applications.

## Key findings

- κ-carrageenan blended inks showed excellent printing accuracy and self-supporting ability.
- Xanthan gum and gum arabic inks had structural collapse and oil discharge issues.
- κ-carrageenan improved texture and swallowing properties of the inks.

## Abstract

Plant oil body-based emulsion gels as 3D printing inks with unique structures and mechanical properties hold great prospects in dysphagia-friendly foods. This study investigates the rheological properties and 3D printing characteristics of heated sesame oil body (HSOB)-based inks by blending three different anionic polysaccharides: κ-carrageenan (κ-GC), xanthan gum (XG), and gum arabic (GA). The influence of polysaccharide types on ink printing performance, rheological properties, microstructure, and moisture distribution was analyzed. The results indicate that κ-GC-HSOB ink exhibits excellent dimensional accuracy, self-supporting ability, smooth surface finish, and minimal defects. In contrast, XG-HSOB and GA-HSOB inks display rougher surface textures, structural collapse, and oil discharge. IDDSI experiments classified HSOB and GA-HSOB as Level 4 dysphagia foods, while κ-GC-HSOB and XG-HSOB were classified as Level 5. Overall, this study elucidates how different anionic polysaccharides enhance the 3D printing characteristics of HSOB-based inks, highlighting their potential for developing dysphagia-friendly food.

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•Compared the microstructures of heated sesame oil body (HSOB) with different polysaccharides.•Incorporation of polysaccharides enhanced the viscosity and shear-thinning ability of inks.•κ-carrageenan (κ-GC)-HSOB ink has exceptional printing accuracy and self-supporting capabilities.•κ-GC-HSOB was formed by hydrophobic interactions, hydrogen bonding, and disulfide bonds.•κ-GC improved texture of HSOB, effectively modulating swallowing properties.

Compared the microstructures of heated sesame oil body (HSOB) with different polysaccharides.

Incorporation of polysaccharides enhanced the viscosity and shear-thinning ability of inks.

κ-carrageenan (κ-GC)-HSOB ink has exceptional printing accuracy and self-supporting capabilities.

κ-GC-HSOB was formed by hydrophobic interactions, hydrogen bonding, and disulfide bonds.

κ-GC improved texture of HSOB, effectively modulating swallowing properties.