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Peer-reviewedCC BYFood Chemistry: X

Rheological modulation and microstructural densification of hydrogels induced by Choy sum polysaccharides: Dual applications in dysphagia diets and anthocyanin stabilization

  • Liming He
  • Junjie Li1
  • Enhui Liu1
  • Hong Zhou1
  • Hongfei Zhu1
  • Yanshi Xia
  • Yueyuan Yong2
  • Xiaopeng Li
  1. 1Innovation Center for Cell Signal Transduction and Synthetic Biology, School of Life Sciences, Guangzhou University, Guangzhou 510006, China; Guangzhou University Branch Center of the State Key Laboratory of Non-food Biomass Energy Technology, Guangzhou 510006, China
  2. 2Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Corresponding author.
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Abstract

Texture-modified foods facilitate dysphagia care and nutrient supplementation, yet conventional high-molecular-weight polysaccharide-gelatin hydrogels suffer phase separation, sticky texture and aspiration risks. Herein, cold-set composite hydrogels of gelatin and low-molecular-weight Guangdong Choy sum polysaccharides (GCSP, Mw = 71.49 kDa), were constructed to tune swallowing-friendly rheology and stabilize anthocyanin. DLS and FTIR characterizations corroborated strong hydrogen bonding and electrostatic interactions between GCSP and gelatin, forming micron aggregates. SEM observations validated the microstructural densification. GCSP reduced porosity from 78.5% (neat gelatin) to 36.2%, building a dense, thick-walled interpenetrating network. The compact network slowed anthocyanin photodegradation, retaining over 40% after 10-day UV exposure. Moreover, GCSP lowered hardness (250.3–142.5 g) alongside springiness, while preserving high cohesiveness (∼0.85) and desirable thixotropic recovery, mitigating brittleness and excessive stickiness. Swallowing simulations complied with IDDSI Level 4/5 standards. This work elucidates polysaccharide-regulated protein rearrangement, offering a dual-functional matrix for safe elderly dysphagia food with anthocyanin photoprotection

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Cite

BibTeXRIS
BibTeX
@article{he2026rheological,
  title = {{Rheological modulation and microstructural densification of hydrogels induced by Choy sum polysaccharides: Dual applications in dysphagia diets and anthocyanin stabilization}},
  author = {Liming He and Junjie Li and Enhui Liu and Hong Zhou and Hongfei Zhu and Yanshi Xia and Yueyuan Yong and Xiaopeng Li},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104380},
  url = {https://doi.org/10.1016/j.fochx.2026.104380},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Rheological modulation and microstructural densification of hydrogels induced by Choy sum polysaccharides: Dual applications in dysphagia diets and anthocyanin stabilization
AU  - Liming He
AU  - Junjie Li
AU  - Enhui Liu
AU  - Hong Zhou
AU  - Hongfei Zhu
AU  - Yanshi Xia
AU  - Yueyuan Yong
AU  - Xiaopeng Li
PY  - 2026
DA  - 2026/10/28
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104380
UR  - https://doi.org/10.1016/j.fochx.2026.104380
AB  - Texture-modified foods facilitate dysphagia care and nutrient supplementation, yet conventional high-molecular-weight polysaccharide-gelatin hydrogels suffer phase separation, sticky texture and aspiration risks. Herein, cold-set composite hydrogels of gelatin and low-molecular-weight Guangdong Choy sum polysaccharides (GCSP, Mw = 71.49 kDa), were constructed to tune swallowing-friendly rheology and stabilize anthocyanin. DLS and FTIR characterizations corroborated strong hydrogen bonding and electrostatic interactions between GCSP and gelatin, forming micron aggregates. SEM observations validated the microstructural densification. GCSP reduced porosity from 78.5% (neat gelatin) to 36.2%, building a dense, thick-walled interpenetrating network. The compact network slowed anthocyanin photodegradation, retaining over 40% after 10-day UV exposure. Moreover, GCSP lowered hardness (250.3–142.5 g) alongside springiness, while preserving high cohesiveness (∼0.85) and desirable thixotropic recovery, mitigating brittleness and excessive stickiness. Swallowing simulations complied with IDDSI Level 4/5 standards. This work elucidates polysaccharide-regulated protein rearrangement, offering a dual-functional matrix for safe elderly dysphagia food with anthocyanin photoprotection
SN  - 2590-1575
ER  -