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<p>Thickened fluids minimize the risk of dehydration, choking, and aspiration in individuals with dysphagia. Although shear and extensional properties are critical to fluid behavior during swallowing, comprehensive rheological data remain limited. This study aimed to evaluate the shear and extensional rheology of fluids thickened with xanthan gum (XG), guar gum (GG), and gellan gum (GeG) using Capillary Breakup Extensional Rheometry with the Dripping-onto-Substrate (CaBER-DoS) method. Aqueous solutions with gum concentrations corresponding to International Dysphagia Diet Standardisation Initiative (IDDSI) levels 1 to 4 were prepared and characterized for their microstructure and physical stability. Shear rheology revealed that XG and GeG solutions exhibited pronounced shear-thinning and linear elastic behavior (G′ &gt;G″), while GG achieved the highest viscosity through coil entanglements. Extensional viscosity and filament breakup time increased with IDDSI levels, with GG &gt; XG ≈ GeG. Microstructural analysis showed large aggregates in GG solutions, whereas XG and GeG formed finer, more uniform networks. Zeta potential measurements indicated that XG and GeG possess highly negative surface charges, enhancing colloidal stability and preventing aggregation, in contrast to the aggregation-prone GG. The interplay between surface tension, zeta potential, and microstructure formation has significant implications for bolus cohesiveness and oral processing behavior. While surface tension reductions may aid film formation and stability, it is the combined effect of molecular architecture and network dynamics that ultimately governs the functionality of gum-thickened liquids in dysphagia management. These findings offer mechanistic insights for designing texture-modified fluids that ensure safe swallowing and optimal sensory properties.</p>

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Structure-Charge-Network Relationships Governing Rheology and Cohesiveness of Hydrocolloid-Based Dysphagia Thickeners

  • 期刊论文

  • 发表日期：

    2025年12月11日

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  • Varanya Techasukthavorn,
  • David Julian McClements,
  • Jiakai Lu,
  • Joseph Heng,
  • Jirarat Anuntagool

摘要

Thickened fluids minimize the risk of dehydration, choking, and aspiration in individuals with dysphagia. Although shear and extensional properties are critical to fluid behavior during swallowing, comprehensive rheological data remain limited. This study aimed to evaluate the shear and extensional rheology of fluids thickened with xanthan gum (XG), guar gum (GG), and gellan gum (GeG) using Capillary Breakup Extensional Rheometry with the Dripping-onto-Substrate (CaBER-DoS) method. Aqueous solutions with gum concentrations corresponding to International Dysphagia Diet Standardisation Initiative (IDDSI) levels 1 to 4 were prepared and characterized for their microstructure and physical stability. Shear rheology revealed that XG and GeG solutions exhibited pronounced shear-thinning and linear elastic behavior (G′ >G″), while GG achieved the highest viscosity through coil entanglements. Extensional viscosity and filament breakup time increased with IDDSI levels, with GG > XG ≈ GeG. Microstructural analysis showed large aggregates in GG solutions, whereas XG and GeG formed finer, more uniform networks. Zeta potential measurements indicated that XG and GeG possess highly negative surface charges, enhancing colloidal stability and preventing aggregation, in contrast to the aggregation-prone GG. The interplay between surface tension, zeta potential, and microstructure formation has significant implications for bolus cohesiveness and oral processing behavior. While surface tension reductions may aid film formation and stability, it is the combined effect of molecular architecture and network dynamics that ultimately governs the functionality of gum-thickened liquids in dysphagia management. These findings offer mechanistic insights for designing texture-modified fluids that ensure safe swallowing and optimal sensory properties.