3D-printed myofibrillar protein-starch emulsion gels enriched with astaxanthin and phycocyanin for dysphagia diet: A comparison of corn starch types.

To develop personalized 3D-printed dysphagia foods, this study compared normal corn starch (CS), resistant corn starch (RS), and modified corn starch (MS) on the properties of myofibrillar protein-starch high internal phase emulsion gels (HIPEs) enriched with astaxanthin and phycocyanin. A systematic comparison of these starches in 3D printing, IDDSI swallowing levels, and dual bioactive encapsulation has been lacking. RS-HIPEs formed a dense interfacial film, reducing droplet size to 6.29 μm, and Raman spectra showed decreased α-helix accompanied by increased β-sheet content, along with a t-g-t disulfide conformation. RS-HIPEs showed the lowest hardness (0.55 N), highest springiness (3.55 mm), and the highest cohesiveness value (1.33%), suggesting potential suitability for IDDSI level 4, with optimal printing accuracy (98.08%) and encapsulation efficiency. CS and MS corresponded to level 5. However, conclusions rely on in vitro characterization and short-term storage; swallowing safety, oral processing, and in vivo bioavailability require further sensory and clinical validation. RS offers advantages for personalized dysphagia diets combining safety, printability, and encapsulation, while acknowledging the need for in vivo studies.