Design of novel bigel beads based on sodium alginate and monoglyceride for nutraceuticals delivery: Structural properties, gastrointestinal fate, and potential as dysphagia foods.

As the global population ages, designing functional food gels with improved swallowing properties can help alleviate dysphagia and enhance nutrition in the elderly. In this study, bigel beads composed of sodium alginate (SA) and glyceryl monostearate (GMS) were developed as a tailored system for dysphagia management, aiming to ensure safe ingestion and efficient nutrient loading. The obtained results indicated that the oleogel functioned as an inactive filler within the bigel beads, contributing to their stability and integrity, as supported by their microstructure, high encapsulation efficiency (87.24 ± 0.43%), and notable thermal resistance (73.17 °C). Simulated digestion revealed negligible dihydromyricetin (DHM) release in the gastric phase (<1.0%), but the release rate increased substantially in the simulated intestinal fluid, and a higher oleogel fraction further enhanced this release (47.33 ± 1.24%). As the oleogel fraction increased, DHM bioaccessibility also increased and reached 70.52 ± 1.92%. At the cellular level, the digested products of the bigel beads enhanced cellular uptake and subsequent bioactivity, as reflected by the inhibition of A549 cell migration and the promotion of apoptosis (81.05 ± 1.31%). Moreover, evaluation according to the International Dysphagia Diet Standardization Initiative (IDDSI), together with textural and rheological assessments, confirmed the suitability of the beads. Overall, these bigel beads demonstrate strong potential as a functional delivery system for dysphagia.