Development of a lipid bioactive-loaded bigel food system for elderly individuals with dysphagia.

The global increase in the elderly population has led to a rising incidence of dysphagia, posing serious risks to nutritional intake and quality of life. This study developed a novel bigel system for dysphagic elderly individuals, composed of a guar gum hydrogel and a glycerol monostearate/β-sitosterol oleogel. The bigel exhibits a swallowing-friendly texture and effectively encapsulates lipophilic bioactives such as curcumin. Results showed that the hydrogel-to-oleogel ratio strongly influenced the bigel's microstructure and physicochemical properties. By adjusting this ratio, the bigel could be tailored to meet Level 4 or Level 5 texture requirements of the International Dysphagia Diet Standardization Initiative (IDDSI). Moreover, the optimized formulation significantly improved the bioaccessibility of curcumin, highlighting its potential as a delivery system for hydrophobic compounds. Overall, this work provides a promising strategy for designing functional foods aimed at improving nutrition and swallowing safety in elderly individuals with dysphagia.