Low-acyl Gellan gum modulates rheology, microstructure, and swallowing suitability of 3D-printed barley seedling-potato gels.

This study investigated the use of low-acyl gellan gum (LAG) to tailor the rheological, microstructural and printing properties of a plant-based gel ink composed of barley seedling powder and potato puree, with a focus on its applicability in dysphagia-friendly food applications. Increasing LAG concentration (1 %, 2 %, 3 %, 4 %) significantly enhanced apparent viscosity, energy storage modulus (G'), and loss modulus (G″) of the gel, improving its integrity and self-supporting capacity. FT-IR analysis confirmed that no new chemical bond was formed during the formation of gel, and LAG enhanced the hydrogen bond in gel and the double helix structure of starch molecules. Texture profile analysis showed that LAG increased gel hardness and adhesiveness in a concentration-dependent manner. LAG-3 % exhibited the best printability and shape fidelity during extrusion-based 3D printing, but its high viscosity and adhesiveness compromised swallowing safety. In contrast, LAG-1 % and LAG-2 % were classified as IDDSI Level 5 ("Minced and Moist") foods. Considering both printability and consumption suitability, LAG-1 % was identified as the optimal formulation for dysphagia-oriented applications. Overall, this study highlights the potential of LAG-enhanced plant-based formulations for creating personalized, dysphagia-friendly foods via 3D printing.