Implementation of succinylated lactoferrin-luteolin nanocomplex-based 3D printing inks in nutritional and textural customization for dysphagia diets: Printing mechanism, improved bioactivity and in vitro bioaccessibility

There is a great demand for dysphagia diets as the number of old dysphagic patients is increasing rapidly with the aging population trend. This study is aimed to develop attractive dysphagia diets using 3D printing based on succinylated lactoferrin-luteolin nanocomplexation incorporated with combinations of low acyl gellan gum (LAG), high acyl gellan gum (HAG) and gelatin (GL). Rheological, textural, and gel strength of tested inks were examined to assess the potential of the inks for dysphagic diets. The combination of 0.2 g/100 g HAG, 2 g/100 g LAG, and 2 g/100 g GL displayed the optimal printing quality, self-supporting ability, and stability. Concomitantly, it had exceptional water holding capacity and water content. The feasibility of inks as dysphagia diets was evaluated using IDDSI tests, which showed HAG\LAG\GL can be classified as level 4-puree/extremely thick foods and was specifically designed for dysphagic individuals. Radical scavenging assays and in vitro digestion simulations demonstrated the HAG\LAG\GL possessed substantial antioxidant capabilities and maximally enhanced the bioaccessibility of luteolin. Correlation analysis showed quite significant difference between the control and HAG\LAG\GL. These findings underscore the importance of precise colloidal content and types in ensuring optimal printability in 3D printing applications, and provide insights on the development of attractive 3D printing dysphagia diets. • Lactoferrin-luteolin nanocomplexation were creatively loaded into 3D printing inks. • Nanocomplexation-based HAG\LAG\GL ink is appropriate for dysphagic individuals. • Succinylated nanocomplexation-based inks presented excellent antioxidant capacity. • IDDSI confirmed printing ink is classified as level 4-puree/extremely thick foods. • Newly designed 3D printing ink have tremendous potential in dysphagia diets.