Dysphagia, a condition characterized by difficulty swallowing, has emerged as a threat to health. Herein, we investigated the feasibility of preparing a novel 3D-printed dysphagia diet using emulsions and gellan gum. A gel network was facilitated by the inclusion of gellan gum, which also helped to reduce the size of the oil droplets. Emulsion gels (with 0.3 %–0.5 % gellan gum) were stable at 25 °C for 30 days and tolerated a high ionic concentration of 800 mmol L⁻¹. Emulsion gels remained stable after heat treatment and centrifugation. The excellent stability of the emulsion gels was related to the three-dimensional network developed by the gellan gum. The rheological results validated the solid-state behavior, shear thinning behavior and structural recovery of emulsion gels. Emulsion gels with 0.3 %–0.5 % gellan gum were suitable for 3D printing since they had high printing accuracy, self-support, and smooth surface texture. International Diet Standardization Initiative (IDDIS) tests have shown that emulsion gels can be classified as a level 3–5 dysphagia diet. In addition, the bioaccessibility of astaxanthin increased 1.7 times after being encapsulated by emulsion gels. Overall, these results demonstrate the potential of emulsion gels in the development of novel 3D-printed diets for dysphagia and bioactive protection.

吞咽困难是一种以吞咽困难为特征的疾病，已成为对健康的威胁。在此，我们研究了使用乳液和结冷胶制备新型 3D 打印吞咽困难饮食的可行性。结冷胶的加入促进了凝胶网络的形成，这也有助于减小油滴的尺寸。乳液凝胶（含0.3%–0.5%结冷胶）在25°C下稳定30天，并耐受800 mmol L ^-1的高离子浓度。热处理和离心后乳液凝胶保持稳定。乳液凝胶优异的稳定性与结冷胶形成的三维网络有关。流变结果验证了乳液凝胶的固态行为、剪切稀化行为和结构恢复。含有0.3%~0.5%结冷胶的乳液凝胶具有高打印精度、自支撑性和光滑的表面纹理，适合3D打印。国际饮食标准化倡议 (IDDIS) 测试表明，乳液凝胶可归类为 3-5 级吞咽困难饮食。此外，虾青素被乳液凝胶封装后，生物可利用性提高了1.7倍。总体而言，这些结果证明了乳液凝胶在开发新型 3D 打印饮食以治疗吞咽困难和生物活性保护方面的潜力。