Abstract
This study investigated the effects of inulin concentration and ultrasonic homogenization on the particle size distribution and microstructure of oil-in-water emulsion gels stabilized with psyllium husk. These gels were then incorporated into meal purees formulated for individuals with dysphagia. Under ultrasound treatment, an increase in inulin from 0% to 20% reduced the average droplet size from 14.98 μm to 1.58 μm, indicating a synergistic effect between ultrasound treatment and inulin in reducing and stabilizing droplet size. The optimal formulation under ultrasound was 20% (w/w) inulin. Scanning electron and polarized light microscopy confirmed that ultrasonic homogenization improved emulsion integrity by minimizing droplet size and promoting encapsulation. Inulin-rich emulsion gels, when added to purees, reduced structural voids, improved matrix cohesion, and lowered expressible fluid content. Enzymatic assays showed enhanced inhibition of α-amylase and α-glucosidase, indicating increased resistance to oral enzymatic degradation. Importantly, substituting emulsion gels at 10% (w/w) did not compromise puree firmness. All formulations met International Dysphagia Diet Standardization Initiative (IDDSI) Level 4 requirements, confirming their suitability for individuals with oropharyngeal dysphagia (OD). These findings demonstrate the potential of psyllium husk-stabilized emulsion gels as innovative texture-modifying agents for dysphagia-friendly food development.