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Time‐Dependent Rheological Behavior of Starch‐Based Thickeners and Herb Infusion Dispersions for Dysphagia Management
- Martínez, Macarena P., Troncoso, Elizabeth, Robert, Paz, Quezada, Camilo, Zúñiga, Rommy N.
- DieStärke = 2019 v.71 no.1-2 pp. e1700276
- Buddleja globosa, adjuvants, corn starch, deglutition, dispersions, dysphagia, models, neoplasms, nutrient deficiencies, pneumonia, risk, thickeners, viscosity
- The causes of dysphagia include neurological conditions and cancer. Swallowing impairment of liquids represents a risk of aspiration, pneumonia, dehydration, and nutritional deficiencies. Commercial thickeners often based on modified cornstarch address this issue. The herb Matico (Buddleja globosa Hope) is used as a wound‐healing adjuvant treatment for oral mucositis caused by cancer therapies. This study analyzes the flow behavior of Matico infusion with two thickeners, Thick & Easyᵀᴹ, and Enterex® Food Thickener at three concentrations. A rheological assessment is performed (20 ± 1 °C subsequent intervals: 1–100 s⁻¹, constant shear step at 100 s⁻¹, and 100–1 s⁻¹, each one with a 120 s span) at five time points (0–60 min). Rheological behavior is adjusted to the Herschel–Bulkley model. Significant differences (p < 0.05) are obtained for yield stress (σ₀), consistency coefficient (K), and flow behavior index (n) between time‐points, supporting the increase in apparent viscosity (ηₐ) during rest. Shear thinning, Bingham plastic, and shear thickening behaviors are obtained for the three concentrations 4.5, 6.75, and 9.0 g 100 mL⁻¹. Besides, a non‐reported rheopectic effect is found at the highest concentration, showing a consistent increase in ηₐ. These findings reveal the critical effect of time on thickener dispersions that might reduce safety and efficiency during the eating process.