Dysphagia is a swallowing disorder characterized by difficulty in passing conventional food and drug formulations from the mouth to the stomach. In this study, xanthan gum (XG) and cellulose nanocrystal (CNC) were combined to fabricate composite hydrogels intended as oral delivery matrices for individuals with dysphagia. The XG–CNC composite hydrogels were formulated using 0.5% (w/w) XG with 1% (w/w) CNC (0.5XG–CNC) and 0.75% (w/w) XG with 1% (w/w) CNC (0.75XG–CNC). For comparison, plain XG gels without CNC were also prepared at the same XG concentrations: 0.5% (w/w) (0.5XG) and 0.75% (w/w) (0.75XG). The rheological and textural properties of the gel matrices were investigated. While all matrices exhibited shear‐thinning behavior, only 0.75XG, 0.5XG–CNC, and 0.75XG–CNC demonstrated viscosity values within the nectar‐ to honey‐like range under simulated oral shear, which is recommended as suitable for individuals with dysphagia. In addition, both XG–CNC gels showed favorable structural recovery when the shear rate returned to a simulated resting condition. Based on textural characteristics, the XG matrices containing CNC exhibited greater hardness, cohesiveness, and reduced adhesiveness compared to XG matrices without CNC, supporting their potential suitability for dysphagia applications. The microstructure of the XG–CNC matrices revealed aligned lamellar walls interconnected by a porous network. In addition, the XG–CNC composite hydrogels provided a more sustained release of the model drug, acetaminophen, compared to the plain XG gel. The characteristics of the XG–CNC composite hydrogels suggest their potential as a promising oral delivery platform for patients with dysphagia.
Boonlai et al. (Thu,) studied this question.