A Nigerian academic, Feyisola Fisayo Ajayi, is making notable strides in global nutrition research through innovative work on plant-based hydrogels at Purdue University in the United States.
Ajayi, a lecturer at the Federal University Gashua in Yobe State and a PhD student at the United Arab Emirates University (UAEU), recently completed a research visit to Purdue’s Department of Food Science, where she focused on improving nutritional solutions for elderly patients living with hypercholesterolemia.
During her stay, Ajayi developed a novel plant protein-derived nutritional hydrogel aimed at addressing challenges faced by older adults who struggle to consume conventional powdered nutraceuticals. Research has shown that many elderly individuals experience reduced appetite, diminished taste sensitivity, and a weakened sense of smell, making adherence to nutritional therapies difficult.
Ajayi’s work explores thermo-reversible plant protein-based hydrogels as an alternative delivery system for essential nutrients. The hydrogel solidifies at room temperature but melts when exposed to higher temperatures, making it a practical and appealing medium for delivering cholesterol-lowering compounds.
“This hydrogel is unique because it combines functionality with consumer acceptability,” Ajayi explained. “By incorporating plant proteins into a thermo-reversible structure, we aim to improve dietary compliance among elderly patients who require effective nutritional interventions.”
Her research at Purdue involved an in-depth evaluation of the hydrogel’s physicochemical properties, stability, and rheological behavior. In addition, in-vitro digestion studies are being conducted to assess its ability to effectively deliver bioactive compounds that support cholesterol reduction.
The study aligns with global efforts to promote sustainable, plant-based, and functional food solutions tailored to vulnerable populations. With a strong background in food science, protein chemistry, and functional foods, Ajayi’s work contributes to advancing innovations that could significantly influence clinical nutrition and dietary management.
Beyond its scientific value, her visit to Purdue University also underscores the importance of international collaboration in research and innovation. As she continues her PhD studies at UAEU, Ajayi hopes to translate her findings into practical solutions that can benefit elderly populations in Nigeria, the UAE, and beyond.
Her achievements highlight the impact of academic exchange programs and cross-border research initiatives in addressing global health and nutrition challenges. With scholars like Ajayi leading the way, the future of functional food innovation appears increasingly promising.
