Psyllium and Laminaria Partnership—An Overview of Possible Food Gel Applications
Source abstract
Abstract
Seaweeds are a novel source of important nutritional compounds with interesting biological activities that could be processed into added-value products. In this study, two previously developed products obtained by Laminaria ochroleuca processing (liquid extract and a purée-like mixture) were processed with Psyllium gel to develop functional hydrogels. The optimization of the formulation and the characterization of the Laminaria-Psyllium gels in terms of their mechanical features have allowed the proposal of potential food applications. A beneficial interaction was found between Laminaria and Psyllium in terms of the reinforcement of texture and rheological properties. The obtained outcomes could provide new healthy gelling formulations with attractive properties to alleviate the growing market demand of eco-novel food matrices.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Seaweed-derived Bioactive Compounds · Algal biology and biofuel production · Microencapsulation and Drying Processes
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal
Department of Chemical Engineering, Universidade de Vigo (Campus Ourense), Science Faculty, As Lagoas, 32004 Ourense, Spain
Funding
Ministerio de Economía, Industria y Competitividad, Gobierno de España · Universidade de Lisboa · Erasmus+ · Fundação para a Ciência e a Tecnologia
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