Psyllium and Laminaria partnership: an overview of possible food gel applications
UNIVERSAL IDENTIFIER: http://hdl.handle.net/11093/2064
EDITED VERSION: https://www.mdpi.com/2076-3417/9/20/4356
UNESCO SUBJECT: 3303 Ingeniería y Tecnología Químicas ; 3309 Tecnología de Los Alimentos
DOCUMENT TYPE: article
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.
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