RT Journal Article
T1 Psyllium and Laminaria partnership: an overview of possible food gel applications
A1 Fradinho, Patrícia
A1 Raymundo, Anabela
A1 Sousa, Isabel
A1 Domínguez González, Herminia
A1 Torres Pérez, María Dolores
K1 3303 Ingeniería y Tecnología Químicas
K1 3309 Tecnología de Los Alimentos
AB 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.
PB Applied Sciences
SN 20763417
YR 2019
FD 2019-10-16
LK http://hdl.handle.net/11093/2064
UL http://hdl.handle.net/11093/2064
LA eng
NO Applied Sciences, 9(20): 4356 (2019)
NO Universidade de Lisboa | Ref. C0144M
DS Investigo
RD 23-sep-2023