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Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder.
J Agric Food Chem
December 2024
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition (Ministry of Education), Fujian Agriculture and Forestry University, Fuzhou Fujian, 350002, China.
Reducing salt intake is an effective strategy for preventing and managing hypertension and cardiovascular diseases. In this study, psyllium husk powder (PHP) was incorporated into surimi to address the challenges of diminished saltiness and texture in low-salt surimi products. PHP promoted the conversion of α-helix structures into β-sheet and strengthening intermolecular interactions, such as ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfide bonds.
View Article and Find Full Text PDFEffect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of and Blended Surimi.
Foods
November 2024
College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp and bay scallops, with the addition of different amounts (0%, 0.5%, 1%, 2%, and 3%) of inulin (INU) or psyllium husk powder (PHP) for their textural properties, protein conformation, and in vitro digestibility.
View Article and Find Full Text PDFA comparative study on utilization of different plant-derived nano-mucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation.
Food Chem X
December 2024
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
This study aimed to utilize different plant-derived mucilage as a fat substitute in yogurt production. rhizome mucilage (CEM), fruit mucilage (CDM), and husk mucilage (PHM) were extracted using different extraction process, and spray dried to acquire nano-scaled mucilage particles (100-300 nm). Seven different types of yogurts were prepared with the addition of varied mucilage concentrations (1-10 % /).
View Article and Find Full Text PDFSynergistic effects of Li01 and psyllium husk prevent mice from developing loperamide-induced constipation.
Food Funct
December 2024
State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, National Clinical Research Center for Infectious Diseases, National Medical Center for Infectious Diseases, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, The First Affiliated Hospital, Zhejiang University School of Medicine, 79 Qingchun Rd., Hangzhou 310003, China.
Constipation is a gastrointestinal (GI) condition marked by difficulty in defecation, abdominal pain and distension, significantly impacting both physical and mental health. Li01 (Li01) is a probiotic known to prevent constipation in mice, while psyllium husk (PSH) is a dietary fiber with high water retention, acting as an intestinal lubricant. This study investigates the effects of a combined treatment of Li01 and PSH on mice with loperamide-induced constipation.
View Article and Find Full Text PDFImproving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism.
Foods
October 2024
College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
The industrial application of pea protein is limited due to its poor gelation properties. This study aimed to evaluate the effects of psyllium husk powder (PHP) on improving the rheological, textural, and structural properties of heat-induced pea protein isolate (PPI) gel. Scanning electron microscopy (SEM), intermolecular forces analysis, the quantification of the surface hydrophobicity and free amino groups, and Fourier transform infrared spectroscopy (FTIR) were conducted to reveal the inner structures of PPI-PHP composite gels, conformational changes, and molecular interactions during gelation, thereby clarifying the underlying mechanism.
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