Psyllium: a useful functional ingredient in food systems

• Published in: Critical reviews in food science and nutrition Vol. 62; no. 2; pp. 527 - 538
• Main Authors: Belorio, Mayara, Gómez, Manuel
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 01.01.2022; Taylor & Francis Ltd
• Subjects: Additives; Bakery products; Cardiovascular diseases; China; Cholesterol; Colloids; Constipation; Dairy products; Food; Food products; Gluten; gluten-free; health claims; Health risks; low-fat; Medicinal plants; Psyllium; Seeds; Yogurt; China; Psyllium; health claims; bakery products; low-fat; gluten-free
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2020.1822276

Psyllium gum is a hydrocolloid found in the husk of seeds from Plantago ovata. Psyllium husk has been used in traditional medicine in areas of India and China. Its consumption has been shown to provide nutritional benefits, such as the capacity to reduce the glycaemic index, to minimize the risk of cardiovascular diseases, to decrease cholesterol and constipation problems and others. Thus, interest in the incorporation of psyllium in food products is twofold. First, it can be a natural alternative to the use of other gums and hydrocolloids considered additives. Second, it can be used to improve the nutritional properties of products in which it is incorporated. However, for this purpose, it is necessary to add great quantities of psyllium. This review analyses the potential use of psyllium in distinct food products, considering its advantages and inconveniences as well as possible solutions for undesired effects. Among the analyzed products there are bakery products and, in particular, gluten-free breads where psyllium has been used as a gluten substitute. The incorporation of psyllium into dairy products such as yogurts and those derived from fruits, among others, is also addressed.