Structural and Functional Properties of Fiber From Psyllium ( <i>Plantago ovata</i> ) Husk: Current Knowledge and Strategies to Expand Its Application in Food and Beyond

Abstract

Psyllium husk fiber, from the milled surface of Plantago ovata seeds, is known for its high viscosity and gelling capacity, making it a widespread health supplement with benefits for satiety, glycemic control, gastrointestinal and cardiovascular health, as well as a texturizer, stabilizer, and fat and gluten replacement. Nevertheless, its application often comes with certain challenges, such as difficulties in adjusting the hydration level, gumminess, and color change. The positive and negative results of the fiber implementation are a consequence of its unique gelation profile and high water uptake. Therefore, a need to uncover the structure and rheological behavior has yielded detailed studies on its fundamental properties, as well as research with the aim of modifying the behavior of fi