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The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

ABSTRACT: Psyllium is a source of natural dietary fibre with recognised health benefits that can be used as a hydrocolloid with functional food applications. The purpose of this study was to determine the effect of different levels of Plantago ovata fibres in plant-based sausages on their composition, physicochemical, and mechanical properties. Proximate composition was studied. Water activity (aw), water release, pH, colour measurement, texture profile analysis (TPA), and Warner–Bratzler Shear Force (WBSF) were determined to establish the physicochemical and textural properties of sausages. A plant-based sausages microstructure study and a sensory study were carried out to better understand conformation and to determine their acceptance. The results showed that sausages had high ash and carbohydrate contents but, above all, a low-fat content. The use of psyllium increased water-holding capacity. The results also indicated that employing Plantago ovata white (PW) fibre can minimise mechanical problems and reduce colour changes. However, PW fibre showed less retained water, which was why chickpea starch further developed and was more gelatinised. At the same time, the plant-based sausages with PW fibre obtained the best overall score with the fewest colour changes in the sensory evaluation. Nevertheless, further studies are recommended to improve the texture and acceptability of these plant-based sausages.

Supplementary Information

The online version contains supplementary material available at 10.1007/s00217-022-04063-2.

SUBMITTER: Noguerol A

PROVIDER: S-EPMC9261230 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:BackgroundPlants experience severe physiological stress from heavy metal pollution caused by improper discarding of the industrial wastes. Hexavalent chromium [Cr (VI)] is one of the major heavy metal pollutants in India and is present particularly in some regions where Plantago ovata grows to a great extent. This study was aimed at finding the effects of Cr (VI) on P. ovata and manoeuvres of the plant to combat such heavy metal exposure in vitro.MethodsPotassium dichromate was used as a source of Cr (VI) to induce the heavy metal stress. Range of Cr (VI) sublethal doses [0 mM (control), 0.1 mM, 0.3 mM, 0.5 mM, 1 mM, 1.5 mM and1.8 mM] was used to observe its effect on the plant. The seeds of the plant were grown on sucrose-agar media with different concentrations of potassium dichromate, and ten-day old seedlings were then harvested and examined.ResultsThe germination rate reduced below 50% at 1.9 mM Cr (VI) concentration and thus, 0 mM-1.8 mM concentration ranges were found to be suitable for sublethal dose. Morphological changes namely, reduction of the shoot-root length and multiple root development were caused by Cr (VI) in a dose-dependent manner. The plant showed elevated responses against Cr (VI), up to 1.5 mM (10 days treated) in terms of increasing accumulation of secondary metabolites like polyphenols, chlorophyll content (chlorophyll a, b and total chlorophyll), carotenoids and total antioxidant activity. DPPH radical scavenging activity along with malondialdehyde (MDA) content was not significantly elevated with the increase in Cr (VI) concentration indicating that the lipid peroxidation rate within the tissue was low. Phenylalanine ammonia lyase (PAL) and polyphenol oxidase (PPO) gene expressions were upregulated by 1 mM Cr (VI) concentration, which decreased at higher concentrations. The atomic absorption spectroscopy analysis also showed significant accumulation of Cr (VI) in the shoot and root with an increase in the potassium dichromate concentration.ConclusionCr (VI) reduced the shoot-root length and seed germination in a dose-dependent manner. The plant system tried to combat the Cr (VI) stress by upregulating the stress response genes in the phenylpropanoid pathway along with an increase in polyphenol and antioxidant contents, which were evident from the lowering of lipid peroxidation rate and increase in PAL and PPO gene expressions.

Dataset Information

The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

Supplementary Information

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