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Salinity is one of the major abiotic factors that limit the growth and productivity of plants. Foliar application of plant growth regulators (PGRs) may help plants ameliorate the negative impacts of salinity. Thus, a field experiment was conducted at the Botanical Garden University of Balochistan, Quetta, to explore the potential role of PGRs, i.e., moringa leaf extract (MLE; 10%), proline (PRO; 1 µM), salicylic acid (SA; 250 µM), and thiourea (TU; 10 mM) in ameliorating the impacts of salinity (120 mM) on Plantago ovata, an important medicinal plant. Salinity hampered plant photosynthetic pigments and metabolites but elevated oxidative parameters. However, foliar application of PGRs enhanced photosynthetic pigments, including Chl b (21.11%), carotenoids (57.87%) except Chl a, activated the defense mechanisms by restoring and enhancing the metabolites, i.e., soluble sugars (49.68%), soluble phenolics (33.34%), and proline (31.47%), significantly under salinity stress. Furthermore, foliar supplementation of PGRs under salt stress led to a decrease of about 43.02% and 43.27% in hydrogen peroxide and malondialdehyde content, respectively. Thus, PGRs can be recommended for improved photosynthetic efficiency and metabolite content that can help to get better yield under salt stress, with the best and most effective treatments being those of PRO and MLE to predominately ameliorate the harsh impacts of salinity.

Tesis por compendio, [ES] Los consumidores preocupados por la salud, sostenibilidad y bienestar animal han aumentado en los últimos años. Por ello, las nuevas tendencias clean label y plant-based están en alza. Cada vez son más las empresas que quieren lanzar al mercado productos sin aditivos y conservantes, más naturales y menos procesados. Además, el interés por los productos puramente vegetales está creciendo, debido al aumento de población que quiere eliminar por completo el consumo de carne de su dieta o reducirlo. Para la elaboración de productos alimentarios es necesario el uso de aditivos, ya que estos no solo aseguran su inocuidad y alargan su vida útil, sino que también tienen funciones de texturizantes, espesantes y gelificantes. La elaboración de análogos de productos de origen animal (derivados cárnicos y otros como el queso) requiere del uso de este tipo de ingredientes para conseguir que el producto tenga una textura similar a los productos originales. Por ello, al igual que los aditivos y conservantes, en ocasiones estos productos no están bien vistos por los consumidores, que prefieren que sean lo más naturales posible. Sin embargo, existen ingredientes procedentes de las plantas con poder texturizante, gelificante y/o espesante, que podría ser utilizados con tal finalidad. Por todo ello, el objetivo de esta tesis doctoral fue la ampliación y modificación de la gama de preparados ofertados por la empresa Productos Pilarica S.A. en base a los criterios clean label para la elaboración de productos plant-based. Inicialmente se planteo un estudio sobre la visión general de los productos plant-based con etiqueta limpia por parte de diferentes grupos de consumidores (omnívoros, veganos, vegetarianos y flexitarianos). Los resultados obtenidos indicaron que la percepción de este tipo de productos era diferente en función de la dieta de los consumidores. Los omnívoros no diferenciaron entre los productos veganos y vegetarianos clean label y con etiqueta original; sin embargo, lo, [CA] Els consumidors que es preocupen per la salut, sostenibilitat i benestar animal han augmentat en els últims anys. Per això, les noves tendències clean label i plant-based estan a l'alça. Cada vegada són més les empreses que volen llançar al mercat productes sense additius ni conservants, més naturals i menys processats. A més, l'interés pels productes purament vegetals està creixent, a causa de l'augment de població que vol eliminar per complet el consum de carn de la seua dieta, o reduir-lo. Per a l'elaboració de productes alimentaris és necessari l'ús d'additius, ja que aquests no tan sols asseguren la seua innocuïtat i allarguen la seua vida útil, sinó que també tenen funcions texturitzants, espessidores i gelificants. L'elaboració d'anàlegs de productes d'origen animal (derivats carnis o altres com el formatge) requerix l'ús d'aquests tipus d'ingredients per aconseguir que el producte tinga una textura semblant als productes originals; per això, com ocorre amb els additius i conservants, de vegades no estan ben mirats pels consumidors, els quals volen que els productes siguen el més natural possible. No obstant això, n'hi ha ingredients procedents de les plantes amb poder texturitzant, gelificant i/o espessidor, que podrien ser utilitzats amb aquesta finalitat. Per tot això, l'objectiu d'aquesta tesi doctoral va ser l'ampliació i modificació de la gamma de preparats oferits per l'empresa col·laboradora basant-se en els criteris clean label per a l'elaboració de productes plant- based. Inicialment es va plantejar un estudi sobre la visió general dels productes plant-based amb etiqueta neta per part de diferents grups de consumidors (omnívors, vegans, vegetarians i flexitarians). Els resultats obtinguts van indicar que la percepció d'aquest tipus de productes era diferent en funció de la dieta dels consumidors. Els omnívors no van diferenciar entre els productes vegans i vegetarians clean label i amb etiqueta original; no obstant això, els consumidors que red, [EN] Consumers concerned about health, sustainability and welfare have increased in recent years. For this reason, the new clean label and plant-based trends are on the rise. More and more companies want to launch products without additives and preservatives, more natural and less processed. In addition, the interest in purely vegetable products is growing, due to the increase population that wants to completely eliminate or reduce meat consumption from their diet. The use of additives is necessary for the formulation of food products since these not only ensure their safety and extend their useful life, but also have texturizing, thickening and gelling functions. The analogue elaboration of animal origin products (meat derivatives and others such as cheese) requires the use of this type of ingredients to ensure that the product has a texture similar to the original product. Therefore, as well as additives and preservatives, animal origin products sometimes are not well seen by consumers, who prefer these kinds of products to be as natural as possible. However, there are ingredients from plants with texturizing, gelling and/or thickening capacity, which could be used for this purpose. Therefore, the objective of this doctoral thesis was the expansion and modification of the range of preparations offered by the collaborated company based on the clean label criteria for the production of plant-based products. Initially, a study was proposed on the general vision of plant-based products with a clean label by different groups of consumers (omnivores, vegans, vegetarians and flexitarians). The results obtained indicated that the perception of this type of products was different depending on the diet of the consumers. Omnivores did not differentiate between clean label and original label vegan and vegetarian products. However, consumers who reduce or eliminate their consumption of meat and meat products perceived clean label products differently than products with the ori

The seeds and husk of Plantago origin are rich source of dietary fiber known for its medicinal use. Despite the use of both Plantago psyllium and Plantago ovata products due to their physicochemical and nutritional properties, only the effects of Plantago ovata husk have been studied. Their structure-forming properties may positively affect gluten-free bread quality only if an adequate dough hydration is used. The aim of the work is to analyze the effect of different Plantago products: Plantago psyllium seeds and Plantago ovata seeds and husk in quantities of 3, 6 and 9% share on the rheological profile of model gluten-free dough and bread and bread's technological quality and shelf-life. The rheological parameters of the dough were determined with Mixolab protocols and uniaxial deformation test. Bread quality and its textural profile analysis after cooling and storage were determined. The addition of Plantago psyllium seeds weakened the dough. All additives contributed to a reduction in starch retrogradation, bread hardness and water loss during baking, and to the improvement of the doughs' resistance to extension, dough energy and bread yield. This influence is strongest when the Plantago ovata husk was used. However, the consumer acceptance of the tested breads was low and, in this respect, the breads with the addition of seeds of both Plantago psyllium and ovata were considered to be better than the husk.

Plantago ovata (Psyllium) is a plant from the family Plantaginaceae. About 10 species of this plant are found in India. It has many of applications in the pharmaceutical industries. It can be used to extract a polymeric base which can be used as a matrix for drug release agents. This is due to its high water-retentive property. It is also traditionally used as a gastrointestinal cleanser as it has the tendency to absorb water and thereby provide a brush-like action in the intestines. It has also proven to be effective in lowering cholesterol levels and diabetes to an extent which are discussed in detail below. It has also proven to be effective in controlling colon cancer in certain cases. It is also shown to be effective in slowing down the effects of Lactose Intolerance.

Plantago ovata (Psyllium) is a plant from the family Plantaginaceae. About 10 species of this plant are found in India. It has many of applications in the pharmaceutical industries. It can be used to extract a polymeric base which can be used as a matrix for drug release agents. This is due to its high water-retentive property. It is also traditionally used as a gastrointestinal cleanser as it has the tendency to absorb water and thereby provide a brush-like action in the intestines. It has also proven to be effective in lowering cholesterol levels and diabetes to an extent which are discussed in detail below. It has also proven to be effective in controlling colon cancer in certain cases. It is also shown to be effective in slowing down the effects of Lactose Intolerance.

The seeds and husk of Plantago origin are rich source of dietary fiber known for its medicinal use. Despite the use of both Plantago psyllium and Plantago ovata products due to their physicochemical and nutritional properties, only the effects of Plantago ovata husk have been studied. Their structure-forming properties may positively affect gluten-free bread quality only if an adequate dough hydration is used. The aim of the work is to analyze the effect of different Plantago products: Plantago psyllium seeds and Plantago ovata seeds and husk in quantities of 3, 6 and 9% share on the rheological profile of model gluten-free dough and bread and bread's technological quality and shelf-life. The rheological parameters of the dough were determined with Mixolab protocols and uniaxial deformation test. Bread quality and its textural profile analysis after cooling and storage were determined. The addition of Plantago psyllium seeds weakened the dough. All additives contributed to a reduction in starch retrogradation, bread hardness and water loss during baking, and to the improvement of the doughs' resistance to extension, dough energy and bread yield. This influence is strongest when the Plantago ovata husk was used. However, the consumer acceptance of the tested breads was low and, in this respect, the breads with the addition of seeds of both Plantago psyllium and ovata were considered to be better than the husk.

[ES] El auge del veganismo se ha traducido en una creciente demanda en el mercado de productos vegetales análogos a los de origen animal. Asimismo, la preocupación cada vez mayor por los alimentos “naturales” ha dado lugar a la tendencia de las etiquetas “clean label”. A tal efecto, con el presente trabajo se pretende elaborar un untable de queso vegano cuyos ingredientes conformen una etiqueta “clean label” incluyendo además en su formulación la fibra de Plantago ovata como hidrocoloide. A fin de desarrollar un producto vegano funcional y saludable, se realizó una encuesta de motivación, se testaron cuatro muestras de producto con diferentes concentraciones de fibra de plantago (PW 0%, PW 0,5%, PW 1% y PW 1,5%) y se llevaron a cabo análisis fisicoquímicos (pH, actividad del agua y propiedades ópticas) , mecánicos (textura y reología) y de composición nutricional (humedad, grasa, proteína, carbohidratos, cenizas, fibra y valor energético) que permitieron conocer el comportamiento del untable de queso vegano y establecer su formulación óptima. Los resultados obtenidos indicaron que la mayoría de los usuarios consume untables veganos y quesos crema de forma más habitual que otros productos similares. La adición de fibra de plantago al untable de queso vegano no supuso un cambio en su pH ni en su actividad de agua; no obstante, la luminosidad del producto sí experimentó una disminución con el aumento de la concentración de fibra de la muestra. Por el contrario, la firmeza y la consistencia del untable aumentaron significativamente mientras que la cohesividad y el trabajo de cohesión no presentaron un comportamiento lineal, resultando la muestra PW 0,5% la más pegajosa y difícil de untar, y la PW 1% la menos pegajosa y más fácil de untar. El producto desarrollado muestra en todos los casos el comportamiento de un sólido y un aumento en la resistencia del gel con la incorporación de la fibra. La muestra PW 1% señala valores inferiores en ambos módulos (G´ > G´´) respecto, [EN] The rise of veganism has resulted in a growing demand in the market for plant-based products analogous to those of animal origin. Likewise, the increasing concern for "natural" foods has given rise to the trend of "clean labels". To this end, this work aims to develop a spreadable vegan cheese whose ingredients make up a "clean label" by including Plantago ovata fiber as a hydrocolloid in its formulation. I n order to develop a functional and healthy vegan product, a motivational survey was conducted, four product samples were tested with different concentrations of plantago fiber (PW 0%, PW 0.5%, PW 1% and PW 1.5%) and physicochemical (pH, water activity and optical properties), mechanical (texture and rheology) and nutritional composition (moisture, fat, protein, carbohydrates, ash, fiber and energy value) analyses were carried out to determine the behavior of the spreadable vegan cheese and establish its optimal formulation. The results obtained indicate that most users consume vegan spreads and cream cheeses more regularly than other similar products. The addition of plantago fiber to the spreadable vegan cheese did not change its pH or water activity; however, the brightness of the product did decrease with increasing fiber concentration in the sample. On the contrary, the firmness and consistency of the spreadable increased significantly while the cohesiveness and cohesive work did not show a linear behavior, with the PW 0.5% sample being the most sticky and difficult to spread, and the PW 1% the least sticky and easiest to spread. The developed product shows in all cases the behavior of a solid and an increase in the gel strength with the incorporation of the fiber. The PW 1% sample shows lower values in both modules (G¿ > G¿¿) compared to the other concentrations. Regarding nutritional values, the addition of plantago fiber means an increase in carbohydrates and a decrease in minerals in the food. The spreadable vegan cheese developed is a source of fib

[ES] El auge del veganismo se ha traducido en una creciente demanda en el mercado de productos vegetales análogos a los de origen animal. Asimismo, la preocupación cada vez mayor por los alimentos “naturales” ha dado lugar a la tendencia de las etiquetas “clean label”. A tal efecto, con el presente trabajo se pretende elaborar un untable de queso vegano cuyos ingredientes conformen una etiqueta “clean label” incluyendo además en su formulación la fibra de Plantago ovata como hidrocoloide. A fin de desarrollar un producto vegano funcional y saludable, se realizó una encuesta de motivación, se testaron cuatro muestras de producto con diferentes concentraciones de fibra de plantago (PW 0%, PW 0,5%, PW 1% y PW 1,5%) y se llevaron a cabo análisis fisicoquímicos (pH, actividad del agua y propiedades ópticas) , mecánicos (textura y reología) y de composición nutricional (humedad, grasa, proteína, carbohidratos, cenizas, fibra y valor energético) que permitieron conocer el comportamiento del untable de queso vegano y establecer su formulación óptima. Los resultados obtenidos indicaron que la mayoría de los usuarios consume untables veganos y quesos crema de forma más habitual que otros productos similares. La adición de fibra de plantago al untable de queso vegano no supuso un cambio en su pH ni en su actividad de agua; no obstante, la luminosidad del producto sí experimentó una disminución con el aumento de la concentración de fibra de la muestra. Por el contrario, la firmeza y la consistencia del untable aumentaron significativamente mientras que la cohesividad y el trabajo de cohesión no presentaron un comportamiento lineal, resultando la muestra PW 0,5% la más pegajosa y difícil de untar, y la PW 1% la menos pegajosa y más fácil de untar. El producto desarrollado muestra en todos los casos el comportamiento de un sólido y un aumento en la resistencia del gel con la incorporación de la fibra. La muestra PW 1% señala valores inferiores en ambos módulos (G´ > G´´) respecto, [EN] The rise of veganism has resulted in a growing demand in the market for plant-based products analogous to those of animal origin. Likewise, the increasing concern for "natural" foods has given rise to the trend of "clean labels". To this end, this work aims to develop a spreadable vegan cheese whose ingredients make up a "clean label" by including Plantago ovata fiber as a hydrocolloid in its formulation. I n order to develop a functional and healthy vegan product, a motivational survey was conducted, four product samples were tested with different concentrations of plantago fiber (PW 0%, PW 0.5%, PW 1% and PW 1.5%) and physicochemical (pH, water activity and optical properties), mechanical (texture and rheology) and nutritional composition (moisture, fat, protein, carbohydrates, ash, fiber and energy value) analyses were carried out to determine the behavior of the spreadable vegan cheese and establish its optimal formulation. The results obtained indicate that most users consume vegan spreads and cream cheeses more regularly than other similar products. The addition of plantago fiber to the spreadable vegan cheese did not change its pH or water activity; however, the brightness of the product did decrease with increasing fiber concentration in the sample. On the contrary, the firmness and consistency of the spreadable increased significantly while the cohesiveness and cohesive work did not show a linear behavior, with the PW 0.5% sample being the most sticky and difficult to spread, and the PW 1% the least sticky and easiest to spread. The developed product shows in all cases the behavior of a solid and an increase in the gel strength with the incorporation of the fiber. The PW 1% sample shows lower values in both modules (G¿ > G¿¿) compared to the other concentrations. Regarding nutritional values, the addition of plantago fiber means an increase in carbohydrates and a decrease in minerals in the food. The spreadable vegan cheese developed is a source of fib

[ES] El auge del veganismo se ha traducido en una creciente demanda en el mercado de productos vegetales análogos a los de origen animal. Asimismo, la preocupación cada vez mayor por los alimentos “naturales” ha dado lugar a la tendencia de las etiquetas “clean label”. A tal efecto, con el presente trabajo se pretende elaborar un untable de queso vegano cuyos ingredientes conformen una etiqueta “clean label” incluyendo además en su formulación la fibra de Plantago ovata como hidrocoloide. A fin de desarrollar un producto vegano funcional y saludable, se realizó una encuesta de motivación, se testaron cuatro muestras de producto con diferentes concentraciones de fibra de plantago (PW 0%, PW 0,5%, PW 1% y PW 1,5%) y se llevaron a cabo análisis fisicoquímicos (pH, actividad del agua y propiedades ópticas) , mecánicos (textura y reología) y de composición nutricional (humedad, grasa, proteína, carbohidratos, cenizas, fibra y valor energético) que permitieron conocer el comportamiento del untable de queso vegano y establecer su formulación óptima. Los resultados obtenidos indicaron que la mayoría de los usuarios consume untables veganos y quesos crema de forma más habitual que otros productos similares. La adición de fibra de plantago al untable de queso vegano no supuso un cambio en su pH ni en su actividad de agua; no obstante, la luminosidad del producto sí experimentó una disminución con el aumento de la concentración de fibra de la muestra. Por el contrario, la firmeza y la consistencia del untable aumentaron significativamente mientras que la cohesividad y el trabajo de cohesión no presentaron un comportamiento lineal, resultando la muestra PW 0,5% la más pegajosa y difícil de untar, y la PW 1% la menos pegajosa y más fácil de untar. El producto desarrollado muestra en todos los casos el comportamiento de un sólido y un aumento en la resistencia del gel con la incorporación de la fibra. La muestra PW 1% señala valores inferiores en ambos módulos (G´ > G´´) respecto, [EN] The rise of veganism has resulted in a growing demand in the market for plant-based products analogous to those of animal origin. Likewise, the increasing concern for "natural" foods has given rise to the trend of "clean labels". To this end, this work aims to develop a spreadable vegan cheese whose ingredients make up a "clean label" by including Plantago ovata fiber as a hydrocolloid in its formulation. I n order to develop a functional and healthy vegan product, a motivational survey was conducted, four product samples were tested with different concentrations of plantago fiber (PW 0%, PW 0.5%, PW 1% and PW 1.5%) and physicochemical (pH, water activity and optical properties), mechanical (texture and rheology) and nutritional composition (moisture, fat, protein, carbohydrates, ash, fiber and energy value) analyses were carried out to determine the behavior of the spreadable vegan cheese and establish its optimal formulation. The results obtained indicate that most users consume vegan spreads and cream cheeses more regularly than other similar products. The addition of plantago fiber to the spreadable vegan cheese did not change its pH or water activity; however, the brightness of the product did decrease with increasing fiber concentration in the sample. On the contrary, the firmness and consistency of the spreadable increased significantly while the cohesiveness and cohesive work did not show a linear behavior, with the PW 0.5% sample being the most sticky and difficult to spread, and the PW 1% the least sticky and easiest to spread. The developed product shows in all cases the behavior of a solid and an increase in the gel strength with the incorporation of the fiber. The PW 1% sample shows lower values in both modules (G¿ > G¿¿) compared to the other concentrations. Regarding nutritional values, the addition of plantago fiber means an increase in carbohydrates and a decrease in minerals in the food. The spreadable vegan cheese developed is a source of fib

Mucilages are hydrocolloid solutions produced by plants for a variety of functions, including the creation of a water-holding barrier around seeds. Here we report our discovery of the formation of three distinct mucilage layers around Plantago ovata seeds upon their hydration. Each layer is dominated by different arabinoxylans (AXs). These AXs are unusual because they are highly branched and contain β-1,3-linked xylose in their side chains. We show that these AXs have similar monosaccharide and linkage composition, but vary in their polymer conformation. They also exhibit distinct rheological properties in aqueous solution, despite analytical techniques including NMR showing little difference between them. Using enzymatic hydrolysis and chaotropic solvents, we reveal that hydrogen bonding and side chain distribution are key factors underpinning the distinct rheological properties of these complex AXs., QC 20170614