Psyllium (Plantago ovata) in Meat Product Reformulation: Technological, Nutritional, and Functional Perspectives

This review summarizes current knowledge on the technological, nutritional, and functional applications of psyllium (Plantago ovata) in meat products. It discusses the structural and compositional characteristics of psyllium that underlie its hydrocolloid behavior, including water-binding, emulsifying, and gelling capacities, and examines its impact on emulsion stability, texture, oxidative stability, and sensory quality across different meat matrices. The review also explores psyllium’s nutritional contributions as a source of soluble dietary fiber and its potential to reduce fat, sodium, and phosphate content. Recent advances in its molecular interactions with myofibrillar proteins and biopolymers, and its use in emerging processing technologies, are critically evaluated. Research gaps and future perspectives are highlighted, emphasizing the need for mechanistic understanding, process optimization, and validation of bioactive effects in psyllium-enriched meats. Overall, this review positions psyllium as a multifunctional ingredient for developing healthier, cleaner-label, and more sustainable meat products.