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The purpose of this study is to extract psyllium mucilage and evaluate its antioxidant compounds (in the best extraction condition) and its application in a chocolate drink.

First, the extraction by ultrasonic bath was evaluated, followed by water bath extraction, and as there was no difference between the methods, a water bath experimental design was carried out to evaluate the best extraction conditions for psyllium mucilage, having response variables, yield and emulsion stability. A chocolate drink with psyllium mucilage was produced and evaluated in the best extraction condition to compare with xanthan gum.

The best extraction conditions for psyllium mucilage were 60°C for 2 h and 1:80 ratio (seed:water). It can be verified that psyllium is rich in antioxidant compounds (0.71 mg GAE/g and 6.67 Mmol ET/g by 2,2′-azinobis (3-ethylbenzthiazoline sulfonic acid-6), and 9.65 Mmol ET/g for ferric reducing antioxidant power), which can greatly contribute to its application in food products. The use of mucilage in chocolate drink is feasible, as among its several attributes there was no significant difference between samples, highlighting texture attributes in which mucilage samples did not differ from the control containing xanthan gum (being the grades approximated 6.84).

Psyllium presented several antioxidant compounds that are very desirable in food products. In the chocolate drink, psyllium mucilage showed potential use as a thickener, so it is important for further studies to improve the product’s development, but it is currently feasible to be produced in an industrial scale.

This study consolidates insights on the role of virtual reality (VR) and augmented reality (AR) in tourism engagement (TE). In addition, it suggests new directions for research in tourism and hospitality.

A hybrid integrative review was used with bibliometric and theory-context-characteristics-method framework analyses of 236 peer-reviewed journal articles.

Computer science journals dominate TE in VR/AR research. Emotional and immersive attributes of VR/AR sustain TE. Exploring cultural theories can enrich TE perspectives in the context of VR/AR. This study offers fruitful directions by exploring virtual technology’s role in sustaining cultural heritage and studying TE intentions and perceptions on VR/AR tourism mobile applications.

To the best of the authors’ knowledge, this is the first study that uncovers the structure and intellectual rationale of existent research.

本研究整合了关于虚拟现实（VR）和增强现实（AR）在旅游参与（TE）中的作用的见解。此外, 本研究为旅游和酒店业的研究提供了新的方向。

本研究使用文献计量学和理论-背景-特征-方法（TCCM）框架分析, 采用混合综合审查方法, 分析了236篇同行评审的期刊文章

计算机科学期刊在VR/AR研究中主导了TE领域。VR/AR的情感和沉浸属性支持了TE。在VR/AR的背景下, 探索文化理论可以丰富TE的视角。本研究通过探讨虚拟技术在保护文化遗产方面的作用, 以及研究VR/AR旅游移动应用中的TE意图和感知, 提供了有益的研究方向。

这是第一项揭示现有研究结构和知识理论基础的研究。

The purpose of this paper is to examine the past 15 years of research and development (R&D) on the role of virtual environments (VEs) as an orientation and mobility (O&M) aid to enhance skills and to train people who are blind or newly blind.

This paper describes and examines studies of 21 VE systems developed specifically to help people who are blind improve their O&M skills. These VE systems, equipped to supply appropriate perceptual and conceptual spatial information through haptic and auditory sensorial channels, are mainly focussed on two goals: helping congenitally blind or late blind persons to collect spatial information in advance and supporting people who are newly blind in practicing their O&M skills during rehabilitation. The R&D studies represented in these 21 studies were examined along three dimensions: descriptive information, system, and research.

This paper highlights weaknesses and strengths of VE systems that have been developed in the past 15 years as O&M aids for people who are blind. These results have the potential to influence future R&D in this field.

The author hopes that this paper will influence future R&D in this field and lead to accessible O&M VEs in practice and research.