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| Effects of Resveratrol on the Gel Properties and in vitro Digestion of Unwashed Surimi |
| HANG Yuyu, ZHAI Shuyang, ZHANG Yang |
| College of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, China |
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Abstract The purpose of this study was to investigate the effects of resveratrol on the gel quality and in vitro digestion of unwashed surimi. Gel samples were prepared by adding 0.0%, 0.1%, 0.2%, and 0.3% (m/m) resveratrol to unwashed surimi, and their gel properties and in vitro digestion characteristics were analyzed. The results showed that resveratrol had a significant effect on the gel properties of unwashed surimi. In terms of gel properties, the addition of 0.1% resveratrol promoted protein crosslinking, optimized the network structure, significantly improved the strength, water-holding capacity, and enhanced the color stability of the gel. However, excess resveratrol (0.2% and 0.3%) may destroy the gel structure due to excessive interaction between resveratrol and proteins, resulting in gel deterioration and poor water-holding capacity. The in vitro digestion experiments showed that addition of low levels (0.1%) of resveratrol activated digestive enzyme activity and improved protein structure, thereby increasing the content of small peptides in the digestive juice. In contrast, addition of high levels (0.2%, 0.3%) of resveratrol increased the antioxidant activity of unwashed surimi gel in terms of radical scavenging capacity.
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Published: 22 September 2026
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2026, Vol. 40 
