Interaction of fruit-vegetable powders with surimi proteins: effects on the gel structure and digestive properties

• Fruit-vegetable powders enhanced the gel properties of surimi. • Fruit-vegetable powders promoted the digestibility properties of surimi gel. • Fruit-vegetable powders improved the antioxidant properties of surimi gel. To improve the gel properties and associated bioactive properties of Alaska pollock surimi, different fruit-vegetable powders (FVPs) were added to surimi. Gel, physicochemical and digestive properties of surimi were determined. The gel strength, breaking force (BF), breaking distance (BD), energy storage modulus (G′) and sensory score of surimi were significantly improved by adding AP-2%, SP-3%, CP-2%, PP-2%, and GP-1% respectively (2-48%, 6-26%, 28-40%). Microstructure results showed that FVPs promoted surimi to form a denser gel network structure, which restricted more water molecules, resulting in improved gel properties and decreased drip loss. Additionally, FVPs had positive effects on in vitro digestibility and antioxidant properties, especially for SP-3% and GP-1% groups, which might be due to high protein hydrolysis and the exposure of functional group. In conclusion, AP-2%, SP-3%, CP-2%, PP-2% and GP-1% could enhance the gel properties, physicochemical properties and digestive characteristics of surimi, which could provide a theoretical basis for the development of surimi products with improved quality attributes and potential bioactive properties.