Effect of insoluble dietary fiber on physicochemical and digestive properties of tilapia surimi gel: Interactions, performance and mechanisms

This study investigated the impact of different ultrasonic powers on the structure and functional properties of Potentilla anserina insoluble dietary fiber (PAIDF) and its influence on the physicochemical and digestive properties of tilapia surimi gel. Ultrasonic treatment significantly increased the water holding capacity (7.73 g/g) and swelling capacity (8.92 mL/g) of PAIDF by 50.97% and 30.83%, respectively. The results of XRD, FTIR and SEM confirmed that ultrasonic treatment significantly altered the structure of PAIDF due to reduced crystallinity, hydrogen bonds breakage, cellulose and hemicellulose degradation, and increased porosity. These changes also led to decreased thermal stability. Incorporating 0.5% PAIDF treated with ultrasonic power (particularly at 500 W) into surimi significantly improves its gel properties, such as water retention ability, elasticity, and the uniformity of network formation while reducing simulated digestibility from 46.8% to 26.5%. These findings suggest that PAIDF, especially when modified by ultrasound treatment, can play an important role in improving the functional properties and nutritional value of surimi products. This could open new opportunities for healthier, fiber-enriched surimi formulations in the food industry.