Persimmon tannin: a novel green enhancer for dual improvement of texture and digestibility in surimi gels.

柿单宁：一种新型绿色增味剂，可双重改善鱼糜凝胶的质地和消化率

Jingzhi Yan, Shiren Zhang, Kaile Chen, Yanxu Zhuang, Yiyi Cheng, Yan Xu, Ru Song, Haiyan Gao (2026) Persimmon tannin: a novel green enhancer for dual improvement of texture and digestibility in surimi gels. Food Chem (IF: 9.8) 1 区 515 149205

Abstract

Gel properties are an important indicator for evaluating the quality of surimi. To introduce sustainable additives for optimizing the gel properties of surimi gels, surimi was modified in this study using persimmon tannin (PT) at different concentrations, and the effects of PT on the physicochemical properties and microstructure of surimi were systematically investigated. The results in this study convincingly demonstrated that the addition of PT (0.25-0.5%, w/w) could effectively improve the whiteness, microstructure, thermal stability, and in vitro protein digestibility of surimi gels, and it exhibited a synergistic effect in matrix enhancement and water retention. More importantly, through the innovative application of persimmon polyphenols, more hydrophobic groups and sulfhydryl groups were exposed, significantly increasing intermolecular forces. This study aims to guide the design of novel, high-performance gel texture enhancers and the development of surimi products characterized by superior tenderness and juiciness, contributing to the advancement of the surimi industry.Copyright © 2026. Published by Elsevier Ltd.

凝胶特性是评价鱼糜品质的重要指标。为了引入可持续的添加剂来优化鱼糜凝胶的特性，本研究采用不同浓度的柿单宁（PT）对鱼糜进行改性，并系统地研究了PT对鱼糜理化性质和微观结构的影响。研究结果表明，添加PT（0.25-0.5%，w/w）能够有效改善鱼糜凝胶的白度、微观结构、热稳定性和体外蛋白质消化率，并且在基质增强和保水性方面表现出协同效应。更重要的是，通过创新性地应用柿子多酚，暴露出更多的疏水基团和巯基，显著增强了分子间作用力。本研究旨在指导新型高性能凝胶质地改良剂的设计，并开发具有卓越嫩度和多汁性的鱼糜产品，从而推动鱼糜产业的发展。版权所有 © 2026。由 Elsevier Ltd. 出版。

Links

http://www.ncbi.nlm.nih.gov/pubmed/41980363
http://dx.doi.org/10.1016/j.foodchem.2026.149205

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