Abstract BACKGROUND Surimi‐based fish cakes are highly susceptible to lipid and protein oxidation, which compromises texture, water‐holding capacity and overall quality. Incorporating natural antioxidants offers a promising clean‐label preservation strategy. Lotus root ( Nelumbo nucifera ), a polyphenol‐rich plant ingredient, has potential functional value, but the impact of drying methods on its phenolic composition and performance in surimi products is not well understood. RESULTS Lotus root powder (LRP) was prepared by hot‐air drying at 60, 80 and 100 °C, as well as freeze‐drying, and incorporated into fish cakes at 40 g kg −1 . Among treatments, OD80‐LRP showed the best performance, with a total phenolic content of 23.11 mg gallic acid equivalents g −1 and antioxidant activities of 62.35% (2,2‐diphenyl‐1‐picrylhydrazyl) and 12.48% 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid). Compared with the control, OD80‐LRP reduced thiobarbituric acid reactive substances (TBARS) values by 38.7% and protein carbonyls by 24.6%, at the same time as significantly enhancing gel strength (1053.2 g cm −1 vs. 925.7 g cm −1 ) and water‐holding capacity (89.2% vs. 81.6%). Rheological testing revealed higher storage modulus ( G ′) and improved viscoelasticity, whereas gas chromatography‐ion mobility spectrometry (GC‐IMS) detected stronger ester and ketone profiles, enriching fruity and floral aromas. Mechanistically, moderate drying facilitated phenolic release and regulated phenolic–protein conjugation, reinforcing the gel network without excessive cross‐linking. CONCLUSION These findings demonstrate that drying‐dependent phenolic‐protein interactions are key to optimizing LRP functionality. Hot‐air drying at 80 °C provided the best balance of antioxidant protection, gel enhancement and flavor improvement. This work offers practical guidance for cost‐effective, scalable, clean‐label surimi production and underscores the broader potential of plant‐derived antioxidants as natural preservation strategies for protein‐rich foods. © 2026 Society of Chemical Industry.
Wang et al. (Thu,) studied this question.