Dual network pectin-soy protein isolate gels loaded with composite resveratrol particles for ready-to-drink innovation

• Pectin-soy protein isolate dual network gels were constructed by regulating temperature/pH. • The dual network gels loaded with composite resveratrol (RES) nanoparticles showed improved texture. • The dual network gels could effectively encapsulate and protect RES. • The dual network gels were designed as bead gels that can be applied in ready-to-drink. • Bead gels exhibited good stability in liquid food systems. The development of plant-based dietary gels for the delivery of environment-sensitive bioactive compounds, such as resveratrol (RES), holds significant importance in the functional food sector. In this study, dual-network pectin-soy protein isolate (PE-SPI) gels were constructed for encapsulating and delivering composite RES nanoparticles (NPs) by regulating temperature and pH. The optimal preparation conditions for the dual-network gel were heating at 80°C for 30 min, followed by adjusting the pH to 3. After loading with composite RES NPs, the composite PE-SPI gel demonstrated enhanced thermal stability, increased water contact angle, and significantly improved water-holding capacity and texture stability. After 28 days of storage at room temperature, the RES retention rate in the composite PE-SPI gel was ≥92%, and the DPPH radical scavenging activity was ≥75%, indicating excellent stability. The composite PE-SPI gels were designed as bead gels and applied in ready-to-drink beverages. The composite PE-SPI bead gels exhibited good structural integrity, high RES retention, and strong antioxidant activity during application, with minimal negative impact on the quality and safety of ready-to-drink beverages. Therefore, the composite PE-SPI gel loaded with RES developed in this study has potential applications in liquid food systems, such as functional beverages.