Optimizing Red Vinasse-Blue Round Scad Processing Using Integrated Dimensionality Reduction and RSM: Effects on Lipid Storage Stability
Year: 2025
Type: article
Abstract: This study pioneered an intelligent process optimization framework integrating dimensionality reduction and Box–Behnken Design response surface methodology (RSM) with MATLAB R2021b(v9.11) analytics, to advance the development of functional foods from red vinasse-blue round scad. The comprehensive nutraceutical stability assessment for key functional lipids during 4 °C storage were established by systematically evaluating microwave, boiling, and foil-baking processing. The results of intelligent processing optimization showed that the optimal parameters (red vinasse addition: 2.8 g/g; processing temperature: 4 °C; processing time: 10 h) maximized the composite quality score Y (50% texture + 50% sensory), validated by MATLAB R2021b(v9.11) to achieve near-theoretical maxima. The results of functional lipid stability showed that total fat decreased significantly (p < 0.05), with foil-baking showing the highest loss. Partial least squares regression (PLSR) analysis revealed critical degradation of nutraceutical lipids (C20:5n-3, C22:6n-3) and an increase in saturated fats (p < 0.05), where boiling induced the most severe fatty acid alterations. Microwave processing accelerated lipid oxidation (highest TBARS, p < 0.05), compromising lipid bioactivity. The framework of red vinasse biosynthesis technology enabled precise parameter optimization, and enhanced functional component retention in underutilized fish species. This work provided a theoretical and technical foundation for intelligent manufacturing of lipid-stable nutraceuticals, positioning red vinasse—a model biosynthesis technology output—as a key ingredient for next-generation functional foods.
Source: Foods
Authors: Shan Xue, Bohu Liu, Guojin Lan, Jia Liu
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,499
OpenAlex ID: W4414240916