Optimizing Red Vinasse-Blue Round Scad Processing Using Integrated Dimensionality Reduction and RSM: Effects on Lipid Storage Stability

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書誌詳細
出版年:	Foods vol. 14, no. 18 (2025), p. 3215-3243
第一著者:	Xue Shan
その他の著者:	Liu Bohu, Lan Guojin, Liu, Jia
出版事項:	MDPI AG
主題:	Fujian China China Biosynthesis Functional foods & nutraceuticals Food Cooking Matlab Biological activity Least squares method Response surface methodology Oxidation Lipid peroxidation Lipids Research & development > R&D Mackerel Boiling Food quality Influence Intelligent manufacturing systems Fermentation Storage stability Raw materials Meat Baking Temperature Vinasse Optimization Rice Methods Parameters
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その他の書誌記述
抄録:	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.
ISSN:	2304-8158
DOI:	10.3390/foods14183215
ソース:	Agriculture Science Database