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Optimizing growth media enhances microbial proliferation and maximizes product yield. Statistical experimental design methodologies provide structured and reproducible approaches, offering progressively higher levels of robustness and efficiency.The One-Factor-at-a-Time (OFAT) MethodThe One-Factor-at-a-Time (OFAT) method involves adjusting a single variable while keeping all others constant. However, it cannot detect interactions between variables, often leading to suboptimal outcomes when...
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Optimizing Red Vinasse-Blue Round Scad Processing Using Integrated Dimensionality Reduction and RSM: Effects on Lipid

Shan Xue1,2,3, Bohu Liu1, Guojin Lan1

  • 1College of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China.

Foods (Basel, Switzerland)
|September 27, 2025
PubMed
Summary
This summary is machine-generated.

This study optimized functional food development from red vinasse and blue round scad using intelligent processing. Optimal parameters maximized quality, but processing methods impacted lipid stability and bioactivity.

Keywords:
dimensionality reduction and RSMfunctional foodslipid stabilityprocessing technologyred vinasse-blue round scads (Decapterus maruadsi)

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Area of Science:

  • Food Science and Technology
  • Nutraceutical Development
  • Biosynthesis Technology

Background:

  • Functional foods offer health benefits but require optimized processing for component stability.
  • Red vinasse, a byproduct, and underutilized fish species present opportunities for novel food development.
  • Assessing nutraceutical stability during processing is crucial for product efficacy.

Purpose of the Study:

  • To develop an intelligent process optimization framework for functional foods from red vinasse and blue round scad.
  • To evaluate the impact of different processing methods (microwave, boiling, foil-baking) on lipid stability and quality.
  • To establish optimal parameters for maximizing composite quality and functional lipid retention.

Main Methods:

  • Integration of dimensionality reduction, Box-Behnken Design response surface methodology (RSM), and MATLAB R2021b analytics.
  • Systematic evaluation of microwave, boiling, and foil-baking processing on lipid stability at 4 °C.
  • Partial Least Squares Regression (PLSR) analysis for identifying critical lipid degradation factors.

Main Results:

  • Optimal processing parameters (2.8 g/g red vinasse, 4 °C, 10 h) maximized composite quality score (Y).
  • Foil-baking resulted in the highest total fat loss; boiling caused severe fatty acid alterations.
  • Microwave processing accelerated lipid oxidation, compromising bioactivity, while boiling altered fatty acids most severely.

Conclusions:

  • The intelligent framework enables precise optimization for enhanced functional component retention in underutilized fish.
  • Red vinasse biosynthesis technology provides a foundation for intelligent manufacturing of lipid-stable nutraceuticals.
  • This research supports the development of next-generation functional foods utilizing red vinasse as a key ingredient.