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

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.