ArticleFoods (Basel, Switzerland)2025
Optimizing Red Vinasse-Blue Round Scad Processing Using Integrated Dimensionality Reduction and RSM: Effects on Lipid Storage Stability.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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 (
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