Multivariate Optimization of Thermal Processing Parameters of Solanum torvum Fruits: A Response Surface Methodology Approach to Maximize Nutritional Value

This study optimized thermal processing conditions for Solanum torvum fruits to simultaneously maximize nutritional enhancement and minimize antinutritional factors using response surface methodology and desirability function analysis. A central composite design evaluated nine treatment combinations across three drying temperatures (50°C–70°C) and three pretreatment methods (boiling, 3% ascorbic acid, and 5% ascorbic acid). Multiple response optimization targeted protein content, iron content, vitamin C retention, alkaloid reduction, tannin reduction, and browning index. Optimal processing conditions were identified as 68.5°C drying temperature with 2.3‐min boiling pretreatment, achieving an overall desirability index of 0.847. This combination delivered iron enhancement to 68.4 mg/kg, protein content of 1.15%, 94.5% alkaloid reduction, and 68.2% tannin reduction compared to fresh samples. Principal component analysis revealed that mineral enhancement and antinutritional factor reduction explained 78.3% of processing variance. Model validation demonstrated predictive accuracy with deviations < 6% between predicted and experimental values. The optimization framework provides guidelines for S. torvum fruit processing and demonstrates multivariate optimization of competing nutritional objectives.