Product Quality Characteristics Research Articles

DESIGNING OF A NEW HARDWARE AND TECHNOLOGICAL SCHEME OF THE PROCESS OF ORGANIC SUBSTANCES MIXTURES SULPHING

The article states that surfactants based on higher alcohols fr. C12 - C14 are mainly used in a wide range of personal hygiene products, such as shampoos, foaming agents for baths, toothpastes, dishwashing liquid, and delicate laundry detergents. The use of surfactants based on a mixture of higher alcohols fr. C12 - C14 and monoethanolamides of higher fatty acids of coconut oil makes it possible to significantly improve the quality characteristics of personal hygiene products. It is stated that the main element of the apparatus and technological scheme of the sulfation process of mixtures of organic substances is a tubular film absorber. It is shown that for the sulfation of two-component mixtures of organic substances based on higher alcohols fr. C12 - C14 and monoethanolamides of higher fatty acids of coconut oil must use a tubular film absorber, which has two-stage cooling - the upper part 1/3 of the length of the absorber, the lower part 2/3 of the length of the absorber. The speed of the gasair flow is maintained at Vg = 20 m/s, the molar ratio of reagents is 1.08 : 1.0, the concentration of sulfur trioxide in the gas-air flow is 3.7% vol., the temperature of the initial reactants: liquid phase is 313 K, gas-air flow is 303 K, cooling water - 293 K. Based on such initial data, an industrial tubular absorber was calculated. The data of such a calculation are given. It is stated that the calculation of the industrial tubular film absorber was carried out according to the developed algorithm and program in the MatLab language, the iterative method of calculation was used in the program. The calculation of the number of pipes of an industrial absorber is given. It is shown that the absorber consists of the following main elements - an upper elliptical cover, a gas-air flow distribution plate, a chamber for distributing a mixture of organic substances, film formers, two cooling chambers, and a lower elliptical cover. It is stated that on the basis of an industrial tubular film absorber, a new equipment and technological scheme has been designed and presented. The main technical, economic and environmental indicators of the implementation of such a hardware and technological scheme are presented.

Impact of Consumers Perceived Product Quality on Intention to Buy Smoked Seafood Through E-Commerce

The increasingly massive use of e-commerce in Indonesia has encouraged producers of seafood products to market their products through e-commerce. One of the most popular seafood products in Indonesia is smoked seafood. Smoked seafood with unique product quality characteristics and simple production technology have wider marketing potential if marketed through e-commerce. Therefore, to develop smoked seafood products through e-commerce, this study aims to determine the relationship between perceived quality of smoked seafood products and consumer purchase intentions through e-commerce. The data collection method used was through online questionnaire with multiple linear regression analysis. The analysis resulted in the findings that the factor having most influences to the intensity of consumers in buying smoked seafood products through e-commerce is user display. The implication of the results is that attractive user interface on an e-commerce platform can enhance consumers' interest and purchase intensity. Smoked seafood producers who will market their product through e-commerce need to pay attention to the design of product displays and provide a positive user experience to boost sales of their products.

CUSTOMER-FOCUSED AIRCRAFT SEAT DESIGN: A CASE STUDY WITH AHP-QFD

Aviation is rapidly expanding and recovering from the pandemic impact driven by the experience economy. This is particularly subject to interfaces such as the aircraft seats, which are getting intense attention as a differentiator in the cabin. The focal point of this paper is to assess and convert customer requirements into what must be done for an optimum aircraft seat. To achieve this, a 2-step analytic hierarchy process and quality function deployment (AHP-QFD) methodology was successfully applied, consolidating product quality characteristics. Then, it leverages a novel scoring method of interdependencies to isolate dependable design variables. Consequently, safety, weight, and durability scored maximum, emphasizing backrest design and alternative composite materials, while test infrastructure was determined as a critical investment component. Furthermore, it is shown how AHP-QFD can be used for product strategy and strategic portfolio management of R&D projects.

Development of a Holistic In Vitro Cell-Free Approach to Determine the Redox Bioactivity of Agricultural Products.

In recent years, there has been a strong consumer demand for food products that provide nutritional benefits to human health. Therefore, the assessment of the biological activity is considered as an important parameter for the promotion of high-quality food products. Herein, we introduce a novel methodology comprising a complete set of in vitro cell-free screening techniques for the evaluation of the bioactivity of various food products on the basis of their antioxidant capacity. These assays examine the free radical scavenging activities, the reducing properties, and the protective ability against oxidative damage to biomolecules. The adoption of the proposed battery of antioxidant assays is anticipated to contribute to the holistic characterization of the bioactivity of the food product under examination. Consumer motivations and expectations with respect to nutritious food products with bio-functional properties drive the global food market toward food certification. Therefore, the development and application of scientific methodologies that examine the quality characteristics of food products could increase consumers' trust and promote their beneficial properties for human health.

Effect of fat replacers on quality characteristics of low fat meat products: a review

Effect of fat replacers on quality characteristics of low fat meat products: a review

Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid.

This work aimed to study the effect of three drying methods, namely sun-drying (SD) (T = 32 °C), continuous convective drying (CCD) (T = 35 ± 2 °C) and interval starting accessibility Drying (ISAD) (T = 35 ± 2 °C) with an active time of 30 s (ton) and a tempering time of 60 s (toff), on selected quality characteristics of a traditional dry-salted meat product known as "kaddid". The analyses of chemical composition, lipid oxidation and fatty acid profile of kaddid were carried out before and after 45 days of storage (t = 0 vs. t = 45) at ambient temperature. Chemical composition and lipid oxidation (TBARS) of kaddid were affected by the drying methods. The CCD samples showed the lowest level of lipid oxidation. Protein content was better preserved via the ISAD method (7.27 g/kg DM). The fatty acid profile revealed the lowest mono-unsaturated fatty acid content in the ISAD samples; however, no significant difference was observed between the drying processes for the total poly-unsaturated fatty acid content. The storage period led to a significant decrease in the SFA values of CCD and ISAD samples against an increase in the MUFA ones. ISAD appeared to be a promising drying mode with a lower effective drying time and a good product quality preservation.

Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain

Improving the fermentation performance of starter strains used in the fermentation of table olives is a biotechnological solution of current interest to improve the quality characteristics of the final product. The aim of this study was to evaluate the use of Lactiplantibacillus pentosus OM13 as a starter culture for the fermentation of Seville-type table olives in two different production areas: Italy and Spain. The starter strain L. pentosus OM13 was inoculated into two different table olive varieties: Nocellara del Belice in Italy and Manzanilla in Spain. Lactiplantibacillus plantarum Vege-Start 60 was used as a commercial control, while an additional control production was carried out by spontaneous fermentation. The industrial productions consisted of three different protocols, differing in the type of nutrient and the presence/absence of acclimatisation of the starter strain. All trials were subjected to microbiological monitoring, evaluation of acidification dynamics and sensory analysis of the final product. After 90 days, the pH reached values below 5 in the different treatments. The LAB reached microbial loads varying between 6.5 and 8.7 log CFU/mL throughout the monitoring period. The microbial populations of spoilage and/or potential pathogenic microorganisms were variable depending on the microbial group monitored. However, after 12 days of fermentation, Enterobacteriaceae showed values below the detection limit. In contrast, a fluctuating trend was observed for yeasts, Pseudomonadaceae and Staphylococcaceae. Sensory analyses showed variable differences depending on the technological protocol used. Table olives obtained with L. pentosus OM13 in the presence of nutrient, activator and acclimatisation period achieved higher overall acceptability values compared to the other trials. The use of adjuvants (nutrients and activators) is a strategy used in the production of table olives fermented with L. pentosus OM13 to improve the sensory characteristics of table olives.

Improving Surface Quality of Resin Impregnated Paper Used for Laminated Flooring Overlaid

This study aimed to improve the quality properties of impregnated papers used as a coating material in wood-based composites, especially for high-density fiberboard (HDF) floorings, using the Taguchi method and parameter design. Three factors were evaluated in determining the interactions as they are considered the most important in affecting the product quality characteristics such as particle size of Al2O3, surface modification agent and melamine raw material. Experiments were conducted in three replications using the L18 (21 × 32) orthogonal array. Color and gloss measurements were evaluated together with the sensory analysis method, which takes into account the number of the spots in the sample as quality characteristics. The best values obtained as a result of statistical analysis were A2 for the melamine raw material, 30 to 60 μm for the particle size and N-methyl-3-(trimethoxysilyl) propylamine for the surface modifier agent. Whether the experimental factors have a meaningful effect on the quality characteristics was also tested separately by analysis of variance. Only 58 % of the effect of the evaluated factors on the outcome could be expressed with the linear model (R2adj = 0.5785).

Radial Jet Reattachment impingement drying of corn tortillas

This study evaluates the heat and mass transfer behavior of innovative Radial Jet Reattachment (RJR) nozzles to analyze the texture and color characteristics of crispy tostadas. A new experimental method for measuring steady-state evaporation is proposed and validated to determine the averaged coefficients of convective heat and mass transfer for different drying conditions and geometrical parameters of RJR nozzles. The experiment is designed using a 24 factorial design approach. The factors that are considered include nozzle exit angle (10° and 45°), tortillas thicknesses (1.03 mm and 1.66 mm), air drying temperature (200 °C and 250 °C) and air mass flow rate (17.0 m3/h and 27.2 m3/h). The findings indicate that for the impingement drying of tortillas, it is crucial to consider convection and diffusion as the primary factors in selecting the appropriate operating conditions. Moreover, the study concludes that the RJR nozzle with a 45° exit angle exhibits a higher drying rate than the RJR nozzle with a 10° exit angle. The study found that neither the type of nozzle nor the air drying conditions had a significant impact (α ≤ 0.05) on the texture and color of the final product. The utilization of RJR nozzles for impinging drying of tortillas is a promising and robust process that enables the production of crispy tostadas without negatively impacting the quality characteristics of the final product.

A multitask encoder–decoder model for quality prediction in injection moulding

It is desirable in injection moulding that every yielded product is of high quality and precision. Several studies are conducted on modelling the relationship between the process parameters e.g., holding pressure, mould temperature, etc. that are either time series or non-time series, and the output product quality characteristics e.g., weight, dimensions, and warpage. To build a more comprehensive/generalized quality prediction model with online learning, this study for the first time takes time series process parameters from 2 pairs of in-mould pressure and temperature sensors simultaneously with 18 non-time series parameters and introduces a single deep learning architecture to perform multitask learning i.e., to leverage information from the related sources to simultaneously predict multiple product quality characteristics on a real injection moulding machine. This along with the discussed modern containerization practices develops a fully automated software part of the quality control process. The non-time series process parameters are learned by fully connected neural network layers of the model while the time series process parameters are related through an attention-based encoder–decoder architecture. This model is ablated as well as compared with a benchmark model to validate the performance advantage in terms of the reduced error asymptote. The proposed model offers an order of magnitude lower average mean squared error than the benchmark model, and 1.2 to 3 times smaller mean squared errors than its ablated versions.

Characteristics of lactose-free/low-lactose fermented dairy products containing microorganisms that are part of the kefir grain consortium: Scoping review

Introduction: There are a significant number of scientific publications dedicated to the analysis of lactose-free and low-lactose fermented milk products, primarily in the context of studying specific microorganisms or starter cultures and their functioning under conditions of limited lactose content. Nevertheless, the synthesis of accumulated data has not been sufficiently highlighted, considering that a large part of the research was conducted over the past 10 years, and an intensive examination of this issue has only begun in the recent past.Purpose: To systematically and critically analyze scientific research that sheds light on the specifics of fermented milk products with a reduced lactose level, focusing on a comparative study of standard fermented milk products and their low-lactose or lactose-free modifications. Special attention is paid to fermented milk products containing microorganisms that are part of the kefir fungus consortium.Materials and Methods: Sources for the review were selected from the Scopus, ScienceDirect, RISC (Russian Index of Science Citation), and Google Scholar databases. Out of 208 publications relevant in terms of keywords, 34 were selected for analysis. The main criterion for selecting articles was a description in them of studies on the use of low-lactose or lactose-free milk as a medium for cultivating starter cultures. This review of the subject area is based on the PRISMA-ScR protocol.Results: Many scientific studies indicate that the prepared low-lactose or lactose-free fermented milk products exhibited similar or improved physicochemical and organoleptic characteristics compared to standard fermented milk products. In experiments aimed at evaluating microbiological characteristics, it was observed that the concentration of lactic acid bacteria in the analyzed products either matched, was lower, or was higher than in traditional fermented milk products. In some publications, scientists found that the final fermented milk product had deteriorated organoleptic and physicochemical parameters. However, all reviewed low-lactose or lactose-free fermented milk products met the standards and regulatory requirements of the countries in which the respective research was conducted.Conclusion: The development of low-lactose and lactose-free fermented milk products is a relevant direction in the food industry, considering their similarity to conventional products and adaptability for consumption by individuals with varying degrees of lactose intolerance. There are nuances related to the duration of the fermentation process, organoleptic characteristics, acidity level, syneresis, preservation, and growth dynamics of microorganisms. These features can be dictated by specific strains of microflora used in the starter and, most often, their influence remains minimal. The results obtained in this study may be useful for selecting starter cultures when designing various fermented milk products, including yogurt, fortified yogurt, kefir, ayran, ryazhenka, and acidophilus. For a deeper understanding of the interaction of the modified glucose-galactose medium with various strains and species of lactic acid bacteria, further experimental work is needed, considering that the activity of these bacteria directly determines the quality characteristics of the final fermented milk product.

Food product quality, environmental and personal characteristics affecting consumer perception toward food

Food industries are developing new processing technologies, resulting in the emergence of new product categories, including ready-to-eat meals, functional foods and beverages, and plant-based foods, etc. Rapid globalization, changes in lifestyle, consumer awareness, and perception toward food drive further technical advancements. However, consumer perception remains the prime factor for food marketing and technological development. Consumer perception is a trifecta of sensory properties, personal and environmental factors. Sensory and personal factors include consumer age, attitude, health condition, nutrition awareness, and religion which directly influence consumer choice. Whereas environmental factors consist of regional variation in the food process, national economic status, and consumer purchasing power. All these factors affect consumers’ decisions to accept or reject foods. Additionally, consumers are more willing to taste innovative food products that assure the safety and quality of the product.

Application of potassium nitrate and salicylic acid improves grain yield and related traits by delaying leaf senescence in Gpc-B1 carrying advanced wheat genotypes.

Grain protein content (GPC) is an important quality trait that effectively modulates end-use quality and nutritional characteristics of wheat flour-based food products. The Gpc-B1 gene is responsible for the higher protein content in wheat grain. In addition to higher GPC, the Gpc-B1 is also generally associated with reduced grain filling period which eventually causes the yield penalty in wheat. The main aim of the present study was to evaluate the effect of foliar application of potassium nitrate (PN) and salicylic acid (SA) on the physiological characteristics of a set of twelve genotypes, including nine isogenic wheat lines carrying the Gpc-B1 gene and three elite wheat varieties with no Gpc-B1 gene, grown at wheat experimental area of the Department of Plant Breeding and Genetics, PAU, Punjab, India. The PN application significantly increased the number of grains per spike (GPS) by 6.42 grains, number of days to maturity (DTM) by 1.03 days, 1000-grain weight (TGW) by 1.97g and yield per plot (YPP) by 0.2 kg/plot. As a result of PN spray, the flag leaf chlorophyll content was significantly enhanced by 2.35 CCI at anthesis stage and by 1.96 CCI at 10 days after anthesis in all the tested genotypes. Furthermore, the PN application also significantly increased the flag leaf nitrogen content by an average of 0.52% at booting stage and by 0.35% at both anthesis and 10 days after anthesis in all the evaluated genotypes. In addition, the yellow peduncle colour at 30 days after anthesis was also increased by 19.08% while the straw nitrogen content was improved by 0.17% in all the genotypes. The preliminary experiment conducted using SA demonstrated a significant increase in DTM and other yield component traits. The DTM increased by an average of 2.31 days, GPS enhanced by approximately 3.17 grains, TGW improved by 1.13g, and YPP increased by 0.21 kg/plot. The foliar application of PN and SA had no significant effect on GPC itself. The findings of the present study suggests that applications of PN and SA can effectively mitigate the yield penalty associated with Gpc-B1 gene by extending grain filling period in the wheat.

Effect of external factors on the stability of sparkling wine quality during storage

The shelf life of sparkling wine is an indicator that can vary depending on the impact of a large number of external factors on the product. These factors include transportation conditions, storage temperature, humidity, exposure to light, and packaging quality. The current regulatory documentation regulates certain requirements for the storage conditions of sparkling wines, but they are often violated during transportation and storage, which leads to a significant deterioration in the quality of products. This review is devoted to the study of changes in the quality characteristics of wines during their storage and transportation. It is shown that the intensity of physicochemical changes occurring in wine during storage depends on temperature conditions, the presence of vibration and exposure to light. The issue of the influence of temperature storage conditions on the quality characteristics of wine products, including sparkling wines, has been studied in some detail. Most researchers are of the opinion that in order to maintain a stable quality of wine, it is necessary to store and transport it at a constant temperature not exceeding 20 °C. In scientific publications, there are different views on the problem of the influence of bottle color on the change in chemical composition and the preservation of the quality characteristics of both still and sparkling wines during storage. It has been found that bottles made of darker glass allow protecting wine to a greater extent from the effects of light, especially in its ultraviolet and visible short-wave (λ = 400 nm) range, and prevent the appearance of the so-called “taste of light” (gout de lumière) in the wine. It is shown that the causes of the appearance of the “taste of light” in champagne are sulfur-containing compounds formed as a result of photochemical reactions. It has been found that the intensity of these reactions depends on the degree of illumination, as well as the presence of riboflavin and iron (III) ions in the wine. It is concluded that controlling the amount of light to which wines are exposed can prevent deterioration of their quality during storage and extend the shelf life. The possibility of preventing photodegradation of wine through the use of various antioxidants is also considered. Based on the information available in scientific publications, the study of the development of negative changes in wine under the influence of light is an important aspect from the point of view of risk assessment during product storage.

Effect of Lactobacillus acidophilus Fermentation on the Quality of Glutinous Rice Products

AbstractThe effect of Lactobacillus acidophilus and spontaneous fermentation on the quality characteristics of glutinous rice products are investigated in this study. Optimization of the product quality based on orthogonal experiments on the four fermentation conditions ensure that the product still has good sensory properties when stored during its shelf life at room temperature. The optimal fermentation conditions based on the range analysis are the mass ratio of glutinous rice, corn and rice 8:1:1, L. acidophilus inoculum of 8%, fermentation temperature of 37 °C, and fermentation time of 28 h. Under this condition, rice products’ hardness, viscosity, elasticity, cohesiveness, and taste significantly increase compared to the spontaneously fermented products. The pasting characteristics, water absorption index, thermodynamic properties, short‐range ordered structure, and microstructure of two kinds of fermented rice flours are analyzed. L. acidophilus fermented rice flour is more prone to pasting and ageing, with a higher proportion of short‐chain amylopectin in starch and lower final viscosity and water absorption, with a denser and smoother internal structure. In conclusion, fermentation improves the properties of glutinous rice flour and its products, and L. acidophilus fermentation is more effective than spontaneous fermentation.

Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product.

The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat. Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated. The highest cooking loss (52.61%) was reported in microwaved samples while grilled samples showed the lowest cooking loss (44.98%). The microwaved samples showed the highest levels of lipid oxidation as measured by thiobarbituric acid reactive substances, while boiled samples showed the lowest levels (4.5 mg/kg). Protein solubility, total collagen, and soluble collagen content were highest in boiled samples. Boiled camel meat had lower hardness values compared to the other treated samples. Consequently, boiling was the more suitable cooking technique for producing camel meat with a reduced hardness value and lower lipid oxidation level. The camel meat industry and camel meat consumer can benefit from this research by improving their commercial viability and making consumers aware about the effects of cooking procedures on the quality of camel meat. The results of this study will be of significance to researchers and readers who are working on the processing and quality of camel meat.

Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products.

This study investigated the effects of extrusion on the physical properties of glutinous rice and addressed the challenges associated with its hardened texture and reduced taste in glutinous rice products by adding extruded glutinous rice to assess their anti-retrogradation effect compared with different improvers. Glutinous rice flour with different gelatinization degrees was obtained by changing the initial moisture content of glutinous rice grains before extrusion, and their physicochemical properties and the effect of adding them to rice products were analyzed. Results showed that with the increase in moisture content, the viscosity, water absorption index of extruded glutinous rice flour, and product viscosity increased, while the gelatinization degree, water solubility index, and product elasticity decreased, and the hardness of the rice products showed a trend of first decreasing and then increasing. Twenty percent moisture content of glutinous rice products showed the best properties mentioned above. The effects of adding different improvers on retrogradation degree, quality characteristics, microstructure, and moisture migration of glutinous rice products were analyzed by texture profile analysis, sensory evaluation, scanning electron microscopy, and low-field nuclear magnetic resonance. It was found that soybean polysaccharides, xanthan gum, and extruded glutinous rice flour had better anti-retrogradation effects, while colloid and soybean polysaccharides provided a tighter and more three-dimensional internal structure to the rice products. Our study showed that extruded glutinous rice flour had good anti-retrogradation properties and little effect on flavor and taste, but it would increase the roughness and viscosity of the products, which had advantages and disadvantages compared with other improvers.

Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure

This study aimed to investigate the influences of mono-ultrasound assisted thawing on the thawing efficiency, product quality and conformational characteristics of frozen goose meat. The thawing time, thawing loss, muscle quality, and microstructure of frozen goose meat were studied. The results displayed that ultrasonic-assisted thawing effectively reduced the thawing time by 45.37–57.58% compared with non-sonicated group, and significantly decreased the thawing loss. For the quality properties of goose meat tissue, ultrasound-assisted thawing with single-frequency of 50 kHz indicated a lower protein turbidity; meanwhile, hardness values were also significantly increased, and displayed a higher springiness, gumminess and chewiness of goose meat tissue. The microstructure analysis exhibited that the conformation of goose myofibrillar protein (MP) was modified following ultrasonic-assisted thawing, and became closer and more irregular. Therefore, ultrasound-assisted thawing treatments at 50 kHz mono-frequency (temperature 25℃) have a high potential application value in the thawing research of frozen goose meat, and lay a theoretical foundation for use in the meat process industries.

Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics

Dairy products are the most predominant food carriers for probiotics, providing adequate therapeutic and functional benefits to the host when sufficient probiotics are maintained. Bovine milk currently dominates the global probiotic food market, but there is an increasing trend of applying nonbovine milk from other dairy animals as probiotic carrier food matrices as described in this review. Nonbovine dairy products can be considered suitable food matrices for probiotic delivery due to their excellent probiotic viability (mostly >log 7 cfu/mL or g) during shelf life, functional properties and product quality characteristics, being considered desirable and novel dairy products.

From purple corn waste (pericarp) to polyphenol-rich extract with higher bioactive contents and superior product qualities using two-step optimization techniques

The pericarp of purple corn has traditionally been thought of as being a byproduct. However, it is an excellent source of high-value polyphenols (such as anthocyanins, proanthocyanins, etc.) that could be extracted and used as nutraceuticals, cosmeceuticals, and valuable starting material for synthesizing food colorants and food additives. Hence, this study aimed to optimize the recovery of anthocyanins, phenolic acids, and condensed tannins (CT) from purple corn pericarp using a two-stage multivariate design and evaluated the phenolic profiles, antioxidants, product quality, and structural characteristics of the recovered extracts. According to Plackett-Burman design (PBD) screening, the key extraction variables identified were acetic acid concentration, extraction time, and ethanol concentration. This was followed by optimization using Box-Behnken design (BBD), facial central composite design (FCCD), and full-factorial design (FFD), and the best design was identified after comparative analysis. The models were found to be acceptable, as evidenced by the desirability values of 0.836–0.933. A comparison of the BBD, FCCD, and FFD was done, and it was found that the PBD-BBD produced a lower residual standard error (RSE) than the PBD-FCCD for most of the responses and yielded the lowest extraction time (∼8.6 h), proving that the BBD could forecast the data more accurately. To evaluate the extracts' bioactive extraction efficiency, antioxidant properties, product quality, and structural parameters, samples from a single factor (SF) experiment and BBD were compared. The BBD extract had better color properties (lower ΔE, higher a*, C, and H0) and a greater extraction yield (17.5%) than SF and was confirmed by the principal component and hierarchical cluster analysis. Although the scanning electron microscopy and the optical profilometer for BBD revealed irregular, loosely arranged granules, it had a less adverse effect on product quality and aligned with the Fourier transform infrared spectroscopy results. The BBD samples had lower levels of phenolic acids but higher levels of total phenolic content (118.86 ± 3.60 g GAE/kg), condensed tannins (231.74 ± 8.45 g EE/kg), antioxidants, cyanidin-3-glucoside (90.46 ± 4.47 mg/g), naringin (7.68 ± 0.58 mg/g), and cyanidin-chloride (49.81 ± 1.78 mg/g). This shows that BBD can effectively be used to optimize the extraction of polyphenolic compounds from purple corn pericarp using optimal extraction conditions, resulting in a higher yield of polyphenols having superior antioxidant properties and product quality in a comparatively shorter extraction time.