Influence of the Drying Process on the Volatile Profile of Different Capsicum Species.

Chili is a globally significant spice used fresh or dried for culinary, condiment, and medicinal purposes. Growing concerns about food safety have increased the demand for high-quality products and non-invasive tools for quality control like origin tracing and safety assurance. Volatile analysis offers a rapid, comprehensive, and safe method for characterizing various food products. Thus, this study aims to assess the impact of the drying process on the aromatic composition of various Capsicum species and to identify key compounds driving the aromatic complexity of each genetic makeup. To accomplish these objectives, the aroma was examined in fruits collected from 19 different pepper accessions (Capsicum sp.) belonging to four species: one ancestral (C. chacoense) and three domesticated pepper species (C. annuum, C. baccatum and C. chinense). Fresh and dried samples were analyzed using a headspace PTR-TOF-MS platform. Our findings reveal significant changes in the composition and concentration of volatile organic compounds (VOCs) from fresh to dried Capsicum. Notably, chili peppers of the species C. chinense consistently exhibited higher emission intensity and a more complex aroma compared to other species (both fresh and dried). Overall, the data clearly demonstrate that the drying process generally leads to a reduction in the intensity and complexity of the aromatic compounds emitted. Specifically, fresh peppers showed higher volatile organic compounds content compared to dried ones, except for the two sweet peppers studied, which exhibited the opposite behavior. Our analysis underscores the variability in the effect of drying on volatile compound composition among different pepper species and even among different cultivars, highlighting key compounds that could facilitate species classification in dried powder. This research serves as a preliminary guide for promoting the utilization of various pepper species and cultivars as powder, enhancing product valorization.

TMT proteomics establishes correlations between solar drying and quality modifications in Penaeus vannamei.

This study investigated proteomic changes in Penaeus vannamei in half-dried and dried shrimp using tandem mass-tag technology. After performing the drying treatment, the tandem mass-tag results revealed 1,162,306 spectra, 2997 quantifiable proteins, and 72 differentially expressed proteins (DEPs) compared with that in the untreated group. A total of 29 DEPs were found in the half-dried shrimp, while 49 DEPs were found in the dried shrimp. Bioinformatic analyses based on Gene Ontology term enrichment, Kyoto Encyclopedia of Genes and Genomes pathway enrichment, and protein-protein interactions showed that the DEPs were primarily involved in protein structure and fat metabolism. A correlation analysis between the DEPs and quality indicators showed that 45 DEPs were significantly associated with shrimp quality traits, with certain proteins potentially representing markers of color and texture. Of these, arthrodial cuticle protein AMP16.3 might be a protein marker for color, while heat shock protein 21, WH2 domain-containing protein, and myosin heavy chain 1 might be markers of shrimp muscle textural properties. These results provide a systematic understanding of the quality difference between half-dried and dried P. vannamei from the perspective of proteomics and have potential scientific significance and practical value for improving the quality of dried products.

Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour.

Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the production of rice flour-based rolls held a considerable interest in nutritional and functional aspects. Okara flour supplement was prepared by drying at 100 °C for 2 h and selected based on the highest antioxidant level. Gluten-free rolls were prepared containing 0, 5, and 10% okara flour dried at 100 °C for 2 h, and their physicochemical properties were analyzed. Okara flour addition reduced the deformation of gluten-free batter roll by improving solid and liquid-like behavior, as evaluated with rheological measurements. Rolls containing okara flour processed at 100 °C for 2 h had increased firmness and decreased specific volume compared to the control. However, there were no significant differences in the sensory evaluation scores, suggesting that the consumers' acceptance of the control and the Okara rolls was similar. Okara flour supplement at 10% addition led to the nutritional improvement of the gluten-free rolls (increase of 2.4% protein and 1.32 times dietary fiber, dry basis). In contrast, there were no significant differences in the antioxidant level compared to the control. Okara flour is a functional ingredient with potential use in gluten-free products and a variety of novel products where enrichment is desirable.

Effect of NaCl Pretreatment on the Relationship between the Color Characteristics and Taste of Cirsium setidens Processed Using a Micro-Oil-Sprayed Thermal Air Technique.

Cirsium setidens is commonly used as a food ingredient, and it is typically stored and distributed in a dried form to prolong its shelf life. In a previous study, a micro-oil-sprayed thermal air (MOTA) technique was developed, which effectively enhanced the rehydration properties and improved the color characteristics of Cirsium setidens after processing. Here, we investigated the relationship between the color characteristics and taste of MOTA-processed C. setidens and the effect of NaCl pretreatment, prior to processing, on the final quality of dried C. setidens. NaCl pretreatment, whether combined with the MOTA technique or not, showed improved color characteristics, in which MOTA-and NaCl+ MOTA-processed C. setidens manifested equal color characteristics. In contrast, NaCl + MOTA-processed C. setidens resulted in significantly higher values of sourness and saltiness than MOTA-processed C. setidens when the taste of the rehydrated C. setidens was examined using an electronic tongue (Astree II; Alpha MOS, Toulouse, France). Pearson correlation coefficient analysis showed that sourness and saltness were negatively correlated with Hunter a* values and positively correlated with Hunter L* and Hunter b* values, indicating that the color characteristics of dried and rehydrated C. setidens could be indicators of taste. Furthermore, the amounts of total phenol and chlorophyll were better preserved in C. setidens processed by the MOTA technique with NaCl than by the MOTA technique alone. Our data revealed that the color characteristics of dried plants are associated with the taste of processed C. setidens, and that the MOTA technique with NaCl pretreatment is a useful method for preserving health-promoting compounds during processing.

Impact of Processing and Physicochemical Parameter on Hibiscus sabdariffa Calyxes Biomolecules and Antioxidant Activity: From Powder Production to Reconstitution.

Hibiscus sabdariffa is a tropical plant with red calyxes whose anthocyanins, phenols, and antioxidant activity make it attractive to consumers both from a nutritional and medicinal standpoint. Its seasonality, perishability, and anthocyanin instability, led to the setup of stabilization methods comprising drying and powdering. However, its properties can often be altered during these stabilization processes. Treatments such as dehumidified-air-drying, infrared drying, and oven-drying, and their combination showed better quality preservation. Moreover, powder production enables superior biomolecule extractability which can be linked to a higher bioaccessibility. However, the required temperatures for powder production increase the bioactive molecules degradation leading to their antioxidant activity loss. To overcome this issue, ambient or cryogenic grinding could be an excellent method to improve the biomolecule bioavailability and accessibility if the processing steps are well mastered. To be sure to benefit from the final nutritional quality of the powder, such as the antioxidant activity of biomolecules, powders have to offer excellent reconstitutability which is linked to powder physicochemical properties and the reconstitution media. Typically, the finest powder granulometry and using an agitated low-temperature reconstitution media allow for improving anthocyanin extractability and stability. In this review, the relevant physicochemical and processing parameters influencing plant powder features from processing transformation to reconstitution will be presented with a focus on bioactive molecules and antioxidant activity preservation.

Influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production.

Shrimp industry wastes can be transformed and used as raw material for the development of new products. The aim of this research was to evaluate the influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production. The balanced feed was made with shrimp flour (25.74%), cotton seed cake (24.56%), rice bran (22.06%), beef tallow (16.18%), sweet potato flour (5.81%), and cassava flour (5.66%). To obtain the flour, shrimp processing waste (heads and exoskeletons) were blanched, dried, ground and sieved. Blanching was carried out using a full factorial 22 experimental design, where temperature and time were evaluated as independent variables. The drying kinetics of the blanched exoskeletons were performed in a tray dryer at different temperatures (40 and 50 °C) and air velocity (1, 1.5 and 2 m/s). The blanching process showed no significant effect on the protein content present in shrimp by-products. The drying kinetics showed that the greatest loss of moisture occurs in the period of decreasing velocity, dominated by mass transfer by diffusion. The Page model showed the best fit for the experimental data. From the mixture of shrimp flour with the other ingredients in the proportions indicated by the Solve software, fish food pellets were obtained. These met the nutritional requirements of fish (tarpon) in the juvenile-commercial stage.

Impact of the pre-drying process on the volatile profile of on-farm processed Ecuadorian bulk and fine-flavour cocoa varieties.

Aiming to improve the quality of cocoa, preconditioning of cocoa after harvesting and before fermentation has become an on-farm processing step of great interest in recent times. The present work aimed to evaluate the influence of a pre-drying process on the volatile composition of Ecuadorian bulk (Forastero and CCN-51) and fine-flavour (ETT103 and LR14) cocoa at the end of primary processing. A total of 63 volatile compounds including aldehydes, alcohols, acids, ketones, esters, terpenes, lactones and other miscellaneous compounds were identified in cocoa samples by HS-SPME-GC-MS. The use of a pre-drying step revealed a varietal homogenization and a reduction in the fermentation time, making this preconditioning step an inexpensive and attractive option for farmers. Moreover, different varietal behaviour was observed after pre-drying, the fine-flavour varieties obtaining a clear improvement in aromatic quality with higher levels of compounds imparting positive notes.

To explore the best freeze-drying technology of Polygonatum sibiricum delar. Ex redoute and to establish the best HPLC method for the determination of main effective components of it from different areas in China.

To establish the freeze-drying process and the HPLC method to determine the main effective components and content of freeze-dried Polygonatum sibiricum of China. The results show that the freeze-drying process is a slice thickness at 3 mm, boiling time 2 min, pre-freezing temperature at -35 °C, low-temperature holding at -10 °C, low temperature sublimation at 10 °C and drying temperature at 35 °C. The optimum HPLC conditions of freeze-dried Polygonatum sibiricum was SepaxGp-C18 (4.6 × 250 mm, 5 µm), gradient elution of mobile phase A (acetonitrile)-B (ultra-pure water), detection wavelength of 254 nm, the flow rate of 1 mL/min, column temperature of at 30 °C and injection volume of 10 µL. Polygonatum sibiricum from different producing areas contains a variety of amino acids, diosgenin, sugars, and other active ingredients. The protein content of Polygonatum sibiricum from Yunnan Pu'er is the highest among them, and that of Shangluo in Shaanxi is the lowest. The total sugar content of Polygonatum sibiricum in Puer is the highest, while that of Polygonatum sibiricum in Wenshan is the lowest. And the diosgenin of Polygonatum sibiricum in Lijiang is the highest. In this study, the freeze-drying process of Polygonatum sibiricum was established, and the main effective components and contents of freeze-dried Polygonatum sibiricum was determined as the better HPLC method, provided theoretical and technical support for the rational development and utilization of Polygonatum sibiricum.

Cyclosporine A-Loaded Ternary Solid Dispersion Prepared with Fine Droplet Drying Process for Improvement of Storage Stability and Oral Bioavailability.

This study aimed to develop a cyclosporine A (CsA)-loaded ternary solid dispersion (tSD/CsA) to improve the storage stability of a solid dispersion (SD) system and the oral absorbability of CsA. Hydroxypropyl cellulose (HPC) and hydroxypropyl methylcellulose acetate succinate (HPMCAS) were selected as carrier materials of tSD, and tSD/CsA was prepared with a fine droplet drying process, a powderization technology that employs an inkjet head. The physicochemical properties of tSD/CsA were evaluated in terms of morphology, storage stability, dissolution behavior, and mucoadhesive property. After the oral administration of CsA samples (10 mg-CsA/kg) to rats, the plasma concentration of CsA was monitored to estimate oral absorbability. tSD/CsA comprised uniform shriveled particles with a diameter of 3.4 mm and span factor of 0.4, which is a parameter to estimate the particle size distribution. Although HPC-based binary SD showed marked aggregation of the particles after storage under 40 °C/75% relative humidity, there were no significant aggregations of tSD/CsA, due to the relatively low hygroscopic property of HPMCAS. The pH-dependent release of CsA with improved dissolution was observed in tSD/CsA. In the in vitro mucoadhesive evaluation using a mucin disk, tSD/CsA exhibited a better mucoadhesive property than HPC-based SD, possibly leading to prolonged retention of tSD particles in the gastrointestinal tract after oral administration. Orally-dosed tSD/CsA in rats resulted in significantly improved oral absorption of CsA, as evidenced by a 27-fold higher bioavailability than amorphous CsA. tSD/CsA may be a promising dosage option to improve the storage stability of a SD system and the biopharmaceutical properties of CsA.

Preparation and evaluation of sustained release formulation of PLGA using a new injection system based on ink-jet injection technology.

We developed a method for the preparation of PLGA particles exhibiting long-term sustained-release of entrapped drugs. The fine droplet drying (FDD) technology using a new injection system based on ink-jet injection technology was adapted as the preparation method. PLGA microspheres containing TRITC-dextran, acetaminophen, and albumin as model drugs were prepared by the FDD technology. The resultant microspheres were uniform in size, with average particle sizes ranging from 16.3 to 33.0 µm and SPAN factors ranging from 0.49 to 0.77. The encapsulation efficiency of drugs showed high values ranging from 75 to 99 wt% of the total amount of water-soluble drug contained in the particles. In an investigation of the optimal operation conditions of the FDD technology, the dew point temperature of the dryer air stream was found to be an important factor for controlling the initial burst of the prepared particles. The TRITC-dextran-containing PLGA microspheres were confirmed to exhibit long-term sustained release for about 90 days, and the mechanism was found to be PLGA degradation rate-limiting. Based on these results, we concluded that long-term sustained-released PLGA particles can be prepared by using FDD technology under a suitable drying condition for controlling the initial burst.

Optimal Hydrothermal Treatment of Sesame Seeds to Retain Most of the Nutrients.

Sesame oil is an important source of nutrients. Thus, there is a need to develop new technologies, which preserve the integrity of these substances in processed oil. The aim of the study was to outline the optimal hydrothermal treatment of sesame seeds, which would enable preserving its therapeutic properties. White sesame seeds were used as raw materials. They were treated with infrared radiation (900 watts per 1 m2), followed by hydrothermal treatment. Infrared treatment decreased the seed moisture content of 10-16% by 1.5-2.0 times. A range of important compounds was preserved after treatment, such as fatty acids (ranging from 5 to 45%, depending on the type of compound). The following fatty acids were found in the oil composition: linoleic (40-43%), palmitic (7%), stearic (5%), and oleic (43-45%). In addition, vitamin E was found (130 mg per 100 g). The oil can be stored for long periods as it contains trace amounts of water and dissolved oxygen.

Preservation of phenolic compounds on dried leaf infusion of Bauhinia forficata Link

Abstract Bauhinia forficata Link aqueous extract is usually recommended as a phytomedicine to reduce blood glucose levels and its biological activity has been linked to the presence of phenolic compounds from B. forficata preparations. Several drying processes are used in the production of dry herbal extracts, which may influence the chemical composition and efficacy of final herbal medicines. Due to significant chemical changes, defining appropriate drying processes is essential for phytopharmaceutical drug development. In view of this, we analyzed dried B. forficata leaf infusion (BFLI) extracts by HPLC-UV-MSn, followed by molecular networking analysis to evaluate the chemical profiles from dried extracts yielded by freeze-and spray-drying processes. The main metabolites detected included 11 ferulic/isoferulic acid derivatives and 13 glycosylated flavonoids. The qualitative chemical profiles were alike for both drying processes, whereas the relative abundance of some flavonoids was higher using spray-drying. Taken together, our results showed that freeze-and spray-drying preserved the phenolic profile of BFLI and suggested that spray-drying may be the most suitable to obtain its dried products. Along with studying the chemical profiles of dried herbal extracts, evaluating the influence of drying processes on the quality and chemical profiles of final products is pivotal and may benefit future research.

Improving the Properties of Magnetite Green Pellets with a Novel Organic Composite Binder.

A novel composite binder (humic acid modified bentonite, HAMB) and two other binders (bentonite and Modified humic acid, MHA) were used to explore the effects of binders on the properties of magnetite green pellets in this study. The results of green pellet properties and drying tests show that the low doses of a humic substance-based binder can achieve the same effect as high doses of bentonite binder. A humic substance-based binder could be a promising organic binder to replace bentonite. Meanwhile, the influence mechanism of adding different binders on the strength of green pellet was discussed, and the relationship between moisture content in the pellet and the compression strength of three binders was determined. A TG-DSC analysis found that the novel composite binder (HAMB) was not a simple mix of humic acid and bentonite, in which a humic substance could change the structure of bentonite and reduce the thermal stability of bentonite, causing the HAMB composite binder to have a high decomposition temperature.

Experimental and Numerical Study of a Turbulent Air-Drying Process for an Ellipsoidal Fruit with Volume Changes.

It is common in the numerical simulations for drying of food to suppose that the food does not experience a change of volume. The few numerical studies that include volume changes assume that the shrinkage occurs symmetrically in all directions. Therefore, this effect has not been fully studied, and it is known that not considering it can be detrimental for the accuracy of these simulations. The present study aims to develop a three-dimensional model for the simulation of fruits that includes the volume changes but also takes into consideration the asymmetry of the shrinkage. Physalis peruviana is taken as the subject of study to conduct experiments and imaging analyses that provided data about the drying kinetics and asymmetric shrinkage mode. The effective diffusion coefficient is found to be between 10-12 m2 s-1 and 1.75 × 10-9 m2 s-1. The shrinkage occurs essentially in only one direction, with an average velocity of 8.3 × 10-5 m/min. A numerical modelling scheme is developed that allows including the shrinkage effect in computer simulations. The performance of the model is evaluated by comparison with experimental data, showing that the proposed model decreases more than 4 times the relative error with respect to simulations that do not include volume changes. The proposed model proves to be a useful method that can contribute to more accurate modeling of drying processes.

Strain Optimization of Tensioned Web through Computational Fluid Dynamics in the Roll-to-Roll Drying Process.

Unpredictable web temperature distributions in the dryer and strain deviations in the cross-machine (CMD) and machine (MD) directions could hamper the manufacture of smooth functional layers on polymer-based webs through the roll-to-roll (R2R) continuous process system. However, research on this topic is limited. In this study, we developed a structural analysis model using the temperature distribution of the web as a boundary condition to analyze the drying mechanism of the dryer used in an R2R system. Based on the results of this model, we then applied structural modifications to the flow channel and hole density of the aluminum plate of the dryer. The model successfully predicted the temperature and strain distributions of the web inside the dryer in the CMD and MD by forming a tension according to the speed difference of the driven rolls at both ends of the span. Our structural improvements significantly reduced the temperature deviation of the moving web inside the dryer by up to 74% and decreased the strain deviation by up to 46%. The findings can help prevent web unevenness during the drying process of the R2R system, which is essential to minimize the formation of defects on functional layers built over polymer-based webs.

Optimization of Ultrasonic-Assisted Bioactive Compound Extraction from Green Soybean (Glycine max L.) and the Effect of Drying Methods and Storage Conditions on Procyanidin Extract.

Green soybean (Glycine max L.) seeds (GSS) are rich in various antioxidants and phytonutrients that are linked to various health benefits. Ultrasound-assisted extraction (UAE) technology was used for extracting the effective components from GSS. A response surface method (RSM) was used to examine the influence of liquid-to-solid ratio and extraction temperature on the bioactive compounds and antioxidant characteristics. The optimal conditions were a liquid-to-solid ratio of 25:1 and a UAE temperature of 40 °C. The observed values coincided well with the predicted values under optimal conditions. Additionally, the effects of drying methods on the procyanidins and antioxidant activities of GSS extract were evaluated. The spray-dried GSS extract contained the highest levels of procyanidins (21.4 ± 0.37 mg PC/g), DPPH (199 ± 0.85 µM Trolox eq/g), and FRAP (243 ± 0.26 µM Trolox eq/g). Spray drying could be the most time- and energy-efficient technique for drying the GSS extract. The present study also assessed the effects of storage temperature and time on procyanidins and antioxidant activities in GSS extract powder. Procyanidins were found to degrade more rapidly at 45 °C than at 25 °C and 35 °C. Storage under 25 °C was appropriate for maintaining the procyanidin contents, DPPH, and FRAP activities in the GSS extract powder. This study contributed to the body of knowledge by explaining the preparation of procyanidin extract powder from GSS, which might be employed as a low-cost supply of nutraceutical compounds for the functional food industry and pharmaceutical sector.

High-Resolution Patterning of Organic Emitting-Layer by Using Inkjet Printing and Sublimation Transfer Process.

We implemented ultra-high resolution patterns of 2822 pixels-per-inch (PPI) via an inkjet printing and vacuum drying process grafted onto a sublimation transfer process. Co-solvented ink with a 1:1 ratio of N,N-dimethylformamide (DMF) to ortho-dichlrorobenzene (oDCB) was used, and the inkjet driving waveform was optimized via analysis of Ohnesorge (Oh)-Reynolds (Re) numbers. Inkjet printing conditions on the donor substrate with 2822 PPI microchannels were investigated in detail according to the drop space and line space. Most sublimation transferred patterns have porous surfaces under drying conditions in an air atmosphere. Unlike the spin-coating process, the drying process of inkjet-printed films on the microchannel has a great effect on the sublimation of transferred thin film. Therefore, to control the morphology, we carefully investigated the drying process of the inkjet-printed inks in the microchannel. Using a vacuum drying process to control the morphology of inkjet-printed films, line patterns of 2822 PPI resolution having a root-mean-square (RMS) roughness of 1.331 nm without voids were successfully fabricated.

Accumulation of functional metabolites and transcriptomics in postharvest fume-drying and air-drying process in rhubarb.

BACKGROUND: The active component content is an important factor affecting quality of traditional Chinese medicines. The fume-drying process can effectively improve the content of active components in rhubarb, but the accumulation dynamics and molecular mechanisms are not known. In this study, variations in the active components of rhubarb during the drying process were determined, and the most intense changes in the active components were preferred for transcriptome inquiry. RESULTS: The results showed that the accumulation of active ingredients could be significantly promoted in the early stage of fume-drying and air-drying. In particular, the active ingredients increased by 61.57% (from 44.58 to 72.02 mg g-1 ) on the fourth day of fume-drying. A total of 4191 DEGs (differentially expressed genes) were identified by transcriptome analysis when the active components changed significantly. Transcriptome data of different dried rhubarb samples revealed, that the fume-drying process could significantly improve the expression of genes relevant to respiration, phenolic acid, and anthraquinone synthesis pathways in rhubarb, which was more conducive to the synthesis and accumulation of the active components. CONCLUSION: Fume-drying stimulated respiration and secondary metabolite synthesis in rhubarb cells by exerting strong external stress on freshly harvested rhubarb. This study revealed the variations and molecular mechanism of active component accumulation in the rhubarb drying process and might serve as a guide for the development of alternative methods for rhubarb fumigation and drying process. © 2022 Society of Chemical Industry.

An integrated strategy for anti-inflammatory quality markers screening of traditional Chinese herbal medicine Mume Fructus based on phytochemical analysis and anti-colitis activity.

BACKGROUND: Mume Fructus (MF) is used in traditional Chinese herbal medicine (TCM) to treat chronic cough, prolonged diarrhea, and other inflammation-related diseases. It is processed from Prunus mume fruit (PM) by drying at low temperature according to the Chinese Pharmacopoeia. The standard quality control method includes measurement of citric acid content, which is not sufficient to determine its clinical efficacy. In addition, the quality markers, that would ensure consistent drug composition and stability during extraction and processing of the drug, are currently not available. PURPOSE: This study sought to determine and analyze the bioactive compounds in MF and to establish the quality maker evaluation system, which would enable accurate assessment of different processing and extraction approaches for MF preparation. STUDY DESIGN AND METHODS: First, a UPLC-QTOF-MS/MS method was established to identify the chemical constituents of PM and MF. Second, the 2,4,6-trinitrobenzenesulfonic acid (TNBS)-treated rats were used to assess anti-inflammatory activity of water and ethanol extracts of PM and MF. Third, correlation analysis and multivariate statistical analysis was used to seek the candidate quality markers of MF. Fourth, molecular docking was used to predict the potential mechanism of identified compounds for the anti-inflammatory activity. Finally, a UPLC method was established to quantify the selected quality markers in MF products, that were prepared by different drying processes. RESULTS: 99 components (28 newly reported) were identified from PM and MF. During the drying process several changes in the composition were observed; caffeoylquinic acids were degraded to p-coumaric acid, caffeic acid, protocatechuic acid, or p-hydroxybenzoic acid; multi-acetyl p-coumaroyl sucroses were degraded to mumeose R and p-coumaroyl-3-O-sucrose. On the other hand, contents of mumefural and amygdalin increased after drying process. In colitis rats, MF reduced more NO levels to greater extent in comparison to PM, which could be attributed to the presence of caffeic acid, p-coumaric acid, protocatechuic acid, p-hydroxybenzoic acid, mumefural, p-coumaroyl-3-O-sucrose, mumeose R, and amygdalin in MF. Moreover, water extracts were better than ethanol extracts in alleviating the IL-1ß, IL-6, and IL-17 levels, possibly on account of citric acid and caffeoylquinic acids. The predicted mechanism of action could be through inhibition of the production of NLRP3, TLR4, and NF-κB proteins. Finally, 7 compounds (citric acid, 3-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, caffeic acid, protocatechuic acid, and p-coumaric acid) were selected as quality markers of MF that could be used for the process quality control. CONCLUSION: This study revealed the material basis of PM and MF for anti-colitis activity and discovered the quality markers of MF which could reflect the anti-inflammatory activity and the processing process of MF.

Optimization of Heat-Resistance Technology for a Duck Hepatitis Lyophilized Live Vaccine.

In this study, to improve the quality of a live attenuated vaccine for duck viral hepatitis (DHV), the lyophilization of a heat-resistant duck hepatitis virus vaccine was optimized. The optimized heat protectors were made of 10% sucrose, 1.2% pullulan, 0.5% PVP, and 1% arginine, etc., with a titer freeze-drying loss of ≤0.50 Lg. The vaccine product's valence measurements demonstrated the following: the vaccine could be stored at 2-8 °C for 18 months with a virus titer loss ≤0.91 Lg; at 37 °C for 10 days with a virus valence loss ≤0.89 Lg; and at 45 °C for 3 days with a virus titer loss ≤0.90 Lg. Regarding safety, no deaths occurred in two-day-old ducklings immunized with a 10 times dose vaccine; their energy, diet, and weight gain were all normal, demonstrating that the DHV heat-resistant vaccines were safe for ducklings and did not cause any immune side effects. Duck viral hepatitis freeze-dried vaccine began to produce antibodies at 7 d after immunization, reached above 5.0 on 14 d, and reached above 7.0 on 21 d, showing a continuous upward trend. This indicates that duck viral hepatitis vaccine has a good immunogen level. The optimization of the freeze-drying process saves costs and also improves the quality of the freeze-drying products, which provides important theoretical and technical support for the further study of vaccine products.