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Hongjv peel (HP), a spice rich in polyphenols, is generally dried for its preservation. Hot air drying (HAD) at 50°C, 60°C, 70°C, and 80°C was performed in this study to dehydrate HP and it was found that the drying rate increased in line with the increase of HAD temperature. Absorbance analysis showed that HAD induced significant decreases in the total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity of HP. Ultra performance liquid chromatography‐tandem mass spectrometry (UHPLC‐MS/MS) analysis found 18 phytochemicals in the HP, including 11 flavonoids, 6 phenolic acids, and 1 triterpenoid, while multivariate analysis revealed that chlorogenic acid, hesperidin, naringenin, and phloretin in the HP were influenced mainly by HAD. HAD‐induced degradations were non‐spontaneous, endothermic reactions, consistent with the first‐order reaction kinetics. In addition, the results suggest that HAD is more likely to degrade polyphenols that include an ester bond or glucoside. Practical applications Among the various methods of preservation used to process spices, HAD is still the most effective. The polyphenol of HP possesses numerous health benefits, including being anti‐oxidative, anti‐inflammatory, anticancer, antiproliferative, and other qualities. This study provides a method through which to obtain insight into the effects of HAD on polyphenols in food, and indicates potential targets to increase the polyphenol content in HP.

The current study evaluated the effects of vacuum drying on the whole polyphenol profile of loquat fruit, including extractive and nonextractive polyphenols. Absorbance analysis determined that total polyphenol content and antioxidant levels were higher in loquat fruit vacuum dried at 140 °C than in loquat fruit vacuum dried at 70 °C. The results of ultra‐HPLC–triple quadruple mass spectrum analysis showed that 15 phenolic acids and 17 flavonoids were found in dried loquat fruit. Multivariate integrative (MINT) sparse partial least square‐discriminant analysis showed that vacuum drying affects the polyphenol profile of loquat fruit. Co‐analysis of principal component analysis, partial least square‐discriminant analysis, and orthometric partial least square‐discriminant analysis revealed that vacuum drying mainly changed the content of chlorogenic acid, cryptochlorogenic acid, protocatechuic acid, phloretin, and hesperidin in loquat fruit. Chlorogenic acid (12.020 to 39.153 µg/g d.b. [dried base weight]), the main polyphenol in dried loquat fruit, was degraded to caffeic acid (0.028 to 2.365 µg/g d.b.) and protocatechuic acid (0.014 to 18.285 µg/g d.b.) during vacuum drying. Moreover, vacuum drying also induced the isomerization of chlorogenic acid into cryptochlorogenic acid (1.628 to 12.737 µg/g d.b.). These results might be used to develop dried loquat fruit with high levels of polyphenols and antioxidant activity. Practical Application Interests in polyphenols of loquat fruit had increased greatly because of their possible role in health benefits. This work provided a holistic insight in the effects of vacuum drying on polyphenols profile of loquat fruit. Current results have contributed to the development of vacuum‐drying method, which produced loquat fruit rich in polyphenols. Furthermore, it also suggested that multivariate analysis was a feasible method to reveal the important changes of polyphenols profile during food processing.

Horseradish peroxidase was used to catalyze the formation of bicoumarins. The kinetic analysis and optimization of the transformation conditions were carried out in the present work.

The aim of the study is to interpret the effects of air‐impingement jet drying (AIJD) on drying kinetics, color, polyphenols, and antioxidation ability of Boletus aereus slices. Page model was most suitable for expressing and predicting AIJD curves of B. aereus slices. The moisture‐effective diffusion coefficient of AIJD ranged from 7.8876 × 10−10 to 2.1426 × 10−9 m2/s, and AIJD also showed high efficiency due to its low activation energy (45.37 kJ/mol). AIJD is better for B. aereus slices than hot air drying (HAD) in accelerating the drying rate (DR) and shortening drying time, and maintaining color. p‐hydroxybenzoic acid, protocatechuic acid, and rutin were identified in B. aereus slices by ultra high‐performance liquid chromatography coupled with triple quadrupole mass spectrometry (UHPLC‐QqQ‐MS). Total polyphenols, flavanone, phenolic acids, and antioxidant activities were significantly lower in dried B. aereus slices than those in fresh B. aereus slices. In AIJD, drying temperature had the greatest effect on the quality of B. aereus slices, and AIJD at 50 °C is the optimum drying condition for B. aereus slices. Practical Application Boletus aereus occurs in many countries all over the world. In this paper, the effect of AIJD on color, polyphenols, and antioxidation ability in B. aereus slices and its drying kinetics were studied. AIJD is an efficient drying method for B. aereus by decreasing its drying time, increasing DR, and protecting the color of B. aereus. These findings have provided important reference basis for people to have a better understanding of AIJD method, which was used to dry B. aereus. This study also provides a new technique for drying B. aereus, which could improve dry efficiency and reduce drying cost.

In order to clarify regions of production and to discriminate processing methods, quantitative and qualitative analyses for saccharides and terpenes in 35 batches of Alismatis Rhizoma were performed. Methodologies included HPLC—PDA, HPLC—VWD and UHPLC—MSn, combined with principal component analysis (PCA) and partial least squares regression techniques (PLSR). The inhibitory effects of triterpenes and Alismatis Rhizoma extracts on lipase activity were evaluated in vitro. PLSR analysis revealed significant positive correlations (R2 = 0.5795) between the contents of triterpenes 10, 14, 15, 18 and 22 and the inhibitory effects of Alismatis Rhizoma. The present study establishes an effective method for simultaneous determination of multiple components, and identifies key bioactive triterpenes. These results can be used for systematic and novel analytical strategies for the quality control of Alismatis Rhizoma production.

Scope Zhàcài (ZC), a salting‐processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle, but little is known about the health benefits of both salted and unsalted ZC as a whole food. Methods and Results The preventive effects of salted and unsalted ZC against dyslipidemia are assessed in high‐fat (HF) diet‐fed mice. HF intake for 12 continuous weeks cause dyslipidemia in mice, as evidenced by the elevations in serum total triglyceride, total cholesterol, and low‐density lipoprotein cholesterol levels by 30%, 66%, and 117%, respectively. Metabolomics analysis and the 16S rRNA genes sequencing suggest that dietary administration of salted and unsalted ZC (2.5% w/w) alleviates HF‐induced dyslipidemia, metabolic disorders of short‐chain fatty acids, and disturbance of intestinal flora in mice. These positive effects of unsalted ZC are stronger than those of salted ZC. Moreover, fecal bacteria transplantation confirms the antidyslipidemia of ZC. Conclusion These results suggest that consumption of ZC may prevent HF‐induced dyslipidemia by regulating gut microbiota.