Levocabastine Hydrochloride

Monotonic pore size and particles inseparability of metal-organic frameworks (MOFs) caused serious effects on its light absorption ability and charge separation, restricting its application for antibiotic such as levofloxacin (LEV) degradation in water. In this study, a magnetically detachable nano-photocatalyst (ZnFe₂O₄@MIL-88A(Fe)) was synthesized using a simple two-step hydrothermal technique. The morphology and microstructure analyses showed that n-type ZnFe₂O₄ catalyst particles were efficiently assembled onto the surface of MIL-88A(Fe) crystal. Photocatalytic activity studies indicated that the ZnFe₂O₄@MIL-88A(Fe) plus H₂O₂ exhibiting a significantly boosted photo-Fenton activity toward LEV at visible light irradiation, compared to the pure ZnFe₂O₄ and MIL-88A(Fe), the degradation efficiency accordingly reached up to nearly 82% and 25% within 60 min. This excellent photocatalytic performance was ascribed to the synergistic effects of the heterogeneous structure of ZnFe₂O₄ and MIL-88A(Fe), whereby the efficient separation of charge carriers in the catalytic system is mutually reinforced with the efficient reduction of Fe³⁺ and Fe²⁺. Meanwhile, the degradation mechanism and intermediates of LEV during the photo-Fenton reaction process were also studied in depth through free radical burst, electron paramagnetic resonance, and mass spectrometry analyses, etc. Additionally, the ZnFe₂O₄@MIL-88A(Fe) composite catalyst displayed significant stability and ease of separation, indicating potential for the photo-oxidative degradation of organic pollutants.

Levilactobacillus brevis CHOL1, exhibiting a nitrite degradation rate of 99.03 %, was added to dry fermented sausages to evaluate its effects on product quality, sensory and aroma properties. Lipidomics analysis was performed to explore the mechanism of aroma formation after inoculation. Results showed that Lev. brevis CHOL1 reduced the sausages' pH, water activity, and nitrite residues. Inoculation also imparted desirable texture and sensory characteristics to the sausages. Furthermore, significant increases in alcohol, acid and ester contents were observed, which enhanced the aroma of the sausages. Correlation analysis revealed that Lev. brevis CHOL1 promoted the hydrolysis of PC 36:2 and PC 35:2, thereby facilitating the production of key aroma compounds such as heptanol, hexanol and octanol. These components improved the aroma profile of the sausages. These findings indicate that Lev. brevis CHOL1 inoculation is a promising method to reduce the content of nitrite residues and improve the flavour of dry fermented sausages.