This study evaluates the use of vacuum impregnation (VI) for developing nutritionally fortified fresh cut apples (Royal Gala). Cut apples were immersed in diluted high fructose corn syrup (20% w/w or 50% w/w) containing calcium or zinc. A vacuum pressure of 50 mmHg was applied for 15 min following atmospheric pressure restoration for 30 min while samples remained in the VI solution. Nutraceutical content and physicochemical properties of the apples immediately after VI were determined. Storability of VI apples at 6 degrees C and 90% relative humidity was also studied based on the color and texture of apples. Results indicated that 15-20% of the Daily Reference Intake of calcium and above 40% of the Daily Reference Intake of zinc could be obtained in 200 g fresh cut apples. VI treatments in 20% w/w high fructose corn syrup solutions had little effects on the physicochemical properties of apples. Storage study showed that VI with zinc significantly improved color stability, and calcium enhanced the firmness of the apples.

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Chlorine, sulfur and phosphorus were selected as element donators to investigate their effect on the volatilization behavior of heavy metals in sludge sewage incineration. Principal component analysis indicated that the promotive effect on the volatilization of heavy metals was followed by chlorine, sulfur and phosphorus. This result was proved to be correct by total release of heavy metals in sewage sludge incineration using different element donators. The release of heavy metals was very chlorine dependent, especially cadmium (Cd), lead (Pb) and nickel (Ni). When chlorine content was in the range of 0.1-0.5wt%, the increase of the volatilization rate was 44.9% for Cd, 6.8% for Pb and 4.6% for Ni, respectively. Although sulfur contributed to the promotion of the volatilization of heavy metals, excess oxygen impaired the promotive effect of sulfur on the release of heavy metals from the condensed phase. For phosphorus, solidifying heavy metals was dominant. Energy analysis showed that metal chlorides and sulfides were prone to volatilize or to be decomposed at elevated temperature compared with sulfates and phosphates owing to low binding energy in absolute value (VLFA). It was the difference of binding energy that led to the different volatilization behavior of metal compounds in a high temperature, oxygen-enriched atmosphere.

The aim of the present study was to investigate the potential hepatoprotective effects of flavonoids from mung beans in an alcohol‐induced liver injury mouse model. Mung bean extract (ME) was obtained by extraction with 75% ethanol, followed by concentration and lyophilization. Two major flavonoids (TMF) were isolated from mung beans and authenticated as vitexin and isovitexin. The hepatoprotective effect of ME and TMF against liver damage was investigated by measuring the serum levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST) as well as the hepatic level of malondialdehyde (MDA) and superoxide dismutase (SOD). The results obtained demonstrated that alcohol‐induced hepatic pathological changes, elevations in ALT, AST and MDA, and a decrease in SOD were significantly inhibited in animals given ME and TMF. In conclusion, mung beans had a significant protective effect against alcohol‐induced liver injury and its hepatoprotective effect was mainly produced by TMF. Practical Applications Numerous studies have shown that the consumption of mung beans promotes health. This is because it contains several important bioactive compounds such as protein, carbohydrates, minerals, flavonoids and vitamins that have been isolated from mung beans in earlier investigations. Mung beans are effective against heatstroke, fever, diabetes and diseases related to the liver. It is also effective for detoxication of minerals, toxic herbs and pesticides. The findings of this study demonstrate the hepatoprotective effect of mung bean extract and its active ingredients. It suggests that mung bean could be used as a nutraceutical and functional food for the treatment of alcoholic liver disease.

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