Measurement: Food最新文献

{"title":"Effect of Ganoderma lucidum on physiological indices and gut microflora: A review","authors":"Purna Nandi ,&nbsp;Sudeep Mitra ,&nbsp;Dr. Mousumi Mitra ,&nbsp;Dr. Mrinal Kanti Paira ,&nbsp;Dr. Dilip Kumar Nandi","doi":"10.1016/j.meafoo.2023.100116","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100116","url":null,"abstract":"<div><p><em>Ganoderma lucidum</em> is commonly known as a traditional medicinal mushroom with a pharmacological compound that is regarded as nutraceutical for improving health and treating disease. It contains a huge amount of polysaccharides with molecular weights ranging from thousands to millions. A recent study indicates that <em>G.lucidum</em> has many pharmacological activities such as anti-tumor, hepatoprotective, and anti-inflammatory and exerts other bioactivities such as gut microbiome regulation. This review works on the potential of nutraceutical supplements to mitigate host health problems by regulating the gut microbiome in humans, regulating enzyme production and changes in biochemical parameters, and altering hematological parameters. The gut microbiome plays an essentially active role in diverse physiological processes such as digestion, and immune defense, and more recently has been shown as a stress regulation factor. Modulation of the gut microbiome may be an effective therapy for reducing many health problems. The findings from many research suggested that <em>G.lucidum</em> may have the capability to modulate the gut microbiome by increasing the growth of beneficial bacteria and reducing the growth of pathogenic bacteria. This review aims to report the effect of <em>G.lucidum</em> on human gut microbiome ecosystem modulation and also involved in the alteration of biochemical parameters and maintaining blood profile.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"12 ","pages":"Article 100116"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000400/pdfft?md5=d632933dc14f547baf14b82ded76841f&pid=1-s2.0-S2772275923000400-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92101068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food label reading habits and their correlations with food choice motives among young consumers during the transition to the endemic phase of COVID-19","authors":"Joshua Joseph ,&nbsp;Seok Tyug Tan","doi":"10.1016/j.meafoo.2023.100115","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100115","url":null,"abstract":"<div><h3>Purpose</h3><p>This study aims to elucidate the correlations between food label reading habits and food choice motives among young consumers in Malaysia.</p></div><div><h3>Design/methodology/approach</h3><p>A web-based self-administered questionnaire was hosted on Google Forms and circulated to potential respondents through social media platforms, including TikTok, Twitter, Facebook, Whatsapp, and Instagram. Young adults were required to self-report their socio-demographics, food label reading habits, and food choice motives.</p></div><div><h3>Findings</h3><p>Of the 310 young consumers, one-tenth (10 %) had never read food labels before purchasing. In general, young consumers who read the food labels had significantly higher mean scores in all food choice motives compared to their counterparts. The list of ingredients, health claims, energy/calories and sugar were the top three pieces of information that the young consumers obtained from food labels. Positive and significant correlations (<em>p</em>&lt; 0.05) were observed between the food label reading habits and food choice motives in young consumers.</p></div><div><h3>Social implications</h3><p>There is a need to instill the habit of reading food labels among Malaysians, as this may lead to healthier food choices.</p></div><div><h3>Originality</h3><p>This study is the first to investigate the correlations between food label reading habits and food choice motives among young consumers during the transition to the endemic phase of COVID-19.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"12 ","pages":"Article 100115"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000394/pdfft?md5=fcc81baaec419e33a3d7d94fd640386e&pid=1-s2.0-S2772275923000394-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92101069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of ultrasound-assisted drying on drying kinetics, color, total phenols content and antioxidant activity of pomegranate peel","authors":"A. Niveditha ,&nbsp;D.V. Chidanand ,&nbsp;C.K. Sunil","doi":"10.1016/j.meafoo.2023.100114","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100114","url":null,"abstract":"<div><p>The study investigated the effect of ultrasound (US) pre-treatment on drying kinetics, color, total phenols content and antioxidant activity of pomegranate peel (PP). The US pre-treatment was carried out at a frequency of 24 kHz at room temperature for two time periods of 5 and 10 min. The pretreated PP were then dried in a convective tray dryer at two different temperatures (70 and 80 °C). The US pre-treatment had a significant influence on reducing the drying time (approx. 45 % reduction) of PP. Five thin-layer drying models were fit to study the drying kinetics in which Midilli's model gave the best-fit curve. The effective moisture diffusivity (<em>D</em>_eff) of PP ranged from 5.44 × 10⁻⁰⁹ to 1.49 × 10⁻⁰⁸ m²/s. The PP activation energy (<em>E</em>_a) decreased with increased exposure time. The color values (ΔΕ^*) increased with increasing treatment time and temperature, however, no significant difference among color values was observed. The total phenol content and antioxidant activity were higher in US-treated peel powder than in untreated (UT) PP. The US pre-treatment of 10 min and dried at 70 °C successfully reduced degradation of total phenolic content and antioxidants and is recommended for PP drying pretreated with US</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"12 ","pages":"Article 100114"},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50191538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An innovative approach: Formulation and evaluation of fermented oat milk using native yoghurt cultures","authors":"Farida Benmeziane ,&nbsp;Iman Belleili","doi":"10.1016/j.meafoo.2023.100113","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100113","url":null,"abstract":"<div><p>This study aimed to develop a fermented oat milk product using native yoghurt cultures as a potential alternative to dairy-based yoghurt products. Three samples were prepared; the first sample is the control (FCM: based on cow's milk), the second based on oat milk (FOM) and the third (FOM+MJ) based on oat milk with a portion of melon juice. The physicochemical, microbiological, sensory characteristics, and the nutritive value of the resulting products were evaluated. Results showed the longer microbiological stability of oat-based yogurt. The sensory evaluation indicated that the FOM was the more appreciated by the panelists. Overall, the study demonstrated the feasibility of using native yoghurt cultures to ferment oat milk and produce a product with desirable characteristics. This approach could offer a potential solution for consumers who are lactose intolerant or prefer plant-based products, while still providing the health benefits of traditional yoghurt products.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"12 ","pages":"Article 100113"},"PeriodicalIF":0.0,"publicationDate":"2023-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50191540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of soluble dietary fiber incorporated black pea protein slice: Physicochemical, textural, and rheological properties","authors":"Shriya Bhatt ,&nbsp;Rashim Kumari ,&nbsp;Mahesh Gupta","doi":"10.1016/j.meafoo.2023.100112","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100112","url":null,"abstract":"<div><p>Soluble dietary fiber is an important constituent that inherits putative health attributes. Similarly, protein is an essential macronutrient also known to modulate essential physiological functions in the body. Consequently, there has been a persistent question about the utilization of soluble dietary fiber in food formulation generating avenues for functional foods. Thereby, the present study attempted to determine the physicochemical, textural, and rheological properties of soluble dietary fiber (0.5–2.0 %) incorporated in black pea protein slices. Black pea (<em>Pisum sativum ssp. arvense</em>), an efficacious crop of the Himalayan region, of India, contains a high amount of protein. Results revealed an increasing trend in proximate composition after incorporating soluble dietary fiber with the maximum amount of protein ranging from 13.21 %–15.74 %. On the contrary, textural attributes as hardness and resilience exhibited a decreasing trend with increased incorporation of soluble dietary fiber. Similarly, the techno-functional and rheological properties also improved with increased incorporation of soluble dietary fiber. The black pea protein slice with soluble dietary fiber incorporation exhibited enhanced overall acceptability compared to control whereas the color values showed scant darkness. Therefore, the present study emphasizes on utilization of soluble dietary fiber to form value-added functional food ingredients.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"12 ","pages":"Article 100112"},"PeriodicalIF":0.0,"publicationDate":"2023-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50191791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Compositional characterization of starch, proteins and lipids of long bean, dwarf long bean, mung bean and French bean seed flours","authors":"U. Nor Azmah ,&nbsp;M.U. Makeri ,&nbsp;S.Y. Bagirei ,&nbsp;A.B. Shehu","doi":"10.1016/j.meafoo.2023.100111","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100111","url":null,"abstract":"<div><p>Four underutilized legumes comprised of mung bean, long bean, dwarf long bean and French bean were investigated for their total starch, dietary fibre, amylose, amylopectin and resistant contents along with proteins and lipids profiles employing standard methods in order to explore appropriate end uses. Results showed significant variations (<em>p</em>&lt;0.05) in the fat, protein, moisture, ash, total dietary fibre, carbohydrate, starch, amylose and amylopectin contents of all the four legume seeds Flours. Mung bean, long bean, dwarf long bean, and French bean showed carbohydrates contents of 55.24, 49.63, 48.12 and 45.56 g/100 g, respectively. Dwarf long bean, long bean and mung bean recorded total starch of 38.39, 49.78 and 57.68 g/100 g, respectively. Whereas French bean had the highest total dietary fibre of 16.91 g/100 g and dwarf long bean the highest amylopectin (86.67 g/100 g), both dwarf long bean and long bean recorded insoluble dietary fibre and soluble dietary fibre in the range of 7.25 to 14.58 g/100 g and 0.05 to 1.25 g/100 g, respectively, however, all the seed flours showed higher content of insoluble dietary fibre than soluble dietary fibre. Significant differences (<em>p</em>&lt;0.05) observed in the total starch, resistant starch and non-resistant starch content of all the 4 samples. Non-resistant starch was the predominant constituents of the total of all the seed flours with mung bean showing the highest value (54.16 g/100 g) followed by long bean, dwarf long bean and French bean with 48.74, 37.73 and 16.88 g/100 g, respectively. Though the beans had low amylose contents, their amino acids score and patterns surpassed the FAO reference proteins and their saturated and unsaturated fatty acids ratio falls within FAO allowed limits. This study highlights the hidden potentials of these non-conventional legumes as sources of quality proteins, functional foods, healthy fats and dietary fibres.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"12 ","pages":"Article 100111"},"PeriodicalIF":0.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50191539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbial succession and anthocyanin concentration during sorghum fermentation","authors":"Sunday Awe ,&nbsp;Dorcas Morolayo Aransiola ,&nbsp;Emmanuel Anyachukwu Irondi","doi":"10.1016/j.meafoo.2023.100109","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100109","url":null,"abstract":"<div><p>Among the cereals, sorghum is notable for its high phytochemicals contents. The levels of these phytochemicals are, however, affected by processing methods, such as fermentation. This study evaluated the microbial succession and anthocyanins concentration during red sorghum grains fermentation. Sorghum grains were spontaneously fermented for five days in a solid-state, during which samples were collected daily for microbial and anthocyanins analyses. Isolation and identification of the bacterial isolates were conducted using standard methods, and anthocyanins concentration was determined using a spectrophotometer. Five different bacterial species, including <em>Enterobacter</em> sp., <em>Lactobacillus</em> sp., <em>Pediococcus</em> sp., <em>Cronobacter</em> sp., and <em>Pantoea</em> sp., were isolated and identified, during the five days of spontaneous fermentation. The anthocyanins level of the fermented grains peaked (0.45 mg/g) on the fifth day. The predominant microorganisms (<em>Pantoea dispersa</em> LMG 2603 and <em>Cronobacter sakazakii</em> NBRC 102,416) isolated on the fifth day were later used as starter cultures for the fermentation of a fresh batch of sorghum grains for another five days, during which the anthocyanins level increased to 0.82 mg/g on the fifth day. Molecular identification revealed that <em>Pantoea dispersa</em> LMG 2603 was capable of increasing anthocyanins content, suggesting that it can be used as a starter culture for the fermentation of sorghum to yield a higher anthocyanins content.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"12 ","pages":"Article 100109"},"PeriodicalIF":0.0,"publicationDate":"2023-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50191537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physical, reconstitution and phenolic properties of instant drink mix prepared with Moringa oleifera leaf, raw banana and whey protein concentrate","authors":"Suma H. Budnimath ,&nbsp;Bhuvaneshwari G． ,&nbsp;V.M. Ganiger ,&nbsp;Jagadeesh S．L． ,&nbsp;Giridhar Goudar ,&nbsp;S.N. Patil ,&nbsp;Chandrashekar V．M．","doi":"10.1016/j.meafoo.2023.100108","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100108","url":null,"abstract":"<div><p>The formulation of instant drink mix with nutritional enhancement and optimum physical properties is a challenging task. The present study was undertaken to formulate instant drink formulation (IDF) mix using the ingredients green unripe mature banana powder (GMBP), <em>Moringa oleifera</em> leaf powder (MLP) and whey protein concentrate powder (WPCP) as main ingredients. Different combinations of these ingredients were mixed to formulate nine different variants (treatments) of composition mixes. The developed treatments were evaluated for physical and reconstitution properties of color characteristics, water activity, bulk density, tapped density, flowability, angle of repose, foaming capacity, swelling index, hygroscopicity, water absorption capacity (WAC), water solubility index (WSI), dispersibility, and wettability. The samples were evaluated for phenolic composition and antioxidant potential. Water activity, bulk and tapped density among the samples was ranging between 0.245–0.254 a_w, 0.35–0.43 g/cm³ and 0.67–0.77 g/cm³, respectively. The flowability characteristics of Carr index (CI), Hausner ratio (HR) and angle of repose were ranging between 26.20–55.51, 1.36–2.34 and 27.51–48.33, respectively, with T₁ treatment having the highest values for these characteristics. Foaming capacity, swelling index and hygroscopicity was found to be 21.83–51.17 %, 3.55–10.16 % and 24.53–36.67 %, respectively. The WAC and WSI was observed to be highest in the T1 treatment with 2.55 and 76.27, respectively. Whereas, the dispersibility and wettability was found to be between 49.75–87.93 (%) and 14.15–22.46 (s), respectively. Total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) in the analyzed samples were ranging between 26.86 and 1740.00 mg GAE/100 g, 12.33–1880.50 mg RE/100 g and 0.27–448.83 μg C3G/g, respectively. For the antioxidant assays, the DPPH, ABTS and FRAP assay were recorded with 10.30–8.36 % inhibition, 11.85–88.07 % inhibition and 0.36–22.72 μM Fe²⁺/100g, respectively. Polyphenol profile and enzyme inhibition activity was analyzed among the formulated compositions.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"11 ","pages":"Article 100108"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50195189","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Profiling seventeen cultivars of roasted peanuts by descriptive sensory and flavor volatile analyses","authors":"Lisa L. Dean ,&nbsp;Rebecca A. Campbell ,&nbsp;Taija Stoner-Harris ,&nbsp;Yen-Con Hung ,&nbsp;Keith W. Hendrix ,&nbsp;Koushik Adhikari","doi":"10.1016/j.meafoo.2023.100105","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100105","url":null,"abstract":"<div><p>The main objective of the study was to profile the aroma and flavor of 17 commercially available peanut cultivars through descriptive sensory analysis and instrumental measurements. Twelve runner (ten high-oleic varieties) cultivars, and five virginia (two high-oleic varieties) cultivars were studied. The peanut samples were roasted to medium roast levels before being subjected to proximate analysis, descriptive sensory analysis, gas chromatography-mass spectrometry (GC-MS) analysis, and fatty acid analysis. In general, the runners showed higher intensities of typical roasted flavors and related aroma volatiles compared to the virginia cultivars. TUFRunner™ ‘511′, TUFRunner™ ‘727′, FloRun™ ‘331′, and Florida-07 (high-oleic runner cultivars) were characterized by higher intensities of roasted flavors (descriptive) and aroma volatiles (pyrazines and aromatic aldehydes) compared to the rest of the runner and virginia cultivars. Two high-oleic virginia cultivars, Georgia 11 J and Bailey II were characterized darker roast-type descriptors and aroma volatiles. Although the principal components analysis (PCA) showed similar trends, it was evident that the relationship between roasted flavors (descriptive) and aroma volatiles (pyrazines and aromatic aldehydes) was not very strong. More in-depth studies are required to understand the roasted flavor generation in these commercial peanut cultivars under various roasting conditions.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"11 ","pages":"Article 100105"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50195199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of lemon grass-scent leaf-sorghum stem sheath infusion using mixture experiment","authors":"O.A. Abiodun ,&nbsp;V.A. Edem ,&nbsp;T.S. Omoteji ,&nbsp;J.O. Basusi ,&nbsp;A.O. Oduntan ,&nbsp;O.M. Akande","doi":"10.1016/j.meafoo.2023.100104","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100104","url":null,"abstract":"<div><p>Optimization of lemon grass-scent leaf-sorghum stem sheath infusion using a mixture experiment was determined in this study. Lemon grass and scent leaf were washed and steamed for five minutes while the sorghum stem sheath was washed and the three components were dried in the dehydrator at 50 °C for 18 hrs. The components were milled separately and the blends were mixed according to Design Expert software. The mixture was packaged in an infusion bag and immersed in boiled water for 10 min. The infusion was subjected to physicochemical, antioxidant, and antinutrients analyses. It was discovered that an increase in lemon grass-scent leaf-sorghum stem sheath caused an increase in the carotenoid, total dissolved solids, viscosity, specific gravity, turbidity, phenolic compound, infusion rate, tannin, oxalate, alkaloid contents while the increase in the components decreased the flavonoid and DPPH contents of the infusion. However, the Design Expert Software optimized the process based on the constraints given, and the optimum conditions for the independent variables were generated with values of 8.03%, 76.98% and 14.99% for sorghum stem sheath, lemon grass and scent leaf respectively.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"11 ","pages":"Article 100104"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50195200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}