Sustainable Food Technology最新文献

{"title":"Investigation of polymer blend formulation and homogenization dynamics in the development of biodegradable, hydrophobic, and heat-resistant seaweed-based bioplastic straws","authors":"Wahyu Ramadhan, Joko Santoso, Uju, Rahadiyan Garuda Langit Dewangga, Mario Natanael, Muhammad Aldy Luthfiansyah, Adinda Yulya Rachmawati and Zacky Arivaie Santosa","doi":"10.1039/D5FB00344J","DOIUrl":"https://doi.org/10.1039/D5FB00344J","url":null,"abstract":"<p >The demand for biodegradable straws has grown in response to environmental concerns regarding plastic waste. This study aimed to develop and optimize seaweed-based bioplastic straws with enhanced hydrophobicity, mechanical integrity, and biodegradability. Four base formulations combining agar, starch, carrageenan, and konjac were evaluated, with the B9 formulation (comprising agar and starch) selected as the most promising due to its superior thermal stability and low water absorption. This formulation was then used in a process optimization stage, where various homogenization parameters (speed, temperature, and time) were tested. The best-performing straw from this stage, referred to as low-speed-S-B9 (B9 processed under low-speed homogenization), demonstrated the most favorable overall performance, achieving a contact angle of 115.31 ± 1.15°, water absorption below 100.27 ± 2.67%, and tensile strength of 60.76 ± 2.78 MPa. SEM analysis revealed a dense and cohesive matrix structure, while FTIR spectra showed the main polysaccharide functional groups in all samples, with additional peaks reflecting each formulation's chemical composition. Thermal degradation profiles confirmed its heat resistance, with delayed onset and higher char residue. Mechanical and flexural tests showed the low-speed straw maintained high elongation and comparable bending resistance to commercial paper straws. Finally, soil burial testing confirmed full biodegradation of the straw within 60 days. These results confirm that low-speed homogenization of seaweed-based formulations offers a scalable and sustainable strategy to produce biodegradable straws with functional properties suitable for real-world use.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2282-2296"},"PeriodicalIF":0.0,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00344j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500562","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":"Valorization of legume by-products in functional formulations: phytochemicals and their simulated gastrointestinal fate","authors":"Gulay Ozkan, Mustafa Tahsin Yilmaz, Elwira Sieniawska, Benita Hryć, Mehmet Çağlar Tülbek and Esra Capanoglu","doi":"10.1039/D5FB00273G","DOIUrl":"https://doi.org/10.1039/D5FB00273G","url":null,"abstract":"<p >The high bioactive content of legume by-products enables their utilization in the development of value-added food products. Thus, this study explores the valorization of legume by-products (chickpea hulls (CH), faba bean hulls (FH), and lentil hulls (LH)) through the formulation of novel functional infusions. The effects of <em>in vitro</em> digestion on the phenolic content and antioxidant potential of these infusions were assessed. Aqueous-methanolic (75%) and aqueous extracts of these samples were also evaluated in terms of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity. According to the results, FH and LH showed higher TPC (1002 and 1320 mg GAE/100 g, respectively) and TFC (961 and 986 mg CE/100 g, respectively) values (<em>p</em> &lt; 0.05). Similarly, among the infusions (CHI, FHI, and LHI), which were all prepared from their respective samples, the FHI and LHI exhibited higher levels of TPC, TFC, and antioxidant capacity before and after <em>in vitro</em> digestion (<em>p</em> &lt; 0.05). Additionally, comprehensive LC-ESI-MS/MS phenolic profiling showed the great potential for the retention of individual phenolics in newly formulated infusions. These results suggest that legume by-products have great potential for value-added applications as functional ingredients in infusion formulations, contributing to their sustainable utilization and offering health-promoting properties.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2108-2121"},"PeriodicalIF":0.0,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00273g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500543","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":"Neem leaf-derived carbon dot-embedded chitosan-based active films: a sustainable approach to prolong the shelf life of prawns","authors":"Ajitkumar Appayya Hunashyal, Saraswati P. Masti, Lingaraj Kariyappa Kurabetta, Manjushree Nagaraj Gunaki, Suhasini Madihalli, Jennifer P. Pinto, Manjunath B. Megalamani, Bothe Thokchom, Ramesh Babu Yarajarla and Ravindra B. Chougale","doi":"10.1039/D5FB00358J","DOIUrl":"https://doi.org/10.1039/D5FB00358J","url":null,"abstract":"<p >In response to growing environmental concerns and the demand for sustainable, functional food packaging, this study adopts a green nanotechnology approach by utilising phytochemically rich neem leaves to produce fluorescent and bioactive carbon dots (NLCDs). The NLCDs, prepared <em>via</em> a one-pot hydrothermal route, formed quasi-spherical nanostructures (∼8 nm) with abundant oxygen- and nitrogen-containing surface functional groups. These confer a strong electron-donating capacity, enabling the efficient scavenging of reactive oxygen species, while their quantum confinement and surface defect states underpin an excitation-dependent blue fluorescence (450 nm) and UV-vis absorption at 220 and 270 nm. When incorporated into a chitosan/polyvinyl alcohol (CP) matrix <em>via</em> solvent casting, the small size and uniform dispersion of NLCDs promoted strong hydrogen bonding and interfacial compatibility, as confirmed by FTIR, XRD, and SEM analyses. These reduced the polymer chain mobility, increasing the tensile strength by 66% (43.7 MPa) and enhancing the UV-blocking performance (93% attenuation at 280 nm). Antioxidant activity reached 82% (DPPH) and 77% (H<small>₂</small>O<small>₂</small>), attributable to the synergistic effects of NLCDs and the CP matrix. The films demonstrated potent antibacterial activity, with CPCD-3 inhibiting <em>E. coli</em> and <em>S. aureus</em> (15 mm and 12 mm zones) <em>via</em> membrane disruption and oxidative stress modulation, respectively. Biodegradation reached 94% in 100 days, and release studies showed sustained diffusion of NLCDs in food simulants. In prawn packaging trials, CPCD-3 preserved the pH (6.8–7.0), reduced the TVBN (28 mg/100 g), and maintained the microbial load (5 log CFU g<small>⁻¹</small>) for over 15 days at 4 °C. These findings position NLCD-embedded CP films as next-generation, multifunctional active packaging materials with a clear mechanistic basis for their performance.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2088-2107"},"PeriodicalIF":0.0,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00358j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500542","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":"Selenium supplementation effect of selenium-chelating peptide from sturgeon (Acipenseridae) heads and prevention of liver injury in selenium-deficient mice","authors":"Jiao Jia, Yinan Du, Zhiqiang Lu, Qing Liu and Wenfei Wu","doi":"10.1039/D5FB00401B","DOIUrl":"https://doi.org/10.1039/D5FB00401B","url":null,"abstract":"<p >Selenium deficiency leads to oxidative stress and inflammatory damage, while peptide–selenium chelation effectively alleviates this insufficiency. To develop novel selenium supplements from marine by-product resources, sturgeon head peptides (SHPs) were hydrolyzed with pepsin and a sturgeon head peptide–selenium (SHP-Se) chelate was also prepared. The protective effects of the SHP-Se chelate against oxidative stress and liver injury were investigated in a Se-deficient mouse model, which was successfully established by feeding adult Kunming mice a selenium-deficient diet (0.15 mg Se per kg diet) for 18 days. Concurrently, control mice (Se-sufficient, <em>n</em> = 10) were fed a standard diet. Forty Se-deficient mice were randomly divided into the model group, Na<small>₂</small>SeO<small>₃</small> group, low-dose SHP-Se chelate group (SHP-Se-L), and high-dose SHP-Se chelate group (SHP-Se-H). After 20 days of treatment, liver selenium content in the Na<small>₂</small>SeO<small>₃</small>, SHP-Se-L, and SHP-Se-H groups significantly increased compared to the model group. Compared to the Na<small>₂</small>SeO<small>₃</small> group, the SHP-Se-H group exhibited increases in serum catalase, superoxide dismutase (SOD), reduced glutathione, and glutathione peroxidase levels by 41.42%, 26.09%, 140.54%, and 41.49%, respectively, while malondialdehyde, alanine aminotransferase, and aspartate aminotransferase levels decreased by 62.14%, 65.1%, and 28.6%, respectively. H&amp;E histopathological staining further demonstrated that SHP-Se was more effective than inorganic selenium in restoring tissue damage. Therefore, as a novel selenium supplement, the SHP-Se chelate can effectively prevent oxidative stress-induced liver injury and shows great potential for application in the development of functional foods for dietary selenium supplementation.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1830-1840"},"PeriodicalIF":0.0,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00401b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500594","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":"Retraction: Protein complexations and amyloid fibrilization as novel approaches to improve techno-functionality of plant-based proteins","authors":"Zakir Showkat Khan, Shubham Mandliya, Shweta Suri, Seerat Bhinder, Pintu Choudhary, Shreya Mandal, Narender Kumar Chandla, Koyel Kar, Ömer Said Toker, Slim Smaoui, Mohmad Sayeed Bhat, Hari Niwas Mishra, Navdeep Singh Sodhi, Bhavnita Dhillon and Thameed Aijaz","doi":"10.1039/D5FB90017D","DOIUrl":"https://doi.org/10.1039/D5FB90017D","url":null,"abstract":"<p >Retraction of ‘Protein complexations and amyloid fibrilization as novel approaches to improve techno-functionality of plant-based proteins’ by Zakir Showkat Khan <em>et al.</em>, <em>Sustainable Food Technol.</em>, 2024, Accepted Manuscript, https://doi.org/10.1039/D4FB00193A.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2352-2352"},"PeriodicalIF":0.0,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb90017d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500533","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":"<i>Prunus mume</i> extract promoted biofilm formation of <i>Lactiplantibacillus plantarum</i> JB1 to improve acid and oxidative stress resistance","authors":"Miao Teng, Chuang Zhang, Hui Wang, Xiaohong Chen, Hong Mei Xiao, Qiuqin Zhang","doi":"10.1039/d5fb00241a","DOIUrl":"https://doi.org/10.1039/d5fb00241a","url":null,"abstract":"This graphical abstract illustrates the proposed mechanism by which the Prunus mume extract can enhance the stress resistance of bacteria by promoting biofilm formation, changing polysaccharide structure, reducing cell damage and enhancing enzyme activity.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":"4 1","pages":"310-322"},"PeriodicalIF":0.0,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00241a","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381946","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":"Low-molecular-weight hyaluronic acid prepared through photoelectric-Fenton reaction protects Caco-2 cells from oxidative damage by regulating metabolites","authors":"Jiayi Yan, Youxian Zhou, Chen Song, Yunning Yang, Fanhua Kong, Jingfeng Yang and Shuang Song","doi":"10.1039/D5FB00387C","DOIUrl":"https://doi.org/10.1039/D5FB00387C","url":null,"abstract":"<p >Hyaluronic acid (HA), which has been extensively used in medicine, cosmetics and food, possesses numerous bioactivities varying with its molecular weight. In the present study, a photoelectric-Fenton depolymerization method was established to prepare low-molecular-weight HA whose antioxidant activity was evaluated in Caco-2 cells through metabonomics analysis. The depolymerization products were monitored by high-performance gel permeation chromatography, thin-layer chromatography, infrared spectra, and nuclear magnetic resonance, and the results suggest 8 mM Fe<small>²⁺</small> and 0.5% H<small>₂</small>O<small>₂</small> as the optimal conditions with which 2 low-molecular-weight HA samples, DHA1 and DHA2 with relative molecular weights of 6.7 kDa and 1.6 kDa were obtained after 10 min and 25 min, respectively, in the photoelectric-Fenton system. Moreover, a comparison of HA and its depolymerization products showed minimal disruption of HA's structural units by photoelectric-Fenton reaction. In addition, metabolite analysis by LC-MS/MS revealed that both HA and DHA2 could alleviate cellular oxidative damage through modulating the arginine and proline metabolic pathways by upregulating the content of hydroxyproline and downregulating the levels of <small>L</small>-proline, creatinine, spermidine, <small>L</small>-glutamic acid, and acetyl-CoA. Notably, DHA2 exhibited superior effects compared to original HA. The study indicate that the photoelectric-Fenton degradation process holds great potential to prepare low-molecular-weight HA which possessed better protective capability against oxidative damage.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1816-1829"},"PeriodicalIF":0.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00387c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500593","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":"Transformation of pomegranate (Punica granatum (L.)) leaf waste into a functional beverage and its phytochemical and antioxidant properties","authors":"Nellampitiya Gamage Shehan Vimukthi, Rathnayake Mudiyanselage Dharmadasa, Rasika Warnasooriya and Upeksha Medawatta","doi":"10.1039/D5FB00385G","DOIUrl":"https://doi.org/10.1039/D5FB00385G","url":null,"abstract":"<p >Pomegranate leaves, once valued in traditional medicine for their health benefits, are now often seen as waste in pomegranate cultivation. Renewed interest in their medicinal properties could support more sustainable agriculture. This study aims to explore the bioactive properties of leaves from four pomegranate cultivars and formulate a herbal tea blend. Samples were collected from authenticated plants cultivated under comparable soil and climatic conditions to ensure consistency and reliability in the study. Leaf samples were screened for phytochemicals and antioxidants to select a superior variety for herbal tea formulation. The total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity, mineral composition, and caffeine content determination and sensory evaluation were conducted using established methodologies. The data were analyzed utilizing ANOVA and the Friedman test using R and SPSS software. The results indicated that pomegranate leaves from all four varieties contained significant levels of TPC, TFC, and antioxidants (DPPH and ORAC) and favourable low caffeine content, demonstrating their suitability as raw materials for herbal tea production. Among the tested blends, a 60 : 40 ratio of pomegranate leaf to black tea received the highest scores across all sensory attributes. Additionally, this blend exhibited a lower caffeine content (0.82% w/w) than commercial black tea (2.23% w/w), establishing it as a healthier, low-caffeine option rich in antioxidants. The findings prove that pomegranate leaf waste can be effectively utilized in the innovative herbal tea industry.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2066-2073"},"PeriodicalIF":0.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00385g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500510","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":"Pickering emulsion stabilized by biocomposite nanoparticles as a protective system for β-carotene","authors":"Guadalupe Johanna Góngora-Chi, Luis Quihui-Cota, Yolanda Leticia López-Franco, Marco Antonio López-Mata, Karla Guadalupe Martínez-Robinson, Orlando Tortoledo-Ortiz and Jaime Lizardi-Mendoza","doi":"10.1039/D5FB00348B","DOIUrl":"https://doi.org/10.1039/D5FB00348B","url":null,"abstract":"<p >Growing consumer demand for natural compounds in various industries has driven the search for alternatives to synthetic ingredients and materials. This study evaluated a Pickering emulsion, stabilized by chitosan–<em>Yucca baccata</em> extract nanoparticles, for protecting β-carotene, a highly sensitive lipophilic compound. The emulsion was prepared by incorporating β-carotene into the oil phase (BC-PE), and then subjected to environmental stressors, including UV radiation, oxidative stress, high temperature, and prolonged storage. A simple emulsion stabilized with Tween 20 was used as a control to compare β-carotene retention. The BC-PE was incorporated into an amaranth-based plant beverage to evaluate β-carotene stability after heat treatment and storage to simulate industrial processing conditions. The results showed that the BC-PE significantly improved β-carotene retention under all tested stress conditions, with retention exceeding 85% after heat exposure and over 90% under oxidative stress and UV radiation, respectively. By contrast, the simple emulsion exhibited substantial losses, with retention dropping below 60%. The incorporation of BC-PE into amaranth milk contributed to the protection of β-carotene during pasteurization and storage, preserving its content effectively, thereby enhancing the nutritional value of the beverage. Additionally, the BC-PE provided colloidal stability by preventing phase separation. These results highlight the dual functionality of PE as both protective systems and colloidal stabilizers, offering a promising approach for enriching functional foods with bioactive compounds that are sensitive to environmental factors.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1853-1864"},"PeriodicalIF":0.0,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00348b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500596","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":"Extraction and characterization of chickpea protein isolate and its application in the development of a plant-based frozen dessert","authors":"Muhammed Arshad P., Neha Sharma and Maanas Sharma","doi":"10.1039/D5FB00294J","DOIUrl":"https://doi.org/10.1039/D5FB00294J","url":null,"abstract":"<p >The purpose of this study was to develop a plant-based frozen dessert fortified with chickpea protein isolate (CPI) and then assess its physicochemical, functional, and sensory qualities. CPI was selected for its high protein content (84.69%) and positive functional properties, including solubility (60.2%), foaming capacity (62.37%), and emulsion capacity (69.54%). The formulations S1, S2, and S3 represented 5%, 10%, and 15% CPI, respectively. As the CPI concentration increased, the pH rose from 6.68 to 6.98, while the titratable acidity decreased from 0.18% to 0.15%. The protein content ranged from 3.89% to 4.03%, and the fat content slightly decreased from 4.07% to 3.97%. Viscosity increased from 2317 to 2709 cP, but the overrun reduced from 31.56% to 28.78% as the CPI increased. The melting resistance improved, and the melting time increased from 47.78 to 51.05 minutes. The enhanced melting resistance was attributed to the emulsifying and foaming properties of CPI, which stabilized the fat globules and air cells and slowed the ice crystal growth during melting. Sensory evaluation revealed that the formulation containing 10% CPI (S2) was the most similar to the control in terms of overall acceptability. These findings demonstrate the potential of CPI as a functional protein source in non-dairy frozen desserts, providing an enhanced texture and stability while maintaining an acceptable sensory quality.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2192-2203"},"PeriodicalIF":0.0,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00294j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500606","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}