Sustainable Food Technology最新文献

{"title":"Resilient sustainable current and emerging technologies for foodborne pathogen detection.","authors":"Debarati Bhowmik, Jonathan James Stanely Rickard, Raz Jelinek, Pola Goldberg Oppenheimer","doi":"10.1039/d4fb00192c","DOIUrl":"10.1039/d4fb00192c","url":null,"abstract":"<p><p>Foodborne pathogens such as <i>Salmonella</i>, <i>Escherichia coli</i> and <i>Listeria</i> pose significant risks to human health. The World Health Organization estimates that 2.2 million deaths per year are directly caused by foodborne and waterborne bacterial diseases worldwide. Accordingly, detecting pathogens in food is essential to ensure that our food is safe. This review explores the critical role of novel technologies in enhancing food safety practices whilst delving into adopting and integrating innovative, resilient and sustainable approaches in the food supply chain. Further, applying novel, emerging advanced analytical techniques such as Raman spectroscopy and nanotechnology based biosensors in food contamination detection is discussed. These advanced technologies show the promise of real-time monitoring, traceability, and predictive analytics to identify and mitigate potential hazards before they reach consumers. They can provide rapid and accurate results and ensure the integrity of food products. Furthermore, the herein-highlighted synergistic integration of these technologies offers a promising path toward a safer and more transparent food system, thereby addressing the challenges of today's globalised food market and laying the platform for developing multimodal technologies for affordable, sensitive and rapid pathogen detection along the different stages of the food chain, from \"farm to fork\".</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" ","pages":"10-31"},"PeriodicalIF":0.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11443698/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142368148","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":"Recent trends in the encapsulation of functional lipids: comprehensive review","authors":"Anand Kumar, Upendra Singh, Swapnil G. Jaiswal, Jaydeep Dave, Shuai Wei and Gebremichael Gebremedhin Hailu","doi":"10.1039/D4FB00205A","DOIUrl":"https://doi.org/10.1039/D4FB00205A","url":null,"abstract":"<p >Recently, the demand for natural foods with promising health benefits has increased daily. Functional lipids such as omega 3 fatty acids, omega 6 fatty acids, linoleic acid, conjugated linoleic acid, carotenoids, and other functional compounds have many beneficial effects on human health, such as cardiovascular diseases, mental disorders, and metabolic disorders such as diabetes. The application of such substances in food matrices is often hindered by their poor solubility in water, unpleasant flavor, low oral bioavailability and low stability during storage and gastrointestinal interactions. Several encapsulation techniques have been used to address these issues and make these compounds bioaccessible and bioavailable. In the present review, the current knowledge of encapsulation delivery systems with suitable wall materials for functional lipids and their production techniques and the mechanism and behavior of the wall and core matrix are discussed. Additionally, the impact of such encapsulation delivery systems on the stability of encapsulated functional lipids in storage as well as the gastrointestinal environment has been discussed. Furthermore, this review highlights the impact of encapsulated functional lipids on the fortification of staple foods in terms of enhanced physicochemical, functional and nutritional profiles. Finally, the review article concludes with the factors affecting the commercialization of these encapsulated functional lipids.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1610-1630"},"PeriodicalIF":0.0,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00205a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636635","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":"Future production of yeast biomass for sustainable proteins: a critical review","authors":"Gregory J. O. Martin and Sitha Chan","doi":"10.1039/D4FB00164H","DOIUrl":"https://doi.org/10.1039/D4FB00164H","url":null,"abstract":"<p >Yeast biomass has untapped potential as a sustainable source of nutritional protein. To realise this, current production capacity and the demand for yeast-based products in food applications must be increased. This review explores the possibility of increasing yeast supply using low-cost and sustainable substrates such as lignocellulosic sugars, starch hydrolysates and waste lactose, and by utilising the waste yeast biomass that will be generated from future recombinant protein production. Candidate yeast strains and processes for producing biomass from these substrates are reviewed in relation to production efficiency and product functionality. The opportunity to lower production costs and control yeast cell properties using continuous cultivation is highlighted. Current knowledge of how yeast diversity, metabolism and physiology are influenced by growth conditions is brought together to understand how yeast biomass can be produced with desirable functional properties. In particular, this review provides insights into how the variety and adaptability of yeast can make it possible to adjust attributes such as protein and cell wall composition through strain selection and controlled production. Major gaps are identified as targets for future research, in particular understanding the functional properties of non-<em>Saccharomyces</em> yeast biomass that could be produced from lignocellulosic sugars, lactose and precision fermentation. Specific, controlled studies of yeast biomass functionality in relation to species and growth are now needed to help expand the scale of production and associated environmental benefits of nutritional yeast.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1592-1609"},"PeriodicalIF":0.0,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00164h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636634","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":"A two-stage extraction model for simultaneous extraction of essential oil and phenolics from tulsi leaves: implementing a blended mode microwave hydrodiffusion and gravity (MHG) model","authors":"Souvik Mukherjee, Monika Chandrakar, Pragya Gupta, Altamash Khan, Riya Pal, Apoorva Dwivedi, Kavi Bhushan Singh Chouhan, Sinchan Das, Arjun Patra and Vivekananda Mandal","doi":"10.1039/D4FB00177J","DOIUrl":"https://doi.org/10.1039/D4FB00177J","url":null,"abstract":"<p >The work is based on implementing a blend of high, medium, and sustained low power microwave heating for the extraction of essential oil from tulsi leaves using the principle of MHG. The blended mode was implemented to target the simultaneous extraction of essential oil and non-volatile principles (phenolics) from the same biomass through a two-stage process. The first stage dealt with the extraction of essential oil using an optimized MHG protocol comprising of a blend of high- (510 W) and medium-power (340 W) microwave surges of 5 min each, followed by the completion of the experiment with low power microwave (170 W). The yield of essential oil obtained from the optimized MHG protocol (50 min) was found to be 5% w/w. On the other hand, MHG with single-power microwaving at 170 W (60 min), 340 W (40 min) and 510 W (25 min) produced yields of 1.9%, 2.9% and 1.0% w/w, respectively. Hydrodistillation (240 min) could achieve a yield of 1.9% w/w only. As per gas chromatography results, the % area of eugenol content was found to be 16.64%, slightly higher than the 15.45% obtained from hydrodistillation. The second stage was about retention capabilities of the biomass with reference to the non-volatile components. The total phenolic content of the leftover biomass after the MHG blended mode protocol was found to be 6.1 mg GAE per g of dried extract, which was more than the control (untreated) sample that retained a phenolic content of 5.4 mg GAE per g of dried extract. However, biomass obtained after hydrodistillation showed a severe depletion of phenolic content (1.9 mg GAE per g of dried extract). Thus, MHG (blended mode) allows the extraction of essential oil in the first stage, followed by the extraction of non-volatile compounds from the same biomass in the second stage, ensuring judicious and exhaustive use of plant biomass.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1686-1696"},"PeriodicalIF":0.0,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00177j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636588","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 oil–water colloidal states in liquid feeds on extrudability and textural attributes of high-moisture meat alternatives†","authors":"Florian Stehle, Carlos Woern, Nicholle Kirsten Tan, Jochen Weiss and Lutz Grossmann","doi":"10.1039/D4FB00096J","DOIUrl":"https://doi.org/10.1039/D4FB00096J","url":null,"abstract":"<p >The incorporation of lipids in the extrusion process to produce composite protein–lipid high-moisture meat alternatives is a major challenge due to slip conditions induced by the oil phase. This study investigates the impact of non-emulsified and emulsified liquid feeds – using soy protein isolate and <em>Quillaja</em> saponin as two different emulsifiers – at 6% oil content on the extrudability, visual appearance, textural and structural properties of a soy-based meat alternative. Homogenization pressures from 20 MPa to 140 MPa were used to achieve <em>d</em><small>_4,3</small> droplet sizes ranging from 1053 nm to 117 nm, respectively. The emulsions stabilized by soy protein isolate exhibited a larger droplet size at low pressures and a smaller droplet size at higher pressures compared to the emulsions containing <em>Quillaja</em> saponin (1053 nm <em>vs.</em> 659 nm at 20 MPa and 117 nm <em>vs.</em> 243 nm at 140 MPa, respectively). The addition of any kind of lipid feed resulted in a lower specific mechanical energy input compared to the standard with no oil. Non-emulsified oil reduced the directional protein fiber formation and enhanced the protein cross-linking into bulk strips, which resulted in significantly lower mechanical anisotropy compared to the standard. Emulsions stabilized by <em>Quillaja</em> saponin were able to resemble the degree of anisotropy with the smallest mean oil droplet size (243 nm) yielding a slightly higher anisotropic index than the control. Microstructural analyses revealed embedded oil droplets between protein fibers, which increased the visual fibrousness. However, only minor changes in the color measurements were observed among all treatments. The results demonstrate the potential of using emulsified liquid feeds to manufacture high-moisture meat alternatives with an incorporated oil phase by extrusion processing without losing the anisotropic character due to oil slip.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1569-1582"},"PeriodicalIF":0.0,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00096j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246660","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":"Influence of high hydrostatic pressure treatment on cassava flour's volatile retention performance†","authors":"Ladie Anne Conde, Biniam Kebede and Indrawati Oey","doi":"10.1039/D4FB00098F","DOIUrl":"https://doi.org/10.1039/D4FB00098F","url":null,"abstract":"<p >In this study, cassava flour structurally modified through high hydrostatic pressure (HHP) was assessed for its headspace volatile profile, when prepared as an aqueous suspension. The headspace profile was used to indirectly evaluate its retention capacity for added mango volatiles. Moreover, the influence of the level of structural modification—dictated by the HHP treatment intensity and mainly characterized by different degrees of gelatinization (54% and 100%)—on the retention stability during storage was also assessed through a chemometrics approach. The new amorphous starch structures in the flour caused by the pressure induced gelatinization led to an 8–13% higher total volatile abundance in the headspace compared to control or untreated cassava flour. A lower headspace abundance of alcohols and a higher abundance of terpenes in HHP-treated flours distinguished them from control samples. This correlated with a 17–20% greater retention of alcohols and a 3–7% reduced retention of terpenes in the HHP treated flour's suspension matrix. During storage, HHP-treated flours exhibited greater retention stability for most volatile compounds compared to control flour. Despite the level of structural modification, defined by a remarkable difference in the degree of gelatinization, results revealed minimal variance in their headspace composition and volatile retention during storage. Nonetheless, the results suggest that careful selection of volatiles is necessary when combining them with HHP-modified cassava flours, as certain volatile classes exhibited higher retention.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1558-1568"},"PeriodicalIF":0.0,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00098f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246659","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":"Life cycle assessment of innovative methods for treating wastewater and solid wastes: a case study focusing on their application within the brewing sector","authors":"Fotini Drosou, Tryfon Kekes, Christos Boukouvalas, Vasiliki Oikonomopoulou and Magdalini Krokida","doi":"10.1039/D4FB00197D","DOIUrl":"https://doi.org/10.1039/D4FB00197D","url":null,"abstract":"<p >The brewing sector is known for its high energy consumption, significant water usage, and the generation of substantial solid and liquid waste. Therefore, effective treatment methods for these wastes have been explored to treat and either recycle water within the industry or proceed to safe aquatic discharge, while repurposing solid waste for energy production and valuable products. This study aims to assess the overall environmental sustainability of solid waste valorization and wastewater treatment in a brewery through Life Cycle Assessment (LCA). The evaluation involved comparing the total environmental impact of a typical brewing industry utilizing conventional waste management methods (base case scenario) with two alternative approaches employing appropriate waste treatment and valorization processes. In scenario A, waste management employed anaerobic digestion coupled with a cogeneration unit, aeration treatment, and membrane filtration treatment. Meanwhile, Scenario B utilized gasification, screening, membrane bioreactors and UV treatment as treatment techniques. As anticipated, the LCA study revealed that both Scenarios A and B exhibited significantly improved environmental footprints across all studied indicators compared to the base case scenario, with reductions in the greenhouse gas emissions reaching up to 25.90% and 45.68% for Scenarios A and B, respectively. The findings from this case study underscore the potential for the brewing industry to efficiently generate energy and markedly improve its environmental footprint by integrating appropriate waste treatment methods. This contribution to environmental safety and sustainability emphasizes the significance of adopting suitable techniques within the industry.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1476-1489"},"PeriodicalIF":0.0,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00197d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246641","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":"Exploring natural chalcones: innovative extraction techniques, bioactivities, and health potential","authors":"Mahesh K. Samota, Dinesh Kumar Yadav, Pushpendra Koli, Maninder Kaur, Manpreet Kaur, Heena Rani, Shilpa S. Selvan, Prakash Mahala, Kailashpati Tripathi and Sandeep Kumar","doi":"10.1039/D4FB00126E","DOIUrl":"https://doi.org/10.1039/D4FB00126E","url":null,"abstract":"<p >Chalcones, a class of secondary metabolites within the flavonoid family, are characterized by a distinct C6-C3-C6 structure. They are prevalent in both edible and medicinal plants and serve as critical precursors in the flavonoid biosynthesis pathway. Structurally, chalcones are α,β-unsaturated ketones known for their significant bioactive properties which lend them therapeutic potential for a variety of bioactivities. Research into the bioavailability of chalcones and their derivatives has revealed both potential barriers and enhancements regarding their use in nutraceutical and pharmaceutical contexts. The current review provides a comprehensive discussion on the biosynthesis, chemistry, natural occurrence—especially in medicinal and dietary plants, bioavailability, and important roles of chalcones and their derivatives. Moreover, it delves into the toxicological and pharmacological properties of chalcone derivatives, covering their antioxidant, anticancer, antidiabetic, anti-inflammatory, antimalarial, antimicrobial, immunosuppressive, and neuroprotective effects. There is a call for further research to clarify their structure–activity relationships, address toxicity concerns, understand the cellular mechanisms behind their actions, and explore their interactions with other molecules.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1456-1468"},"PeriodicalIF":0.0,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00126e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246639","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":"Road to valorisation of melon seeds (Cucumis melo L.): a comprehensive review of nutritional profiles, biological activities, and food applications","authors":"Guoqiang Zhang, Ziqian Li, Litai Liu and Qisen Xiang","doi":"10.1039/D4FB00119B","DOIUrl":"https://doi.org/10.1039/D4FB00119B","url":null,"abstract":"<p >Melon (<em>Cucumis melo</em> L.) is a commercial fruit planted worldwide in large quantities; meanwhile, substantial amounts of melon seeds as a by-product are generated within the food chain supply but are scarcely utilised. Currently, there is extensive attention on valorisation strategies of melon seeds, driven by circular economy strategies and the UN’s sustainable development goals agenda. This by-product has high potential value and could be re-utilised and re-introduced into the supply chain as a promising ingredient in food development. The aim of this review is to highlight melon seed nutritional composition, biological activities of individual components, and current advances in food product development. Besides that, this review also highlights some promising green extraction technologies for maximising recovery value from melon seeds by reducing environmental burden. Ultimately, this review intends to promote a better understanding of melon seed properties that could enable the efficient utilisation of melon seeds and promote viable valorisation routes.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1166-1182"},"PeriodicalIF":0.0,"publicationDate":"2024-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00119b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246623","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":"Enzymatic modification of cold pressed coconut meal protein: nutritional, functional and biological properties","authors":"Zahra Akbarbaglu, Khashayar Sarabandi, Seyed Hadi Peighambardoust, Roxana Sarabandi, Hossein Samadi Kafil and Mohammad Ali Hesarinejad","doi":"10.1039/D4FB00085D","DOIUrl":"https://doi.org/10.1039/D4FB00085D","url":null,"abstract":"<p >Bioactive peptides (BPs) generated by hydrolysis of food proteins exhibit a broad spectrum of biological properties in both <em>in vitro</em> and <em>in vivo</em> models. In this research, variations in amino acid composition, solubility, emulsifying, foaming and water/oil-holding properties and antioxidant capacity of hydrolysates obtained from coconut meal protein (CMP) were investigated. The solubility of hydrolysates was significantly increased (<em>P</em> &lt; 0.05) from 11% (in CMP at pH = 4) to 79.7% (<em>t</em> = 180 min, pH = 4). Emulsifying activity (EAI) and emulsion stability (ESI) indices of different hydrolysates ranged between 43.7 and 70.7 m<small>²</small> g<small>⁻¹</small> and 38.7–82.7%, respectively at pH = 3–9. Primary CMP showed the lowest EAI, ESI, and foaming capacity at pH = 5 (near pI). Limited hydrolysis (<em>t</em> = 30 min) of CMP resulted in the highest water-holding (WHC, 6.0 g g<small>⁻¹</small>) and oil-holding (OHC, 5.0 g g<small>⁻¹</small>) capacities. Increasing hydrolysis led to a significant decrease in WHC and OHC values. The extent of hydrolysis significantly increased the amount of essential, antioxidant, hydrophobic, and negatively charged free amino acids in the hydrolysates. Generally, the antioxidant activity of CMP reached the maximum value (DPPH = 74.1%, ABTS = 64.5%, OH = 66.7%, reducing power = 0.87, total antioxidant = 1.29, Fe = 63.7% and Cu = 24.3% chelation) after 90 min of hydrolysis. Overall, improved techno-functional, antioxidant and nutritional indicators of CMP hydrolysates consider these polypeptides as natural sources of antioxidants in the food and pharmaceutical industries.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1545-1557"},"PeriodicalIF":0.0,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00085d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142246658","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}