Sustainable Food Technology最新文献

{"title":"Effect of radio frequency combined with nisin on the physicochemical properties and volatile compounds of stir-fried sliced pork with Agaricus bisporus","authors":"Mengqi Huang, Guoqiang Zhang, Wuyue Li and Jicheng Xu","doi":"10.1039/D5FB00022J","DOIUrl":"https://doi.org/10.1039/D5FB00022J","url":null,"abstract":"<p >This study aimed to comprehensively compare the effects of radio frequency combined with nisin (RF-nisin) and conventional high-pressure steam (HPS) sterilization on multiple aspects of stir-fried sliced pork with <em>Agaricus bisporus</em> (<em>A. bisporus</em>), a popular Chinese dish. The microbial survival, flavor, and physicochemical properties were systematically investigated. The flavor-related volatile compounds were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS), the microstructure was observed <em>via</em> scanning electron microscope, and the temperature distribution during treatment was monitored using an infrared thermal imager. The results indicated that RF-nisin pasteurization outperformed HPS in terms of flavor retention, physicochemical properties, and taste parameters. Specifically, after 10 minutes treatment, the relative content of heptaldehyde decreased by 21.3% and 31.3% for RF-nisin and HPS respectively, while 5 minutes RF-nisin pasteurization had minimal impact on aldehydes. Both treatments damaged the cell wall and tissue structure of the samples, but RF-nisin treatment showed a more uniform temperature distribution throughout the sample, eliminating the local overheating “corner effect”. This research demonstrates that 10 minutes RF-nisin treatment is a mild and effective pasteurization method, which has the potential to significantly enhance the quality of stir-fried sliced pork with <em>A. bisporus</em>, providing a new approach for the preservation and quality improvement of traditional Chinese cuisine.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 559-569"},"PeriodicalIF":0.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00022j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655140","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 sustainable infrared dry peeling method for shallots (Allium cepa L. aggregatum): comparison of nutritional, enzymatic and sensory characteristics of infrared and conventional peeling methods","authors":"Deepika Sakthivel, Min Wu and P. P. Sutar","doi":"10.1039/D4FB00372A","DOIUrl":"https://doi.org/10.1039/D4FB00372A","url":null,"abstract":"<p >Traditional peeling methods involve the usage of a high amount of water which leads to effluent generation, high biological oxygen demand and salinity and need for waste water treatment plants. However, infrared peeling can be an alternative to overcome the problems as it does not involve water. Thus, phytochemical, antioxidant, functional and sensory parameters were compared between infrared and conventional peeling methods (steam, lye, hot-water, flame and untreated hand peeling). Phytochemical analysis revealed that infrared peeled shallots exhibited similar quality attributes to hand peeled shallots. Peroxidase activity was higher in hand-peeled and the lowest in flame peeled shallots, and the activity in infrared peeled shallots was similar to that in other traditional treatments. During Fourier transform infrared analysis, it was observed that both infrared-peeled and hand peeled samples shared similar functional group compositions that are responsible for the aromatic nature of the shallots. X-Ray diffraction analysis showed the typical agricultural characteristics (amorphous and crystalline) that are inherent in shallots. The acceptance was higher for hand peeled and infrared peeled shallots determined by sensory evaluation and analysed by the fuzzy logic method. This research highlights the potential of infrared dry peeling as a sustainable alternative, offering promising outcomes in quality preservation.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 582-598"},"PeriodicalIF":0.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00372a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655112","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":"Encapsulation of fish oil in natural wax-based solid lipid particles using supercritical carbon dioxide: a green strategy to develop stable powder fish oil","authors":"Purlen Sezer Okur, Deniz Ciftci and Ozan N. Ciftci","doi":"10.1039/D4FB00345D","DOIUrl":"https://doi.org/10.1039/D4FB00345D","url":null,"abstract":"<p >Fish oil has received significant attention owing to its high omega-3 fatty acid content. Regular fish oil consumption can supply enough omega-3 fatty acids to human metabolism. However, omega-3 fatty acids consist of a high amount of polyunsaturated fatty acids that are prone to oxidation, and hence, the storage, transportation, and processing of fish oil are challenging. Therefore, fish oil needs to be transformed into an easy-to-use and stable formulation. The objective of this study was to load fish oil into hollow solid lipid particles using a particle formation technique based on supercritical carbon dioxide (SC-CO<small>₂</small>). Powder formulations of fish oil were obtained using two different natural waxes, namely, candelilla and carnauba wax, at different initial fish oil concentrations (30, 40, and 50% w/w). All particles exhibited a spherical shape with a smooth surface. The melting point of the particles decreased on increasing the initial fish oil concentration. The highest loading efficiency was achieved at 50% w/w, with the initial fish oil concentration for candelilla and carnauba wax particles at 72.9% and 92.5%, respectively. Moreover, accelerated oxidative stability tests for 21 days of storage proved that the SC-CO<small>₂</small>-assisted particle formation technique successfully protected fish oil against oxidation and increased the shelf life of fish oil. Loading fish oil into waxes enhanced the bioaccessibility of EPA/DHA fatty acids regardless of the wax type, from 6.1% to 8.5% and 11.2% in CLW and CW particles, respectively. Thus, the findings suggest that SC-CO<small>₂</small>-assisted particle formation could be an efficient method for forming more stable fish oil formulations.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 436-444"},"PeriodicalIF":0.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00345d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655170","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":"Comparison of extraction methods to obtain high-purity protein concentrate from green microalgae Nannochloropsis oceanica","authors":"Thi Phuong Linh Le, Jayani Samarathunga, Max Gabard, Katrina Strazdins, Jeroen Rens and Benu Adhikari","doi":"10.1039/D4FB00387J","DOIUrl":"https://doi.org/10.1039/D4FB00387J","url":null,"abstract":"<p > <em>Nannochloropsis oceanica</em> is a promising and sustainable source of high-value protein. This study compared various extraction methods to implement an optimal protocol for obtaining high-purity protein concentrate. These methods included non-defatting protocols using ultrasound and high-pressure homogenization, as well as solvent-based defatting with chloroform, ethanol, isopropanol, and acetone. The most effective protocol involved acetone defatting, followed by alkaline extraction at pH 12.0 and acid precipitation at pH 2.0, obtaining 86% protein content by dry weight. This protocol outperformed non-defatting methods, which achieved only 42% protein content by dry weight. The higher effectiveness of the acetone-defatting process was attributed to its capacity to break down cell walls and remove lipids and pigments, including chlorophyll <em>a</em>. These findings establish that acetone defatting is an effective method for obtaining high-purity protein concentrate from <em>N. oceanica</em> and could support further research and applications in protein extraction from this and other microalgal species.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 549-558"},"PeriodicalIF":0.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00387j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655139","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 review on the extraction of polyphenols from pomegranate peel for punicalagin purification: techniques, applications, and future prospects","authors":"Zhirong Huang, Su Chern Foo and Wee Sim Choo","doi":"10.1039/D4FB00304G","DOIUrl":"https://doi.org/10.1039/D4FB00304G","url":null,"abstract":"<p >Pomegranate peel is rich in polyphenols with punicalagin as the dominant compound but is always regarded as agricultural waste. This review focuses on the extraction of polyphenols as well as the purification, food industry applications and health effects of punicalagin. Considering polyphenol extraction, solvent extraction is the most commonly used method because it offers the highest total phenolic content; however, it is time consuming and energy intensive. Therefore, advanced methods are used to enhance its extraction efficiency, such as enzyme-assisted solvent extraction, resulting in the highest extraction yield. As for the purification of punicalagin from polyphenols, liquid chromatography is the most widely used method, and the highest purity is achieved with semi-high-pressure liquid chromatography (HPLC). Medium-pressure liquid chromatography (MPLC) and high-speed countercurrent chromatography (HSCCC) have similar effects, but relatively fewer studies have adopted these two methods. Besides, punicalagin has outstanding antioxidant properties and can thus be added to functional foods to extend their shelf life. Moreover, it shows great antibacterial effects on drug-resistant pathogens. Its anti-inflammatory potential is governed by its ability to treat infection and hyperimmune-related disorders. This work provides a comprehensive review of methods for extracting and purifying valuable compounds from pomegranate peel, particularly punicalagin, and highlights its potential applications in functional foods and health therapies.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 396-413"},"PeriodicalIF":0.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00304g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655167","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":"Nutritional composition and bioactive potential of watermelon seeds: a pathway to sustainable food and health innovation","authors":"Jasia Nissar, Urba Shafiq Sidiqi, Aamir Hussain Dar and Ubaida Akbar","doi":"10.1039/D4FB00335G","DOIUrl":"https://doi.org/10.1039/D4FB00335G","url":null,"abstract":"<p >Watermelon (<em>Citrullus lanatus</em>), belonging to the Cucurbitaceae family, is a globally cultivated fruit with significant commercial value. While the fleshy part is eaten for its taste and nutritional benefits, the seeds are generally thrown away as waste, although they harbour high nutritional and bioactive contents. Watermelon seeds are rich in proteins, fats, vitamins, and minerals, and they also contain bioactive compounds such as phenolic acids, flavonoids, and carotenoids. This review seeks to investigate the proximate composition of watermelon seeds, novel techniques employed in the extraction of bioactive compounds and the various facets of therapeutic applications of these seed bioactivities, such as antioxidant, antimicrobial, antimutagenic, hypoglycaemic and anti-inflammatory properties. The effects of these seeds are assessed based on the pharmacological mechanisms underlying their therapeutic actions. Also, this review discusses the potential of using watermelon seeds and their components in the food industry as valuable functional foods and in the cosmeceuticals and nutraceuticals industries. These include health-enhancing food supplements, cosmetics, and newly developed edible products for human consumption. However, there are some issues related to its composition, yield, and safety profile that impede its optimum use. In particular, this paper highlights the sustainability problems, suggesting that converting agricultural waste into such by-products could lead to a circular economy and improve human welfare.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 375-395"},"PeriodicalIF":0.0,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00335g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655166","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":"Heat and moisture transport in okra cylinders with shrinkage effects under solar drying: a multiphysics-based simulation approach","authors":"Nnaemeka Nwakuba, Nnaemeka Ezeanya, Ibiba Taiwo Horsfall, Victor Okafor, Chibuike Ononogbo, Macmanus Ndukwu, Marlin Simo-Tagne and Sabbas Asoegwu","doi":"10.1039/D4FB00343H","DOIUrl":"https://doi.org/10.1039/D4FB00343H","url":null,"abstract":"<p >The study of the heat and moisture transport of plant-based materials is of considerable value to the agri-food sector as the in-depth insight provided facilitates the development of better-performing, sustainable, and quality-driven drying techniques and optimized process conditions. This work reports the findings of the experimental tests conducted on a passive mixed-mode solar dryer with okra cylinders of varying thicknesses of 5, 10, and 15 mm with a uniform diameter of 12 ± 0.25 mm. The convective heat and mass transport coefficients were analysed with shrinkage and no-shrinkage impact integrated into the models to accurately predict the drying behaviour, and enhance drying efficiency by considering the geometrical and structural alterations. The results obtained reveal that shrinkage incorporation magnifies the mean values of the convective heat transfer coefficient in the range of 72.29 ≤ <img> ≤ 78.45%, whereas without accounting for shrinkage in the mass transfer, the effective diffusion and mass transfer coefficients range between 74.86 ≤ <img> ≤ 83.14% and 52.68 ≤ <em>h</em><small>_m</small> ≤ 58.83%, respectively for the range of the studied sample thickness. The cylinder thickness remarkably impacted the heat and moisture transport coefficients. Empirical correlations of <em>h</em><small>_c</small>-values with Nusselt and Reynolds numbers were developed for each sample thickness. The COMSOL Multiphysics finite element technique was used to numerically model the structural behaviour of the okra cylinder in terms of transient heat and moisture distribution during the drying operation. The predicted cylinder temperature with shrinkage effect and moisture ratio results exhibited a strong correlation with the experimental data with very low error values.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 520-536"},"PeriodicalIF":0.0,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00343h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655137","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":"Green active food packaging films based on nanocomposites of PHBV/sepiolite/essential oils†","authors":"Renata Cerruti da Costa, Pâmela Rosa Oliveira, Leandro Guarezi Nandi, Daiane Mara Bobermin, Marília Miotto, Ismael Casagrande Bellettini, Janaina da Silva Crespo, Tales da Silva Daitx, Cristiano da Silva Teixeira and Larissa Nardini Carli","doi":"10.1039/D4FB00232F","DOIUrl":"https://doi.org/10.1039/D4FB00232F","url":null,"abstract":"<p >One of the cutting-edge strategies for food packaging is the use of an active storage system, also known as active packaging. In this context, this work aims to evaluate the chemical, physical, and microbiological properties of active poly(hydroxybutyrate-<em>co</em>-hydroxyvalerate)/sepiolite nanocomposite films for application in antibacterial food packaging. In these nanocomposite films, three essential oils (EOs) (oregano – OEO, rosemary – REO, and basil – BEO) with different active compounds were incorporated and their effects were compared. The clay mineral added to the nanocomposites acted as a nucleating agent and enhanced the degree of crystallinity of PHBV, without compromising the thermal stability of the compositions. The EOs exhibited a plasticizing effect on the PHBV matrix with a decrease in the glass transition temperature and elastic modulus, varying according to the type of EO. A slow and controlled release of the EOs under simulated food conditions was also noted, especially for films containing OEO, which was related to the good dispersion of sepiolite nanoparticles in the PHBV matrix that resulted from a combined effect of the clay mineral and OEO. The obtained films exhibited satisfactory antibacterial effects against <em>S. aureus</em> and <em>E. coli</em> bacteria, with a log reduction of more than 2 log cycles. <em>In situ</em> tests in commercial mozzarella cheese for 30 days in the presence of <em>E. coli</em> and <em>L. monocytogenes</em> revealed a lower microbiological count for active films compared to the control film, evidencing the potential of these nanocomposites for application as active packaging in guaranteeing product safety.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 470-481"},"PeriodicalIF":0.0,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00232f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655134","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":"High-intensity ultrasound processing to improve the quality of semitendinosus steak from Bos indicus cattle†","authors":"Yago A. A. Bernardo, Denes K. A. Do Rosario, Lucas P. Marques, Bruno D. Da Silva, Maria Lúcia G. Monteiro and Carlos A. Conte Junior","doi":"10.1039/D4FB00313F","DOIUrl":"https://doi.org/10.1039/D4FB00313F","url":null,"abstract":"<p >High-intensity ultrasound (HIUS) has been extensively explored as an emerging technology to promote meat tenderization. However, appropriate processing conditions for maximum quality preservation have not been elucidated. Therefore, this study aimed to model the sonication of semitendinosus of <em>Bos indicus</em> by varying time and power. A central composite rotatable design was applied to evaluate the individual and combined effects of time (8–22 min) and power (150–675 W) on the physicochemical parameters of semitendinosus subjected to sonication. Drip loss (DL), metmyoglobin-reducing activity (MRA), lipid oxidation (MDA), hardness, and toughness were analyzed as the physicochemical variables of interest. DL increased (0.25–2.18%) as time and power increased. MRA and MDA were affected by linear and quadratic time. Hardness showed stability during storage at low powers. We hypothesized that ranges between 10 and 16 min and 150 and 262.5 W represent suitable values for texture maintenance and minimize discoloration and oxidative stress during storage. Our findings are promising for the industrial utilization of HIUS to obtain high-quality products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 482-491"},"PeriodicalIF":0.0,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00313f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655132","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":"Lavender essential oils as natural food protectants: myth or a viable substitute?","authors":"Dheeraj Kumar, Mahesh K. Samota, Somnath Roy, Ana Sanches Silva and Abhay K. Pandey","doi":"10.1039/D4FB00327F","DOIUrl":"https://doi.org/10.1039/D4FB00327F","url":null,"abstract":"<p >The widespread application of synthetic pesticides for food preservation and crop protection is a significant concern for both environmental sustainability and public health. Past and recent studies conducted worldwide revealed that botanical pesticides based on essential oils (EOs) have been developed against pests and pathogens deteriorating food commodities under both storage and field conditions. While EO-based botanical pesticides are less widely available, they offer considerable potential for managing pathogens and insects that affect food crops. The genus <em>Lavandula</em> also known as <em>Lavender</em> is one of the most important genera of the family Lamiaceae, comprising over 39 accepted species and many varieties distributed across the Iberian Peninsula, the Mediterranean coastline, parts of Southern &amp; Eastern Africa, the Middle East, and South Asia. <em>Lavandula</em> species can potentially be used in the food and pharmaceutical industries as medicinal herbs. The genus is known for its abundance of EOs, which exhibit high variability in chemical constituents between species owing to various extrinsic (geographical origin) and intrinsic (genetic variation) factors. Despite broad scientific interest in the bioprospection of <em>Lavandula</em> species, there is a general lack of information regarding the use of <em>Lavandula</em> EOs (LEOs) in protection of food commodities/crops from harmful organisms. The objectives of this paper were to systematically review the scientific literature on the efficacy of LEOs against pathogens and pests deteriorating food commodities/crops under both storage and field conditions. Besides, studies on chemical analysis of LEOs originating from different countries and recommendations for their use as an alternative to synthetic pesticides in food protection are described. We also discussed the challenges in the use of LEOs and safety assessments so that they can be used as safe botanical pesticides in food systems.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 354-374"},"PeriodicalIF":0.0,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00327f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655157","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}