Sustainable Food Technology最新文献

{"title":"Sustainable sips: optimising ragi–sago edible ink for 3D printing eco-friendly, edible cups†","authors":"Dravin Pratap Singh, Harish Ganesan Sudha and Gopinath Packirisamy","doi":"10.1039/D5FB00161G","DOIUrl":"https://doi.org/10.1039/D5FB00161G","url":null,"abstract":"<p >The development of edible inks for 3D printing has gained significant attention due to its potential applications in personalized nutrition, food design, and sustainable packaging. This study focuses on the synthesis and optimization of edible ink for the 3D printing of edible cups, which can serve as an eco-friendly alternative to conventional disposable cups. The edible ink was formulated using natural food-grade materials, including polysaccharides, proteins, and plasticizers, to achieve optimal printability, mechanical strength, and biodegradability. The rheological properties of the ink were systematically optimized to ensure compatibility with extrusion-based 3D printing. The printed cups were evaluated for their mechanical properties, structural integrity, and edibility. The results indicated that the optimized ink exhibited excellent printability, with a resolution of up to 0.5 mm, and the printed cups demonstrated sufficient mechanical strength to hold liquids at room temperature. Sensory evaluation confirmed the acceptability of the cups in terms of taste and texture. This study highlights the potential of edible inks for 3D printing applications, offering a sustainable solution to reduce plastic waste while promoting innovation in food technology. Future work will focus on scaling up production and exploring additional applications in the food industry.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1459-1469"},"PeriodicalIF":0.0,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00161g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078723","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":"Outstanding Reviewers for Sustainable Food Technology in 2024","authors":"","doi":"10.1039/D5FB90012C","DOIUrl":"https://doi.org/10.1039/D5FB90012C","url":null,"abstract":"<p >We would like to take this opportunity to thank all of <em>Sustainable Food Technology</em>’s reviewers for helping to preserve quality and integrity in chemical science literature. We would also like to highlight the Outstanding Reviewers for <em>Sustainable Food Technology</em> in 2024.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 860-860"},"PeriodicalIF":0.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb90012c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144646765","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 comprehensive review on cold plasma applications in the food industry","authors":"Raju Sasikumar, Selva Kumar T., Irengbam Barun Mangang, G. Kaviarasu, Ravinder Kaushik, Paul Mansingh, Vidisha Tomer and Amit K. Jaiswal","doi":"10.1039/D5FB00148J","DOIUrl":"https://doi.org/10.1039/D5FB00148J","url":null,"abstract":"<p >Cold plasma (CP) technology has gained attention as a non-thermal, sustainable approach for microbial decontamination and functional enhancement in food systems. Conventional thermal processing methods often compromise food quality through nutrient degradation, textural changes, and the formation of harmful by-products. In contrast, cold plasma operates at near-room temperatures and utilizes ionized gases to generate reactive oxygen and nitrogen species (ROS and RNS), which effectively inactivate microorganisms and enzymes without significant heat input. This review aims to provide a comprehensive evaluation of cold plasma applications across various food categories, including fresh produce, dairy, meat, cereals, juices, and packaging systems. Mechanistically, CP disrupts microbial membranes through oxidative stress, damaging lipids, proteins, and DNA. Treatment durations as short as 60 seconds have achieved &gt;5-log reductions in <em>E. coli</em>, <em>Listeria monocytogenes</em>, and <em>Salmonella</em> in products such as apple juice, lettuce, and dairy. Enzymes such as peroxidase and polyphenol oxidase show activity reductions of up to 70% under atmospheric dielectric barrier discharge (DBD) plasma at 6.9 kV for less than 1 minute. CP also induces beneficial structural changes in proteins and starches. For instance, cross-linking of starch granules improves gelatinization and water absorption, shortening rice cooking time by 27.5%. In protein systems, CP treatment enhances solubility by up to 12.7%, and emulsification and foaming capacity are also improved, particularly in soy and pea protein isolates. In-package cold plasma technology enables microbial decontamination within sealed environments, maintaining product integrity and extending shelf life up to 14 days in treated chicken and fresh-cut melon. While CP offers a low-energy, chemical-free solution aligned with clean-label and sustainability goals, challenges remain in process standardization, by-product control, and scale-up. Nonetheless, its compatibility with sustainable development targets, including SDG 2 (Zero Hunger), SDG 3 (Good Health), SDG 7 (Clean Energy), and SDG 12 (Responsible Consumption), reinforces its potential as a next-generation food processing technology. Future studies need to focus on combining CP with other innovative technologies, addressing long-term safety concerns, and enhancing CP configurations for various food matrices. To ensure the public acceptance of CP as an innovative food processing technology, interdisciplinary partnerships and regulatory frameworks must be established.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1251-1274"},"PeriodicalIF":0.0,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00148j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078786","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-fiber breakfast cereals using only carrot and cereal by-products†","authors":"Diva Santos, Manuela Pintado and José A. Lopes da Silva","doi":"10.1039/D5FB00157A","DOIUrl":"https://doi.org/10.1039/D5FB00157A","url":null,"abstract":"<p >Dietary fibre intake remains below the recommended levels set by both the FAO and EFSA, limiting its well-established health benefits. Breakfast cereals are widely consumed globally but typically require nutritional improvements, particularly in reducing sugar and sodium content while increasing fibre. This study aimed to develop high-fibre breakfast cereals without added sugar, using only two ingredients: carrot flour and wheat or rice bran. Cold dough extrusion followed by drying and roasting was the production process chosen as a strategically simple and mild process. The final cereal formulations contained at least 40% fibre, with a soluble to insoluble dietary fibre (SDF/IDF) ratio of 1 : 3 for rice bran-based formulations and 1 : 5 for wheat bran-based formulations. The dietary fibre profile of the ingredients comprised pectins, β-glucans, galactans, arabinogalactans, soluble and insoluble arabinoxylans, cellulose, and lignin. The produced breakfast cereals had no added sugars and exhibited significant antioxidant and antidiabetic properties, attributed to the presence of phenolics, carotenoids, and vitamins A and E. This study demonstrates the feasibility of creating nutritious, high-fibre breakfast cereals from two simple ingredients using mild processing techniques that preserve or enhance bioactive compounds and associated health benefits.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1391-1404"},"PeriodicalIF":0.0,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00157a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078718","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":"Effects of UV-C irradiation on the physicochemical properties of freeze-dried beetroot (Beta vulgaris) powder†","authors":"Karishma Dhowtal, Che John and Rohanie Maharaj","doi":"10.1039/D5FB00126A","DOIUrl":"https://doi.org/10.1039/D5FB00126A","url":null,"abstract":"<p >UV-C irradiation, known for its germicidal properties, is an effective postharvest food preservation method that enhances bioactive compounds in fresh produce. However, many of these bioactive components are susceptible to thermal degradation, meaning that conventional thermal-based preservation methods may not retain the UV-C induced bioactivity. This study aimed to investigate the effect of UV-C irradiation (1.25 × 10<small>⁻³</small> J cm<small>⁻²</small>) on freeze-dried beetroot to determine whether similar enhancements in bioactive components occur. Compared to the untreated sample, the UV-C treated beetroot powder demonstrated significantly higher loose bulk density, higher tapped bulk density, lower hygroscopicity (<em>p</em> &lt; 0.05), improved flowability, and reduced compressibility. Additionally, the treated powder exhibited significantly lower ash content, and increased levels of total betalains (by 3.9%), total flavonoids (by 1.9%), and ascorbic acid (by 6.6%). These results suggest that UV-C treatment positively impacted several physical characteristics of the beetroot powder, particularly in terms of compactness, flowability, and moisture stability without affecting its solubility or solubility rate. UV-C can serve as an effective processing step to enhance certain bioactive compounds while influencing the mineral content and carbohydrate content of the beetroot freeze-dried powders, potentially offering increased health benefits.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1365-1375"},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00126a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078794","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":"Toxicological evaluation of Asparagus racemosus – based low-alcohol nutraceutical beverage: acute and subacute safety assessment in mice†","authors":"Divya Choudhary, S. N. Naik, Vidushi Tyagi, Anirban Pal and P. Hariprasad","doi":"10.1039/D5FB00109A","DOIUrl":"https://doi.org/10.1039/D5FB00109A","url":null,"abstract":"<p > <em>Asparagus racemosus</em>, commonly known as Shatavari, is a traditional Ayurvedic medicinal plant widely recognized for its broad spectrum of health-promoting properties, including antioxidant, anti-inflammatory, and adaptogenic activities. In recent years, fermentation has emerged as a powerful tool to enhance the bioavailability, therapeutic efficacy, and functional potential of such medicinal herbs. This study focuses on the development and toxicological evaluation of a Shatavari-based Low Alcohol Nutra-Beverage (SLANB), which is formulated through a controlled fermentation process to retain and possibly enhance its bioactive components. To ensure the safe consumption of SLANB as a functional food and potential therapeutic product, a comprehensive toxicological assessment was conducted. Metabolite profiling was performed using Liquid Chromatography-Mass Spectrometry (LC-MS), which led to the identification of ten major bioactive compounds that contribute to SLANB's health benefits. Additionally, Gas Chromatography-Mass Spectrometry (GC-MS) was employed to characterize volatile compounds, including key aroma constituents and ethanol content, present in the beverage after 28 days of fermentation. For safety evaluation, both acute and subacute toxicity studies were performed using Swiss albino mice as the animal model. In the acute toxicity study, SLANB was administered orally at a dose of 1.5 ml per 100 grams of body weight. The animals were closely observed for 7 days to monitor any signs of toxicity, behavioral changes, or mortality. No adverse effects or fatalities were observed during this period. Furthermore, a 28 days subacute toxicity study was carried out in which mice were divided into groups and administered SLANB orally at three different dose levels. Throughout the study period, the animals were monitored for changes in physiological parameters, including body weight, food and water intake, organ weight, and behavioral patterns. No abnormalities or signs of toxicity were noted in any of the treated groups, indicating that SLANB is well-tolerated. The absence of toxicological effects in both acute and subacute studies confirms the safety of SLANB for consumption. These findings strongly support its application as a safe nutraceutical beverage with potential utility in functional food and medicinal formulations. This research contributes valuable insights into the development of plant-based fermented functional beverages with health-promoting properties.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1439-1449"},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00109a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078721","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 vacuum microwave drying pretreatment on the quality characteristics and textural structure of new paocai raw materials","authors":"Yage Xing, Tingting Zhang, Tianyi Yue, Rumeng Yi, Qinglian Xu and Li He","doi":"10.1039/D5FB00108K","DOIUrl":"https://doi.org/10.1039/D5FB00108K","url":null,"abstract":"<p >Suitable storage of the fresh raw vegetables used in the naturally fermented Sichuan pickle, paocai, poses a challenge for commercial producers. The objective of this study was to investigate the effects of microwave–vacuum drying at different water loss rates (30%, 35%, 40%, 45%, 50% and 55%) on the quality preservation of new-paocai raw materials. The results showed that as the rate of water loss increased with this technique, the rehydration rate increased and the hardness, chewiness and viscosity of the raw vegetables tended to decrease. At the maximum water loss rate of 55%, the hardness, chewiness and viscosity of the radish slices decreased to 339.75 g, 238.84 g and 263.53 g, respectively; the highest rehydration ratio was 1.96% and, in comparison with the untreated samples (61.51 μg g<small>⁻¹</small>), the vitamin C content decreased to 9.83 μg g<small>⁻¹</small> corresponding to a loss rate of 84.02%. When water loss exceeded 45% in the radish slices, the color change and destruction of the shape structure were obvious, the sensory properties showed a downward trend, and the springiness reached a maximum value of 0.91 g, exceeding the untreated sample′s value of 0.85 g. These experimental results ascertained that paocai raw materials display high rehydration rates, excellent texture, nutrient retention and optimal quality at a microwave–vacuum drying water loss rate of 45%. The findings of this study provide a foundation for subsequent experiments and a theoretical basis for improvements to the industrial production of paocai.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1309-1318"},"PeriodicalIF":0.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00108k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078790","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":"Production of chokeberry pulp powder by convective and freeze-drying foam-mat techniques: effects on physicochemical properties, bioactive content, and antioxidant activity†","authors":"Yasemin Yikilkan, Ali Ali Redha, Beyza Kaba, Hojjat Pasazadeh and Ilkay Koca","doi":"10.1039/D5FB00150A","DOIUrl":"https://doi.org/10.1039/D5FB00150A","url":null,"abstract":"<p >Chokeberry has gained popularity due to its high anthocyanin content. However, its high-water content shortens its shelf life, leading to potential waste, while its high pectin content limits its application as a food ingredient. A viable approach is using mature fruits to produce bioactive-rich pulp powder as a functional food ingredient. This study investigated the production of chokeberry fruit pulp powder by foam-mat drying, for the first time, <em>via</em> freeze and convective drying at different temperatures (50, 60, and 70 °C) and evaluate it in terms of powder properties, bioactive content, and antioxidant activity. Regarding the color of the produced powder, the lowest redness and highest yellowness values were observed in the freeze-dried powder. Bulk density, tap density, and the Carr index were found to be higher in convectively dried products. Freeze drying produced a powder with the highest bioactive content, including phenolic (41.14 ± 0.22 mg g<small>⁻¹</small>), flavonoid (6.03 ± 0.12 mg g<small>⁻¹</small>), and anthocyanin (4.42 ± 0.27 mg g<small>⁻¹</small>) compounds, as well as the strongest antioxidant activity. Although convective drying reduced bioactive content, drying at 50 °C preserved key properties, making it a cost-effective alternative. The two-term model at 50 °C best described the drying kinetics, further supporting CD 50 °C as an efficient option with favorable powder characteristics.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1329-1340"},"PeriodicalIF":0.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00150a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078791","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":"Nano-liposome encapsulation of adenosine and cordycepin from Cordyceps militaris: preparation, characterization, stability, and in vitro digestion evaluation†","authors":"Nguyen Quynh Dao, Nguyen Thanh Tan, Nguyen Ba Thanh, Le Minh Hung, Nguyen Van My, Nguyen Minh Hai, Nguyen Phuong Tuyen, Nguyen Quoc Thang, Tran Chi Dung and Tran Quang Hieu","doi":"10.1039/D5FB00146C","DOIUrl":"https://doi.org/10.1039/D5FB00146C","url":null,"abstract":"<p >This study aimed to develop and characterize a nano-liposome system encapsulating adenosine (ADE) and cordycepin (COR) from the aqueous extract of <em>Cordyceps militaris</em> to enhance their bioavailability and stability. The liposomes were prepared using the solvent injection method, yielding an average particle size of 100.3 nm and encapsulation efficiencies of 72.7 ± 3.2% for ADE and 75.7 ± 3.8% for COR. The system demonstrated excellent stability over 28 days under refrigerated conditions, with minimal changes in particle size and zeta potential. Additionally, the nano-liposomes exhibited superior antioxidant activity compared to the raw extract, neutralizing 84% of DPPH free radicals at a concentration of 6.25 mg mL<small>⁻¹</small>. The liposome LCMs shell effectively protected ADE and COR in the simulated gastric environment, with cumulative release of less than 20%, while precisely controlling their release in the intestinal environment, achieving over 85%. These findings underscore the potential of this nano-liposome system for applications in functional foods and pharmaceuticals, offering a promising approach to maximize the health benefits of <em>Cordyceps militaris</em>.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1341-1352"},"PeriodicalIF":0.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00146c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078792","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 high-intensity ultrasound on the physicochemical, nutritional, rheological, microstructural, and techno-functional properties of a groundnut (Arachis hypogaea L.) paste protein isolate","authors":"Ángel Efraín Rodríguez Rivera, José Armando Ulloa, Nitzia Thalía Flores Jiménez and Judith Esmeralda Urías-Silvas","doi":"10.1039/D5FB00196J","DOIUrl":"https://doi.org/10.1039/D5FB00196J","url":null,"abstract":"<p >With the continuous growth of the global population, obtaining new sources of protein is a priority to meet the nutritional needs of society. In this sense, the recovery of proteins from plant sources such as de-oiled oilseed pastes such as groundnut has gained relevance. In this study, a groundnut paste protein isolate (GPPI) was obtained <em>via</em> alkaline extraction followed by isoelectric precipitation. The GPPI was then treated with high-intensity ultrasound (HI-U) at 200, 400 and 600 W for 15 and 30 min to evaluate the effect on its physicochemical, nutritional, rheological, microstructural and techno-functional properties. Results showed that HI-U increased the GPPI's turbidity by up to 8.85%, antioxidant capacity by 163.71%, protein digestibility by 3.54%, apparent viscosity by 409%, emulsifying activity index by 147% and foaming capacity by 116.17%, while its water activity decreased by up to 18.48%, compared with the control treatment (GPPI without HI-U). The flow and cohesion properties of the GPPI measured as the Carr index and Hausner ratio, respectively, showed enhancements of up to 19.74% and 4.92%, respectively, because of HI-U. According to their fluid behavior, GPPI suspensions showed pseudoplastic characteristics. Furthermore, the apparent viscosity results of the GPPIs were adequately fitted to the power law model (<em>r</em><small>²</small> = 0.929–0.966), showing low values in the consistency (0.024–0.085 Pa s) and fluidity (0.945–0.891) indices, confirming their behavior as a pseudoplastic fluid. Moreover, microphotographs revealed larger microstructures by the HI-U impact. The findings of this study can facilitate the use of GPPIs as an important protein ingredient for food production.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1376-1390"},"PeriodicalIF":0.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00196j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078717","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}