Sustainable Food Technology最新文献

{"title":"Effects of acidic and alkaline electrolyzed water treatments on the volatilomics and proteomics changes in fresh-cut apple during storage†","authors":"Zinash A. Belay, Mbukeni Nkomo, Gadija Mohamed, Makgafele L. Ntsoane and Oluwafemi James Caleb","doi":"10.1039/D4FB00318G","DOIUrl":"https://doi.org/10.1039/D4FB00318G","url":null,"abstract":"<p >Electrolyzed water (EW) has shown potential to decontaminate and maintain the quality of fresh-cut apple; however, the underlying response of the product to this treatment remains unclear. Thus, this study aims to identify the possible quality regulation mechanisms of acidic electrolyzed water (AEW) and alkaline electrolyzed water (ALEW) treatments on fresh-cut ‘Granny Smith’ apples <em>via</em> volatile organic compound (VOC) and qualitative proteomics analysis during storage at 2 °C for 10 days. The results identified 43 VOCs, including 10 esters, 9 alcohols, 9 alkanes, 8 carboxylic acids, 6 ketones, and 1 aldehyde. The distribution of VOCs was significantly affected by the pretreatment conditions; fresh-cut apple treated with AEW was characterised by the highest number of esters, alcohols, and carboxylic acids, whereas samples treated with ALEW exhibited predominantly carboxylic acids, alcohols, and alkanes in comparison to control (untreated) samples. Ethyl dodecanoate, which was identified only in the ALEW samples on each sampling day, had the highest concentration among all the individual VOCs. The proteomics results showed that a total of 3434, 3401, and 3313 proteins were identified on day 3, 6, and 10, respectively, across all samples. Until day 6 of storage, no significant differences were observed among the samples. Notably, on day 6, “M16C_associated domain-containing protein” was shown to be unique to the control samples. KH type-2 domain-containing protein, methylenetetrahydrofolate reductase (MTHFR), and 1,4-alpha-glucan branching enzyme were unique proteins identified after AEW treatment at day 6 and 10 of storage. No unique protein was identified for the ALEW samples. These results provide the first report of the proteomic and volatilomic changes associated with EW-treated fresh-cut apple during storage. Data are available <em>via</em> ProteomeXchange with identifier PXD056621.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 507-519"},"PeriodicalIF":0.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00318g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655136","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":"Physicochemical and functional characterization of pumpkin seed protein isolate†","authors":"Mehvish Habib, Sakshi Singh, Narashans Alok Sagar, Sameer Ahmad, Iqra Qureshi, Shumaila Jan, Kulsum Jan and Khalid Bashir","doi":"10.1039/D4FB00268G","DOIUrl":"https://doi.org/10.1039/D4FB00268G","url":null,"abstract":"<p >The increasing demand for plant-based protein sources has driven extensive research into various underutilized seeds and their protein isolates. This research addresses the gap by systematically investigating the physicochemical, functional and morphological properties of pumpkin seed protein isolate (PSPI). By establishing the potential of PSPI as a versatile plant-based protein source, this research expands the knowledge base for its application in food product development. The proximate composition (moisture, ash, fat, protein, and carbohydrate) content of PSPI was found to be 7.56%, 2.58%, 1.28%, 85.78%, and 2.8%, respectively. The dispersibility increased with an increase in pH (from 9 to 12). The mineral composition was found to be Mg (4.20), P (0.62), K (457.82), Ca (3.76), Fe (5.81), Cr (0.10), Mn (1.46) and Cu (0.21) mg/100 g. SDS-PAGE showed 10 detectable bands with molecular weights ranging from 5 to 250 kDa. All the essential and non-essential amino acids were present, indicating the presence of good quality proteins. The onset and melting point temperatures of PSPI were found to be 69.3 °C and 75.6 °C, respectively. This research advances the field of food science and technology by identifying PSPI as a promising plant-based protein source in the formulation of food, contributing to the development of nutritious and sustainable food products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 445-455"},"PeriodicalIF":0.0,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00268g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655131","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":"Comparing conventional and novel extraction methods for chia seed mucilage as a sustainable vegan thickening agent†","authors":"Qiu Yi Tan, Divyang Solanki, Regis Badin and Sangeeta Prakash","doi":"10.1039/D4FB00309H","DOIUrl":"https://doi.org/10.1039/D4FB00309H","url":null,"abstract":"<p >Chia seed mucilage (CSM) is a remarkable food hydrocolloid with exceptional functional properties. However, variations in extraction conditions across studies impede reliable comparisons of CSM quality. This study investigates the influence of extraction conditions on the yield, physical properties, and functional properties of non-purified CSM. Three extraction methods – regular soaking (R), hot water soaking (H), and microwave-assisted (M) – were evaluated, with R serving as the control. The H method produced the highest yield (8.45 ± 0.22%), followed by M (5.76 ± 0.42%) and R (5.23 ± 0.21%). The CSM extracted <em>via</em> H yielded a darker colour and stronger tint than R and M's milky-white appearance. Regarding moisture content, R had the highest content (10.02 ± 0.82%), followed by M (8.4 ± 0.82%) and H (6.33 ± 0.42%). All samples displayed shear-thinning flow behaviour and viscoelastic properties, with M and H showing similar viscosity, while R demonstrated higher viscosity than both. The water holding capacity of H (117.03 ± 2.31 g g<small>⁻¹</small>) and M (108.28 ± 1.37 g g<small>⁻¹</small>) was significantly lower than that of R (152.88 ± 5.48 g g<small>⁻¹</small>). The oil holding capacity varied significantly among R (29.32 ± 1.11 g g<small>⁻¹</small>), H (18.15 ± 0.09 g g<small>⁻¹</small>), and M (25.61 ± 0.8 g g<small>⁻¹</small>). The emulsion capacity of R (91.74 ± 2.42%) was significantly higher than those of H (85.4 ± 2.54%) and M (92.97 ± 1.72%). Microwave-based CSM has shown the highest emulsion stability (96.71 ± 0.58%), followed by R (93.25 ± 0.46%) and H (92.97 ± 1.72%). The solubility of CSM did not differ significantly among the methods (78.1–82.48%). In conclusion, our findings emphasize the significant impact of extraction methods on the overall quality of CSM.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 456-469"},"PeriodicalIF":0.0,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00309h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655133","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 cocoa (Theobroma cacao L.) pod husks as a fruit pulp substitute in mango jam formulations: effects on jam qualities during storage and sensory discrimination†","authors":"Vinh-Lam Nguyen, Minh-Thoai Tran, Thuy-Diem Nguyen-Thi, Minh-Anh Nguyen, Minh-Tri Le, Tra-My Nguyen and Quoc-Duy Nguyen","doi":"10.1039/D4FB00331D","DOIUrl":"https://doi.org/10.1039/D4FB00331D","url":null,"abstract":"<p >In this study, fruit pulp obtained from cocoa pod husks (CPHs) was utilized as a substitute in mango jam formulations at two different ratios of 25% and 50% with and without the addition of commercial pectin, in comparison with normal jam made from 100% mango pulp as the control. The results showed that the addition of CPH pulp significantly increased the phenolic content by 3.0–3.9 times and DPPH antioxidant activity by 1.5 times compared to the control sample. Moreover, the retention of phenolics in CPH-pulp-substituted jam was significantly enhanced during 4-week storage while DPPH activity declined remarkably by 60.3–72.7% after four weeks. In terms of appearance, all CPH–mango jams exhibited a characteristic yellow color similar to the control, although darker. CPH pulp reduced hardness and increased adhesiveness and springiness of mango jam without commercial pectin and CPH–mango jam showed slight differences in consumer sensory discrimination.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 333-342"},"PeriodicalIF":0.0,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00331d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107723","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":"PVA–nano cellulose active packaging films with clay nano particles and fennel seed essential oil for enhanced thermal, barrier, antimicrobial, antioxidant and biodegradation properties to improve the shelf life of tofu †","authors":"Ramesh Shruthy and Radhakrishnan Preetha","doi":"10.1039/D4FB00238E","DOIUrl":"https://doi.org/10.1039/D4FB00238E","url":null,"abstract":"<p >In this study, Box Badam Pod Nano Cellulose Particles (BBNCPs) were prepared using a combination of physiochemical treatments. After each treatment, the removal of organic constituents from the raw material, other than cellulose, was confirmed by FTIR analysis. XRD analysis of BBNCPs showed a crystallinity of 88%. The morphological study of BBNCPs was conducted using SEM, TEM, and AFM. Their size was confirmed to be in the range of 4–8 nm. Then, a BBNCP-reinforced novel active packaging film was fabricated for the packaging of tofu. The casting solution of the optimized film contained 8% polyvinyl alcohol (PVA), 2.25 ml fennel seed essential oil, 1.75% BBNCP, and 6% montmorillonite nano clay. The active packaging material exhibited superior tensile strength (7 ± 0.01 N mm<small>⁻²</small>), thermal properties (complete degradation at 800 °C), oxygen transfer rate (2.6 cm<small>³</small> per m<small>²</small> per day), antioxidant activity (58.12 ± 0.08%), antimicrobial properties (against <em>E. coli</em> and <em>Shigella flexneri</em>) and biodegradation (complete degradation within 50 days) compared to neat PVA. After packing, the analysis of physiochemical properties, as well as microbial and sensory analysis of tofu was performed at regular intervals during storage (4 °C). A statistically significant difference (<em>P</em> &lt; 0.05) was found for the quality parameters of tofu when packed in a nanocomposite film compared to when packed in a neat PVA film. Hence, BBNCP-reinforced active packaging is suggested to extend the shelf life of tofu.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 492-506"},"PeriodicalIF":0.0,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00238e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655135","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":"The contribution of digital and sensing technologies and big data towards sustainable food supply and value chains","authors":"Daniel Cozzolino","doi":"10.1039/D4FB00317A","DOIUrl":"https://doi.org/10.1039/D4FB00317A","url":null,"abstract":"<p >Modern digital and sensing technologies enable agile and modern food supply and value chains. These technologies contributed to the development of analytical tools to assess food composition, food safety and security (<em>e.g.</em> authenticity, contamination, fraud, and provenance). The utilization of digital and sensing technologies determines that a large amount of data is generated during the analysis of food ingredients and products. In this context, big data is defined as the rapid collection of complex data in large quantities during the analysis of foods using sensors (<em>e.g.</em> electronic noses and infrared spectroscopy). Therefore, to implement an application, the data must be analysed and interpreted using different data analytics, statistics and machine learning tools. This paper presents the definition of big data, as well as examples of the utilization of digital and sensing technologies combined with data analytics to develop applications targeting food safety and security in the food supply and value chains.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 181-187"},"PeriodicalIF":0.0,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00317a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107706","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":"Ultrasonication-assisted polyol-osmosed persimmon candies: effect of ultrasonication and drying techniques on product quality†","authors":"Ranjani M., Shalini Gaur Rudra, Radha Mohan Sharma, Arun T., Gautam Chawla, Sukanta Dash and Dinesh Kumar","doi":"10.1039/D4FB00253A","DOIUrl":"https://doi.org/10.1039/D4FB00253A","url":null,"abstract":"<p >Persimmon is a widely cultivated fruit known for its sweet and rich flavour and nutrition. However, this climacteric seasonal fruit is underutilized and scarcely processed. Persimmon has good potential for conversion into dehydrated fruit candies. To override the high calorific value associated with sugar-osmosed fruit candies, xylitol and erythritol were used as osmotic agents. The long processing duration for osmotic dehydration (OD) was aimed to be shortened through ultrasonication (US) for enhancing the mass transfer rate and product quality. The moisture ratio, weight loss, solid gain with osmotic agents, sucrose, erythritol and xylitol at 30–60% concentrations and 50–70 °C were modelled using non-linear models. The logistic model was found to be most appropriate to describe the kinetics of the OD process. Rates of OD varied in the following order: xylitol &gt; erythritol &gt; sucrose. US significantly affected the rate of polyol-osmosed dehydration and greatly improved textural and sensory qualities. To offer convenience attribute to the fruit, the osmosed fruits were converted into dry candies using a tray dryer and infra-red dryer and compared for nutritional, textural and sensory attributes. SEM images and lower bite force confirmed that US-OD followed by IR drying yielded much better quality of candies than conventional methods for all sweeteners. The highest carotenoid retention, <em>L</em>* values, and ascorbic acid retention were recorded for persimmon candies osmosed in 60% erythritol. This study provides valuable insights into the application of ultrasonication and polyols for the effective utilization of nutritious persimmon and caters to the needs of faster processing times, higher nutrient retention and low calorific load in fruit candies.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 322-332"},"PeriodicalIF":0.0,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00253a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107721","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":"GC/MS analysis & biological activities of mulberry leaf extract and formulation of instant freeze-dried functional beverages following encapsulation in protein-rich skim milk powder","authors":"Madiha Masoodi, Mudasir Ahmad, Asir Gani, Iqra Qureshi and Kouser Parveen","doi":"10.1039/D4FB00203B","DOIUrl":"https://doi.org/10.1039/D4FB00203B","url":null,"abstract":"<p >This study examines the volatile constituents and bioactive potential of mulberry leaf extract (MLE). Gas chromatography-mass spectrometry (GC-MS) identified key compounds such as gibberellic acid, 9,12,15-octadecatrienoic acid, and 5,7-dihydroxy isoflavone (mefenamic acid). MLE was then encapsulated in skim milk powder, and enhanced with rose flavour and sea-buckthorn anthocyanins, to create an instant freeze-dried beverage. The powder was evaluated for physical, structural, and biological properties, including antioxidant, antidiabetic, and anti-obesity activities under simulated gastrointestinal conditions. Scanning electron microscopy (SEM) revealed microcapsules with enclosed particles, while Fourier-transform infrared spectroscopy (FTIR) indicated phenolic compounds <em>via</em> increased –OH stretching in the 3000–3500 cm<small>⁻¹</small> range. The beverage powder showed 75–81 mgQE per g phenolic content, 40–61% antidiabetic activity and 45–67% anti-obesity activity. Both bioactivity and consumer acceptability were increased with the addition of rose flavour and anthocyanins. This beverage powder could be considered a sustainable healthy food to manage the lifestyles of diabetic and obese groups of the population.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 311-321"},"PeriodicalIF":0.0,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00203b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107720","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":"Synergistic antimicrobial effects of waste cotton cloth extracted cellulose with phytofabricated TiO2 for potential application in agriculture","authors":"Chhavi Sharma, Archana Rana, Amit Kumar Kesharwani, Dinesh Singh, Ritu Srivastava and Shailesh Narain Sharma","doi":"10.1039/D4FB00182F","DOIUrl":"https://doi.org/10.1039/D4FB00182F","url":null,"abstract":"<p >A substantial economic loss in agriculture due to plant microbial diseases has driven attention towards developing nanomaterials as antimicrobial agents for crop protection. The currently available fungicides and pesticides are highly toxic and non-degradable, causing environmental pollution and even being harmful to consumers of agricultural products. However, this work attempts to develop a non-toxic and biocompatible nanomaterial as a good antimicrobial agent. In this regard, a waste product, <em>i.e.</em>, waste or used cotton cloth, has been recycled and used as a source of cellulose (natural biopolymer) extraction and for isolation of nanocrystalline cellulose (NCell) as well. Another biocompatible nanomaterial, titanium oxide (TiO<small>₂</small>), was synthesized using <em>Azadirachta indica</em> leaf extract to utilize the advantage of phytochemicals in the green extract. Furthermore, the two eco-friendly nanocomposites of NCell were prepared as nanomedicines, one with commercially available chemical TiO<small>₂</small> (CNC) and another with green TiO<small>₂</small> (GNC). The nanocomposites (CNC and GNC), in comparison with their individual nanomaterials (NCell and TiO<small>₂</small>), were examined against phytopathogens: <em>Xanthomonas campestris</em> pv. <em>campestris</em> (Xcc), <em>Bacillus subtilis</em> (BS) and <em>Pseudomonas fluorescens</em> (Psfl); fungi: <em>Fusarium graminearum</em> and <em>Phytophthora</em> spp. The results illustrated the synergistic effects of NCell and TiO<small>₂</small> as nanocomposites showing a stronger and longer ability to inhibit pathogen growth and, thus, proved GNC to be an excellent antimicrobial agent for crop protection in agriculture.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 537-548"},"PeriodicalIF":0.0,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00182f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655138","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 technological advances in food packaging: sensors, automation, and application","authors":"Yazhiniyan Palanisamy, Vijayasri Kadirvel and Nandhini Devi Ganesan","doi":"10.1039/D4FB00296B","DOIUrl":"https://doi.org/10.1039/D4FB00296B","url":null,"abstract":"<p >Around one-third of the food produced globally is wasted, and on the other hand, there are rising concerns about hunger, malnutrition, and food insecurity. Food spoilage may occur without any visible alteration in food's appearance or odor, deceiving the consumer into assuming that the food is safe for consumption and increasing the possibility of contracting food-borne diseases. Intelligent packaging has emerged as a novel packaging system to interact with consumers about the freshness and shelf life of the food, thereby elevating food safety and reducing food wastage. In this review, the recent advances in intelligent packaging systems such as indicators, sensors, and AIDC technology employed to enhance food safety and security are discussed. The authors intend to elucidate the types of intelligent packaging systems and their application in packaging various food products. Additionally, the mechanisms behind the working of intelligent packaging systems are emphasized based on previous literature. Furthermore, this review seeks to highlight the benefits and limitations along with the challenges encountered during the commercialization of intelligent packaging.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 161-180"},"PeriodicalIF":0.0,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00296b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107705","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}