Sustainable Food Technology最新文献

{"title":"Electronic tongue: active channels, molecular sieves, receptors and arrays","authors":"Hyuk Jin Kim, Jun Uh Hyun and Ho Won Jang","doi":"10.1039/D5FB00237K","DOIUrl":"https://doi.org/10.1039/D5FB00237K","url":null,"abstract":"<p >Electronic tongues (E-tongues) have emerged as innovative sensing platforms that mimic the human gustatory system, enabling the precise analysis of complex chemical mixtures. Recent advances in E-tongue technologies have been driven by developments in four fundamental components: active channels, molecular sieves, receptors and arrays. These advancements contribute to enhanced sensitivity, selectivity and functionality in taste sensing systems. The atomic-scale thickness and high surface-area-to-volume ratios of two-dimensional (2D) materials, including graphene, MXenes and transition metal dichalcogenides, make them effective active channels that significantly improve sensitivity and selectivity. Analytes can be precisely separated and filtered from complex solutions using molecular sieves such as metal–organic frameworks, covalent organic frameworks and polymer membranes. Engineered receptors, which can be synthetic macrocyclic compounds or biological types such as enzymes and aptamers, enable targeted interactions with specific taste molecules. For real-time monitoring, sophisticated sensor arrays, including ion-sensitive field-effect transistors and triboelectric sensor arrays, convert chemical interactions into measurable electrical signals. By combining these advanced components, E-tongue systems can achieve unprecedented accuracy and reliability in a variety of applications, from environmental monitoring to biomedical diagnostics and food quality evaluation.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1681-1704"},"PeriodicalIF":0.0,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00237k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500552","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":"Drivers of Industry 5.0 technologies in dairy industry: an exploratory study","authors":"Mohit Malik, Rahul S Mor, Vijay Kumar Gahlawat, Abdo Hassoun and Sandeep Jagtap","doi":"10.1039/D5FB00156K","DOIUrl":"https://doi.org/10.1039/D5FB00156K","url":null,"abstract":"<p >This paper aims to identify and analyse the key drivers affecting the adoption of Industry 5.0 (I5.0) technologies in the dairy industry. The data collected from various dairy stakeholders was analysed using Exploratory Factor Analysis (EFA) to uncover the underlying factors, and Multiple Linear Regression (MLR) was employed to evaluate the impact of the factors on the adoption level of I5.0 technologies. The EFA identified five key factors driving the adoption of I5.0 technologies: operational efficiency and productivity, animal health and product quality, sustainability and environmental impact, data-driven decision-making and compliance, and market competitiveness and collaboration. The MLR analysis revealed that these factors significantly impact the level of adoption (LOA), with operational efficiency and productivity being the most influential factors. The findings indicate that dairy stakeholders recognise the potential benefits of I5.0 technologies in enhancing efficiency, improving product quality, and enabling effective decision-making.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1556-1568"},"PeriodicalIF":0.0,"publicationDate":"2025-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00156k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078729","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":"Sesban flower extract as a natural functional ingredient: effects on texture, antioxidant activity, and shelf- life stability of jelly formulation","authors":"Sochannet Chheng, Saeid Jafari, Dharmendra Mishra and Kitipong Assatarakul","doi":"10.1039/D5FB00227C","DOIUrl":"https://doi.org/10.1039/D5FB00227C","url":null,"abstract":"<p >This study demonstrates the potential of <em>Sesbania javanica</em> Miq. flower extract (SFE) as a sustainable, plant-based ingredient for enhancing the functional and preservative qualities of carrageenan-based jelly. Jelly formulations were prepared with varying SFE concentrations (1%, 3%, and 5% w/w) and evaluated over 30 days of refrigerated storage at 4 °C. The 5% SFE jelly exhibited the highest levels of bioactive compounds, including total phenolic compound content, TPC (9.63 ± 0.29 mg GAE per g dw) and total flavonoid content, TFC (5.27 ± 0.28 mg QE per g dw), and significantly greater antioxidant activity (DPPH: 14.04 ± 0.20 μM Trolox per g dw; FRAP: 8.81 ± 1.53 μM Trolox per g dw) compared to the control (TPC: 1.22 ± 0.42 mg GAE per g dw; TFC: 0.89 ± 0.03 mg QE per g dw; DPPH: 2.48 ± 0.95 μM Trolox per g dw; FRAP: 1.17 ± 0.94 μM Trolox per g dw). Textural analysis revealed reduced hardness (3.26 ± 0.58 N in 3% SFE jelly) with preserved springiness and cohesiveness. Importantly, the 3% and 5% SFE jellies inhibited microbial growth throughout the storage, whereas the control spoiled by day 24. Color stability was influenced by SFE, with Δ<em>E</em> reaching 11.29 ± 0.52 in the 5% jelly at day 30. These findings highlight SFE's multifunctionality as a natural ingredient supporting antioxidant protection, textural modification, and microbial stability in gel-based foods, contributing to sustainable food product development.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1865-1879"},"PeriodicalIF":0.0,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00227c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500597","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":"Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products","authors":"Gabriel D. Heinen, Raúl E. Cian and Silvina R. Drago","doi":"10.1039/D5FB00121H","DOIUrl":"https://doi.org/10.1039/D5FB00121H","url":null,"abstract":"<p >Fortification is a sustainable long-term strategy to address iron deficiency and anemia. Microencapsulation could be used to protect iron from interaction with other food components and increase its bioaccessibility. This study aimed to develop iron microcapsules using arabinoxylans (AXs) extracted from Brewer's spent grain as an encapsulating material and ascorbic acid (AA) as an absorption promoter for use as fortifiers in extruded corn products. Two levels of iron were studied (12.8 and 24.4 mg Fe per g solids), with AA (in an AA : Fe molar ratio of 1.5 : 1), keeping the iron : AX ratio constant at 1 : 20. The microcapsules were produced through spray drying. Subsequently, corn extrudates fortified with iron microcapsules or ferrous sulfate were produced, and the stability of the fortified samples stored at room temperature for one year was studied. Iron bioaccessibility from microcapsules and extruded corn products was determined after <em>in vitro</em> gastrointestinal digestion. Results indicated that ascorbic acid was partially protected from oxidation during the spray drying process (∼53%). This allowed the microencapsulated iron to remain bioaccessible under the conditions of the gastrointestinal environment (∼20%). The extruded corn product with the addition of microcapsules presented good iron bioaccessibility, which was higher than that of ferrous sulfate (∼18 <em>vs.</em> 12%). However, the wall material failed to protect ascorbic acid from degradation during the thermal extrusion process. The products fortified with the microcapsules with the lowest iron level were more stable than the product fortified with ferrous sulfate. It was feasible to obtain an iron fortifier with good bioaccessibility using AXs as encapsulating agents.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1470-1479"},"PeriodicalIF":0.0,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00121h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078726","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":"Ionic liquid-based microwave-assisted extraction of chlorogenic acid from green coffee beans","authors":"Ramalakshmi Kulathooran, Subhapriya Pushparaju, Dhanapal Venkatachalam, Divyashree Jangam Seshagiri, Katyaini Panday and Jagan Mohan Rao Lingamallu","doi":"10.1039/D5FB00055F","DOIUrl":"https://doi.org/10.1039/D5FB00055F","url":null,"abstract":"<p >Microwave-assisted extraction (MAE) utilizing a hydrophilic ionic liquid, 1-butyl-3-methylimidazolium tetrafluoroborate [BMIM)][BF<small>₄</small>], was employed to extract chlorogenic acid from green coffee beans using Box–Behnken response surface methodology (BRSM). The yield of chlorogenic acid was considered as a function of four independent variables, namely ionic liquid concentration (M), temperature (°C), wattage (W) and time (min). By analyzing a three-dimensional surface plot of the response surface and solving the regression model equation with Design Expert software, the optimal process conditions were determined. The result shows that an extraction temperature of 90 °C, microwave power of 800 W, ionic liquid concentration ([BMIM][BF<small>₄</small>]) of 1 M and extraction time of 3 min were the best conditions for the extraction of chlorogenic acid. Under these conditions (IL-MAE), the maximum observed yield of chlorogenic acid was found to be 7.31%, which was higher than the conventional method of chlorogenic acid extraction (6.0%) from green coffee beans. The isomers of chlorogenic acids were found to be similar in both the conventional and ionic liquid-based microwave-assisted extracts isolated from green coffee beans. Further confirmation of the method's reliability was provided by the study, indicating that (BMIM)(BF4)-based MAE is effective for extracting chlorogenic acid from green coffee.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1580-1588"},"PeriodicalIF":0.0,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00055f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078738","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":"Sustainable valorization of amla pomace: optimization of a sweetmeat using the fuzzy logic approach and its quality characterization","authors":"Sumaiya Fatima and Vivek Kumar","doi":"10.1039/D4FB00301B","DOIUrl":"https://doi.org/10.1039/D4FB00301B","url":null,"abstract":"<p >Food waste constitutes nearly half the global waste and is expected to rise due to population growth and changing consumer patterns. Fruit pomace, a prominent by-product of juice production, offers potential nutritional and phytochemical properties that promote improved therapeutic, functional and sensory qualities of food products when incorporated, while supporting sustainable bio-economic practices. Amla pomace, rich in vitamin C and bioactive compounds, has high potential for developing functional foods. Further, utilization of amla pomace in sweetmeats is found to yield better nutritional and functional properties compared to those of traditional khoa based sweetmeats. This study is focused on the development of amla pomace sweetmeats emphasizing on the use of the fuzzy logic approach for optimization of sensory data, considering colour &amp; appearance (CA), body &amp; texture (BT), flavour (F) and overall acceptability (OA) as the sensory quality parameters. The best sweetmeat sample, which performed better than the control samples, consisted of 30% khoa, 22.5% amla pomace, 7.5% desiccated coconut, and 40% sugar. Additionally, the key characteristics that define sweetmeat quality were ranked as follows: OA &gt; BT &gt; F &gt; CA. Further, the nutritional, phytochemical and textural characteristics of control and optimized amla pomace sweetmeat samples were assessed. The amla pomace sweetmeat had significantly higher amounts of fibre (3.97%), ascorbic acid (98.71 mg/100 mL) and phenolic compounds (54.65 mg GAE g<small>⁻¹</small>), while high levels of fat and protein were observed otherwise. Additionally, inclusion of amla pomace enhanced the textural properties of the sweetmeat. Furthermore, the polysaccharides isolated from the amla pomace sweetmeat were analysed for monosaccharide composition using GC-MS and the results illustrated the presence of various monosaccharides including galactose, galacturonic acid, arabinose, rhamnose, glucose, xylose and mannose.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1542-1555"},"PeriodicalIF":0.0,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00301b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078736","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 vibro-milling time and sintering temperature on the formation and selected properties of nano-hydroxyapatite ceramics derived from bovine bone","authors":"Anirut Raksujarit and Tanagorn Sangtawesin","doi":"10.1039/D4FB00322E","DOIUrl":"https://doi.org/10.1039/D4FB00322E","url":null,"abstract":"<p >Hydroxyapatite (HA) bioceramics require nanoscale powders to achieve the mechanical strength necessary for load-bearing implants. The impact of vibro-milling on HA derived from bovine bone remains unclear. This study hypothesized that varying vibro-milling duration and sintering temperature could optimize the nano-HA characteristics and ceramic performance. Natural bovine bone was processed into HA powder through boiling, calcination at 800 °C, and initial ball milling. The resulting HA powder was then vibro-milled for 0, 1, 2, 4, and 8 hours to generate nanopowders and sintered between 1150 °C and 1300 °C. A 2 hours vibro-milling treatment produced uniform nano-HA (&lt;100 nm) with good crystallinity. Sintering temperature had a greater influence than milling time, with 1250 °C treatment yielding the highest densification and a maximum bending strength of ∼112 MPa. These findings demonstrate that a 2 hours vibro-milling step combined with 1250 °C sintering produces HA ceramics suitable for load-bearing applications.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1450-1458"},"PeriodicalIF":0.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00322e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078722","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":"Sustainable oleogel encapsulation of tilapia fish oil using protein-based cryogels: fabrication, characterization, and digestion behavior","authors":"Daniel Tua Purba, Jaydeep Dave and Pichayada Somboon","doi":"10.1039/D5FB00322A","DOIUrl":"https://doi.org/10.1039/D5FB00322A","url":null,"abstract":"<p >In this study, a novel cryogel-templated oleogel system was developed by incorporating sustainable tilapia fish oil (STFO-O) into hybrid protein-based cryogels composed of whey protein isolate (WPI), fish gelatin (FG), and tannic acid (TA) as a natural polyphenolic crosslinker. Unlike previous reports on single-phase cryogels or oleogels, this dual-network system synergistically combines the advantages of protein–polyphenol interactions and porous cryogel structures for improved encapsulation, stability, and targeted release of omega-3-rich oils. The tilapia visceral oil extracted using a green deep eutectic solvent–ultrasound-assisted method, exhibited high unsaturated fatty acid content (74.07%), including 31.72% polyunsaturated fatty acids (PUFAs) and 8.47% omega-3 fatty acids, including α-linolenic acid (ALA), EPA, and DHA. The optimized WPI/FG 15 : 5-TA formulation showed excellent oil absorption (42.20 ± 0.20 g g<small>⁻¹</small>) and holding capacity (96.80 ± 0.69%), with a peroxide value of only 2.95 ± 0.14 meq kg<small>⁻¹</small> after 8 days at 30 °C, indicating enhanced oxidative stability. FTIR analysis confirmed hydrogen bonding and successful entrapment of oil within the protein matrix. <em>In vitro</em> digestion demonstrated a controlled release profile, with free fatty acid (FFA) release limited to 62.17 ± 2.76% after 120 minutes compared to 83.61 ± 1.42% in the WPI-only control. These results validate the WPI–FG–TA cryogel–oleogel system as a promising and sustainable platform for delivering omega-3-enriched fish oils in functional food and nutraceutical applications.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1480-1491"},"PeriodicalIF":0.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00322a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078727","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":"Innovative formulations using spray-drying technology for plant-based high-oil powders: physicochemical and micro-structural analyses","authors":"Sudip Adhikari, Rewati Raman Bhattarai, Hani Al-Salami and Pramesh Dhungana","doi":"10.1039/D5FB00251F","DOIUrl":"https://doi.org/10.1039/D5FB00251F","url":null,"abstract":"<p >Plant-based ingredients, which are considered sustainable sources, are increasingly used to produce food alternatives to animal-origin products. However, despite being considered a sustainable option, the wider acceptance of plant-based alternative foods is poor. The major reasons are the inferior sensory attributes of prepared foods and the lack of desirable functionalities in plant-based food ingredients compared to their animal-based counterparts. To fulfil this gap, this study focuses on the production and characterization of plant-based high-fat powder with enhanced functionalities, which could serve as an alternative ingredient to the dairy-based cream powder in the food manufacturing sector. Plant-based high-oil powders containing 20% and 40% total oil were prepared from a corn oil emulsion having mean oil globule sizes of 0.47 μm and 0.75 μm, by spray-drying. Formulations used a water-soluble fraction of mung bean protein isolate as an emulsifier and maltodextrin as a wall material. The physicochemical analyses of the powders revealed that the powder prepared from corn oil emulsion with a mean fat globule size (<em>D</em>[4,3]) of 0.47 μm and 20% oil content had a lower angle of repose, higher bulk density and lower free oil content than other high-oil powder samples. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) images also showed that powders prepared from smaller fat globules were less clustered, with low surface oil coverage compared to the powders prepared from larger fat globules. This study highlighted the suitability of plant-based sources for developing high-oil powders that could find potential applications in creating valuable food products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1569-1579"},"PeriodicalIF":0.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00251f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078737","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":"Enhanced stability of n-3 PUFAs rich structured lipids via spray-dried microencapsulation with tailored wall materials","authors":"Mudassar Hussain, Abhishek Bisht, Imad Khan, Muneeba Naseer Chaudhary, Nida Kanwal, Muhammad Umair Khalid, Mst Nushrat Yiasmin, Arif Hussain and Xiaoqiang Zou","doi":"10.1039/D5FB00185D","DOIUrl":"https://doi.org/10.1039/D5FB00185D","url":null,"abstract":"<p >This study aimed to develop and evaluate the microencapsulation of n-3 PUFAs-rich medium- and long-chain structured lipids (MLSLs) using gum arabic (GA), maltodextrin (MD), and modified starch (MS) in various ratios. Microcapsules were produced <em>via</em> spray drying and assessed for microencapsulation yield, microencapsulation efficiency, physicochemical characteristics, and oxidative stability. The GA:MS:MD formulation achieved the highest microencapsulation yield (87.77 ± 0.47% w/w) and microencapsulation efficiency (90.11 ± 0.56% w/w), with optimal moisture content (1.98 ± 0.21% w/w), water activity (0.17 ± 0.04), and superior wettability (9.27 ± 0.72 min). It also exhibited enhanced solubility (87.54 ± 0.63% w/w) and a low polydispersity index (PDI) (0.28 ± 0.03). FT-IR confirmed successful encapsulation, SEM revealed intact spherical microcapsules, and peroxide values under accelerated storage (55 °C, 28 days) remained low (0.71–2.39 meq O<small>₂</small> per kg). These findings highlight GA:MS:MD microcapsules as promising candidates for functional food and pharmaceutical applications.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1492-1504"},"PeriodicalIF":0.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00185d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078728","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}