Critical reviews in food science and nutrition最新文献_第2页

Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review. 挤压法对植物蛋白的物理改性及多糖对挤压植物蛋白独特功能特性的调控机理综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-07 DOI: 10.1080/10408398.2023.2239337

Jinpeng Li, Liang Li

{"title":"Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review.","authors":"Jinpeng Li, Liang Li","doi":"10.1080/10408398.2023.2239337","DOIUrl":"10.1080/10408398.2023.2239337","url":null,"abstract":"Development and utilization of high quality vegetable protein resources has become a hotspot. Food extrusion as a key technology can efficiently utilize vegetable protein. By changing the extrusion conditions, vegetable protein can obtain unique functional properties, which can meet the different needs of food processing. However, extrusion of single vegetable protein also exposes many disadvantages, such as low degree functional properties, poor quality stability and lower tissue fibrosis. Therefore, addition of polysaccharide has become a new development trend to compensate for the shortcomings of extruded vegetable protein. The unique functional properties of vegetable protein-polysaccharide conjugates (Maillard reaction products) can be achieved after extrusion due to regulation of polysaccharides and adjustment of extrusion parameters. However, the physicochemical changes caused by the intermolecular interactions between protein and polysaccharide during extrusion are complex, so control of these changes is still challenging, and further studies are needed. This review summarizes extrusion modification of vegetable proteins or polysaccharides. Next, the effect of different types of polysaccharides on vegetable proteins and its regulation mechanism during extrusion is mainly introduced, including the extrusion of starch polysaccharide-vegetable protein, and non-starch polysaccharide-vegetable protein. Finally, it also outlines the development perspectives of extruded vegetable protein-polysaccharide.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9943948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas. 热处理、非热处理和综合处理对鹰嘴豆功能和营养特性的影响。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-27 DOI: 10.1080/10408398.2023.2237577

Nidia Leticia Ruiz-Zambrano, Esther Pérez-Carrillo, Sergio O Serna-Saldívar, Viridiana Tejada-Ortigoza

{"title":"Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas.","authors":"Nidia Leticia Ruiz-Zambrano, Esther Pérez-Carrillo, Sergio O Serna-Saldívar, Viridiana Tejada-Ortigoza","doi":"10.1080/10408398.2023.2237577","DOIUrl":"10.1080/10408398.2023.2237577","url":null,"abstract":"Cicer arietinum or chickpea is an important and highly nutritious pulse, a source of complex carbohydrates, proteins, vitamins, and minerals, considered non-allergenic, and non-GMO crop. Processing technologies play an important role in modifying some chickpea properties and thus increasing its nutritional and health benefits. Herein is summarized and compared the available data on nutritional and functional aspects caused by thermal, nonthermal, and combinations of treatments for chickpea processing. The study focuses on describing the processing conditions necessary to change chickpea matrices aiming to enhance compound bioavailability, reduce anti-nutritional factors and modify functional characteristics for industrial application in product development. Thermal and nonthermal treatments can modify nutrient composition and bioavailability in chickpea matrices. Thermal treatments, moist or dry, prevent microbial spoilage, increase product palatability and increase protein quality. Nonthermal treatments aim to shorten the processing time and use less energy and water sources. Compared to thermal treatments, they usually preserve organoleptic attributes and bioactive compounds in chickpea matrices. Some treatment combinations can increase the efficacy of single treatments. Combined treatments increase antioxidant concentration, protein digestibility and available starch contents. Finally, despite differences among their effects, single and combined treatments can improve the nutritional and physicochemical properties of chickpea matrices.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10235204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Green preparation, safety control and intelligent processing of high-quality tea extract. 优质茶叶提取物的绿色制备、安全控制和智能加工。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-26 DOI: 10.1080/10408398.2023.2239348

Yang Wei, Yuxuan Pang, Peihua Ma, Siwei Miao, Jia Xu, Kang Wei, Yuanfeng Wang, Xinlin Wei

{"title":"Green preparation, safety control and intelligent processing of high-quality tea extract.","authors":"Yang Wei, Yuxuan Pang, Peihua Ma, Siwei Miao, Jia Xu, Kang Wei, Yuanfeng Wang, Xinlin Wei","doi":"10.1080/10408398.2023.2239348","DOIUrl":"10.1080/10408398.2023.2239348","url":null,"abstract":"Tea contains a variety of bioactive components, including catechins, amino acids, tea pigments, caffeine and tea polysaccharides, which exhibit multiple biological activities. These functional components in tea provide a variety of unique flavors, such as bitterness, astringency, sourness, sweetness and umami, which meet the demand of people for natural plant drinks with health benefits and pleasant flavor. Meanwhile, the traditional process of tea plantation, manufacturing and circulation are often accompanied by the safety problems of pesticide residue, heavy metal, organic solvents and other exogenous risks. High-quality tea extract refers to the special tea extract obtained by enriching the specific components of tea. Through green and efficient extraction technologies, diversed high-quality tea extracts such as high-fragrance and high-amino acid tea extracts, low-caffeine and high-catechin tea extracts, high-bioavailability and high-theaflavin tea extracts, high-antioxidant and high-tea polysaccharide tea extracts, high-umami-taste and low-bitter and astringent taste tea extracts are produced. Furthermore, rapid detection, green control and intelligent processing are applied to monitor the quality of tea in real-time, which guarantee the stability and safety of high-quality tea extracts with enhanced efficiency. These emerging technologies will realize the functionalization and specialization of high-quality tea extracts, and promote the sustainable development of tea industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10247918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods. 植物性食品在蛋白质提取、结构改进和组装、消化率和生物利用率方面的技术进步。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-27 DOI: 10.1080/10408398.2023.2240892

Jinjin Huang, Min Zhang, Arun S Mujumdar, Gennady Semenov, Zhenjiang Luo

{"title":"Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods.","authors":"Jinjin Huang, Min Zhang, Arun S Mujumdar, Gennady Semenov, Zhenjiang Luo","doi":"10.1080/10408398.2023.2240892","DOIUrl":"10.1080/10408398.2023.2240892","url":null,"abstract":"Plant-based foods are being considered seriously to replace traditional animal-origin foods for various reasons. It is well known that animals release large amounts of greenhouse gases into the environment during feeding, and eating animal-origin foods may also cause some health problems. Moreover, animal resources will likely be in short supply as the world population grows. It is highly likely that serious health problems ascribed to insufficient protein intake in some areas of the world will occur. Studies have shown that environmentally friendly, abundant, and customizable plant-based foods can be an effective alternative to animal-based foods. However, currently, available plant-based foods lack nutrients unique to animal-based foods. Innovative processing technologies are needed to improve the nutritional value and functionality of plant-based foods and make them acceptable to a wider range of consumers. Therefore, protein extraction technologies (e.g., high-pressure extraction, ultrasound extraction, enzyme extraction, etc.), structure improvement and assembly technologies (3D printing, micro-encapsulation, etc.), and technologies to improve digestibility and utilization of bioactive substances (microbial fermentation, physical, etc.) in the field of plant-based foods processing are reviewed. The challenges of plant-based food processing technologies are summarized. The advanced technologies aim to help the food industry solve production problems using efficient, environmentally friendly, and economical processing technologies and to guide the development of plant-based foods in the future.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10235208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Natural antioxidants mitigate heavy metal induced reproductive toxicity: prospective mechanisms and biomarkers. 天然抗氧化剂减轻重金属引起的生殖毒性：前瞻性机制和生物标志物。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-01 DOI: 10.1080/10408398.2023.2240399

Yueyao Fan, Xinwei Jiang, Yuhang Xiao, Haiwei Li, Jiali Chen, Weibin Bai

{"title":"Natural antioxidants mitigate heavy metal induced reproductive toxicity: prospective mechanisms and biomarkers.","authors":"Yueyao Fan, Xinwei Jiang, Yuhang Xiao, Haiwei Li, Jiali Chen, Weibin Bai","doi":"10.1080/10408398.2023.2240399","DOIUrl":"10.1080/10408398.2023.2240399","url":null,"abstract":"Heavy metals are harmful environmental pollutants that have attracted widespread attention, attributed to their health hazards to humans and animals. Due to the non-degradable property of heavy metals, organisms are inevitably exposed to heavy metals such as arsenic (As), cadmium (Cd), lead (Pb), and mercury (Hg). Several studies revealed that heavy metals can cause reproductive damage by the excessive production of reactive oxygen species (ROS), which exacerbates oxidative stress, inflammation, and endocrine disruption. Natural antioxidants, mainly polyphenols, carotenoids, and vitamins, have been shown to mitigate heavy metal-induced reproductive toxicity potentially. In this review, accumulated evidences on the influences of four non-essential heavy metals As, Cd, Pb, and Hg on both males and females reproductive system were established. The purpose of this review is to explore the potential mechanisms of the effects of heavy metals on reproductive function and point out the potential biomarkers of natural antioxidants interventions toward heavy metal-induced reproductive toxicity. Notably, increasing evidence proven that the regulations of hypothalamic-pituitary-gonadal axis, Nrf2, MAPK, or NF-κB pathways are the important mechanisms for the amelioration of heavy metal induced reproductive toxicity by natural antioxidants. It also provided a promising guidance for prevention and management of heavy metal-induced reproductive toxicity.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10269451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effects of ultrasound on probiotic functionality: an updated review. 超声波对益生菌功能的影响：最新综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-11 DOI: 10.1080/10408398.2023.2242490

Thabani Sydney Manyatsi, Amin Mousavi Khaneghah, Mohsen Gavahian

{"title":"The effects of ultrasound on probiotic functionality: an updated review.","authors":"Thabani Sydney Manyatsi, Amin Mousavi Khaneghah, Mohsen Gavahian","doi":"10.1080/10408398.2023.2242490","DOIUrl":"10.1080/10408398.2023.2242490","url":null,"abstract":"The effects of ultrasound (US) on probiotics, as health-promoting microbes, have attracted the attention of researchers in fermentation and healthy food production. This paper aims to review recent advances in the application of the US for enhancing probiotic cells' activity, elaborate on the mechanisms involved, explain how probiotic-related industries can benefit from this emerging food processing technology, and discuss the perspective of this innovative approach. Data showed that US could enhance fermentation, which is increasingly used to enrich agri-food products with probiotics. Among the probiotics, recent studies focused on Lactiplantibacillus plantarum, Lactobacillus brevis, Lactococcus lactis, Lactobacillus casei, Leuconostoc mesenteroides, Bifidobacteria. These bacteria proliferated in the log phase when treated with US at relatively low-intensities. Also, this non-thermal technology increased extracellular enzymes, mainly β-galactosidase, and effectively extracted antioxidants and bioactive compounds such as phenolics, flavonoids, and anthocyanins. Accordingly, better functional and physicochemical properties of prebiotic-based foods (e.g., fermented dairy products) can be expected after ultrasonication at appropriate conditions. Besides, the US improved fermentation efficiency by reducing the production time, making probiotics more viable with lower lactose content, more oligosaccharide, and reduced unpleasant taste. Also, US can enhance the rheological characteristics of probiotic-based food by altering the acidity. Optimizing US settings is suggested to preserve probiotics viability to achieve high-quality food production and contribute to food nutrition improvement and sustainable food manufacturing.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9974384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antiobesity pathways of pterostilbene and resveratrol: a comprehensive insight. 紫檀芪和白藜芦醇的抗肥胖途径：全面解读。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-24 DOI: 10.1080/10408398.2023.2238319

Büşra Özyalçın, Nevin Sanlier

{"title":"Antiobesity pathways of pterostilbene and resveratrol: a comprehensive insight.","authors":"Büşra Özyalçın, Nevin Sanlier","doi":"10.1080/10408398.2023.2238319","DOIUrl":"10.1080/10408398.2023.2238319","url":null,"abstract":"It may not always be possible for obese individuals to limit energy intake or to provide and/or maintain greater energy expenditure through exercise and physical activity. Therefore, the search for effective methods for obesity continues. Recently, the anti-obesity effect of stilbenes has attracted attention. In this review, aim was evaluating the effect of pterostilbene and resveratrol against obesity and the possible mechanisms in this effect. Dietary phytochemicals can induce body weight loss by increasing basal metabolic rate and thermogenesis and/or altering lipid metabolism. Stilbenes are products of the plant phenylpropanoid pathway. Very important mechanisms for the anti-obesity impact belonging to resveratrol as well as pterostilbene include thermogenic activation in brown adipose tissue alongside the browning of white adipose tissue. Considering nutrition and dietary habits, which have an important place in lifestyle changes for both the prevention and the treatment of obesity, pterostilbene and resveratrol, which are polyphenols and stilbenes, are seen as promising. However, optimal dose, duration, mechanism, long-term safety, side effects, combination, elucidation of genomic interactions, and lifestyle modifications should be considered.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9849840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects. 用于配制菜肴的 3D 打印技术：打印特点、应用、挑战和前景。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-22 DOI: 10.1080/10408398.2023.2238826

Jia Guo, Min Zhang, Chung Lim Law, Zhenjiang Luo

{"title":"3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects.","authors":"Jia Guo, Min Zhang, Chung Lim Law, Zhenjiang Luo","doi":"10.1080/10408398.2023.2238826","DOIUrl":"10.1080/10408398.2023.2238826","url":null,"abstract":"Prepared dishes are popular convenience foods that meet the needs of consumers who pursue delicious tastes while saving time and effort. As a new technology, food 3D printing (also known as food additive manufacturing technology) has great advantage in the production of personalized food. Applying food 3D printing technology in the production of prepared dishes provides the solution to microbial contamination, poor nutritional quality and product standardization. This review summarizes the problems faced by the prepared dishes industry in traditional food processing, and introduces the characteristics of prepared dishes and 3D printing technology. Food additives are suitable for 3D prepared dishes and novel 3D printing technologies are also included in this review. In addition, the challenges and possible solutions of the application of food 3D printing technology in the field of prepared dishes are summarized and explored. Food additives with advantages in heat stability, low temperature protection and bacteriostasis help to accelerate the application of 3D printing in prepared dishes industry. The combination of 3D printing technology with heat-assisted sources (microwave, laser) and non-heat-assisted sources (electrolysis, ultrasound) provides the possibility for the development of customized prepared dishes in the future, and also promotes more 3D food printing technologies for commercial use. It is noteworthy that these technologies are still at research stage, and there are challenges for the formulation design, the stability of printed ink storage, as well as implementation of customized nutrition for the elderly and children.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9906924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of molecular dynamics simulation in the field of food enzymes: improving the thermal-stability and catalytic ability. 分子动力学模拟在食品酶领域的应用：提高热稳定性和催化能力。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-24 DOI: 10.1080/10408398.2023.2238054

Zhaolin Huang, Dawei Ni, Ziwei Chen, Yingying Zhu, Wenli Zhang, Wanmeng Mu

引用次数: 0

Recent advances in meat freshness "magnifier": fluorescence sensing. 肉类保鲜 "放大镜 "的最新进展：荧光传感。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-09 DOI: 10.1080/10408398.2023.2241553

Jinsong Zhao, Yongsheng Ni, Lijun Tan, Wendi Zhang, Hui Zhou, Baocai Xu

{"title":"Recent advances in meat freshness \"magnifier\": fluorescence sensing.","authors":"Jinsong Zhao, Yongsheng Ni, Lijun Tan, Wendi Zhang, Hui Zhou, Baocai Xu","doi":"10.1080/10408398.2023.2241553","DOIUrl":"10.1080/10408398.2023.2241553","url":null,"abstract":"To address the serious waste of meat resources and food safety problems caused by the decrease in meat freshness due to the action of microorganisms and enzymes, a low-cost, time-saving and high-efficiency freshness monitoring method is urgently needed. Fluorescence sensing could act as a \"magnifier\" for meat freshness monitoring due to its ability to sense characteristic signal produced by meat spoilage. Here, the magnification mechanism of meat freshness via sensing the water activity, adenosine triphosphate, hydrogen ion, total volatile basic nitrogen, hydrogen sulfide, bioamines was comprehensively analyzed. The existing \"magnifier\" forms including paper chips, films, labels, arrays, probes, and hydrogels as well as the application in livestock, poultry and aquatic meat freshness monitoring were reviewed. Future research directions involving innovation of principles, visualization and quantification capabilities for various meats freshness were provided. By critically evaluating the potential and limitations, efficient and reliable meat freshness monitoring strategies wish to be developed for the post-epidemic era.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10316622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0