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

Response to Letter to the Editor re: "Lacto-ovo-vegetarian and vegan diets in children and adolescents: a systematic review and meta-analysis of nutritional and health outcomes". 致编辑的回复：“儿童和青少年的乳蛋素食和纯素饮食：营养和健康结果的系统回顾和荟萃分析”。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-10-01 DOI: 10.1080/10408398.2026.2728605

Monica Dinu, Sofia Lotti, Giona Panizza, Daniela Martini, Wolfgang Marx, Jeannette M Beasley, Barbara Colombini

引用次数: 0

From natural polymer hydrogels to food packaging films: recent advances in preparation, properties, and applications. 从天然聚合物水凝胶到食品包装薄膜：制备、性能和应用的最新进展。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-10-01 DOI: 10.1080/10408398.2026.2735797

Xu Yang, Yuxin Zhang, Yue Ren, Mei Guo, Jiajun Guo, Xingchen Kong, Shaohua Xiao, Jiaxin Liu, Guishan Liu

{"title":"From natural polymer hydrogels to food packaging films: recent advances in preparation, properties, and applications.","authors":"Xu Yang, Yuxin Zhang, Yue Ren, Mei Guo, Jiajun Guo, Xingchen Kong, Shaohua Xiao, Jiaxin Liu, Guishan Liu","doi":"10.1080/10408398.2026.2735797","DOIUrl":"https://doi.org/10.1080/10408398.2026.2735797","url":null,"abstract":"Recent advances in food packaging research focus on developing sustainable and biodegradable alternatives to conventional synthetic plastics. Natural polymer hydrogels possess a distinctive combination of characteristics-including high water absorption capacity, controllable swelling properties, biocompatibility, and stimuli-responsive behavior, which collectively position these materials as promising candidates for innovative food packaging. This study aims to provide a comprehensive overview of recent advances in natural polymer hydrogels for food packaging applications. The raw materials of various natural polymer hydrogels are discussed, with a focus on their three-dimensional network construction and film-forming techniques. Furthermore, the functional properties, current applications, challenges, and potential strategies for future development of natural polymer hydrogel food packaging are thoroughly reviewed. Natural polymer hydrogel films exhibit exceptional performance, significantly fulfilling the core demands of modern food packaging systems. By employing strategies such as reinforcing crosslinking structures and incorporating active ingredients, both the physicochemical properties and multifunctional adaptability of these hydrogel packaging materials can be enhanced, enabling their application in diverse food preservation scenarios. Furthermore, intelligent hydrogel packaging systems with tailored functionalities have been developed to enable real-time monitoring of food freshness, detection of hazardous substances, and precision-controlled release of active compounds.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-23"},"PeriodicalIF":10.6,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149105399","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

Impact of prebiotics on vegetable juices: technological advances, gastrointestinal resistance, and functional potential. 益生元对蔬菜汁的影响：技术进步、胃肠阻力和功能潜力。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-09-30 DOI: 10.1080/10408398.2026.2737571

Roberta S Santos, Izis Rafaela A S Vieira, José A Teixeira, Marcelo Franco, Clarisse Nobre

{"title":"Impact of prebiotics on vegetable juices: technological advances, gastrointestinal resistance, and functional potential.","authors":"Roberta S Santos, Izis Rafaela A S Vieira, José A Teixeira, Marcelo Franco, Clarisse Nobre","doi":"10.1080/10408398.2026.2737571","DOIUrl":"https://doi.org/10.1080/10408398.2026.2737571","url":null,"abstract":"In recent years, special attention has been given to the enrichment of vegetable juices with prebiotics. Compounds such as fructo-oligosaccharides, inulin, and resistant starch can modulate the gut microbiota, improve digestive health, and contribute to disease prevention. However, translating these benefits into stable, palatable, and commercially viable vegetable juices remains a challenge. The main obstacles include prebiotic degradation during processing, limited bioavailability, sensory changes, and high production costs. This review explores recent advances for the development of prebiotic vegetable juices: direct enrichment with purified prebiotics and in situ enzymatic synthesis. The influence of raw materials, enzyme systems, and processing conditions on prebiotic performance, molecular profile, and stability is discussed. Furthermore, analytical methods used to evaluate functional efficacy, including simulated gastrointestinal digestion models, fermentation assays, and gut microbiota analysis, are presented alongside techniques for assessing physicochemical properties and sensory quality. Finally, the current challenges and recent advances in the development of plant-based prebiotic beverages are discussed, with the aim of fostering innovation and expanding their market potential.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-17"},"PeriodicalIF":10.6,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149105366","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

Effects of the FADS1 rs174537 polymorphism on polyunsaturated fatty acid levels in human tissues: a systematic review. FADS1 rs174537多态性对人体组织中多不饱和脂肪酸水平影响的系统综述

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-09-29 DOI: 10.1080/10408398.2026.2738241

Melissa Pontes Klippel Oliveira, Deysimara de Cássia Santos, Danielle Negri Ferreira Neves, Gisele Queiroz Carvalho

{"title":"Effects of the FADS1 rs174537 polymorphism on polyunsaturated fatty acid levels in human tissues: a systematic review.","authors":"Melissa Pontes Klippel Oliveira, Deysimara de Cássia Santos, Danielle Negri Ferreira Neves, Gisele Queiroz Carvalho","doi":"10.1080/10408398.2026.2738241","DOIUrl":"https://doi.org/10.1080/10408398.2026.2738241","url":null,"abstract":"The rs174537 polymorphism of the FADS1 gene is identified as one of the main determinants of polyunsaturated fatty acid (PUFAs) levels. The objective of this systematic review was to synthesize and critically evaluate the evidence regarding the association between this single nucleotide polymorphism and PUFAs levels in blood, breast milk, and erythrocyte membranes. The study was conducted in accordance with the PRISMA guidelines and was registered in PROSPERO. Searches were performed in the PubMed/MEDLINE, Scopus, Embase, and Cochrane Library databases, resulting in the inclusion of 24 articles, which were assessed using Joanna Briggs Institute tools. The results demonstrated that, in all studied populations and human tissues, GT or TT individuals presented lower levels of long-chain products, such as acid arachidonic (ARA), acid eicosapentaenoic (EPA), and acid docosahexaenoic (DHA), compared to homozygous GG individuals. It is concluded that the rs174537 polymorphism is directly related to the levels of these lipids, and nutritional and supplementation recommendations should take this into consideration, suggesting a new perspective on personalized nutrition and nutrigenetics.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":10.6,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149073808","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

Leveraging millet's potential to mitigate metabolic syndrome: a comprehensive approach for managing lifestyle disorders. 利用小米减轻代谢综合征的潜力：一种管理生活方式紊乱的综合方法。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-09-28 DOI: 10.1080/10408398.2026.2737065

Saikat Mazumder, Debasmita Bhattacharya, Dibyajit Lahiri, Meivelu Moovendhan, Tanmay Sarkar, Moupriya Nag

{"title":"Leveraging millet's potential to mitigate metabolic syndrome: a comprehensive approach for managing lifestyle disorders.","authors":"Saikat Mazumder, Debasmita Bhattacharya, Dibyajit Lahiri, Meivelu Moovendhan, Tanmay Sarkar, Moupriya Nag","doi":"10.1080/10408398.2026.2737065","DOIUrl":"https://doi.org/10.1080/10408398.2026.2737065","url":null,"abstract":"The \"World Health Organization\" predicts that non-communicable illnesses affect 41 million people globally, with cardiovascular disease accounting for 17.9 million and diabetes 2 million. The metabolic syndrome includes insulin resistance, hyperglycemia, high low-density lipoprotein, high triglycerides, and obesity, which contribute to coronary heart disease and type 2 diabetes. Polyphenols and carotenoids in millet help regulate blood sugar, cholesterol, blood pressure, thyroid function, colon health, obesity, and gut flora by modulating key transcription factors and epigenetic mechanisms. Further, nutrigenomics and epigenetics also highlight the potential of millets for precision nutrition, with some evidence of gene-diet interactions modulating metabolic outcomes. Regular millet consumption improves lipid profiles, insulin sensitivity, and oxidative stress, decreasing cardiovascular disease risk. Polymorphisms in the \"Transcription Factor 7 Like 2 (TCF7L2)\" gene affect glucose metabolism following millet consumption. Millet-based functional foods, including baby food, porridge, bread, cakes, and cookies, have a low glycemic index and help treat metabolic disorders. Their prebiotic characteristics promote gut health, which is essential for metabolic management and immune function. However, by integrating millet-based functional food, policy framework, and techno-functional framework, the present review proposes millet as a sustainable alternative functional crop in metabolic syndrome alleviation.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-29"},"PeriodicalIF":10.6,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149073822","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

Polysaccharides as emerging functional food components for mood regulation: advances, mechanisms, and future perspectives. 多糖作为情绪调节的新兴功能性食品成分：进展、机制和未来展望。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-09-28 DOI: 10.1080/10408398.2026.2737496

Jing Lu, Mouming Zhao, Lianzhu Lin

{"title":"Polysaccharides as emerging functional food components for mood regulation: advances, mechanisms, and future perspectives.","authors":"Jing Lu, Mouming Zhao, Lianzhu Lin","doi":"10.1080/10408398.2026.2737496","DOIUrl":"https://doi.org/10.1080/10408398.2026.2737496","url":null,"abstract":"Polysaccharides, widely distributed in plants, fungi, algae, and bacteria, have garnered increasing attention as promising natural agents for mood regulation due to their diverse chemical structures, bioactivities, and safety profiles. Mood disorders, including depression and anxiety, remain major global health challenges with limited treatment options, prompting interest in polysaccharide-based dietary interventions. This review consolidates current findings from in vitro, in vivo, and clinical research on polysaccharides' potential to modulate neuroimmune responses, influence the gut microbiota-brain axis, regulate neurotransmitter synthesis, attenuate oxidative stress, and alter metabolic pathways relevant to mood regulation. Notably, polysaccharides derived from Lycium barbarum and Astragalus exhibit antidepressant and anxiolytic effects in experimental and clinical contexts. Despite promising outcomes, variability in polysaccharide composition, intervention protocols, and assessment methods constrains definitive conclusions. To fully realize the neuropsychological benefits of polysaccharides within mental health nutrition, rigorous large-scale clinical trials and detailed structure-function analyses are imperative. These efforts will advance polysaccharides as viable functional food components for managing mood disorders.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-20"},"PeriodicalIF":10.6,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149073838","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

Deep eutectic solvents for green extraction of plant essential oils: mechanisms, critical review, and future perspectives. 植物精油绿色萃取的深层共晶溶剂：机制、评述和未来展望。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-09-26 DOI: 10.1080/10408398.2026.2737469

Yuntao Wu, Jun Xi

{"title":"Deep eutectic solvents for green extraction of plant essential oils: mechanisms, critical review, and future perspectives.","authors":"Yuntao Wu, Jun Xi","doi":"10.1080/10408398.2026.2737469","DOIUrl":"https://doi.org/10.1080/10408398.2026.2737469","url":null,"abstract":"This review critically evaluates the mechanistic insights, technical controversies, and industrialization challenges of deep eutectic solvents (DESs) in the green extraction of plant essential oils (EOs), moving beyond the descriptive case enumeration that dominates the existing literature. First, a quantitative causal framework is established linking molecular hydrogen-bond interactions (molecular dynamics simulations, -25 to -35 kJ/mol) to macroscopic extraction kinetics (washing rate constant enhanced 2.6-14-fold) and oxygenated terpene enrichment (median increase 18-35%; maximum 3.45-fold). Second, two long-standing contradictions are resolved, namely, optimal water content (38.6% vs. 87.5%) and conflicting attributions of oxygenated terpene enrichment, through a unified DES type × matrix lignification interaction model and a temperature‑dependent hydrogen‑bond protection mechanism with falsifiable predictions. Third, widespread experimental flaws are quantified: 72.7% of studies lack proper controls, 81.8% present mechanistic claims without falsification tests, and 95.5% claim greenness without energy or CO2 data. Key challenges (viscosity-mass transfer trade‑off, insufficient toxicological data, scale‑up difficulties, and regulatory barriers) and industrial solutions are critically assessed. This forward‑looking review guides the field from descriptive reporting to mechanistic understanding and practical application.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-28"},"PeriodicalIF":10.6,"publicationDate":"2026-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149058748","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

Recent advances in metabolism and applications of medium-chain triglycerides in neurodegenerative diseases. 中链甘油三酯在神经退行性疾病中的代谢及应用研究进展。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-09-26 DOI: 10.1080/10408398.2026.2737560

Xianjiang Ye, Karin Borges, Ming Chang, Xing Fu, Tao Zhang

{"title":"Recent advances in metabolism and applications of medium-chain triglycerides in neurodegenerative diseases.","authors":"Xianjiang Ye, Karin Borges, Ming Chang, Xing Fu, Tao Zhang","doi":"10.1080/10408398.2026.2737560","DOIUrl":"https://doi.org/10.1080/10408398.2026.2737560","url":null,"abstract":"Medium-chain triglycerides (MCTs) have attracted considerable interest in functional foods and nutrition due to their rapid and efficient metabolism. Emerging evidence indicates that MCTs can enhance cerebral energy metabolism, supporting interest in their potential role in nutritional strategies for neurodegenerative diseases and the maintenance of neurological function during healthy aging. This review examines the neuroprotective potential of MCTs from the perspectives of metabolism and application. It elucidates the distinctive metabolic pathways of MCTs, emphasizing their ability to supply alternative energy substrates to the brain through medium-chain fatty acids and ketone body production. Recent advances in chain-length-specific MCT formulations are also summarized, along with their applications in nutritional supplementation. Key challenges and future research directions are discussed, including further investigation into the chain-length-specific effects of MCTs, the need for standardized clinical validation, and rigorous safety assessment. Overall, current evidence suggests that MCT-based interventions can increase ketone availability and may improve selected metabolic or cognitive outcomes, suggesting potential relevance to maintaining functional healthspan, although clinical benefits remain inconsistent. These insights aim to inform future research and the development of MCT-based nutritional strategies for age-related diseases, particularly neurodegenerative diseases.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-13"},"PeriodicalIF":10.6,"publicationDate":"2026-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149058712","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

Innovations in multi-grain bread fermentation: role of lactic acid bacteria in enhancing quality and modulating glycemic response. 杂粮面包发酵的创新：乳酸菌在提高质量和调节血糖反应中的作用。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-09-21 DOI: 10.1080/10408398.2026.2734327

Hong-Ju He, Guanglei Li, Waleed Al-Ansi, Amer Ali Mahdi, Mohammed Obadi

{"title":"Innovations in multi-grain bread fermentation: role of lactic acid bacteria in enhancing quality and modulating glycemic response.","authors":"Hong-Ju He, Guanglei Li, Waleed Al-Ansi, Amer Ali Mahdi, Mohammed Obadi","doi":"10.1080/10408398.2026.2734327","DOIUrl":"https://doi.org/10.1080/10408398.2026.2734327","url":null,"abstract":"Multigrain bread is valued for its diverse nutrients and potential for a lower glycemic response, depending on grain composition, particle structure, and processing; however, incorporating multiple grains often weakens dough structure, loaf volume, texture, and consumer acceptability. Fermentation with lactic acid bacteria (LAB), particularly in association with yeasts, offers a promising strategy to improve both technological quality and functional potential. This review evaluates the role of LAB and LAB-yeast fermentation in enhancing the quality, nutritional value, flavor, shelf life, and glycemic relevance of multigrain bread. Evidence indicates that LAB-yeast interactions may be synergistic, neutral, or competitive and, when appropriately selected, can improve gas retention, dough expansion, crumb texture, flavor complexity, mineral bioavailability, and storage stability through acidification, enzymatic activity, antimicrobial effects, and structural modification of the dough matrix. Fermentation also promotes the release, transformation, and bioaccessibility of functional compounds, including phenolic acids, organic acids, bioactive peptides, and exopolysaccharides. These changes may support glycemic regulation by modulating gut microbiota and immune responses, enhancing antioxidant and insulin-related pathways, and reducing digestive enzyme activity and glucose availability. Overall, LAB-based fermentation represents a promising, matrix-dependent approach for developing high-quality functional multigrain breads with improved acceptability and potential benefits for glycemic control.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-17"},"PeriodicalIF":10.6,"publicationDate":"2026-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149012054","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

Lycopene: a review of functional properties, extraction and application in meat field. 番茄红素：功能特性、提取及在肉类领域的应用综述。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-09-18 DOI: 10.1080/10408398.2026.2721232

Jian Zhang, Jingrong Yang, Chao Ma, Jie Cui, Jinchi Jiang, Mingzhou Yu, Shiqi Hu, Wangang Zhang, Yonghong Hu

{"title":"Lycopene: a review of functional properties, extraction and application in meat field.","authors":"Jian Zhang, Jingrong Yang, Chao Ma, Jie Cui, Jinchi Jiang, Mingzhou Yu, Shiqi Hu, Wangang Zhang, Yonghong Hu","doi":"10.1080/10408398.2026.2721232","DOIUrl":"https://doi.org/10.1080/10408398.2026.2721232","url":null,"abstract":"Lycopene is a natural bioactive compound and has garnered increasing research attention due to its potential benefits for human health. To facilitate the lycopene utilization in the food industry, the present review provides a comprehensive summary of lycopene. Firstly, it elaborates on the multifunctional characteristics of lycopene and its underlying action mechanisms. Then, this work critically discusses novel lycopene extraction technologies (ultrasound, microwave, pulsed electric fields, etc.) and explains the high-efficiency working principles. Finally, the applications of lycopene in the quality improvement of meat and meat products are expounded in detail. To conclude, this review innovatively establishes a three-dimensional analytical framework that integrates upstream research on lycopene's bioactivities, midstream advanced extraction technologies, and downstream specific applications in meat processing. The work is expected to promote the industrial application of lycopene, support the development of high-value functional foods, and ultimately contribute to improving human health.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-26"},"PeriodicalIF":10.6,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148988509","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