Food and Bioproducts Processing最新文献

{"title":"Biocompounds recovery from purple corn cob by-product: extraction kinetics, thermal and physicochemical stability of liquid and powdered anthocyanin-rich extract","authors":"Meliza Lindsay Rojas ,&nbsp;Karla Ramirez ,&nbsp;Guillermo Linares","doi":"10.1016/j.fbp.2024.11.010","DOIUrl":"10.1016/j.fbp.2024.11.010","url":null,"abstract":"<div><div>This study evaluated the thermal degradation kinetics of total monomeric anthocyanins (TMA) from <em>in-natura</em> purple corn cob and the recovery of bioactive compounds from their by-products. The TMA and antioxidant capacity (AC) extraction kinetics were evaluated by conventional (CE) and ultrasound-assisted extraction (UAE, 25°C, 40 kHz, 32 W/L) methods. The stability of liquid and powdered extract by using maltodextrin (M) [M(2 %)] and corn starch (C) [M(1.5 %) + C(0.5 %)], was evaluated. Thermal degradation kinetics (65–90 °C) showed that TMA are relatively stable at high temperatures, with a half-life of 5.3 h at 90 °C and an activation energy of 949.2 J·mol⁻¹. The TMA and AC extraction kinetics from corn cob by-product, described by the Peleg model, showed that the UAE had the highest extraction rate (&lt;<em>k</em>_<em>1</em>) and equilibrium yield (&lt;<em>k</em>_<em>2</em>), reducing CE times by up to 58 % and 67 %, for TMA and AC respectively. Furthermore, the stability of this extract was greater at pH ≤ 3, decreasing at neutral and alkaline pH. On the other hand, the water adsorption isotherms modeled by GAB model showed that the powder [M(1.5 %) + C(0.5 %)] had greater stability (<em>Xm</em> = 5.97 g/100 g d.m.) compared to the powder [M(2 %)] (<em>Xm</em> = 3.71 g/100 g d.m.). Additionally, significant differences were observed between treatments in terms of color density, polymeric color, and % tannin contribution, where the powder [M(1.5 %) + C(0.5 %)] demonstrated greater stability. These results highlight the effectiveness of the UAE method for recovering TMA and AC from purple corn cob by-products and the importance of storage conditions and pH in the stability of anthocyanin-rich extracts and powders with potential applications in food and non-food industries.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 25-35"},"PeriodicalIF":3.5,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Simultaneous optimization approach for UV-C radiator to enhance mechanical properties of semi-finished potato tuber (Innovator) for extended storage period","authors":"Addis Lemessa Jembere ,&nbsp;Tomasz Jakubowski","doi":"10.1016/j.fbp.2024.11.002","DOIUrl":"10.1016/j.fbp.2024.11.002","url":null,"abstract":"<div><div>The efficacy of surface treatment technology is highly dependent on the dimensional and operational parameters. UV-C as a commonly used surface treatment technology required fine-tuning to achieve maximum storability of semi-finished products. This study therefore applied a simultaneous optimization approach for the multi-objective function to obtain the best possible combination of variables in the irradiation process (dose (15–45mJ/cm², storage period (3–9d), and distance from the light (40–80 cm)) that offer maintained properties of semi-finished potato tuber for extended storage life. The optimum values are obtained at the ∼40.5mJ/cm², 7 days, and 48 cm granting a 756 N, 6.7 N, and 9 N for compressive, bending, and cutting force resistance, respectively. Further insight into the surface functionality was studied using FT-IR and SEM analysis as a result similar spectral makeup was noted but a shift of absorption peak was observed in the irradiated sample at 30 and 45mJ/cm². Also, a similar granular structure was observed from the morphologies.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 36-48"},"PeriodicalIF":3.5,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of pulsed electric fields and ultrasound on the frying characteristics of sweet potato chips","authors":"Caiyun Liu ,&nbsp;Haoyu Deng ,&nbsp;Minming Lv ,&nbsp;Huihui Du ,&nbsp;Baoguo Li ,&nbsp;Nabil Grimi ,&nbsp;Yijun Liu ,&nbsp;Wanxu Chen","doi":"10.1016/j.fbp.2024.11.009","DOIUrl":"10.1016/j.fbp.2024.11.009","url":null,"abstract":"<div><div>Sweet potato fries and chips are a popular snack worldwide. However, as the high oil and acrylamide contents in fried foods may contribute to increased risks of obesity, diabetes, hypertension and cancer, methods to reduce these harmful components have become a research focus. In this study, the impacts of pulsed electric fields (PEF) and ultrasound (US) on the frying kinetics and characteristics of sweet potato chips were investigated. The intensity of PEF treatment was set at <em>E</em> = 1.0 kV/cm with a total duration of t_PEF = 0.2 s; the energy applied in the PEF pre-treatment was 9.47 ± 0.5 kJ/kg. US treatment was performed at 53 kHz (10 s ON/1 s OFF), 180 W, and 25 °C for 30 min. Low-field nuclear magnetic resonance (LF–NMR) revealed that both PEF and US pre-treatment influence the binding force between water molecules in sweet potatoes. Reducing sugars in raw products treated with PEF, US, and PEF + US were significantly (p &lt; 0.05) reduced by 33.3 %, 20.0 %, and 53.3 %, respectively. The first-order kinetics model provided a good fit for water evaporation during frying. The PEF, US, and PEF + US treatments resulted in oil content reductions of 32.3 %, 37.0 %, and 40.3 %, respectively, compared with the untreated samples. Pre-treatments also improved the color and textural characteristics of fried sweet potato chips. Furthermore, the acrylamide content was reduced by 55.28 % (549 µg/kg) with PEF + US pre-treatment. These results reveal a potential method for producing high-quality fried products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 49-57"},"PeriodicalIF":3.5,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of ultraviolet irradiation on the shelf life and chemical composition of cold brew coffee","authors":"Maria Alejandra Orjuela ,&nbsp;Fabian Leonardo Moreno ,&nbsp;Nancy Córdoba ,&nbsp;Coralia Osorio ,&nbsp;Ruth Yolanda Ruiz-Pardo","doi":"10.1016/j.fbp.2024.11.007","DOIUrl":"10.1016/j.fbp.2024.11.007","url":null,"abstract":"<div><div>Cold brew coffee is a beverage prepared at low temperatures, usually consumed immediately after preparation or after a short storage period due to its short shelf life. Different technologies are required to increase the shelf life without affecting its sensory and functional properties. In this work, the effect of ultraviolet light (UV-C) treatment on the shelf life of cold brew coffee was studied. The physicochemical characteristics, polyphenolic content by Folin–Ciocalteu method, chlorogenic acids contents by RP-HPLC analysis, and selected volatile compounds by HS-SPME and GC–MS were studied for 28 days, at 4°C and 18°C storage temperatures. Applying UV-C to selected samples stored at 4°C extended the microbiological shelf life from up to 14 days compared to less than 7 days for samples without treatment. The samples treated with UV-C presented total polyphenol content around 1.6 times higher than the controls and chlorogenic acid content around 1.4 times higher than controls on day 14. No significant differences were observed in most of the volatile compositions among the different samples. Thus, UV-C technology is a promising non-thermal alternative to extend the shelf life of cold-brewed coffee.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 58-69"},"PeriodicalIF":3.5,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Particle impact in high-pressure homogenizer valves – A step towards understanding wear and cell breakup in food and beverage processing","authors":"Eva Ransmark ,&nbsp;Andreas Håkansson","doi":"10.1016/j.fbp.2024.11.001","DOIUrl":"10.1016/j.fbp.2024.11.001","url":null,"abstract":"<div><div>In many liquid food processing applications using high-pressure homogenizers (HPHs), particles impact with the solid surfaces of the homogenization device. This may lead to costly wear. For some applications, impact is also postulated to control the desired cell disruption. This contribution uses computational fluid dynamics to study impact of particles on solid surfaces in HPHs, as a step towards design optimization. Effects of particle diameter, density, homogenizing pressure, and impact distance are studied. Results show impacts both on the forcer and on the impingement ring. Few particles hit the forcer, at low velocities and with low angles (‘bracing impacts’). More particles hit the impact ring. These impacts are with higher velocities and typically occur head-on. The effect of both homogenizing pressure and impact ring distance scales according to a previously suggested stagnation pressure model. Results are discussed in the light of wear and cell disruption observations.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 1-15"},"PeriodicalIF":3.5,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extraction of betalaine from red pitaya peel using deep eutectic solvent and its research in films","authors":"Yanhong Liu ,&nbsp;Xiwang Mu ,&nbsp;Hui Wang ,&nbsp;Mingyue Wang ,&nbsp;Lingling Zhang ,&nbsp;Guangrao Chen ,&nbsp;Shuo Wang","doi":"10.1016/j.fbp.2024.11.005","DOIUrl":"10.1016/j.fbp.2024.11.005","url":null,"abstract":"<div><div>Perishable food poses significant food safety hazards and threatens public health. Consequently, pH indicator films have garnered considerable interest due to their potential for early detection of food spoilage. This research used red-fleshed pitaya peel powder as raw material, and betalaines were extracted using DES composed of choline chloride and citric acid as hydrogen bond donors and acceptors, respectively. The extraction conditions were optimized by response surface experiment, and the content of betalaine (BT) extracted in the verification experiment was 4.39 mg/g. The film was prepared using the solvent casting technique. The above DES/BT solution (DES/BT) was added into sodium alginate (SA) and sodium carboxymethyl cellulose (CMC) pH indicator films, and the effects of DES/BT on the physicochemical, optical and surface properties of the films were studied. The results showed that the film with 0.7 mL (1.4 %, v/v) DES/BT had the best tensile strength(23.14 MPa), water solubility(16.02 %), and water vapor permeability (7.64×10⁻⁵g*m*m⁻²*Pa*h⁻¹). The addition of DES and DES/BT made the film surface texture uniform and wrinkle-free and the UV transmittance decreased from 73.27 % to 61.83 %. Experiments on the film in different pH solutions showed that the film had a colorimetric response. Overall, the incorporation of DES/BT into the films presents significant potential for monitoring food freshness.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 16-24"},"PeriodicalIF":3.5,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synthesis, characterization, and evaluation of antibacterial properties of silver/ carboxymethyl cellulose/ bacterial cellulose/ Clitoria ternatea extract aerogel composites","authors":"Putri Styaningrum ,&nbsp;Anastasia Wheni Indrianingsih ,&nbsp;Ria Suryani ,&nbsp;Suratno ,&nbsp;Nur Alim Bahmid ,&nbsp;Moh. Farid Rahman ,&nbsp;Eka Noviana","doi":"10.1016/j.fbp.2024.10.023","DOIUrl":"10.1016/j.fbp.2024.10.023","url":null,"abstract":"<div><div>Food packaging for meat, processed food, and fresh food is often equipped with adsorbent pads to regulate moisture. However, most adsorbents are derived from synthetic polymer materials. There has been increasing demand for functional packaging materials that are not only durable, cost-effective, and well-designed, but also capable of extending the product shelf-life. Butterfly pea (<em>Clitoria ternatea</em> L.) flowers and silver nanoparticles have been reported to exhibit antibacterial activity in several studies. This study aimed to synthesize novel aerogel composites made of carboxymethyl cellulose (CMC), bacterial cellulose (BC), and <em>C. ternatea</em> flower extracts as adsorbent material in food packaging. BC was used as a reinforcing agent. The composites were synthesized by reacting silver solution and carboxymethyl cellulose, and then adding bacterial cellulose and <em>C. ternatea</em> extracts. Three different ratios of <em>C. ternatea</em> extract i.e. 0.5 %, 1 % and 2 % were used in this study (AT1, AT2, AT3). These aerogel composites were tested against four pathogenic bacteria i.e. <em>Staphylococcus aureus</em>, <em>Eschericia coli</em>, <em>Pseudomonas aeruginosa</em>, and <em>Salmonella</em> Typhimurium using disk diffusion and microdilution methods. The aerogel composites were characterized using X-ray diffraction (XRD), scanning electron microscope (SEM), X-ray fluorescence (XRF), Fourier-transform infrared (FTIR) spectroscopy, and color analysis. The results showed that AT3 had good antibacterial activity against <em>P. aeruginosa</em>, <em>S.</em> Typhimurium, and <em>S. aureus</em> with inhibition zones of 10.14 mm, 11.63 mm, and 7.69 mm, respectively, while composite AT2 had good inhibition against <em>E. coli</em> with the value of 9.82 mm. Equipped with good antibacterial activity, these aerogel composites have excellent potential to be used as adsorbent pads in food packaging to prolong the food shelf-life.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 527-537"},"PeriodicalIF":3.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Performance analysis of the activated sludge model number 1 in a two reactor cascade","authors":"S.D. Watt ,&nbsp;M.I. Nelson ,&nbsp;H.S. Sidhu ,&nbsp;F.I. Hai","doi":"10.1016/j.fbp.2024.10.019","DOIUrl":"10.1016/j.fbp.2024.10.019","url":null,"abstract":"<div><div>We provide theoretical insights into the activated sludge process by utilising the activated sludge model number 1 in a two reactor cascade with an ideal settling unit. The process configuration contains a settling unit and a recycle unit. We investigate how the removal of organic carbon and total nitrogen depend upon the hydraulic retention time as well as the process configuration, namely the impact of aeration, the presence of a settling unit, and recirculation of mixed liquor from the second reactor to the first reactor. As the hydraulic retention time increases from zero there are two critical values. Organic carbon can only be removed for values of the retention time higher than the first critical value. Removal of organic nitrogen occurs in conjunction with the removal of organic carbon.</div><div>Heterotropic and autotrophic biomass are only viable for values of hydraulic retention larger than the first and second critical values, respectively. Inorganic nitrogen can only be significantly removed when autotrophic biomass are present. However, the removal of inorganic nitrogen is significantly influenced by the process configuration.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 602-610"},"PeriodicalIF":3.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Freeze, spray, and vacuum dried Camelina sativa protein powders and their physicochemical and functional properties","authors":"Ceren Mutlu ,&nbsp;Fatma Korkmaz","doi":"10.1016/j.fbp.2024.10.022","DOIUrl":"10.1016/j.fbp.2024.10.022","url":null,"abstract":"<div><div>The objective of this study was to examine the effect of different drying methods on the physicochemical and functional properties of camelina protein. Camelina protein was extracted using the alkaline extraction and isoelectric precipitation method and subsequently dried by freeze, spray, and vacuum-drying. The protein contents of camelina protein powders ranged between 62.5 and 64.1 g/100 g (dry basis). Glutamic acid was the most dominant amino acid for spray-dried and vacuum-dried proteins, while proline was for freeze-dried camelina protein. Camelina proteins had a peak denaturation temperature between 100.5 and 104.3 °C. The surface hydrophobicity of freeze-dried camelina protein (5.8 µg/mg) was lower than others (9.1–19.1 µg/mg). The spray-dried protein showed the highest water-holding capacity (2.9 g/g), emulsion activity (0.53 mL/mL) and stability (0.96 mL/mL), as well as foaming capacity (0.48 mL/mL) and stability (0.92 mL/mL) among camelina proteins. Moreover, spray-dried camelina protein formed gel at a lower concentration (10 %). Consequently, camelina protein powders produced by different drying methods demonstrated different physicochemical and functional properties.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 559-567"},"PeriodicalIF":3.5,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Pulsed Electric Field (PEF) and cryoconcentration (c) in aqueous extracts of maqui (Aristotelia chilensis (Mol.) Stuntz) and calafate (Berberis microphylla G.) on physicochemical properties, microbiological quality, and bioactive compounds","authors":"Carla Vidal - San Martín,&nbsp;José Miguel Bastías-Montes,&nbsp;Yanara Tamarit-Pino,&nbsp;Juan Esteban Reyes-Parra,&nbsp;Mario Pérez-Won","doi":"10.1016/j.fbp.2024.10.021","DOIUrl":"10.1016/j.fbp.2024.10.021","url":null,"abstract":"<div><div>The objective of this study was to evaluate the effect of PEF treatment followed by cryoconcentration (c) in aqueous extracts of maqui (<em>Aristotelia chilensis</em> (Mol.) Stuntz) and calafate (<em>Berberis microphylla</em> G.) on their physicochemical properties, microbiological quality, and bioactive compounds. Extracts of maqui and calafate were obtained by aqueous extraction of water-soluble compounds, and then samples were treated by PEF (10 kV/cm, 70 Hz and a pulse width of 10 µs) and pasteurization (90°C/30 s); untreated samples were used as controls. The treated extracts were cryoconcentrated using centrifugation-filtration, and the cryoconcentration parameters included separation efficiency (EFF) and recovered solute (RS). Physicochemical properties were also evaluated, such as soluble solids (SS), titratable acidity (TTA), and viscosity (ƞ), as well as bioactive compound content: total polyphenols (TP), total anthocyanins (TA), total flavonoids (TF) and antioxidant capacity (AOXC). Microbiological quality was evaluated by the counts of the mesophilic aerobic microorganism (MAM) and molds and yeasts (M&amp;Y). The results showed that the EFF of the solutes was higher than 95 % in maqui and 97 % in calafate. As expected, the cryoconcentration process increased TA, ƞ, and SS content. It also significantly increased (p&lt;0.05) in TP, TF, TA, and AOXC content. The microbiological results showed that PEF treatment, together with cryoconcentration and refrigerated storage, maintained the microbiological quality of maqui cryoconcentrates for more than 50 days, whereas in calafate cryoconcentrates, it was maintained for ∼20 days. Moreover, the physicochemical parameters and bioactive compounds of both cryoconcentrates remained stable during the refrigerated storage period. These results demonstrate that the combined use of PEF with cryconcentration seems to be a good option for microbiological and physiochemical stabilization of fruit juices with a high AOXC and for increasing the content of bioactive compounds.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 587-601"},"PeriodicalIF":3.5,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}