Food Science and Technology International最新文献

Exploring the antioxidant and antimicrobial efficacy of ethanolic extract of Terminalia arjuna in meat batter. 探讨苦参乙醇提取物在肉糊中的抗氧化和抗菌作用。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-05-11 DOI: 10.1177/10820132251338165

Chirag Singh, V P Singh, Akhilesh K Verma, Pramila Umaraw, Varsha Vihan

{"title":"Exploring the antioxidant and antimicrobial efficacy of ethanolic extract of Terminalia arjuna in meat batter.","authors":"Chirag Singh, V P Singh, Akhilesh K Verma, Pramila Umaraw, Varsha Vihan","doi":"10.1177/10820132251338165","DOIUrl":"https://doi.org/10.1177/10820132251338165","url":null,"abstract":"In the present study, four different concentrations (0.7, 1.4, 2.8, and 5.6 mg/ml) of Terminalia arjuna ethanolic extract were chosen for antioxidant assessment and similarly four different concentrations were used based on preliminary trials to evaluate antimicrobial effects. In a 9-day storage study, three extract concentrations were added to chevon meat batter with 100 PPM BHA, alongside a control group. The extract exhibited increased antioxidant activities, including total phenolic content, % DPPH inhibition, and % ABTS inhibition. Concentration-dependent increases in antioxidant properties were observed, with the highest concentration showing significantly lower (P < 0.05) values of lipid oxidation in tests like TBARS, peroxide value and free fatty acids. The extract-treated batter displayed lower pH and higher water activity, with significantly higher (P < 0.05) visual sensory scores compared to the control. Moreover, the extract-treated chevon batter exhibited significantly lower (P < 0.05) counts of spoilage microorganisms (SPC, coliforms, psychrophilic bacteria and yeast & molds) when compared with the control chevon batter. Gas Chromatography-Mass Spectrometry (GC-MS) estimation disclosed distinctive peaks and retention times, indicating the diverse chemical composition of the extract which was responsible for its high antimicrobial and antioxidant activities.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251338165"},"PeriodicalIF":1.8,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143990033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati. 南瓜（Cucurbita pepo）粉对杂粮无麸质薄饼理化、功能和感官特性的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-05-11 DOI: 10.1177/10820132251339706

Nisha Chhabra, Amarjeet Kaur, Samandeep Kaur

{"title":"Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati.","authors":"Nisha Chhabra, Amarjeet Kaur, Samandeep Kaur","doi":"10.1177/10820132251339706","DOIUrl":"https://doi.org/10.1177/10820132251339706","url":null,"abstract":"This study investigated the incorporation of whole pumpkin flour from Punjab Samrat and B-10-224-3 cultivars into gluten-free chapatis (Indian flatbread) formulated with maize, soybean, and pearl millet. Proximate analysis identified Punjab Samrat as superior in protein (7.38%), fat (17.75%), and dietary fiber (16.33%), as well as bioactive compounds such as beta-carotene (32.50 mg/g) and lycopene (6.24 mg/100 g), supporting its selection for further analysis. The inclusion of 10% Punjab Samrat reduced pasting temperature (93.00 °C to 85.67 °C) and setback viscosity (556.67 cP to 371.67 cP), indicating enhanced starch stability and reduced retrogradation tendencies. The sensory evaluation demonstrated that a composite formulation containing 40% maize, 10% soybean, 50% pearl millet, and 10% Punjab Samrat achieved the highest acceptability in taste, texture, and color, outperforming control samples. Shelf-life studies revealed that laminate packaging effectively preserved water activity (aw = 0.75) on day 3, compared to low-density polyethylene (LDPE; aw = 0.73), demonstrating better moisture retention and helping to maintain the chapatti's soft and chewy texture. However, LDPE-packaged chapatis exhibited higher fat oxidation (free fatty acid (FFA) = 0.46%; peroxide value (PV) = 3.27 meq O2/kg fat) and microbial proliferation (total plate count (TPC) = 732.67 × 10² CFU/g) than laminate packed chapatis (FFA= 0.26%, PV= 3.10 meq O2/kg fat and TPC = 287.22 × 10² CFU/g) . These findings highlighted the potential of pumpkin flour-enriched gluten-free composite chapatis to provide enhanced nutritional and functional benefits.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251339706"},"PeriodicalIF":1.8,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143960801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Corrigendum to "Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger". “加入精油的生物活性壳聚糖涂层灭活食源性病原体微生物和改善牛肉汉堡质量参数”的勘误表。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-05-09 DOI: 10.1177/10820132251339855

引用次数: 0

Effects of fat level, prebiotics, and production methods on the quality and shelf life of synbiotic kefir from Buffalo milk. 脂肪水平、益生元和生产方法对水牛乳合成开菲尔品质和保质期的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-05-08 DOI: 10.1177/10820132251339707

Neslihan Çalişir, Aysel Gulbandilar, Muhammet İrfan Aksu

{"title":"Effects of fat level, prebiotics, and production methods on the quality and shelf life of synbiotic kefir from Buffalo milk.","authors":"Neslihan Çalişir, Aysel Gulbandilar, Muhammet İrfan Aksu","doi":"10.1177/10820132251339707","DOIUrl":"https://doi.org/10.1177/10820132251339707","url":null,"abstract":"Kefir is a traditional and functional dairy product that is widely consumed around the world. The aim of this research is to produce synbiotic kefir to enhance the functional properties and storage stability. In this study, the effect of fat level (0.5%, 3.5%), prebiotics (galacto-oligosaccharides (GOS), inulin), production method (traditional, commercial), and storage period (21 days at 3 ± 1 °C) on the quality characteristics of synbiotic kefir produced from buffalo milk was investigated. Significant effects (P < .01) of production method, fat level, prebiotics, and storage period on the protein, pH, and total solids of kefir samples were observed, with the total solids content being higher in kefirs produced with 3.5% fat, the traditional method, and the addition of GOS compared to other samples (P < .05). The pH value increased in parallel with the increase in fat level (P < .05), and higher values (P < .05) were recorded in kefirs produced using GOS and commercial cultures. During storage, pH, protein, and total solids decreased (P < .05), while total titratable acidity and water activity values increased (P < .05). Higher lactic cocci and lactic bacilli counts were obtained in kefirs produced with commercial cultures compared to traditional methods (P < .05). Yeast counts were affected by all treatments (P < .01), with the lowest values found in samples containing 3.5% fat, commercial cultures, and inulin (P < .05). The Enterobacteriaceae count was below the detectable limit (<1 log cfu/ml) in all samples. The sensory properties of the kefir samples were influenced by the treatments, with the kefir samples produced using 3.5% fat, GOS addition, and traditional methods being more acceptable in terms of overall acceptability (P < .05).","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251339707"},"PeriodicalIF":1.8,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143964313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Four-dimensional food printing: A revolutionary approach to next-generation foods. 四维食品印刷：下一代食品的革命性方法。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-21 DOI: 10.1177/10820132251336084

Aya Tayel, Ahmed Hamad

引用次数: 0

Valorization of persimmon fruit (Diospyrus kaki) waste as a source of carotenoids. 柿子果实（Diospyrus kaki）废料作为类胡萝卜素来源的增值。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-21 DOI: 10.1177/10820132251336073

Carine Moutinho da Silva, Luiz Carlos Corrêa Filho, José Carlos Sá Ferreira, Renata Valeriano Tonon, Virgínia Martins da Matta, Lourdes Maria Corrêa Cabral

{"title":"Valorization of persimmon fruit (Diospyrus kaki) waste as a source of carotenoids.","authors":"Carine Moutinho da Silva, Luiz Carlos Corrêa Filho, José Carlos Sá Ferreira, Renata Valeriano Tonon, Virgínia Martins da Matta, Lourdes Maria Corrêa Cabral","doi":"10.1177/10820132251336073","DOIUrl":"https://doi.org/10.1177/10820132251336073","url":null,"abstract":"The production and commercialization of persimmon fruits generate waste that is often not reused and wrongly discarded. These residues are rich in bioactive compounds such as carotenoids, which can be recovered for later use as natural colourants. Ultrasound-assisted extraction (UAE) has been used to recover bioactive compounds from plant materials, considerably improving the extraction yield when compared to conventional extraction. This work aimed to evaluate the UAE of carotenoids from persimmon residues, considering three process variables: types of solvent (ethyl acetate and sunflower oil), ultrasound power (80-220 W), and extraction time (11 to 329 s). The obtained extracts were evaluated for colour (parameters L, a*, and b*) and carotenoid content. The ultrasound process resulted in a carotenoid content three times higher than conventional extraction. Ethyl acetate promoted a carotenoid extraction 50% higher (1887.04 µg/100 g of extract) than sunflower oil (930.85 µg/100 g of extract). The highest concentration was obtained with ethyl acetate when the ultrasound was applied at 150 W for 5.5 min. The extracts with the most intense yellow colour were those with the highest concentration of carotenoids and obtained by UAE with ethyl acetate, with good potential to be used as a natural colourant in the food industry.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251336073"},"PeriodicalIF":1.8,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144001791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Antimicrobial effect of dried koruk (Vitis vinifera L.) pomace against food-borne pathogens inoculated in kofte. 烘干的 Koruk（葡萄干）果渣对接种在 Kofte 中的食源性病原体的抗菌效果。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-08-15 DOI: 10.1177/10820132231195142

Gulden Kilic, Berna Ozturk, Aysegul Kirmizigul Peker, Ilkin Yucel Sengun

{"title":"Antimicrobial effect of dried koruk (Vitis vinifera L.) pomace against food-borne pathogens inoculated in kofte.","authors":"Gulden Kilic, Berna Ozturk, Aysegul Kirmizigul Peker, Ilkin Yucel Sengun","doi":"10.1177/10820132231195142","DOIUrl":"10.1177/10820132231195142","url":null,"abstract":"This study aimed to investigate the antimicrobial effects of various concentrations of dried koruk pomace (1%, 1.5%, and 2%) used in kofte formulations. To detect the inactivation effect of dried koruk pomace on food-borne pathogens, kofte samples were separately inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium at high and low levels. During the storage period, E. coli O157:H7, L. monocytogenes, and S. Typhimurium counts of the samples inoculated with high levels were decreased in the range of 1.1-1.3 log CFU/g, 0.1-0.2 log CFU/g and 1.1-1.2 log CFU/g, respectively. When low inoculum levels were used, E. coli O157:H7 and S. Typhimurium counts of the samples were reduced to an undetectable level at the beginning and after 2 months of storage, respectively. Although L. monocytogenes counts of the samples were reduced to an undetectable level immediately, the counts were increased during storage till the end of the fifth month. The results indicated that dried koruk pomace was more effective in eliminating E. coli O157:H7 and S. Typhimurium than L. monocytogenes inoculated in kofte. The results suggest that using dried koruk pomace in kofte formulations is an effective method to improve the safety of the products, especially when low levels of contamination occur.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"215-225"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10007279","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin. 肉桂精油、石榴提取物或草莓树提取物对干腌火腿片和猪里脊肉中李斯特菌的抗李斯特菌活性。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-07-27 DOI: 10.1177/10820132231190103

Luciana Ruschel Dos Santos, Alberto Alía, Irene Martin, Carla Patrícia Freitas, Laura Beatriz Rodrigues, Jucilene Sena Dos Santos, Karen Apellanis Borges, Thales Quedi Furian, Juan J Córdoba

{"title":"Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin.","authors":"Luciana Ruschel Dos Santos, Alberto Alía, Irene Martin, Carla Patrícia Freitas, Laura Beatriz Rodrigues, Jucilene Sena Dos Santos, Karen Apellanis Borges, Thales Quedi Furian, Juan J Córdoba","doi":"10.1177/10820132231190103","DOIUrl":"10.1177/10820132231190103","url":null,"abstract":"Owing to concerns about the antimicrobial resistance of agents that can prevent the growth of Listeria monocytogenes in meat, researchers have investigated natural preservatives with antilisterial effects. However, in vivo application of essential oils and plant extracts usually results in reduced antimicrobial activity in meat products when compared to in vitro studies. This study aimed to evaluate the in vivo antimicrobial activity of cinnamon essential oil, pomegranate, and strawberry tree extracts in slices of dry-cured ham and pork loin against L. monocytogenes. Fragments of sterile dry-cured ham were inoculated with 100 μL cinnamon oil 0.5%, pomegranate, or strawberry crude extract. After 10 min, 100 μL of L. monocytogenes serotype 4b (104 colony-forming unit [CFU]/mL) was inoculated, and samples were incubated at 7 °C for 7 d to simulate the processing and storage temperature conditions of dry-cured meat products. L. monocytogenes was detected and quantified. Only strawberry extract presented significant differences (P < 0.05) from the control; thus, it was selected for the assay with 2% and 4% salt-treated pork loin. The strawberry tree extract significantly (P < 0.05) reduced the growth of L. monocytogenes in dry-cured ham. However, it could not reduce L. monocytogenes growth in pork loin, regardless of the salt concentration. This is the first report on the antimicrobial effect of strawberry tree leaf extract against L. monocytogenes in dry-cured ham.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"183-189"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10259378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Ultrasonication and thermosonication applied in the processing of jalapeno pepper (Capsicum annuum var. annuum) sauce. 在墨西哥辣椒（Capsicum annuum var. annuum）酱加工中应用超声波和热超声波。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-08-08 DOI: 10.1177/10820132231193988

Carla A F Artilha-Mesquita, Ana P Stafussa, Letícia M Rodrigues, Evandro Silva, Eduardo J Pilau, Grasiele S Madrona

{"title":"Ultrasonication and thermosonication applied in the processing of jalapeno pepper (Capsicum annuum var. annuum) sauce.","authors":"Carla A F Artilha-Mesquita, Ana P Stafussa, Letícia M Rodrigues, Evandro Silva, Eduardo J Pilau, Grasiele S Madrona","doi":"10.1177/10820132231193988","DOIUrl":"10.1177/10820132231193988","url":null,"abstract":"Ultrasonication is one of the non-thermal physical methods that can be used on foods and when used in synergy with temperature (thermosonication), this technique proves to be more effective, thus reducing the duration and intensity of heat treatment and the consequent damage to the foods. This work aimed to use the technique of ultrasonication and thermosonication in the processing of jalapeno pepper sauces in comparison with pasteurization. Two types of sauces were produced, one with pre-cooking (a) and the other without cooking (b), and the influence of time and temperature was analyzed by applying ultrasonication and thermosonication. Times of 15 and 30 min and temperatures of 25 and 65 °C were used. Both treatments stood out for their effectiveness when compared to the traditional method (pasteurization 65 °C and 30 min). The results demonstrate that, in general, the sauces are good sources of phenolic compounds (141.83 ± 0.10 mg gallic acid equivalent/100 g), flavonoids (50.40 ± 0.30 mg quercetin equivalent/100 g) and carotenoids (2.39 ± 0.07 mg β-carotene/100 g). The sauces had an increase in carotenoids by about 25% (thermosonicated at 15 and 30 min and pre-cooked) and in antioxidant activity (ferric reducing antioxidant power) with about 12% and 13% (thermosonicated at 30 min with and without cooking, respectively) in relation to control (pasteurization). On comparing thermosonication with ultrasound process total phenolics had improved by around 14% and flavonoids by 55%. At the first time, capsantin, capsaicin, dihydrocapsaicin, and nordihydrocapsaicin were identified by ultra-high performance liquid chromatography-MS/MS (UHPLC-MS/MS). Finally, as both treatments demonstrate efficiency (thermosonication at 15 and 30 min), the use of 15 min is indicated as feasible by the reduced process time and in preventing the loss of bioactive compounds in the sauces when compared to the pasteurization treatment.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"197-207"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10332267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Functional properties and sensory profile of coffee prepared by different brewing methods. 不同冲泡方法制备的咖啡的功能特性和感官特征。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-10-06 DOI: 10.1177/10820132231205625

Jenny A Barrera López, María Hernández Carrión

{"title":"Functional properties and sensory profile of coffee prepared by different brewing methods.","authors":"Jenny A Barrera López, María Hernández Carrión","doi":"10.1177/10820132231205625","DOIUrl":"10.1177/10820132231205625","url":null,"abstract":"Coffee is one of the main sources of antioxidants in the diet of many countries. The purpose of this research was to assess the effect of different brewing methods, particle size, and coffee quality on the total phenolic content, antioxidant capacity (AC), and sensory profile of the beverage. The brewing methods yielded differences in taste with higher bitterness in immersion methods. However, the main factors that influenced coffee extraction and taste were particle size and coffee type. A finer particle size allowed for greater phenolic and caffeine (CA) extraction (2.82 mg GA/mL; 1.01 mg CA/mL), resulting in higher bitterness and astringency. Additionally, the type of coffee resulted in a higher CA content in commercial coffee (Specialty: 0.72 ± 0.10 mg CA/mL; Commercial: 1.13 ± 0.14 mg CA/mL). The results showed that using a ratio of 1:20 and 1:15 for commercial and specialty coffee, respectively, yielded differences in AC using the DPPH method (Specialty: 11.54 ± 1.12 µmol/mL; Commercial: 10.20 ± 1.88 µmol/mL) but not with the ABTS method (Specialty: 10.38 ± 1.23 µmol/mL; Commercial: 10.37 ± 1.13 µmol/mL). Similarly to the ABTS method, no differences in the total phenol content of the coffee cup were observed (Specialty: 2.52 ± 0.40 mg/mL; Commercial: 2.43 ± 0.28 mg/mL). Thus, the findings suggest that specialty coffee offers consumers a more balanced cup with less CA content. This allows for more coffee consumption without an excessive intake of CA. However, consumers can adjust the functionality, sensory profile, and CA content of a coffee cup by modifying the particle size and the brewing method used.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"248-260"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41107169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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