Food Science and Technology International最新文献

{"title":"Fermentation-based valorization of potato peel waste for the production of antioxidant fermentation-derived preparations by <i>Lactiplantibacillus plantarum</i>.","authors":"Sena Şeyma Akgül, Ümmühan Top, Hatice Sıçramaz, Serap Coşansu","doi":"10.1177/10820132261483897","DOIUrl":"https://doi.org/10.1177/10820132261483897","url":null,"abstract":"<p><p>Agro-industrial byproducts represent an abundant yet underutilized resource for the production of value-added functional ingredients. In this study, potato peel waste was evaluated as a fermentation substrate for the production of antioxidant fermentation-derived preparations using <i>Lactiplantibacillus plantarum</i> ATCC 14917. Freeze-dried potato peel powder was characterized and used to prepare fermentation media with and without α-amylase supplementation. Fermentation was carried out for 96 h, and bacterial growth, pH, total phenolic content (TPC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were monitored<i>. L. plantarum</i> exhibited successful growth in potato peel suspension, reaching approximately 7.9 log CFU/mL at 96 h, confirming the suitability of this substrate for lactic acid fermentation. Fermentation time significantly influenced both TPC (<i>p < .</i>001) and DPPH radical scavenging activity (<i>p < .</i>001). TPC increased from 332 to 484 mg GAE/100 mL at 48 h, then declined slightly thereafter. Similarly, antioxidant activity increased from 42% to 73% at 48 h. Although α-amylase supplementation promoted early microbial growth, it resulted in lower phenolic content and antioxidant activity compared to the non-supplemented medium. Overall, controlled fermentation of potato peel increased total phenolic content and antioxidant potential, demonstrating its promise as a sustainable substrate for the production of antioxidant fermentation-derived preparations.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261483897"},"PeriodicalIF":1.8,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148873579","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}

{"title":"Ultrasonication-Induced structural and functional enhancement of acid-extracted dietary fiber from sweet lime (<i>Citrus limetta</i>) peel.","authors":"Shehabi Murtaza, Jangala Krishna Pallavi","doi":"10.1177/10820132261483893","DOIUrl":"https://doi.org/10.1177/10820132261483893","url":null,"abstract":"<p><p>Sweet lime peel is a significant, underutilized agro-industrial byproduct with high dietary fiber content and untapped prebiotic potential. This study investigated the impact of ultrasonication on the structural and functional evolution of SLP dietary fibers extracted via 1% HCl. The modified soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) fractions were characterized using Fourier-transform infrared spectroscopy, X-ray diffraction, field emission scanning electron microscopy, and differential scanning calorimetry. Ultrasonication markedly augmented the hydration and lipophilic properties of the SDF; specifically, swelling capacity, water-holding capacity, and oil-holding capacity increased to 7.04 ± 0.54 mL/g, 3.13 ± 0.39 g/g, and 4.16 ± 0.51 g/g, respectively, compared to untreated controls (4.00 ± 0.31 mL/g, 2.57 ± 0.21 g/g, and 2.30 ± 0.29 g/g). XRD analysis showed that ultrasonication reduced the degree of crystallinity from 31.6% to 28.7% in SDF and from 44.9% to 37.8% in IDF, indicating disruption of the ordered cellulose structure while FTIR spectra exhibited intensified and broadened peaks in the 3000-3300 cm^-1 and 1000-1050 cm^-1 regions, suggesting enhanced hydroxyl group exposure. <i>In vitro</i> fermentation trials revealed that the structural reorganization of sonicated SDF significantly enhanced its prebiotic efficacy. <i>Lactobacillus plantarum</i> counts increased from 8.23 ± 0.57 to 9.51 ± 0.26 log CFU/mL over 16 h, yielding a positive Prebiotic Activity Score of 1.36 and maintaining up to 71% recoverability following simulated gastrointestinal digestion. These results demonstrate that ultrasonication is an effective strategy for upcycling citrus waste into high-value functional ingredients for the food industry.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261483893"},"PeriodicalIF":1.8,"publicationDate":"2026-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148864254","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}

{"title":"Evaluation of Lactobacillus cell free supernatants as biopreservatives of carabeef.","authors":"Aravind Shambu, Sophia Inbaraj, Manasa Reddy Basireddy, Beena Cherian, Kalpana Starling","doi":"10.1177/10820132261471975","DOIUrl":"https://doi.org/10.1177/10820132261471975","url":null,"abstract":"<p><p>The research investigates the potential of cell-free supernatant (CFS) derived from <i>Lactobacillus</i> cultures as a natural biopreservative for buffalo meat. The study aimed at large-scale production of CFS from the bacterial strains such as <i>Lactobacillus plantarum</i> MTCC 9496, <i>Lactobacillus rhamnosus</i> MTCC 12920 and <i>Levilactobacillus brevis</i> MTCC 13243 and assessment of its preservative effectiveness by analyzing parameters such as pH, color, total plate count (TPC), and thiobarbituric acid reactive substances (TBARS). The results indicated that both the treatment groups and storage duration had a significant impact on these quality metrics. The b* values (colour parameters) associated with lipid oxidation have been significantly (<i>p</i> ≤ 0.001) affected by treatments. The pH of carabeef of treatment (groups 2 and 3) was maintained as 5.5-5.6 throughout 6 days and had significant group (<i>p </i>≤ 0.001) interactions. The TPC values of group 2 and 3 were significantly reduced (<i>p </i>≤ 0.001) on day 2 (46; 56 ×10²CFU/g)) and day 6 (138; 123 ×10² CFU/g), respectively, thus, proving the antimicrobial action of CFS. The findings demonstrate that <i>Lactobacillus</i>-derived CFS is effective in controlling spoilage and pathogenic microorganisms, offering a promising, natural alternative to synthetic preservatives for extending the shelf life of buffalo meat.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261471975"},"PeriodicalIF":1.8,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148817785","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}

{"title":"Microencapsulation of rosemary (<i>Rosmarinus officinalis</i> L<i>.</i>) phenolic extract and exploring its potential as a natural antioxidant barrier for frying oil.","authors":"Yasaman Kadivar, Sayed Amir Hossein Goli","doi":"10.1177/10820132251384798","DOIUrl":"https://doi.org/10.1177/10820132251384798","url":null,"abstract":"<p><p>This study optimized maltodextrin concentrations and drying temperatures for the encapsulation of rosemary phenolic compounds using spray drying. Subsequently, the work examined the impact of incorporating these encapsulated phenolics (at concentrations of 75 and 150 ppm) into antioxidant-free frying oils on its quality throughout the frying process. Results showed that microcapsules with 10% maltodextrin concentration presented higher phenolic content and excellent encapsulation efficiency at 140 °C inlet temperature. During frying, polar compounds increased by 7-fold for samples with 75 ppm natural antioxidants and 4.1-fold for 150 ppm over 18 h of heating, contrasting with 35- and 28-fold for negative and positive controls, respectively. Despite an increase in total oxidation value with extended frying, oil samples containing natural antioxidants effectively controlled oxidation compared to control oil, confirmed by peroxide and thiobarbituric acid measurements up to 12 h. Thiobarbituric acid showed significant positive correlation with polar compounds, free fatty acids, dienes, and trienes, while negatively correlating with linoleic and linolenic acids, validated by principal component analysis explaining 82% of cumulative variance, with PC1 and PC2 contributing 73.38% and 9.57% variance, respectively.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251384798"},"PeriodicalIF":1.8,"publicationDate":"2026-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148812394","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}

{"title":"UV-C treatment as a valorization strategy for apple by-product: Enhancement of dietary fiber, polyphenols, and antioxidant capacity.","authors":"Cristina Bodas-Folguera, Rocío De La Peña-Armada, Virgilio Correcher, María Dolores Tenorio Sanz, Inmaculada Mateos-Aparicio","doi":"10.1177/10820132261475394","DOIUrl":"https://doi.org/10.1177/10820132261475394","url":null,"abstract":"<p><p>The valorization of the apple by-product through green technologies, such as ultraviolet-C radiation (UV-C), is in accordance with the increasing demand of natural and environmentally friendly products together with the reduction of waste generated worldwide. This study aimed to determine the effect of UV-C on the dietary fiber and antioxidant compounds of the apple by-product to enable its reintroduction into the food supply chain. The apple by-product was treated for 5 min with UV-C radiation and stored at 4 °C for 1 (D1), 4 (D4) and 7 (D7) days. Subsequently, dietary fiber composition, polyphenolic content, and antioxidant capacity analyses were performed. After UV-C treatment, it was possible to observe a significant (<i>p</i> <i><</i> .05) increase in the soluble dietary fiber across all samples compared to the control. For total dietary fiber, a significant increase (<i>p</i> < .05) was detected in samples D1 and D4. Furthermore, a significant decrease (<i>p</i> <i><</i> .05) in the insoluble dietary fraction was noticed. Regarding the polyphenolic content and antioxidant capacity, a significant increase was observed for all treated samples, although this increase was inversely proportional to the storage duration. Overall, UV-C irradiation proved effective in valorizing apple by-product by increasing dietary fiber and antioxidant capacity.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261475394"},"PeriodicalIF":1.8,"publicationDate":"2026-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148790217","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}

{"title":"Linking chemical composition and sensory attributes in cocoa liquors: A multivariate profiling strategy.","authors":"Dulce Velásquez-Reyes, Norma Morales-Hernández, Montserrat Alcazar-Valle, Manuel Kirchmayr, Pedro García-Alamilla, Eugenia Lugo-Cervantes, Anne Gschaedler","doi":"10.1177/10820132261476780","DOIUrl":"https://doi.org/10.1177/10820132261476780","url":null,"abstract":"<p><p>Characterizing the flavor of cocoa products remains challenging due to their complex chemical composition and the influence of processing and origin. Moreover, there is growing interest in establishing quality indicators and differentiating products by geographic region. In this study, a multivariate analytical approach was applied to characterize cocoa liquors from two subregions of the Grijalva region of Tabasco, Mexico (Sierra and Chontalpa), by integrating chemical and sensory analyses. Volatile compounds were evaluated by gas chromatography-mass spectrometry, and non-volatile compounds by high-performance liquid chromatography. Sensory evaluation was performed through descriptive analysis by a trained panel. To identify regional differentiation patterns and explore associations between chemical composition and sensory attributes, principal component analysis and multiple factor analysis were used. Results revealed distinct chemical and sensory profiles linked to geographic origin, supported by clear correlations between key compounds and sensory descriptors. Theobromine, caffeine, catechin, and epicatechin were strongly associated with bitterness and astringency, while esters, pyrazines, and organic acids contributed to fruity, roasted, and acidic perceptions. This approach provides an objective characterization of complex foods and supports origin discrimination, quality control, and the development of chemosensory indicators relevant to traceability systems and product authentication.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261476780"},"PeriodicalIF":1.8,"publicationDate":"2026-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148764450","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}

{"title":"Cultured meat and the future of sustainable protein production: Innovations, regulatory landscapes, and market prospects.","authors":"Likhitha Yadav Prakruthi, Hari Krishnan, Deepika Kaushik, Banupriya Lakshmipathy, Avijit Banik, Chagam Koteswara Reddy, Ramachandran Vinayagam, Fatih Oz, Mukul Kumar","doi":"10.1177/10820132261476786","DOIUrl":"10.1177/10820132261476786","url":null,"abstract":"<p><p>Cultured meat production represents a revolutionary approach to addressing the mounting challenges of conventional animal agriculture, including environmental degradation, animal welfare concerns, and food security issues. This comprehensive review examines the current state of cultured meat technology, encompassing advances in cellular agriculture, bioprocessing innovations, regulatory frameworks, and consumer acceptance patterns. Recent developments in scaffolding technologies, bioreactor design, and cost reduction strategies have significantly enhanced the commercial viability of cultured meat production. Regulatory approvals in Singapore and the United States mark critical milestones, while European and other global markets continue developing comprehensive frameworks. Consumer acceptance studies reveal regional variations, with North American markets showing particularly strong receptiveness. Environmental life cycle assessments demonstrate potential for substantial reductions in greenhouse gas emissions, land use, and water consumption compared to conventional meat production. However, significant challenges remain in achieving cost competitiveness, scaling production infrastructure, and addressing consumer concerns about food safety and product quality. This review synthesizes current research findings to provide insights into the future trajectory of cultured meat as a sustainable protein alternative.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261476786"},"PeriodicalIF":1.8,"publicationDate":"2026-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148721632","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}

{"title":"Effects of low-temperature conditioning on browning, reactive oxygen species metabolism, and quality attributes of \"Dajixin\" wampee (<i>Clausena lansium</i>) fruit during cold storage at 3 °C for 16 days.","authors":"Wenjun Chang","doi":"10.1177/10820132261478361","DOIUrl":"https://doi.org/10.1177/10820132261478361","url":null,"abstract":"<p><p>This study investigated the effects of three low-temperature conditioning (LTC) treatments on the storage quality and postharvest physiology of \"Dajixin\" wampee (<i>Clausena lansium</i>) fruit during cold storage at 3 °C for 16 days. Treatments included LTC 1 (12 °C, 4 d), LTC 2 (8 °C, 4 d), and LTC 3 (stepwise 12 °C for 2 d then 8 °C for 2 d). Compared with direct cold storage (control), LTC 2 reduced the browning index by 22.9% (from 3.80 to 2.93, <i>P</i> < .05), suppressed weight loss (7.17% vs. 7.90%, <i>P</i> < .05), and maintained higher total soluble solids (19.58% vs. 17.11%, <i>P</i> < .05). LTC 2 inhibited malondialdehyde accumulation (6.37 vs. 7.52 µmol/g, <i>P</i> < .05), enhanced superoxide dismutase and phenylalanine ammonia lyase activities, and suppressed peroxidase and polyphenol oxidase activities relative to the control. Furthermore, LTC 2 maintained higher total phenolic content (1.72 mg GAE/100 g FW at day 12) and DPPH radical scavenging activity (75.5% at day 12). Among the three protocols, LTC 2 (8 °C, 4 d) was the most effective in delaying postharvest senescence and reducing browning, providing a practical protocol for extending the shelf life of cold-sensitive wampee fruit.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261478361"},"PeriodicalIF":1.8,"publicationDate":"2026-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148758225","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}

{"title":"Next-generation chitosan-based edible coatings for shelf-life extension of berries: Bioactive enrichment and nano-enabled strategies.","authors":"Sreeranjani Kanagesan, Kavitha Periyanannagounder Shanmugam, Muthuvel Iyyamperumal, Janaki Ponnusamy, Sivakumar Rathinavelu, Kavitha Murugavel, Auxcilia Jone, Suganthy Mariappan, Jamuna Perumal","doi":"10.1177/10820132261475907","DOIUrl":"10.1177/10820132261475907","url":null,"abstract":"<p><p>Berries are highly perishable products that experience swift postharvest degradation due to elevated moisture levels, fragile texture and vulnerability to microorganisms. Chitosan-based edible coatings have emerged as viable biodegradable alternatives to traditional preservation methods due to their film-forming, antibacterial and antioxidant characteristics. This review rigorously evaluates recent developments in chitosan coatings, highlighting the integration of bioactive compounds and nano-enabled systems. These coatings function by establishing semipermeable barriers, regulating respiration and ethylene dynamics, augmenting antioxidant defence and inhibiting microbial proliferation. Nano-reinforced formulations enhance barrier efficacy and regulate the release of active ingredients, hence prolonging shelf life. Nonetheless, challenges pertaining to standardisation, safety certification and industrial scalability persist as significant limitations.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261475907"},"PeriodicalIF":1.8,"publicationDate":"2026-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148722811","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}

{"title":"Seawater-dissolved oligochitosan coating and basket-in-bag packaging extend the chilled shelf-life of slender shrimp (<i>Metapenaeus brevicornis</i>) during 13-day storage at 4 ± 1 °C.","authors":"Thi Hoan Vu, Thi Phuong Nhung Tran, Ngoc Boi Vu, Thi My Trang Nguyen","doi":"10.1177/10820132261475403","DOIUrl":"https://doi.org/10.1177/10820132261475403","url":null,"abstract":"<p><p>Chilled shrimp deteriorate rapidly because post-mortem biochemical spoilage, oxidative deterioration and microbial growth continue during refrigeration; however, practical set-points that integrate oligochitosan (COS) coating solvent and packaging geometry remain insufficiently defined. This study aimed to establish an implementable COS-based preservation strategy for chilled slender shrimp (<i>Metapenaeus brevicornis</i>). Shrimp were stored at 4 ± 1 °C and evaluated in three experimental branches: (a) COS concentration screening (0.75-1.50%, w/v; 3-min dip in reverse-osmosis water), (b) solvent comparison at 1.0% COS (reverse-osmosis water vs. seawater) and (c) packaging comparison at 1.0% COS in seawater (sealed polyethylene bag vs. basket-in-bag), with untreated or water-dipped controls as appropriate. Independent batches (<i>n</i> = 3 per treatment) were analysed for ammonia (NH₃), pH, total antioxidant activity (TAA), total plate count (TPC) and weighted sensory score using linear mixed-effects models (<i>α</i> = 0.05). The 1.0% COS treatment was the most robust concentration over 13 days, and seawater improved performance compared with reverse-osmosis water. In the day-13 packaging comparison, COS-basket-in-bag had lower NH₃ than COS-polyethylene (PE) bag (0.169 ± 0.01% vs. 0.189 ± 0.03% w/w), although it was statistically comparable to the untreated control (0.153 ± 0.02%). COS-basket-in-bag also produced the lowest TPC (approximately 1.7 × 10⁴ CFU g^-1, vs. 4.3 × 10⁵ and 2.8 × 10⁶ CFU g^-1 for COS-PE bag and control, respectively), the highest TAA (2.582 ± 0.21 mg ascorbic acid equivalents (AAE) g^-1, vs. 2.205 ± 0.17 and 2.034 ± 0.15 mg AAE g^-1) and the highest sensory score (16.1 ± 1.78, vs. 15.16 ± 1.43 and 11.6 ± 1.24). These findings define a practical set-point, 1.0% COS in seawater, 3-min dipping, basket-in-bag packaging and storage at 4 ± 1 °C, that supports an approximately 12-day refrigerated shelf-life and demonstrates how coating dose, solvent and packaging geometry can be integrated to improve the microbial, antioxidant and sensory stability of chilled shrimp.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261475403"},"PeriodicalIF":1.8,"publicationDate":"2026-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148697335","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}