Food Chemistry: X最新文献

{"title":"Metal ions binding and colloidal destabilization in the model systems: Implication on the magnesium chloride coagulation mechanism in tofu making","authors":"Qianru Li ,&nbsp;Yufei Hua ,&nbsp;Xingfei Li ,&nbsp;Xiangzhen Kong ,&nbsp;Caimeng Zhang ,&nbsp;Yeming Chen","doi":"10.1016/j.fochx.2025.102365","DOIUrl":"10.1016/j.fochx.2025.102365","url":null,"abstract":"<div><div>MgCl₂-induced soymilk coagulation mechanism in tofu making was explored from perspectives of Mg²⁺ binding and colloidal properties in model systems. Isothermal titration calorimetry of bovine serum albumin (BSA)-small molecule mixtures revealed proteins contributed negligibly to Mg²⁺ binding sites, instead, substantial Mg²⁺ were bound by soymilk-borne small molecules. The results thus suggested the “protein-Mg²⁺-protein bridge” was hardly formed in tofu making. Zeta potentials for both BSA-small molecule system and defatted soymilk changed in a similar pattern relative to the unbound Mg²⁺ concentration, indicating only those small molecules-unbound Mg²⁺ effectively neutralized the electronegative charges on protein colloidal particles. Turbidity and particle size results revealed a critical zeta potential (−11 mV) was required to induce marked Mg²⁺-defatted soymilk coagulation. For heated defatted soymilks, a critical minimum protein concentration (8 mg/mL) was needed to observe the significant Mg²⁺-induced coagulation. This study is expected to deepen our understanding of Mg²⁺ coagulation mechanism in tofu making.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102365"},"PeriodicalIF":6.5,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Dynamic migration of phenolics in microwaved combined cooked sorghum: Focus on the polyphenols interact with starch/protein","authors":"Lei Xu ,&nbsp;Xuejian Song ,&nbsp;Di Yao ,&nbsp;Changyuan Wang ,&nbsp;Xinmiao Yao ,&nbsp;Zhijiang Li","doi":"10.1016/j.fochx.2025.102342","DOIUrl":"10.1016/j.fochx.2025.102342","url":null,"abstract":"<div><div>Based on the perspective of whole sorghum food, the polyphenols migration process was analyzed during microwave-combined cooking treatment utilizing wide metabolomics, simulated reactions, and molecular docking. Microstructure confirmed that microwave broke the grain cells, resulting in the elevated polyphenols contents. Flavonoids were significantly released by microwave (e.g. arbutin, eriodictyol-7-o-glucoside, narirutin, and naringenin-7-o-glucoside), which regulated the antioxidant activity of sorghum. Simulated <em>co</em>-gelatinization reaction revealed that polyphenols interacted non-covalently with starch, resulting in higher levels of polyphenols being retained during cooking (711.12 mg GAE/100 g). Molecular docking results exhibited that 6 flavonoids could also bind to the kafirin via hydrogen bonds and hydrophobic interaction during cooking. Meanwhile, the γ-mangostin also possessed stabilized root-mean-square deviation and outstanding binding free energies. The effective retention of bioactive components under synergetic microwave and cooking treatment highlights the potential of natural ingredients in food processing, promoting a more natural approach to modern cereal nutrition.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102342"},"PeriodicalIF":6.5,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Epigallocatechin-3-gallate improved rheological properties of rice bran protein-soybean protein isolate conjugates emulsions by regulating interface protein conformation","authors":"Mengmeng Zhao,&nbsp;Xialing Wei,&nbsp;Xiaojuan Wu,&nbsp;Lizhong Lin,&nbsp;Wei Wu","doi":"10.1016/j.fochx.2025.102369","DOIUrl":"10.1016/j.fochx.2025.102369","url":null,"abstract":"<div><div>The effects of epigallocatechin-3-gallate (EGCG) on the conformation of interface-adsorbed protein (IAP) and interface-unadsorbed protein (IUAP) and rheological properties of rice bran protein-soybean protein isolate conjugates emulsions were investigated. The results showed that the viscosity, storage modulus, and loss modulus of conjugates emulsions initially increased, and subsequently declined as EGCG concentration increased (0 %–20 %), and reached the maximum value at an EGCG concentration of 10 %. Meanwhile, the absolute value of ζ-potential (−49.333 mV), average particle size (831.033 nm), and flexibility (0.052) of IAP reached the maximum at 10 % of EGCG. The absolute value of ζ-potential and surface hydrophobicity of IAP were higher than those of IUAP. Overall, moderate concentration of EGCG (10 %) enhanced the adsorption of highly flexible and highly surface-charged IAP at the oil-water interface and promoted the formation of a highly viscoelastic interfacial membrane, which improved the rheological properties of conjugates emulsions.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102369"},"PeriodicalIF":6.5,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Soy protein isolate-chitosan complex condensate: Phase behavior, structure and functional properties","authors":"Xiongzhi Li ,&nbsp;Chun Hu ,&nbsp;Hailong Zhang ,&nbsp;Lijuan Han ,&nbsp;Weinong Zhang ,&nbsp;Junbo He","doi":"10.1016/j.fochx.2025.102372","DOIUrl":"10.1016/j.fochx.2025.102372","url":null,"abstract":"<div><div>This study investigated the interaction mechanism between soy protein isolate (SPI) and chitosan (CS), and the structure and functional properties of their complex. The results revealed hydrogen bonding and hydrophobic interactions as the main driving forces for formation of soluble SPI/CS complex, while electrostatic interactions as the primary force driving insoluble complex formation. Insoluble complex formation was promoted by an appropriate increase in SPI/CS total concentration (&gt; 0.24 %) and a decrease in NaCl concentration (&lt; 60 mmol/L). After adding CS, SPI decreased in solubility, emulsifying and foaming properties, followed by an increase with pH raised from 3 to 9. CS addition could also change the tertiary structure of SPI and increase its relative crystallinity, enabling a red shift of amino (−NH₂) groups and a denser structure formation on SPI surface. These results offer valuable insights into the use of SPI/CS complex in the food industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102372"},"PeriodicalIF":6.5,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143645045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts","authors":"Munguntsetseg Battur ,&nbsp;Muhammad Aaqil ,&nbsp;Jingchuan Zheng ,&nbsp;Huang Xiao Lin ,&nbsp;Bolormaa Chuluunotgon ,&nbsp;Tserenkhand Zorigtbaatar ,&nbsp;Cunchao Zhao ,&nbsp;Yang Tian","doi":"10.1016/j.fochx.2025.102364","DOIUrl":"10.1016/j.fochx.2025.102364","url":null,"abstract":"<div><div>This study investigates the impact of milk addition on the fermentation of walnut soy sauce, using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and metagenomics to analyze flavor profiles and microbial dynamics. GC-IMS analysis showed significant increases in volatile compounds such as esters (ethyl acetate), aldehydes (hexanal), and alcohols (isoamyl alcohol), enhancing the aroma and taste. Metagenomic analysis revealed that milk increased microbial diversity, with <em>Weissella</em> and <em>Lactobacillus</em> dominating early fermentation. The milk-enriched soy sauce (SYM) exhibited higher amino acid nitrogen (2.67 g/L), and total nitrogen (7.18 g/L) compared to the control, indicating improved nutritional quality. Protease activity peaked at 2438.5 U/g for neutral protease, supporting efficient protein hydrolysis. Relative Odor Activity Value (ROAV) analysis identified 29 key flavor compounds, including 3-methyl butanol and ethyl 2-methyl butyrate, which contributed fruity and buttery notes to SYM. These results suggest that milk enhances microbial growth and improves both flavor and nutritional quality of walnut soy sauce.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102364"},"PeriodicalIF":6.5,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles using E-nose, E-tongue and HS-SPME-GC–MS","authors":"Yuanfang Xu ,&nbsp;Xiaoyu Wang ,&nbsp;Qingxiu Mao ,&nbsp;Qiling Zhang ,&nbsp;Yiji Zhou ,&nbsp;Gaoliu Huang ,&nbsp;Lu Liu ,&nbsp;Qing Yang ,&nbsp;Yong Zhang ,&nbsp;Feng Guo ,&nbsp;Chao Deng ,&nbsp;Meijuan Yu ,&nbsp;Mengyun Ouyang ,&nbsp;Ling Peng ,&nbsp;Jianhui Wang ,&nbsp;Wenge Li","doi":"10.1016/j.fochx.2025.102352","DOIUrl":"10.1016/j.fochx.2025.102352","url":null,"abstract":"<div><div>The effects of different pretreatment combined with irradiation on the flavor profiles of prepared soft-shelled turtle dishes were explored by using electronic nose, electronic tongue and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS). The results showed that electronic nose analysis indicated distinct odor profiles before and after irradiation, with PCA effectively differentiating them. The low-temperature pretreatment group had the smallest difference from the control (CK). After 180 days of storage, odor profiles of all samples converged, with low-temperature, 0.1 % rosemary, and 0.1 % TBHQ groups showing minimal differences from CK. Electronic tongue profiles showed no significant differences among treatments, with PCA unable to effectively distinguish most groups, except for the 0.1 % rosemary and 0.1 % sesamol groups. The results of HS-SPME-GC–MS analysis showed that the volatile compounds of the samples of each treatment were significantly different. The 6 kGy (kilogray) irradiation group, the low temperature pretreatment and the control group (CK) clustered into one category. After 180 d of storage at room temperature, only the low temperature pretreatment group and the control group (CK) were clustered into one category. The results of relative odor activity value (ROAV) showed that the key flavor compounds of prepared soft-shelled turtle dishes were heptanal, octanal, (<em>E</em>)-2-octenal, nonanal, (<em>E,E</em>)-2,4-nonadienal, decanal, (<em>E</em>)-2-decenal, (<em>E,E</em>)-2,4-decadienal, 2-undecanal, 1-octen-3-ol, and 2-pentylfuran. Aldehydes contents in the samples increased after irradiation, which was the main components leading to the off-odor of prepared soft-shelled turtle dishes after irradiation, and the key flavor compounds of the samples decreased after 180 d of storage at room temperature. In conclusion, low temperature or pretreatment of three antioxidants could maintain the flavor of prepared soft-shelled turtle dishes after irradiation, and low temperature had the best effect. This study could provide theoretical reference for the application of irradiation technology in the sterilization and preservation processing of prepared soft-shelled turtle dishes and its flavor control.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102352"},"PeriodicalIF":6.5,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Physiochemical and functional properties of gelatin obtained from frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), Longtail tuna (Thunnus tonggol) and yellowfin tuna (Thunnus albacares) skin","authors":"Qinghe Yin ,&nbsp;Haohao Shi ,&nbsp;Yongqiang Zhao ,&nbsp;Gang Yu ,&nbsp;Haohao Wu ,&nbsp;Guanghua Xia ,&nbsp;Tao Yang","doi":"10.1016/j.fochx.2025.102360","DOIUrl":"10.1016/j.fochx.2025.102360","url":null,"abstract":"<div><div>This study conducted a systematic investigation into the physicochemical and functional properties of gelatin extracted through alkaline methods from the skins of four commercially significant tuna species: frigate mackerel (<em>Auxis thazard</em>), skipjack tuna (<em>Katsuwonus pelamis</em>), longtail tuna (<em>Thunnus tonggol</em>), and yellowfin tuna (<em>Thunnus albacares</em>). Comparative analyses revealed notable species-specific variations in gelatin yield, amino acid composition, molecular weight distribution, and functional performance. Notably, yellowfin tuna skin gelatin (YSG) exhibited the highest melting point (28.09 °C), gel strength (271 g), and proline content (14.3 %), along with superior foaming capacity (20.43 %), water retention, and emulsification stability. Molecular weight profiles obtained via SDS-PAGE confirmed the presence of α- and β-chains characteristic of type I collagen, with YSG demonstrating enhanced structural integrity and thermal stability attributed to its elevated proline content. Additionally, Fourier-transform infrared spectroscopy (FTIR) and circular dichroism (CD) analyses indicated stronger hydrogen bonding and preservation of the triple-helix structure in YSG. While longtail tuna yielded the highest extraction rate (21.5 %), skipjack tuna showed the highest protein content (86.7 %). In contrast, frigate mackerel gelatin displayed darker coloration (ΔE* = 53.09) due to residual pigments. Rheological assessments highlighted YSG's optimal viscoelasticity and melting behavior, aligning with its robust interfacial properties. These findings underscore the potential of yellowfin tuna skin gelatin as a viable alternative to mammalian gelatin in food and biomedical applications, offering enhanced functional performance while valorizing underutilized fishery by-products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102360"},"PeriodicalIF":6.5,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms","authors":"Bruna Carbas ,&nbsp;Pedro Sampaio ,&nbsp;Sílvia Cruz Barros ,&nbsp;Andreia Freitas ,&nbsp;Ana Sanches Silva ,&nbsp;Carla Brites","doi":"10.1016/j.fochx.2025.102351","DOIUrl":"10.1016/j.fochx.2025.102351","url":null,"abstract":"<div><div>Fumonisins occurrence in maize represents a significant global challenge, impacting economic stability and food safety. This study evaluates the potential of near-infrared (NIR) spectroscopy combined with chemometric algorithms to detect fumonisins in maize. For fumonisin B1 (FB1) and B2 (FB2) levels were developed predictive NIR models using partial least squares (PLS) and artificial neural networks (ANN). PLS models demonstrated strong correlation coefficient (R²) values of 0.90 (FB1), 0.98 (FB2), and 0.91 (FB1 + FB2) for calibration, with ratio of prediction to deviation (RPD) values ranging 2.8–3.6. Similarly, ANN models showed good predictive performance, particularly for FB1 + FB2, with <em>R</em> = 0.99, and the root means square error (RMSE) of 131 μg/kg for calibration; and <em>R</em> = 0.95, RMSE = 656 μg/kg for validation.</div><div>These findings underscore the efficacy of NIR spectroscopy as a rapid, non-destructive tool for fumonisin screening in maize, with chemometric algorithms enhancing model accuracy, offering a valuable method for ensuring food safety.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102351"},"PeriodicalIF":6.5,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610190","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Effect of protein oxidation on the quality of abalone (Haliotis discus hannai) during frozen storage under different packaging conditions","authors":"Siyuan Zhu ,&nbsp;Chen Zhang ,&nbsp;Yijun Liu ,&nbsp;Dan Jiang ,&nbsp;Qiancheng Zhao ,&nbsp;Xiqin Mao ,&nbsp;Xia Hu ,&nbsp;Bohai Jiang","doi":"10.1016/j.fochx.2025.102357","DOIUrl":"10.1016/j.fochx.2025.102357","url":null,"abstract":"<div><div>This study investigated the effects of protein oxidation under vacuum packaging, ice-coating, air-permeable polyvinyl chloride and non-packaging on sensory quality of abalone during 24 weeks at −20 °C. During storage, carbonyl content of protein increased (1.64 to 3.12–4.13 nmol/mg), sulfhydryl content decreased (20.48–29.94 %), surface hydrophobicity increased (19.50–40.24 %) and Ca²⁺-ATPase activity decreased (21.13–54.93 %). Protein secondary structures was converted into random coils, UV absorption of chromogenic groups reduced indicated tertiary structure and functional degradation. Compared to others, vacuum packaging decreased carbonyl content (3.41–24.46 %) and slowed down the oxidation process among 9 ∼ 19w, while ice-coating increased <em>L</em>* value (4.12–12.75 %) and maintained freshness among 8 ∼ 19w. The <em>L</em>* value (<em>r</em> = −0.89) and centrifugal loss (<em>r</em> = 0.95) were significantly correlated with carbonyl content, and hardness (<em>r</em> = −0.70) was significantly correlated with surface hydrophobicity (<em>p</em> &lt; 0.01). Thus, 0 ∼ 8w is the effective period in protein degradation regulation considering oxidation indicators and quality control by WHC trend.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102357"},"PeriodicalIF":6.5,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143636447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Roles of different polysaccharides on the structures of alginate-based Bigel beads and co-delivery of bioactives","authors":"Guangmin Liu ,&nbsp;Yuxuan Wang ,&nbsp;Jingyi Yang ,&nbsp;Yaqin Wang ,&nbsp;Hongju He ,&nbsp;Like Mao","doi":"10.1016/j.fochx.2025.102359","DOIUrl":"10.1016/j.fochx.2025.102359","url":null,"abstract":"<div><div>Bigels are novel soft-solid materials, which attract increasing attentions in the food industry. In this study, bigel beads based on alginate hydrogel and monoglyceride oleogel were developed, and their structures were modified by adding various polysaccharides (pectin, carrageenan, chitosan, xanthan gum and konjac gum). The inclusion of polysaccharides generally increased bead size and decreased hardness, with chitosan reducing the shrinking rate and swelling ratio during simulated gastric-intestinal digestion. FTIR analysis confirmed no interactions between alginate hydrogel and monoglyceride oleogel, nor covalent bonds formation between alginate and the polysaccharides. The bigels were tested for simultaneously delivery of epigallocatechin gallate and curcumin, and the results showed that bead structures significantly influenced their release. Among all tested bigels, pectin and carrageenan beads exhibited the highest cumulative release in simulated intestinal fluid. The results suggested that polysaccharides effectively modified the physicochemical properties of alginate-based bigel beads, leading to adjustable release of the incorporated bioactives.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102359"},"PeriodicalIF":6.5,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143600813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}