Recent patents on food, nutrition & agriculture最新文献

{"title":"Consumer Perception of Sustainability Attributes in Organic and Local Food.","authors":"Azzurra Annunziata,&nbsp;Angela Mariani","doi":"10.2174/2212798410666171215112058","DOIUrl":"https://doi.org/10.2174/2212798410666171215112058","url":null,"abstract":"<p><strong>Background: </strong>Although sustainable food consumption is gaining growing importance on the international agenda, research on this subject is still quite fragmented and most studies analyse single aspects of sustainable food consumption with particular reference to environmental sustainability. In addition, the literature highlights the need to take account of the strong heterogeneity of consumers in studying sustainable behaviour. Identifying consumer segments with common profiles, needs and values is essential for developing effective communication strategies to promote sustainability in food consumption.</p><p><strong>Methods: </strong>Consumer segmentation based on the perception of the sustainability attributes of organic and local products was realized using descriptive data collected through a consumer online survey in southern Italy (Campania). K-means cluster analysis was performed to identify different consumer segments based on consumer perception of sustainable attributes in organic and local food.</p><p><strong>Results: </strong>Results confirm the support of consumers for organic and local food as sustainable alternative in food choices even if occasional buying behaviour of these products still predominates. In addition, our results show that an egoistic approach prevails among consumers, who seem to attach more value to attributes related to quality and health than to environmental, social and economic sustainability. Segmentation proves the existence of three consumer segments that differ significantly in terms of perception of sustainability attributes: a large segment of individuals who seem more egocentric oriented, an environmental sustainability oriented segment and a small segment that includes sustainability oriented consumers.</p><p><strong>Conclusion: </strong>The existence of different levels of sensitivity to sustainability attributes in organic and local food among the identified segments could be duly considered by policy makers and other institutions in promoting sustainable consumption patterns. Consumers in the first cluster could be educated about the social and environmental benefits of organic and local consumption, beyond health and quality aspects, by promoting communication strategies aimed at creating a sense of belonging and self-identity in the change process towards sustainability. Consumers in the second cluster could be more informed about the additional social and economic benefits of organic and local consumption that goes beyond the still perceived environmental benefits. The strategic focus should be on attracting interest on the sense of belonging to the local community, in order to further promoting the short supply chain as models based on community building relationships and processes that hold people to place and share responsibility. Finally, it is worth mentioning that the increasing demand for more sustainable food products needs to be coupled with the development and adoptio","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"35707956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cell Growth, Lipid Production and Productivity in Photosynthetic Microalga Chlorella vulgaris under Different Nitrogen Concentrations and Culture Media Replacement.","authors":"Mohammad H Morowvat,&nbsp;Younes Ghasemi","doi":"10.2174/2212798410666180611102710","DOIUrl":"https://doi.org/10.2174/2212798410666180611102710","url":null,"abstract":"<p><strong>Background: </strong>The photosynthetic unicellular microalgal strain, Chlorella vulgaris is considered as a robust biomass and lipid producer for human food and feed and also green energy production. The culture media composition plays a crucial role in biomass and lipid production and productivity.</p><p><strong>Methods: </strong>The photosynthetic green microalga C. vulgaris was studied in three distinct cultivation experiments each for 22 days, using BG11 and f/2 culture media to investigate the effects of different levels of nitrogen and culture media replacement on cell growth, lipid production and productivity.</p><p><strong>Results: </strong>In f/2 culture medium, the total lipid production reached was 0.246 g L-1 (41.55%) which was 147% higher than its counterpart in BG11 medium (0.298 g L-1). On the other hand, the highest biomass (1.492 g L-1) was attained in BG11-3 medium with 6.00 g nitrate L-1 and this was correlated with higher total chlorophyll content (15.189 mg L-1) and cell number (3.812 × 106 cell mL-1). A fatty acid profile, composed of saturated, monounsaturated and polyunsaturated fatty acids was detected and included stearic acid, oleic acid, α-linolenic acid and γ-linolenic acid which have nutritional or combustion importance.</p><p><strong>Conclusion: </strong>These data suggest that this C. vulgaris strain may be considered as a robust source for biomass, lipid and green energy production. The newly established patents have shed light on the future directions to achieve higher lipids and fatty acids with improved properties through different bioprocess and genetic engineering approaches.</p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36208531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Patents for the Morphophysiological Quality of Seedlings and Grafted Peach Trees: Effects of Nutrient Solution and Substrates.","authors":"Aline G Souza,&nbsp;Oscar J Smiderle,&nbsp;Ricardo E Muraro,&nbsp;Valmor J Bianchi","doi":"10.2174/2212798410666180508101641","DOIUrl":"https://doi.org/10.2174/2212798410666180508101641","url":null,"abstract":"<p><strong>Background: </strong>This study aimed to verify the influence of different substrates with and without addition of nutrient solution on the roostocks production of Capdeboscq cultivar and grafted peach plants of 'Chimarrita' scion.</p><p><strong>Methods: </strong>In the first experiment, the height and stem diameter of the rootstocks were evaluated every two weeks, up to 90 days after transplanting (DAT). At 90 DAT, dry weight of shoots and roots, total dry mass and Dickson Quality Index were evaluated. In the second experiment, seedlings of 'Capdeboscq' were grafted with 'Chimarrita' scion. The growth of the scions and the percentage of living grafts were evaluated. At 146 DAT, the stem diameter of the scions, the SPAD index, the chlorophyll and nitrogen balance index were evaluated.</p><p><strong>Discussion: </strong>The greatest mean values for the stem diameter of seedlings of the cv. Capdeboscq were obtained with the substrates T4 (5.53 mm); T2 (5.47 mm) and T1 (5.23 mm) with addition of nutrient solution, with seedlings reaching the plant standards according to the ordinance number 173 of May 27th of 1984, which recommends that rootstocks have to have a minimum stem diameter of 5.0 mm. Thus, the substrates which received the addition of nutrient solution, except the soil substrate, were adequate considering the rules that governing the peach tree production in Brazilian Nurserioes.</p><p><strong>Conclusion: </strong>The nutrient solution already avaliblabe for Recent patents is highly indicated to obtain seedlings of 'Capbdboscq' rootstocks with high mophophysiological quality in less time during nursery cycle of plant production. The largest stem diameter for 'Capdeboscq' was obtained with substrate 35% sand + 15% soil + 50% bovine manure (5.53 mm); 75% sand + 25% soil (5.47 mm) and 100% sand (5.23 mm) with addition of nutrient solution. The best morphophysiological characteristics of 'Chimarrita' plants grafted on 'Capdeboscq' seedlings was obtained with the use of substrates 75% sand + 25% soil and 35% sand + 15% soil + 50% bovine manure, whose plants reached a morphological standard for sale, in just four and a half months DAT, that is 56 days after grafting.</p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2174/2212798410666180508101641","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36077123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Two Sizes May Fit All: Promoting Healthier Choices Through Regulatory Fit in Risk Communications.","authors":"Adriano da Silva Costa,&nbsp;Rui Gaspar","doi":"10.2174/2212798410666180702101954","DOIUrl":"https://doi.org/10.2174/2212798410666180702101954","url":null,"abstract":"<p><strong>Aims and background: </strong>For consumers to make healthy informed decisions (e.g. choose a low nutritional risk food product), they need to receive and exchange information with experts, health authorities, health and risk communicators and other interest groups. However, communicators often face the challenge that consumers avoid such information and have a low engagement with health and risk communication activities. This often results from a lack of consideration of consumers' characteristics and communications customization to them.</p><p><strong>Methods: </strong>A potential approach to increase engagement with communications is providing information that fits consumers' need and goals, particularly their regulatory orientation. We propose that such customization can be applied within a Mental Models' Approach operationalized through a recently patented Mental Modeling Technology PlatformTM (US9262725B2).</p><p><strong>Results: </strong>Drawing results from psychological science and particularly Regulatory Focus Theory, communications can be customized to two global individual's goal orientation: 1) Promotion focus; 2) Prevention Focus. Communications customized into a promotion orientation (vs. prevention orientation) should make salient gains/positive consequences (vs. losses/negative consequences). Regulatory orientation should be measured in Mental Models Approach step two and message customization in step three (communication design).</p><p><strong>Conclusion: </strong>The role of individual psychological factors which influence food perception and choice should be considered in future studies/interventions to promote healthier decisions. Those responsible for designing mass dissemination messages and/or public health interventions, may benefit from using regulatory fit to facilitate behavior change, particularly when cost-effective personalized bidirectional communications are not possible.</p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36273500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Review on Patents of Starch Nanoparticles: Preparation, Applications, and Development.","authors":"Hui Wang,&nbsp;Tao Feng,&nbsp;Haining Zhuang,&nbsp;Zhimin Xu,&nbsp;Ran Ye,&nbsp;Min Sun","doi":"10.2174/2212798410666180321101446","DOIUrl":"https://doi.org/10.2174/2212798410666180321101446","url":null,"abstract":"<p><strong>Background: </strong>In this paper, we performed an analysis on how various materials based on starch nanoparticle affect different applications. The frequency of topics related to starch nanoparticles as well as their applications in different patent databases shows the importance of this material.</p><p><strong>Objective: </strong>Being environmentally friendly, these nanoparticles show promise as novel composite biomaterials and are used in industries related to nutrition, paper production and medicines among many others.</p><p><strong>Results: </strong>Our analysis showed that the prevailing synthesis for starch nanoparticles are methods based on acids, enzymes, ultrasonic treatment (alone with its combination with hydrolysis), highpressure homogenization, enzymatic hydrolysis and recrystallization and emulsion-crosslinking.</p><p><strong>Conclusion: </strong>With this review, we provide an update on starch nanoparticles patents and the review can be used by scientists in different fields including nanotechnology.</p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2174/2212798410666180321101446","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"35935865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumer Acceptance of Orange Juice Mixed with Water Mint Leave Extract.","authors":"Marwa R Ali","doi":"10.2174/2212798409666171031114159","DOIUrl":"https://doi.org/10.2174/2212798409666171031114159","url":null,"abstract":"<p><strong>Aims and background: </strong>Aseptic processing is focused only fruit juices, but the processing of strengthful fruit, like fruit juice fortified with other beneficial herbs by tetrapack processing has not been attempted. The aim of the study to introduce a new form of orange juice with a good nutritional value.</p><p><strong>Materials and methods: </strong>Orange-Mint leaves juice was formulated using different addition percentages of mint leaves extract. The juice was aseptically processed, packed in glass bottles under sterilized environment and sterilized at 70°C for 15min then storage at 5°C for 3 months. All of the properties of juice \"physicochemical, nutritional values, microbiological and sensory\" was determined.</p><p><strong>Results: </strong>The results showed that there was no difference in pH, total soluble solids, ash, and total acidity in all samples moreover, the orange juice with 15% of mint leaves extract recorded the best values of sensory evaluation, on the other hand, it was recorded lower values of vitamin C and total phenolic compound than fresh or pasteurized orange juice because of increasing in addition % of mint leaves extract to orange juice. The sensory properties of juice samples were not remarkable any changes during storage. The results indicated that the juice had a good acceptability up to 3 months of storage at 5°C.</p><p><strong>Conclusion: </strong>Now, the consumer is interested with nutritional and healthy foods, because functional foods reduce the health problems, as described in various patents. So, the Orange-Mint leaves blended juice will be a good option for the consumer.</p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2174/2212798409666171031114159","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"35507230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Using DNA Barcoding to Detect Adulteration in Different Herbal Plant- Based Products in the United Arab Emirates: Proof of Concept and Validation.","authors":"Kareem A Mosa,&nbsp;Sameh Soliman,&nbsp;Ali El-Keblawy,&nbsp;Muna A Ali,&nbsp;Hessa A Hassan,&nbsp;Aysha A B Tamim,&nbsp;Moza M Al-Ali","doi":"10.2174/2212798410666180409101714","DOIUrl":"https://doi.org/10.2174/2212798410666180409101714","url":null,"abstract":"<p><strong>Background: </strong>Commercially available herbal and medicinal plants-based products are susceptible to substitution or contamination with other unlabeled or undesired materials. This will reduce the quality of the product, and may lead to intoxication and allergy.</p><p><strong>Methods: </strong>DNA barcoding is a molecular technology that allows the identification of plant materials at the species level, by sequencing short stretches of standardized gene sequences from nuclear or organelle genome in an easy, rapid, accurate and cost-effective manner. The aim of this research is to apply DNA barcoding to investigate the authenticity of commercially available herbal and medicinal plant-based products within the UAE markets. A total of 30 samples were analyzed, covering six different herbal products (thyme, cardamom, anise, basil, turmeric, and ginger), obtained in fresh and dried forms. DNA was extracted and three barcode loci including (rbcL), (matK) and (ITS) were amplified, sequenced and analyzed by BLAST.</p><p><strong>Results: </strong>In terms of amplification efficiency, the results suggest that rbcL is the most suitable marker for species identification giving 75% of successful amplification, followed by ITS with 66.67%, whereas matK had the lowest with 18.52%. Adulteration was detected in two samples, ginger powder and dry thyme leave samples. The adulterants were from Triticum and Oryza genera.</p><p><strong>Conclusion: </strong>Clearly, the results from this report provide evidence that DNA barcoding technique is efficient in the recognition of commercial plant products. Thus, it can be considered as a fast, effective, and reliable method to detect adulteration in plant-based products in the UAE market.</p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2174/2212798410666180409101714","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"35987221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Review of Patents for the Smart Packaging of Meat and Muscle-based Food Products.","authors":"Benjamin W B Holman,&nbsp;Joseph P Kerry,&nbsp;David L Hopkins","doi":"10.2174/2212798409666171031114624","DOIUrl":"https://doi.org/10.2174/2212798409666171031114624","url":null,"abstract":"<p><strong>Background: </strong>Meat packaging once acted primarily as an inert barrier to protect its contents against contamination and this function has shifted.</p><p><strong>Discussion: </strong>Packaging now includes complementary functions that improve product quality, longevity and customer/retail appeal. The devices and methods applied to achieve these functions may be categorised as smart packaging, which includes intelligent packaging, devised to monitor and communicate packaged content status, and active packaging, to provide passive adjustment of inpack conditions from its interactions with the packaged meat.</p><p><strong>Conclusion: </strong>Smart packaging examples already available from recent patents include antimicrobial and antioxidant packaging coatings and inserts; sensors or indicators that identify spoilage and freshness; functional engineering customisations; improvements to packaging integrity; leak or tamper detectors; and, environmentally sustainable options. Together, these inventions respond to industry and customer demands for meat packaging and are therefore the focus of this review, in which we discuss their applications and limitations in meat packaging.</p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2174/2212798409666171031114624","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"35507229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cheese: Food Perception and Food Choice.","authors":"Lenia Rodrigues,&nbsp;Maria Machado,&nbsp;Cristina Pinheiro","doi":"10.2174/2212798410666180705092257","DOIUrl":"https://doi.org/10.2174/2212798410666180705092257","url":null,"abstract":"<p><p>In light of the increasing interest in the economic and socio-political impact of the 'traditional food' trend, it is essential to understand the determinant factors that lead to traditional consumer choices. The standardization of sensory quality evaluation methods marks the pressing need for food product certification, particularly foods with specific sensory characteristics, such as those with a Protected Designation of Origin (PDO). Consumer perception of particular foods, especially for foods that are culturally and socially contingent, such as cheese, must be understood as both a psychophysical reflex and a learned social practice. Consumers create their own perceptions based on the overall intrinsic or extrinsic cheese characteristics, mainly sensory characteristics that reflect others' attributes. These characteristics are normally linked to the specific cheese manufacture process. Some patents propose the use of adapted cheesemaking equipment (EP1982582A2), suitable for the manufacture of small-scale cheeses, such as some PDO cheese. Thus, sensory evaluation of any kind of cheese is based, in the initial phase, on knowledge of the sensory methods for cheese evaluation and, in a second phase, on the familiarity of the cheese characteristics and verbalization of desirable and undesirable attributes. This paper presents a case study based on the traditional food product, Évora cheese, assembled with PDO cheeses, whose sensory and physicochemical quality attributes are essential in order to obtain this designation and ensure the genuine properties that characterize them, as well as ascertaining exactly how they are perceived and further accepted by the consumer.</p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36294746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Young Children Talking about Food and Health.","authors":"Tingting Xu","doi":"10.2174/2212798410666180327141658","DOIUrl":"https://doi.org/10.2174/2212798410666180327141658","url":null,"abstract":"<p><strong>Background: </strong>Limited patents have explored young children's understanding of the connection between food and health. This qualitative study aimed to narrow this gap by investigating young children's health conceptions.</p><p><strong>Methods: </strong>Seventy-two children, 5 to 7 years of age, participated in this study. Two instruments, the demographic survey and child interview survey, were used to collect data. Data were analyzed following the processes of conducting initial coding, specifying categories, and combining categories to develop themes.</p><p><strong>Results: </strong>Children in this age group had certain knowledge about five food categories: Diary, meat, grain, fruit, and vegetables. They believed that food from these five categories were good for them and would make them strong; they also believed that sweets and salty foods were unhealthy, yet many of them preferred sweets and listed them as top snack choices. These children demonstrated awareness of complex nutritional terms such as vitamins, fiber, and protein yet misconceptions became evident when were asked to identify overall health effects of mixed dishes for which various components were not easily recognizable.</p><p><strong>Conclusion: </strong>This study provides new insights into children's understanding about food, nutrition, and health that can impact future education endeavors. Findings from this study can be helpful to inform educators about the development of nutritional education curricula specifically targeting nutritional values regarding foods being processed in different ways.</p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"35955827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}