Grain Oil Science and Technology最新文献

{"title":"Effect of ultrasound-assisted aqueous enzymatic extraction on the interfacial properties of high-oleic peanut oil bodies","authors":"Leixi Wang ,&nbsp;Liang Liu ,&nbsp;Ni Pang ,&nbsp;Wei Li ,&nbsp;Wanhua Guo ,&nbsp;Runxuan Zhang ,&nbsp;Guihuan Wei ,&nbsp;Lei Dai ,&nbsp;Qingjie Sun ,&nbsp;Xuyan Dong","doi":"10.1016/j.gaost.2025.03.005","DOIUrl":"10.1016/j.gaost.2025.03.005","url":null,"abstract":"<div><div>Oil bodies (OBs) are the lipid-storage organelle in oilseed, and their interface properties are crucial for oilseed processing. To elucidate the effect of interfacial proteins on the functional properties of high-oleic and normal peanut OBs, OBs were extracted using ultrasound-assisted aqueous enzymatic extraction (AEE), and the effects of ultrasonic power (100–500 W) and extraction time (0–30 min) on the interface properties were investigated. These results indicate that the interfacial protein content and interface properties of OBs can be significantly affected by ultrasonic treatment. The interfacial protein content of high-oleic peanut OBs increased from 88.25% to 91.95% after ultrasonic treatment, which was 1.4 times that of normal peanuts OBs. The emulsifying activity index (EAI) and emulsion stability index (ESI) values of both peanut OBs increased with the increase in ultrasonic power and extraction time. These results suggest that the emulsification ability of OBs may be closely related to the interfacial protein content and therefore can be regulated by altering the interfacial protein content using ultrasonic treatment. However, the particle size of OBs tends to increase under low ultrasonic power (0–200 W) owing to the increase in the interfacial protein content and aggregation effects, whereas it decreases under high ultrasonic power (300 W–500 W) due to cavitation effects. This pattern of change in particle size was also confirmed by confocal laser scanning microscopy, which indicated that high ultrasonic power suppressed the contribution of the interfacial protein content to the particle size, but still improved the emulsification ability of the OBs by reducing the particle size and increasing the interfacial tension. Therefore, regulating the interfacial protein content of peanut OBs by adjusting ultrasonic power is a promising way to improve their functional properties.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 100-108"},"PeriodicalIF":0.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167496","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":"Chickpea (Cicer arietinum Linn.) starch: Extraction, composition, structure, properties, modifications and food applications","authors":"Sevenur Sarıkaya ,&nbsp;Batuhan İnanlar ,&nbsp;Heba G.R. Younis ,&nbsp;Guohua Zhao ,&nbsp;Fayin Ye","doi":"10.1016/j.gaost.2025.03.003","DOIUrl":"10.1016/j.gaost.2025.03.003","url":null,"abstract":"<div><div>Chickpea (<em>Cicer arietinum</em> Linn<em>.</em>) is a widely cultivated edible legume worldwide. Starch is the major carbohydrate in chickpea seeds and amounts up to 50% of the dry matter. Compared with other legume starches and cereal starches, there is a lack of systematic review on chickpea starch. Herein, this review summarized the extraction, composition, structure, properties, modification and food uses of chickpea starch. Literatures showed that chickpea starch exhibited unique molecular structures and functional properties differed from other starches from legumes, cereal and tubers. Moreover, chickpea starch has been found to have remarkable resistance to digestion. The chickpea resistant starch showed prebiotic effect and potential health benefits. To date, chickpea starch has been modified by physical, chemical, biological and dual modification methods to change its functional properties such as swelling power, solubility, thermal, pasting, gel textural properties, and digestibility, which are essential to widen its applications. In food sectors, chickpea starch could be used as fillings, thickeners, gelling agents or a source of resistant starch in various formulated foods. In the end, suggestions on how to deeply understand and exploit chickpea starch are proposed.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 118-136"},"PeriodicalIF":0.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167498","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":"Insight into the physicochemical characteristics and biological features of dietary polysaccharides extracted from palm kernel cake","authors":"Ying Shen ,&nbsp;Hong Peng ,&nbsp;Haoran Bi","doi":"10.1016/j.gaost.2025.03.002","DOIUrl":"10.1016/j.gaost.2025.03.002","url":null,"abstract":"<div><div>Palm kernel cake (PKC), a major by-product of the palm oil industry, is rich in non-starch polysaccharides. In this study, two polysaccharide fractions, precipitated with acetic acid (PPA) and ethanol (PPE), respectively, were extracted from PKC using a 2 mol/L NaOH solution. The molecular weight, sugar composition, structural characteristics, morphology, antioxidant activity, as well as <em>in vitro</em> stimulated digestion were investigated in detail. The results revealed that due to its poor solubility of PPA in water, the detected molecular weight of PPA was only 2040 g/mol, which was significantly lower than that of PPE (65,300 g/mol). Although PPA and PPE had a similar sugar composition with varying contents, mannose was the predominant monosaccharide in both, accounting for 87.71% and 60.40%, respectively. Both PPA and PPE were primarily composed of crystalline mannan, consisting of mannopyranosyl units linked by (1→4)-<em>β-</em>glycosidic bonds, along with a small amount of lignin. PPA possibly contained a higher proportion of crystalline mannan, whereas PPE had a larger amount of arabinoxylan and galactomannan. Atomic force microscope revealed a stacked morphology for both PPA and PPE. PPA exhibited a higher scavenging rate against DPPH• and ABTS⁺• but a weaker HO• scavenging activity and reducing power compared with PPE. Within the polysaccharide concentration range of 0.5–5.0 mg/mL, PPA and PPB demonstrated the strongest scavenging activity against ABTS⁺•, with the highest scavenging rates exceeding 91%. However, PPA and PPB exhibited the weakest scavenging activity against HO•, with their highest HO• scavenging rates reaching only 44.91% and 55.86%, respectively. The antioxidant activities of both PPA and PPE were weaker than that of ascorbic acid. PPA remained almost stable in the <em>in vitro</em> simulated saliva fluid, while PPE exhibited weaker resistance to it. Both PPA and PPE exhibited weak resistance to the <em>in vitro</em> simulated gastric digestion fluids, but remained relatively stable in the <em>in vitro</em> simulated small-intestinal digestion fluid. The differences in physicochemical properties between PPA and PPE likely played an important role in their distinct biological activities. These findings suggest potential utilization of PKC in exploring dietary polysaccharides with favorable antioxidant activity and unique digestive characteristics.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 77-88"},"PeriodicalIF":0.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144166941","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":"The control technology of harmful substances impacting the quality of peanut oil: A review","authors":"Zifu Ni ,&nbsp;Xiao Ouyang ,&nbsp;Azhen Nie ,&nbsp;Lina Huang ,&nbsp;Ruoqi Li ,&nbsp;Jinling Li ,&nbsp;Peng Chen","doi":"10.1016/j.gaost.2025.03.001","DOIUrl":"10.1016/j.gaost.2025.03.001","url":null,"abstract":"<div><div>Peanut is a globally important leguminous crop and one of the most important oil crops. In response to the growing demand for high-quality peanut oil, advancements in processing technologies have led to significant improvements in oil quality. However, ensuring consistent quality remains a complex and ongoing challenge due to the multifaceted factors influencing peanut oil's properties. This review synthesizes key scientific studies addressing these factors and explores the associated risks to oil quality and safety. Special attention is given to harmful contaminants such as aflatoxin B₁ (AFB₁), 3-chloro-1,2-propanediol esters (3-MCPDE), Benzo[<em>a</em>]pyrene (BaP), and trans-fatty acids (TFAs), which pose significant health risks and quality concerns. The review critically examines current detection methods for these contaminants and evaluates innovative removal strategies, such as biodegradation, physical refining, chemical treatments, and advanced adsorption techniques. Moreover, insights into the effects of raw material quality, processing conditions, and storage on oil quality were discussed. In conclusion, the review underscores the importance of adopting integrated approaches to control harmful substances while optimizing processing parameters to enhance peanut oil quality. These findings aim to guide researchers and industry practitioners in improving production practices, minimizing health risks, and providing safer and higher-quality peanut oil products for consumers.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 137-146"},"PeriodicalIF":0.0,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167499","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":"Volatile flavor analysis of flesh oil and liver oil from Doederleinia berycoides based on HS-GC-IMS, HS-SPME-GC‐MS and lipidomics","authors":"Feifan Wu ,&nbsp;Kewei Lin ,&nbsp;Jixiang Zhang ,&nbsp;Xinyang Li ,&nbsp;Xiaoguo Ying ,&nbsp;Shanggui Deng ,&nbsp;Alessandra Guidi ,&nbsp;Gengsheng Xiao ,&nbsp;Feng Wang ,&nbsp;Lukai Ma","doi":"10.1016/j.gaost.2025.01.002","DOIUrl":"10.1016/j.gaost.2025.01.002","url":null,"abstract":"<div><div>Edible oils derived from aquatic products are rich in lipids beneficial to human health. However, the volatile flavor characteristics of flesh oil and liver oil from <em>Doederleinia berycoides</em> remain unclear. In this study, flesh oil and liver oil were extracted from <em>Doederleinia berycoides</em>, revealing different fatty acid compositions and contents. Lipidomics analysis identified a total of 124 differential lipids between the flesh oil and liver oil, including 42 glycerophospholipids (GPs), 33 glycerolipids (GLs), 23 free fatty acids (FAs), 13 sphingolipids (SPs), 10 sterols (STs), and 3 prenol lipids (PRs). Analysis using HS-GC-IMS identified 12 key volatile compounds that significantly contributed to the distinct volatile flavors of the flesh and liver oils. The volatile flavors originated from these volatile compounds, which had different Relative Odor Activity Values (ROAVs). Further results from HS-SPME-GC‐MS showed that the volatile flavors of the flesh oil and liver oil were respectively attributed to 64 and 35 volatile compounds, each with unique key volatile compounds exhibiting different ROAVs. There were significant positive or negative correlations between 18 key differential lipids and 24 volatile compounds in both flesh oil and liver oil. Therefore, the complex lipid profiles are responsible for the unique volatile flavors of flesh oil and liver oil, and the differential lipids play a central role in their volatile flavor formation. These findings provide a foundation for understanding the volatile flavor differences in fish oils and hold promise for further exploration of the molecular mechanisms underlying oil volatile flavors.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 1-12"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of sterilization methods on quality and storage characteristics of tofu fermented by lactic acid bacteria","authors":"Yang Liu ,&nbsp;Huifang Liu ,&nbsp;Jiangting Hao,&nbsp;Xueting Li,&nbsp;Liang Li,&nbsp;Xiaoyu Yang","doi":"10.1016/j.gaost.2024.12.001","DOIUrl":"10.1016/j.gaost.2024.12.001","url":null,"abstract":"<div><div>This study examined the effects of pasteurization (PAS), ultrasonic sterilization (ULS), and microwave sterilization (MWS) on the quality and storage characteristics of brine-fermented tofu (BFT) and fermented tofu (FT). Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT, while effectively maintaining its water-holding capacity (WHC) and exhibiting the least impact on its texture. In contrast, PAS and ULS increased hardness and chewiness significantly (<em>P</em> &lt; 0.05), but ULS also enhanced the brightness of tofu. Throughout the storage period, the WHC, elasticity, and sensory properties of tofu generally decreased, whereas the hardness and chewiness increased. PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively, and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days, which are more easily to be absorbed by the body. The findings discovered that MWS is the most suitable method for sterilization of tofu, with superior capability in maintaining the quality, extending shelf life, and improving digestibility of tofu.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 32-42"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles","authors":"Xudong Yan ,&nbsp;Weirong Wen ,&nbsp;Meng Li ,&nbsp;Shunjing Luo ,&nbsp;Jiangping Ye ,&nbsp;Chengmei Liu","doi":"10.1016/j.gaost.2025.01.001","DOIUrl":"10.1016/j.gaost.2025.01.001","url":null,"abstract":"<div><div>Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage. Three commonly used modified starches (oxidized starch, acetylated starch, and hydroxypropyl starch) were applied to investigate the anti-retrogradation effects of semi-dry rice noodles during cold storage. Loss of water content, migration of water, and increase in relative crystallinity, retrogradation enthalpy, and hardness could be retarded by adding chemically modified starches, especially hydroxypropyl starches. The effect of hydroxypropyl starch addition levels (2%, 4%, 6%, 8%, and 10%) on the properties of rice flour and the edible quality of semi-dry rice noodles was further evaluated. The water solubility index of rice flour decreased with the addition of hydroxypropyl starch, while the swelling power showed the opposite trend. The quality of semi-dry rice noodles were improved with the addition of hydroxypropyl starch. Compared to the control, semi-dried rice noodles with 8% hydroxypropyl starch possessed superior properties, i.e. lower cooking loss (decreasing from 12.89% to 6.62%), lower adhesiveness (decreasing from 5.40 to 4.31 g·s), and higher hardness (rising from 10.89 to 13.81 N). These findings demonstrated that the incorporation of hydroxypropyl starch is a promising strategy for the preparation of semi-dry rice noodles with satisfactory cooking and edible qualities as well as a long shelf life.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 13-20"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642244","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum regarding previously published articles","authors":"","doi":"10.1016/j.gaost.2025.02.002","DOIUrl":"10.1016/j.gaost.2025.02.002","url":null,"abstract":"","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 75-76"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antifungal activity of curcumin-mediated photodynamic inactivation against Fusarium graminearum on maize","authors":"Shuliang Dong ,&nbsp;Lu Chen ,&nbsp;Shaojie Li ,&nbsp;Konglong Feng ,&nbsp;Guang Liu ,&nbsp;Hao Dong ,&nbsp;Guizhi Xu ,&nbsp;Huajian Ou ,&nbsp;Yang Liu ,&nbsp;Yong Zhao ,&nbsp;Jingjing Wang","doi":"10.1016/j.gaost.2024.10.003","DOIUrl":"10.1016/j.gaost.2024.10.003","url":null,"abstract":"<div><div>The natural curcumin-mediated photodynamic inactivation (PDI) was developed, and its inactivation potency against <em>Fusarium graminearum</em> <em>in vitro</em> and <em>in vivo</em> was systematically investigated by fluorescence probe assay, trypan blue staining, scanning electron microscope (SEM), confocal laser scanning microscopy (CLSM), etc. Results showed that under the irradiation of blue LED, the photosensitizer of curcumin was excited to generate massive reactive oxygen species (ROS) in the cells of <em>F. graminearum</em>, and the PDI completely inactivated their mycelia and spores under the treatment of 150 μM curcumin and 10.8 J/cm² irradiation. Further analysis found that the PDI ruptured the cellular microstructures, damaged the cell membrane by increasing its permeability and oxidizing the lipids, degraded the intracellular DNA and proteins inside the spores of <em>F. graminearum</em>. Meanwhile, the PDI also potently killed &gt;99.99% spores of <em>F. graminearum</em> on maize under the treatment of 200 μM curcumin and 10.8 J/cm² irradiation. Moreover, the PDI suppressed the production of zearalenone (ZEN), and residual ZEN could not be detected after the storage of maize for 10 days. Therefore, this study systematically explored the inactivation efficiency of curcumin-mediated PDI against both the mycelia and spores of <em>F. graminearum</em>, which provides a valid and promising method to control the fungal hazards in grains.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 21-31"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comprehensive review on the nutritional composition, bioactive potential, encapsulation techniques, and food system applications of guava (Psidium guajava L.) leaves","authors":"Anjali Sahal ,&nbsp;Siddhant Chaudhary ,&nbsp;Afzal Hussain ,&nbsp;Shubhangi Arora ,&nbsp;Ankita Dobhal ,&nbsp;Waseem Ahmad ,&nbsp;Vinod Kumar ,&nbsp;Sanjay Kumar","doi":"10.1016/j.gaost.2024.12.003","DOIUrl":"10.1016/j.gaost.2024.12.003","url":null,"abstract":"<div><div>Guava (<em>Psidium guajava</em> L.), a plant belonging to the Myrtaceae family, holds significant medicinal and nutritional values. Leaves of the plant are described to be elliptical with a dark green color and are utilized in the treatment of gastrointestinal and respiratory issues along with increasing the platelet count in patients suffering from dengue. In this review paper, the nutritional composition and bioactive compounds of guava leaves, including proteins, vitamins, minerals, and polysaccharides, have been reviewed. The methods of extraction of bioactive compounds from guava leaves and their bioactivities, including antioxidant, anti-diabetic, and anti-cancer potential, have been explored. Further, encapsulation techniques for improving the transport of bioactive compounds and living cells into foods have been studied. The application of guava leaves in different food systems such as herbal tea, pork sausage, chocolates, jelly, meals for chickens, functional beverages, and as antibacterial agents in food preservatives has also been investigated. The findings of this review illustrated that the phytochemicals present in guava leaves showed excellent antimicrobial and antioxidant properties. Encapsulation appears to be a promising technique for improving the stability, bioavailability, and controlled release of bioactive chemicals extracted from guava leaves. Different methods for the encapsulation of bioactive compounds employed and applied in distinct food systems showed preservation of phytochemicals, improved bioactivities, and nutritional values. Overall, this review paper demonstrated how guava leaves, an abundant source of bioactive compounds, can be used as a multipurpose component to create functional foods, edible coatings, and active packaging to enhance the nutritional, antioxidant, and antimicrobial properties of various food systems that have qualities that promote health.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 64-74"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}