Grain Oil Science and Technology最新文献

{"title":"Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment","authors":"","doi":"10.1016/j.gaost.2024.05.004","DOIUrl":"10.1016/j.gaost.2024.05.004","url":null,"abstract":"<div><p>Fresh wet noodles (FWN) are popular staple foods due to its unique chewy texture and favorable taste. However, the development of FWN is limited by its short shelf life and high browning rate. It has been found that the quantity of original microorganisms in wheat flour produced by traditional method is relatively high, which is detrimental to the processing quality and storage stability of FWN. Consequently, it becomes imperative to decrease microorganisms in wheat flour. Microwave treatment has been regarded as a promising method in the food industry due to its potential in inhibiting microbial growth and inactivating enzymes without causing adverse effect on the food quality. This study aims to investigate the effects of microwave treatment of wheat kernels under different powers (1, 2, 3, 4, 5 kW) on the physicochemical properties of wheat flour and the quality of FWN. The results revealed that microwave treatment had a significant effect on microbial inhibition and enzyme inactivation, wherein the total plate count (TPC) and yeast and mold counts (YMC) decreased by 0.87 lg(CFU/g) and 1.13 lg(CFU/g) respectively, and PPO activity decreased from 11.40 U to 6.31 U. The dough quality properties, such as stability, extensibility, and starch viscosity, improved significantly under different microwave conditions. Confocal laser scanning microscopy (CLSM) images indicated that starch and proteins aggregated gradually in treated flour, altering rheological properties of dough. From the results of scanning electron microscopy (SEM), microwave treatment led to the appearance of disrupted structure in the gluten proteins, but the secondary structure of proteins altered slightly. Rheological properties of dough confirmed that the microwave treatment greatly affected processing characteristics of wheat flour products, with significant advantageous consequences on product quality, especially for textural properties of FWN. Furthermore, FWN darkening could be inhibited noticeably after microwave treatment, thereby prolonging its shelf life. Therefore, microwave treatment could thus be an effective, practical technology to produce low-bacterial flour and thereby enhance its product quality.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 3","pages":"Pages 177-185"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000347/pdfft?md5=dad701748c1518333d8f96a7690d714f&pid=1-s2.0-S2590259824000347-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141139721","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":"Status and distribution of selenium in selenium-enriched peanut sprouts","authors":"Mengqing Han, Kunlun Liu, Yunshan Wei","doi":"10.1016/j.gaost.2024.06.003","DOIUrl":"https://doi.org/10.1016/j.gaost.2024.06.003","url":null,"abstract":"","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142014086","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":"Hydrothermal treatment of pearl millet grains: Effects on nutritional composition, antinutrients and flour properties","authors":"P. Prashanth,&nbsp;T. Jayasree Joshi,&nbsp;Shagolshem Mukta Singh,&nbsp;P. Srinivasa Rao","doi":"10.1016/j.gaost.2024.04.002","DOIUrl":"10.1016/j.gaost.2024.04.002","url":null,"abstract":"<div><p>Pearl millet (<em>Pennisetum glaucum</em>) is one of the major millets with high nutritional properties. This crop exhibits exceptional resilience to drought and high temperatures. However, the processing of pearl millet poses a significant challenge due to its high lipid content, enzyme activity, and presence of antinutrients. Consequently, it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies. Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load, inactivate enzymes, and improve nutrient retention. This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet. The independent variables of the study were soaking temperature (35, 45, 55 °C), soaking time (2, 3, 4 h), and steaming time (5, 10, 15 min). Treatment conditions had a statistically significant effect on nutrient retention. Major antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%, respectively, after the treatment. Lipase activity decreased significantly up to 10% with the treatment conditions. The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 2","pages":"Pages 87-95"},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000220/pdfft?md5=ab100876e75892d0c7634bd95ff1f2fb&pid=1-s2.0-S2590259824000220-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140767340","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":"Investigation of the effect of hydrocarbons and monoesters in the gelators' composition on the properties of edible oleogel","authors":"Yuliya Frolova,&nbsp;Roman Sobolev,&nbsp;Varuzhan Sarkisyan,&nbsp;Alla Kochetkova","doi":"10.1016/j.gaost.2024.01.005","DOIUrl":"10.1016/j.gaost.2024.01.005","url":null,"abstract":"<div><p>Natural wax gelators have different compositions of compounds (hydrocarbons, wax esters, free fatty alcohols, and free fatty acids), which results in oleogels with varying properties. To maintain a consistent composition, the individual components can be added to the original wax gelator. The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes. The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties. Various tests were conducted to assess the changes in the oleogel properties, such as color, microstructure, oil-binding capacity, thermal and textural properties. The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels. The initial size of oleogel crystals (7.29 ± 1.80 μm) changed after adding fractions, varying from 5.28 μm to 12.58 μm with hydrocarbons and from 9.95 μm to 30.41 μm with wax esters. The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%–20% hydrocarbons. Adding 10%–20% monoesters increased the firmness of the oleogels, but this indicator decreased when their content was increased to 50%. The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 2","pages":"Pages 96-104"},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000050/pdfft?md5=ebbc63f74dbfc675bd8bd902da3159b8&pid=1-s2.0-S2590259824000050-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139538626","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 review: Health benefits and physicochemical characteristics of blended vegetable oils","authors":"Hina Daud Memon ,&nbsp;Sarfaraz Ahmed Mahesar ,&nbsp;Sirajuddin ,&nbsp;Huseyin Kara ,&nbsp;Syed Tufail Hussain Sherazi ,&nbsp;Mohammad Younis Talpur","doi":"10.1016/j.gaost.2024.05.001","DOIUrl":"10.1016/j.gaost.2024.05.001","url":null,"abstract":"<div><p>Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value. There is no such edible oil/fat that meets all the recommendations from the health point of view. The fatty acid composition of vegetable oils decides the fate of the oil. Pure single oil is unable to provide a balanced amount of fatty acids (FAs) required/recommended on a daily intake basis. Blending oils/fats is an appropriate procedure of physically mixing multiple oils in suitable proportions which may provide functional lipids with improved antioxidant potential and desirable physical and chemical properties. This review piled up the accessible data on the blending of diverse oils/fats in the combination of binary, ternary, quaternary, or other types of oils into a single blended oil. Blending can be found very convincing towards appropriate FA profile, enhancement in physicochemical characteristics, and augmented stability for the period of storage or when used as cooking/frying processes which could ultimately serve as an effectual dietary intervention towards the health protectiveness.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 2","pages":"Pages 113-123"},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000232/pdfft?md5=6ecf658f758bd9da60f61b4e1e654097&pid=1-s2.0-S2590259824000232-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141048682","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":"Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat","authors":"Lauren Renee Brewer ,&nbsp;Jittawan Kubola ,&nbsp;Sirithon Siriamornpun ,&nbsp;Yong-Cheng Shi","doi":"10.1016/j.gaost.2024.04.001","DOIUrl":"https://doi.org/10.1016/j.gaost.2024.04.001","url":null,"abstract":"<div><p>Mature wheat kernels contain three main parts: endosperm, bran, and germ. Flour milling results in multiple streams that are chemically different; however, the distribution of antioxidants and phenolic compounds has not been well documented in terms of conventional milling by-product streams. In this study, multiple analytical methods were used to investigate antioxidant activity and phenolic compound compositions of hard red winter wheat (whole ground wheat), the parts of a wheat kernel (bran, flour, germ), and wheat by-product streams (mill feed, red dog, shorts) for the first time. For each mill stream, phenolic compounds (total, flavonoid, and anthocyanin contents) were determined and antioxidant activities were evaluated with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, ferric reducing/antioxidant power (FRAP), and total antioxidant capacity assays. Significant differences (<em>P</em> &lt; 0.05) were observed in phenolic concentrations among fractions of bran, flour, and germ milled from the same kernels and noted that germ accounts for the majority of antioxidant properties, whereas bran contains a substantial portion of phenolic compounds and anthocyanins. Mill feed was high in phenolic content (5.29 mg FAE/g), total antioxidant capacity (866 mg/g), and antioxidant activity (up to 75% DPPH inhibition and 20.26 μmol FeSO₄/g). The comprehensive information on distribution of antioxidants and phenolic compounds provides insights for future human consumption of commonly produced co-products from flour milling, and for selecting and using different milling fractions to make foods with improved nutritional properties.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 2","pages":"Pages 71-78"},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000219/pdfft?md5=c504b3ae4b2d4d698212d842d5668116&pid=1-s2.0-S2590259824000219-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141485666","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":"Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications","authors":"Zhen Wang,&nbsp;Luyang Wang","doi":"10.1016/j.gaost.2024.03.001","DOIUrl":"10.1016/j.gaost.2024.03.001","url":null,"abstract":"<div><p>Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties. During sourdough fermentation of cereals, biotransformation of nutrients occurs, resulting in notable changes to proteins, carbohydrates, fats, vitamins, and minerals. Each nutrient undergoes specific transformations, providing various advantages for human health. Proteins undergo hydrolysis to produce small molecular weight peptides and amino acids that are more easily digested and absorbed by the human body. Carbohydrates break down to improve the digestibility and absorption of cereals and lower the glycemic index. Fatty acids experience oxidation to produce new substances with health benefits. Additionally, the application of sourdough fermentation can enhance the texture, flavor, and nutritional value of cereal foods while also extending their shelf life and improving food safety. In conclusion, sourdough fermentation has a broad range of applications in cereal food processing. Further research is encouraged to investigate the mechanisms and processes of sourdough fermentation to develop even more nutritious, healthy, and flavorful cereal-based foods.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 2","pages":"Pages 124-132"},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000190/pdfft?md5=ce757c4aacb9c190067851eb289b9983&pid=1-s2.0-S2590259824000190-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140274616","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":"Influence of broken kernels content on soybean quality during storage","authors":"Lázaro da Costa Corrêa Cañizares ,&nbsp;Cesar Augusto Gaioso ,&nbsp;Newiton da Silva Timm ,&nbsp;Silvia Leticia Rivero Meza ,&nbsp;Adriano Hirsch Ramos ,&nbsp;Maurício de Oliveira ,&nbsp;Éverton Lutz ,&nbsp;Moacir Cardoso Elias","doi":"10.1016/j.gaost.2024.03.002","DOIUrl":"https://doi.org/10.1016/j.gaost.2024.03.002","url":null,"abstract":"<div><p>Although it is recognized that the post-harvest system is most responsible for the loss of soybean quality, the real impact of this loss is still unknown. Brazilian regulation allows 15% and 30% of broken soybean for group I and group II (quality groups), respectively. However, the industry is not informed about the loss in the quality parameters of soybeans and its impacts during long-term storage. Therefore, the objective was to evaluate the effect of the breakage kernel percentage of soybean stored for 12 months. Content of 15% of breakage kernels did not affect soybean quality. However, content of 30% of breakage kernels affected significantly soybean quality, which was evidenced by the increase of up to 75% in moldy soybeans, 72% in acidity, 50% in leached solids, 27% in electrical conductivity, and the decrease of up to 12% in soluble protein, 6.4% in germination and 3.5% in thousand kernel weight after 8 months of storage. Although the legislation establishes a percentage limit, it is recommended to store soybeans with up to 15% breakage kernels. On the contrary, values higher than that can cause a significant reduction in soybean quality, resulting in commercial losses.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 2","pages":"Pages 105-112"},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000207/pdfft?md5=66f9fc49b4612309d301c15796596902&pid=1-s2.0-S2590259824000207-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141482245","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":"Differential roles of C-3 and C-6 phosphate monoesters in affecting potato starch properties","authors":"Li Ding ,&nbsp;Andreas Blennow ,&nbsp;Yuyue Zhong","doi":"10.1016/j.gaost.2024.02.001","DOIUrl":"10.1016/j.gaost.2024.02.001","url":null,"abstract":"<div><p>The effects of starch phosphate monoester content (SPC), namely C-3 (C3P) and C-6 phosphate monoesters (C6P), on the starch properties were investigated using four potato starches with varied SPC/C3P/C6P and two non-phosphorylated maize starches with a similar range of amylose content (AC) as controls. The starch property results showed that a higher SPC is associated with lower turbidity, storage and loss modulus after storage, and water solubility, but higher swelling power (SP) and pasting viscosities. These findings suggested that SPC inhibited molecular rearrangement during storage and starch leaching during heating, and enhanced swelling and viscosities due to increased hydration and water uptake caused by the repulsion effect of phosphate groups and a less ordered crystalline structure. Increased SPC also resulted in lower resistant starch (RS) content in a native granular state but higher RS after retrogradation. Pearson correlations further indicated that SPC/C3P/C6P were positively correlated with peak (<em>r</em>² = 0.925, 0.873 and 0.930, respectively), trough (<em>r</em>² = 0.994, 0.968 and 0.988, respectively), and final viscosities (<em>r</em>² = 0.981, 0.968 and 0.971, respectively). Notably, SPC, mainly C3P, exhibited a significantly positive correlation with SP (<em>r</em>² = 0.859) and setback viscosity (<em>r</em>² = 0.867), whereas SPC, mainly C6P, showed a weak positive correlation with RS after retrogradation (<em>r</em>² = 0.746). However, SPC had no significant correlations with water solubility, turbidity and rheology properties, which were more correlated with AC. These findings are helpful for the food industry to select potato starches with desired properties based on their contents of SPC, C3P, or C6P.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 2","pages":"Pages 79-86"},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000189/pdfft?md5=f2d1ef6cf2f096ab650a9b61ecc05313&pid=1-s2.0-S2590259824000189-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140465184","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":"Study on the green extraction of corncob xylan by deep eutectic solvent","authors":"Bingyu Jiao,&nbsp;Le Wang,&nbsp;Haitao Gui,&nbsp;Zifu Ni,&nbsp;Rong Du,&nbsp;Yuansen Hu","doi":"10.1016/j.gaost.2024.01.003","DOIUrl":"10.1016/j.gaost.2024.01.003","url":null,"abstract":"<div><p>Corn as one of the world's major food crops, its by-product corn cob is also rich in resources. However, the unreasonable utilization of corn cob often causes the environmental pollution, waste of resources and other problems. As one of the most abundant polymers in nature, xylan is widely used in food, medicine, materials and other fields. Corn cob is rich in xylan, which is an ideal raw material for extracting xylan. However, the intractable lignin is covalently linked to xylan, which increases the difficulty of xylan extraction. It has been reported that the deep eutectic solvent (DES) could preferentially dissolve lignin in biomass, thereby dissolving the xylan. Then, the xylan in the extract was separated by ethanol precipitation method. The xylan precipitate was obtained after centrifugation, while the supernatant was retained. The components of the supernatant after ethanol precipitation were separated by the rotary evaporator. The ethanol, water and DES were collected for the subsequent extraction of corn cob xylan. In this study, a novel way was provided for the green production of corn cob xylan. The DES was used to extract xylan from corn cob which was used as the raw material. The effects of solid-liquid ratio, reaction time, reaction temperature and water content of DES on the extraction rate of corn cob xylan were investigated by the single factor test. Furthermore, the orthogonal test was designed to optimize the xylan extraction process. The structure of corn cob xylan was analyzed and verified. The results showed that the optimum extraction conditions of corn cob xylan were as follows: the ratio of corn cob to DES was 1 : 15 (g : mL), the extraction time was 3 h, the extraction temperature was 60 °C, and the water content of DES was 70%. Under these conditions, the extraction rate of xylan was 16.46%. The extracted corn cob xylan was distinctive triple helix of polysaccharide, which was similar to the structure of commercially available xylan. Xylan was effectively and workably extracted from corn cob by the DES method. This study provided a new approach for high value conversion of corn cob and the clean production of xylan.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 1","pages":"Pages 50-59"},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000037/pdfft?md5=dbe8cacfea64a65bcfd591ab1900fd9f&pid=1-s2.0-S2590259824000037-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139639873","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}