LWT - Food Science and Technology最新文献

{"title":"Characterization of green pepper distribution on a spiral curved surface","authors":"Jian Zhang ,&nbsp;Zhiqiang He ,&nbsp;Weihai Xia ,&nbsp;Haifang Ma ,&nbsp;Daili Hu ,&nbsp;Haijun Liu ,&nbsp;Chen Ma ,&nbsp;Qi Niu ,&nbsp;Chengsong Li ,&nbsp;Lihong Wang","doi":"10.1016/j.lwt.2025.117698","DOIUrl":"10.1016/j.lwt.2025.117698","url":null,"abstract":"<div><div>Green pepper (<em>Zanthoxylum armatum</em>) has significant culinary value, but its high separation costs limits industry development. This study developed a cost-effective method for separating green pepper particles using a spiral curved surface, demonstrating significant economic advantages compared to manual and color sorting approaches. Through dynamic analysis, Discrete Element Method (DEM) simulations, and laboratory experiments, the distribution of particles along the spiral surface was studied. Results indicated that feeding velocity, position, helix angle, and radial inclination are key factors affecting particle movement. An equilibrium velocity model was developed to determine the feeding velocity, while an action mechanism model was used to examine the impact of these factors on separation efficiency. The optimal separation parameters were identified and experimentally validated as a helix angle (<span><math><mrow><mi>α</mi></mrow></math></span>) of 60°, a radial inclination angle (<span><math><mrow><mi>β</mi></mrow></math></span>) of 20°, and a feeding radius (<span><math><mrow><mi>r</mi></mrow></math></span>) of 70 mm. The findings of this investigation, may provide a theoretical basis for the creation of low-cost separation technologies and equipment prototypes for granular materials, particularly green pepper, with potential benefits for global food safety.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117698"},"PeriodicalIF":6.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725895","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":"Physicochemical and functional properties of anthocyanin microparticle encapsulated by ovalbumin and chitosan","authors":"Yixiao Shen ,&nbsp;Yuanyuan Zhang ,&nbsp;Bin Li ,&nbsp;Dongrui Wu ,&nbsp;Zhaoxin Kang ,&nbsp;Tiankuo Gao ,&nbsp;Ling Liu ,&nbsp;Jin Zhao ,&nbsp;Zhimin Xu","doi":"10.1016/j.lwt.2025.117694","DOIUrl":"10.1016/j.lwt.2025.117694","url":null,"abstract":"<div><div>Anthocyanins (ACN) is a group of phytochemicals with various health promoting functions. However, the low stability limits their application. In this study, anthocyanin microparticles were prepared by encapsulating cyanidin-3-O-glucoside using ovalbumin-carboxymethyl chitosan (OC) complex. The final microparticles appeared in oval capsule form and had encapsulation rate from 44 to 52 %. The complex with 5 h of reaction time showed the highest free water content and fluidity, which were favorable for ACN encapsulation. The prepared microparticles had the best foaming capability (41.4 %), foaming stability (58.69 %) and viscoelasticity (G′ 17.8Pa at 10Hz). The linkage of the complex and encapsulated anthocyanin was mainly through hydrogen bond. The encapsulated cyanidin-3-O-glucosides presented higher thermal stability than the free form and reached 45 % of retention rate after 5 h of heating at 90°C. They were also more resistant to pH change and had over 60 % of retention rate at pH 5. Therefore, these properties provided a wide-ranging application of the prepared microparticle in different functional foods with enhanced stability of ACN and improved bio accessibility and bioavailability. The approach of this study could have the potential for applying to other unstable bioactives in functional food application.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117694"},"PeriodicalIF":6.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715937","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":"Nonthermal preservation of coconut water by forward osmosis concentration and high pressure processing","authors":"Mark Emile H. Punzalan ,&nbsp;Philipina A. Marcelo ,&nbsp;Olga I. Padilla-Zakour","doi":"10.1016/j.lwt.2025.117693","DOIUrl":"10.1016/j.lwt.2025.117693","url":null,"abstract":"<div><div>In this study, combined nonthermal technologies, forward osmosis (FO) and high pressure processing (HPP) were utilized to concentrate (from 6.6 to 22°Brix) and pasteurize the coconut water. These were the parameters set for each operation: FO (20 ± 1 °C, potassium lactate draw solution) and HPP (600 MPa, 2 min, 4 °C), with pH adjustment to 4.6. Total soluble solids content, pH, and water activity of the forward osmosis-high pressure processed (FOHPP) concentrate remained stable during the 18-week refrigerated storage. A significant change in color (a∗-value) in the FOHPP coconut water concentrate was observed four weeks after processing due to the presence of peroxidase and polyphenol oxidase. Microbial growth was monitored for 4 weeks at 4 °C showing no changes in aerobic plate counts, total coliforms and yeast and molds counts. A 5-log reduction was achieved for <em>E. coli</em> O157:H7, <em>Salmonella</em> and L. <em>monocytogenes</em> during the HPP validation. FOHPP concentrate was also acceptable in terms of its sensory properties based on the sensory evaluation results. Thus, these results indicated that nonthermally concentrated coconut water could be preserved under refrigeration for at least 1–3 months by applying FO and HPP treatments.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117693"},"PeriodicalIF":6.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725804","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":"Effects of different drying methods on color difference, taste and chemical components of Yunnan Congou black tea","authors":"Mingxia Lu ,&nbsp;Yanqun Jiang ,&nbsp;Wei Zhao ,&nbsp;Jixin Zhang ,&nbsp;Zhenbin Chen ,&nbsp;Jingming Ning","doi":"10.1016/j.lwt.2025.117696","DOIUrl":"10.1016/j.lwt.2025.117696","url":null,"abstract":"<div><div>Drying greatly affects the quality of Yunnan Congou black tea (YCT). This study revealed the differences in color and taste of YCT between hot-air drying (HD), sun drying (SD), and pan-fired drying (PD) based on computer vision technology, electronic tongue, non-targeted metabolomics and objective quantitative techniques. The results indicated that HD had higher brightness, redness, yellowness and sweetness, SD had higher tea pigment content and bitterness, and PD presented astringency. The high retention of polyphenolic compounds in PD mainly affected its astringency, with a total catechin content 7.2 % and 20.3 % higher than HD and SD, respectively; Enzymatic oxidation in SD accelerated the degradation of polyphenols and polysaccharides, but more amino acids were retained, among which arginine and isoleucine increasing the bitterness of the tea infusion. The sucrose in HD enhanced the sweetness of the tea infusion. This study provides a theoretical basis for standardizing the quality of YCT.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117696"},"PeriodicalIF":6.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705893","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":"Optimization and kinetic study of butyl capryl production by ohmic heating","authors":"Sara Jafari ,&nbsp;Malihe Keramat ,&nbsp;Mohammad Ali Nematollahi ,&nbsp;Mohammad-Taghi Golmakani ,&nbsp;Mehrdad Niakousari","doi":"10.1016/j.lwt.2025.117678","DOIUrl":"10.1016/j.lwt.2025.117678","url":null,"abstract":"<div><div>The objective of the present research was to evaluate the impact of the ohmic heating technique on butyl caprylate production. The impact of butanol to caprylic acid molar ratio, temperature, and catalyst type on the butyl caprylate production was investigated. In addition, the kinetic of butyl caprylate production was investigated. In the ohmic heating technique, a butanol: caprylic acid molar ratio of 1:2 showed the highest conversion. Amberlyst 15 dry exhibited higher conversion than other catalysts. Production of butyl caprylate obeyed the Eley Rideal model. The ohmic heating technique exhibited higher esterification rate constant than the conventional method. Ohmic heating technique reduced the activation energy by 60.51 %, compared to that of conventional process. The CO₂ emission and electrical energy consumption in ohmic heating technique was lower than that of conventional method. In conlusion, ohmic heating technique can use as an efficient and cheap technique for butyl caprylate production.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117678"},"PeriodicalIF":6.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725894","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":"Development and application of a molecular beacon-based recombinase-aided amplification method for multiplex detection of Staphylococcus aureus and aminoglycoside resistance genes","authors":"Lian-xia Hu ,&nbsp;Xin Wei ,&nbsp;Rui-jia Sun ,&nbsp;Yu-ling Xue ,&nbsp;Han Lu ,&nbsp;Yan-nan He ,&nbsp;Jing-wu Liu ,&nbsp;Wei Zhang ,&nbsp;Shi-jie Wang","doi":"10.1016/j.lwt.2025.117691","DOIUrl":"10.1016/j.lwt.2025.117691","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> and its drug resistance in bovine mastitis pose a significant threat to raw milk biosafety. Three sets of primers and improved molecular beacon (IMB) probes were designed for fluorescence quantitative recombinase-aided amplification (IMB-RAA) method using the <em>gyr</em>B, <em>aac</em>(6′)-<em>aph</em>(2′′) and <em>ant</em>(4′)-Ia genes of <em>S. aureus</em>. The specificity of primers (IBMs) was shown species specificity for <em>S</em>. <em>aureus</em>, and the phenotypes were gentamicin and kanamycin resistance, respectively. The detection limits for positive plasmid DNA and artificially contaminated skim milk were 1.6 × 10² and 1.8 × 10² copies/μL, respectively, achieved within 20 min. The linear correlation coefficients for the three standard curves exceeded 0.99, with amplification efficiencies ranging between 90 % and 110 %. The triple detection system demonstrated strong repeatability. 160 milk samples were detected using the IMB-RAA method, with 33.13 % identified as <em>S. aureus</em>, achieving a consistency rate of 98.13 % with the GB4789.10–2016 standard. Gentamicin and kanamycin resistance genes were detected in 8 and 10 strains, respectively, with 100 % consistency with the observed antibiotic resistance phenotypes. Therefore, IMB-RAA offers a specific, sensitive, rapid, and convenient approach for the early diagnosis of bovine mastitis caused by <em>S. aureus</em> and for ensuring raw milk biosafety.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117691"},"PeriodicalIF":6.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715938","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":"Optimization of calcium lactate-ultrasound-ginger extract combined treatment conditions for pork tenderization and its tenderization mechanism","authors":"Yongzhe He ,&nbsp;Wenqi Liu ,&nbsp;Hu Zhang ,&nbsp;Qian You ,&nbsp;Xingguo Tian ,&nbsp;Xiaoyan Xu","doi":"10.1016/j.lwt.2025.117695","DOIUrl":"10.1016/j.lwt.2025.117695","url":null,"abstract":"<div><div>Tenderness is a key quality attribute that significantly influences consumer satisfaction with meat. However, traditional and single tenderization methods present certain limitations in current meat production industry. This study aimed to investigate the combined effects of ginger extract, ultrasound, and calcium lactate on the tenderness of pork and to explore the underlying tenderization mechanism. The optimal condition for combined treatment was 7 g/100 mL ginger extract, 0.03 g/mL calcium lactate and 30 min of ultrasound treatment. Under these conditions, compared to untreated pork, the shear force of tenderized pork decreased by 50.2 %, the myofibrillar fragmentation index increased by 38.0 %, and water holding capacity improved. Significant muscle fiber damage was observed, with clear gaps between the fibers. Notable muscle fiber damage was observed, with significant gaps between fibers. Sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis revealed the degradation of high molecular proteins into lower molecular fragments in the tenderized pork. Further characterization of secondary structure of myofibrillar proteins revealed that the proteins underwent unwinding, unfolding, and stretching during treatment. These findings suggest that the combined treatment disrupted the integrity of muscle fibers and altered the spatial structure of myofibrillar proteins, leading to lower molecular and a more loosened structure. Therefore, the combination of ginger extract with calcium lactate and ultrasound treatment holds significant potential for improving meat quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117695"},"PeriodicalIF":6.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705897","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":"A flavor imitation method for Osmanthus aroma based on molecular docking screening and odor activity value analysis","authors":"Xuewei Jia ,&nbsp;Yuan Gao ,&nbsp;Hui Xi ,&nbsp;Chun Cui ,&nbsp;Xiao Yang ,&nbsp;Baojiang He ,&nbsp;Chunping Xu ,&nbsp;Mingqi Gao ,&nbsp;Tianxiao Li","doi":"10.1016/j.lwt.2025.117697","DOIUrl":"10.1016/j.lwt.2025.117697","url":null,"abstract":"<div><div>In this study, a flavor imitation method for <em>Osmanthus fragrans</em> aroma was developed using molecular docking screening and odor activity value (OAV) analysis. A screening range of 41 volatile compounds was defined through headspace solid‒phase microextraction (HS‒SPME) analysis of <em>O. fragrans</em> flowers and gas chromatography‒mass spectrometry (GC‒MS) determination of its essential oil. Molecular docking was performed using these compounds with ten chosen olfactory receptors (ORs) related to floral aroma, and a screening heat map was constructed by the cluster analysis of molecular docking energy. A total of 10 key flavor compounds located in the lower half of the heatmap were screened out in combination with OAV analysis, including linalool oxide, hotrienol, linalool, <em>β</em>-ionone, γ-decanolactone, geraniol, theaspirane, <em>α</em>-ionone, phenylethyl alcohol, and dihydro-<em>β</em>-ionone. The flavor imitation concentrations of the key flavor compounds were calculated on the basis of their peak areas in HS-SPME-GC‒MS and standard curves, which were also verified via an omission test. Sensory evaluation suggested that the recombination sample coating on the packaging papers was highly similar to the odors of natural <em>O. fragrans</em> flowers, which was also confirmed by electronic nose measurements and HS-SPME-GC‒MS. This study provides a fast and easy method for flavor simulation based on molecular docking screening.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117697"},"PeriodicalIF":6.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705895","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":"Extraction and enrichment of anthocyanins from Cerasus humilis and the inhibition on low density lipoprotein oxidation by cyanidin-3-O-glucoside","authors":"Shutong Chen ,&nbsp;Bin Guan ,&nbsp;Yuxin Gan ,&nbsp;Ailin Zhang ,&nbsp;Shu Hao ,&nbsp;Si Chen ,&nbsp;Junbing Zhang ,&nbsp;Huahao Zhang ,&nbsp;Shenhua Jiang","doi":"10.1016/j.lwt.2025.117690","DOIUrl":"10.1016/j.lwt.2025.117690","url":null,"abstract":"<div><div>The extraction technologies and functional activities of anthocyanins have received increasing attention recently. <em>Cerasus humilis</em> (Bge.) Sok. anthocyanins (CHA) were extracted using natural deep eutectic solvents (NADES) combined with a probe-type ultrasound-assisted technique. Choline chloride-citric acid deep eutectic solvent was identified as the most suitable NADES for extracting CHA. Under optimal extraction conditions, the yield of CHA reached 66.1 ± 0.2 mg/100 g dry weight (<em>p</em> &lt; 0.05). To enhance the purity of CHA, XDA-7 resin was used for enrichment due to its favorable adsorption/desorption capacity and recovery efficiency (92.0 %, 75.4 %, and 69.4 %, respectively). The adsorption behavior of XDA-7 resin on CHA was well described by the Langmuir model, indicating a potential monolayer adsorption mechanism. Cyanidin-3<em>-O-</em>glucoside (C3G) was identified as the most abundant component in enriched CHA by LC/MS². The inhibition of C3G on low-density lipoprotein (LDL) oxidation was further investigated. The lag times of conjugated diene formation during LDL lipid peroxidation were evaluated using the four-parameter logistic regression model, which showed an extension of 9.09 %, 28.9 %, and 52.9 % in a concentration-dependent manner (R² ≥ 0.985). Moreover, C3G also reduced the oxidative modification of apolipoprotein B100 (apoB100), the only protein component in LDL. Protein-ligand interaction studies between C3G and apoB100 indicated the formation of a ground-state complex primarily maintained by electrostatic interactions, suggesting that C3G may be transported by LDL to atherosclerotic plaques, potentially serving anti-atherogenic purposes. In conclusion, this study presents an efficient method for CHA extraction and highlights the potential of CHA in anti-atherogenic functions.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117690"},"PeriodicalIF":6.0,"publicationDate":"2025-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704574","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":"Innovations in food: A review on the consumer perception of non-thermal processing technologies","authors":"Stergios Melios ,&nbsp;Marina Stramarkou ,&nbsp;Simona Grasso","doi":"10.1016/j.lwt.2025.117688","DOIUrl":"10.1016/j.lwt.2025.117688","url":null,"abstract":"<div><div>Non-thermal processing (NTP) technologies are designed to preserve food products by inactivating microorganisms and enzymes responsible for spoilage. These technologies extend the shelf life of foods while retaining their nutritional and sensory qualities. Additionally, NTP technologies respond to consumer demands for sustainable, safe, and high-quality food products. However, consumers are often conservative and skeptical about changes, making it crucial to explore the factors driving their acceptance or rejection of these innovations during the early stages of development. Ensuring that new food products not only meet technical standards but also align with consumer preferences and expectations is key. The objective of this review was to examine the various factors influencing consumer perception of these innovative NTP technologies and particularly how this perception is affected by providing consumers with information related to their benefits. Several research articles were identified exploring consumer perceptions of food products treated with pulsed electric fields (PEF), high-pressure processing (HPP), ultrasounds (US), ultraviolet (UV) radiation and cold plasma. In general, consumer perceptions of NTP varied widely and were influenced by several factors, including awareness, perceived benefits, pricing, ethical concerns, and trust in food safety. Misconceptions regarding non-thermal treatments were commonly reported, but effective communication of their benefits—such as improved food safety, sensory quality, and environmental friendliness—was found to enhance consumer acceptance in almost all cases. Concerns about potential price increases for food products treated with these technologies were frequently expressed. Therefore, rather than focusing on the technical details, it is essential to emphasize the benefits of NTP technologies. Importantly, stakeholders have a responsibility to clearly communicate that food products treated with NTP technologies are safe, doing so in a way that is easy for consumers to understand.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117688"},"PeriodicalIF":6.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705892","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}