Food and Bioprocess Technology最新文献

{"title":"Enzymatic Hydrolysis of Plant Proteins: Tailoring Characteristics, Enhancing Functionality, and Expanding Applications in the Food Industry","authors":"Nicola Gasparre,&nbsp;Cristina M. Rosell,&nbsp;Fatma Boukid","doi":"10.1007/s11947-024-03648-x","DOIUrl":"10.1007/s11947-024-03648-x","url":null,"abstract":"<div><p>Peptides and hydrolysates derived from plant proteins offer promising potential for improving food formulations, but challenges such as bitterness, physicochemical instability, reactivity, hygroscopicity, and low bioavailability have hindered their widespread adoption. This review aims to highlight how enzymatic hydrolysis addresses these challenges by modifying plant protein characteristics and facilitating their integration into various food applications. The enzymatic breakdown of proteins using endo- and exo-proteases improves functionality, texture, and stability, while enhancing the bioavailability of essential amino acids and bioactive peptides. These modifications optimize sensory qualities, nutrition, and shelf life in foods like snacks, meats, sauces, bakery goods, and beverages. However, challenges remain in achieving consistent quality and overcoming the inherent issues related to peptides in food systems. By refining hydrolysis techniques and optimizing formulations, further advancements in plant protein hydrolysates can be achieved, opening up broader possibilities for their use in food production. This review emphasizes the need for ongoing research to address these challenges and ensure the development of stable, bioavailable peptide-enriched food products.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3272 - 3287"},"PeriodicalIF":5.3,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation and Prediction of Encapsulation of Bioactives in Cell-Based Microcarriers Using Machine Learning Approaches","authors":"Yixing Lu,&nbsp;Christopher Kusnadi,&nbsp;Nitin NITIN","doi":"10.1007/s11947-024-03647-y","DOIUrl":"10.1007/s11947-024-03647-y","url":null,"abstract":"<div><p>Cell-based encapsulation systems can improve the stability and delivery of diverse bioactives, but predicting encapsulation efficiency is challenging due to various intrinsic and extrinsic factors. In the current study, a full factorial design was used to evaluate the influence of biochemical properties of yeast cells, chemical nature of bioactives, and ethanol level in the compound solution on the encapsulation efficiency of cell-based carriers. All compound-yeast-ethanol combinations showed linear trends between the loading yield and initial compound-to-cell ratio in the range chosen in the current study, implying that the encapsulation efficiency is constant regardless of initial compound-to-cell ratio, making it a good response variable. Higher overall encapsulation efficiency was achieved with a more hydrophobic compound and a lower ethanol level. Yeast cells with higher protein content achieved higher encapsulation efficiency for most of the compound-ethanol combination, except for retinol with 50% ethanol, where high-lipid cells exhibited higher efficiency. Overall, the chemical composition of the cell-based carriers has less significant effect on encapsulation efficiency compared to the other two factors. The most efficient predictive modeling pipeline for encapsulation efficiency consists of biochemical profiling of yeast cells with Fourier transform infrared spectroscopy (FTIR), feature extraction with a calibrated partial least square regression (PLSR) model, and prediction with a random forest model, obtaining a mean squared error (MSE) of 0.0095 and <i>R</i>² of 0.86 in the test set. Overall, the results highlight the potential of in silico pipeline and machine learning approaches to predict the encapsulation efficiency of cell-based carriers.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3288 - 3302"},"PeriodicalIF":5.3,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Novel Lipase from Rice (Oryza sativa) Bran : Purification, Identification and Characterization","authors":"Jin Hu,&nbsp;Wencheng Yang,&nbsp;Huanling Lan,&nbsp;Xueyuan Lin,&nbsp;Chang Li","doi":"10.1007/s11947-024-03657-w","DOIUrl":"10.1007/s11947-024-03657-w","url":null,"abstract":"<div><p>Rice (<i>Oryza sativa</i>) bran is a by-product of rice processing, which contains rich nutrients and is a resource that can be fully utilized. However, lipase in rice bran can lead to rancidity of rice bran oil. Therefore, it is important to study the characteristics of rice bran lipase for the stable storage of rice bran. A new lipase from rice bran was isolated by DEAE Sepharose column and gel filtration column, respectively. The determination of lipase’s molecular weight and purity was conducted utilizing the SDS-PAGE technique, and the enzyme was identified through LC-MS/MS. Concurrently, an investigation was conducted on the characteristics of the lipase. The findings indicated that the lipase had a molecular weight of 36.352 kDa. Optimal catalytic activity for rice bran lipase (RBL) was observed at a temperature of 40 ℃ and pH value of 7.0, while it exhibited remarkable stability below 20 ℃ and within the pH range from 6.0 to 8.0. The stability of the RBL against various metal ions and high NaCl concentrations was observed to be relatively modest. Notably, the catalytic activity was significantly influenced by certain organic solvents (such as acetone, THF, and trichloromethane) as well as several inhibitors (<i>P</i> &lt; 0.05). Furthermore, RBL demonstrated a preference for hydrolyzing long-chain p-NP esters (C12-C16).</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3303 - 3312"},"PeriodicalIF":5.3,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Edible Films from the Laboratory to Industry: A Review of the Different Production Methods","authors":"S. Weng,&nbsp;I. Marcet,&nbsp;M. Rendueles,&nbsp;M. Díaz","doi":"10.1007/s11947-024-03641-4","DOIUrl":"10.1007/s11947-024-03641-4","url":null,"abstract":"<div><p>Edible films or coatings as potential replacements for traditional plastic food packaging are a popular subject for research. This article provides a narrative summary of the progress of research into edible food packaging and preparation methods at three different production scales over the past 5 years. First, at the laboratory research level, commonly used coating methods include dipping, vacuum dipping, and spraying. Films are mostly made by solution casting, while 3D printing film technology and electrospinning/electrostatic spraying are emerging technologies in the field. At the pilot level, panning coating, brush coating, and fluidized bed technologies give edible food packaging a more scalable and realistic approach. On an industrial manufacturing scale, in order to improve film formation efficiency, blowing, injection, calendering, etc. are generally based on the extrusion mode. Laboratory-scale research is critical for developing materials and exploring their properties. The technology used for industrial-scale production needs to consider factors such as cost and efficiency. Each technology for making food packaging needs to be selected according to the production purposes and the currently available packaging equipment. However, commonly used edible packaging source materials are generally derived from biological macromolecules such as proteins and polysaccharides. These materials are heated and extruded in industrial production, and their performance will be inferior to that of traditional plastic packaging. In addition, high cost is also a factor that must be considered.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3245 - 3271"},"PeriodicalIF":5.3,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03641-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Electrosprayed Zein and Quercetin Particles: Formation and Properties","authors":"Jun Yang,&nbsp;Jianhua Xie,&nbsp;Evi Paximada","doi":"10.1007/s11947-024-03633-4","DOIUrl":"10.1007/s11947-024-03633-4","url":null,"abstract":"<div><p>The aim of this study was to physically modify zein (8–20% wt) using electrospraying (ESP) and to evaluate the changes in its morphology, chemical structure, and physical properties. The apparent viscosity and surface tension of zein solution affect the particles produced by ESP. The produced particles were spherical and in the sub-micron size (average size 2000 nm) and exhibited lower contact angle and surface hydrophobicity compared to commercial zein, which is attributed to changes in the secondary structure during processing. The addition of quercetin (0.1–0.4% wt), further improved the microstructure and interfacial properties. Wettability (6.24–17.86%) and interfacial tension of ESP-zein particles can be proportionally altered through the addition of quercetin. The molecular docking results suggest that hydrogen bonding and hydrophobic interactions exist between quercetin and zein, which may be responsible for the regulation of ESP-zein by quercetin. Such particles with tunable physical properties are strong candidates for the development of future food products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2840 - 2853"},"PeriodicalIF":5.3,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03633-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Preparation and Characterization of Ultrasound-Assisted Novel Peptide–Calcium Chelates from Nannocholoropsis oceanica","authors":"Qingzhi Ding,&nbsp;Arooj Rehman Sheikh,&nbsp;Yongqi Zhu,&nbsp;Yuan Zheng,&nbsp;Nianzhen Sun,&nbsp;Lin Luo,&nbsp;Fredy Agil Raynaldo,&nbsp;Haile Ma,&nbsp;Jiaxin Liu","doi":"10.1007/s11947-024-03634-3","DOIUrl":"10.1007/s11947-024-03634-3","url":null,"abstract":"<div><p>Novel peptide–calcium chelates have been successfully developed using ultrasound technology from <i>Nannochloropsis oceanica</i> (<i>N. oceanica</i>), and they have been found to be superior calcium supplements as natural bioactive peptide–calcium chelates. The study has provided a comprehensive understanding of the interaction between Ca²⁺ ions and peptides or amino acids. Under optimal conditions, a calcium chelation rate of 61.89 ± 0.12%, a calcium chelation activity of 9.08 ± 0.15%, and a calcium chelation yield of 65.57 ± 0.19% were achieved. Most peptides and peptide–calcium chelate have a molecular weight below 1500 Da. Characterization tests confirmed the production of new complexes as chelates, and different spectral and signal analyses by FTIR, fluorescence, UV, XRD analysis, and zeta potential, collaboratively, confirmed that metal ions combined with amino, carboxyl, and other active chelating groups in <i>N. oceanica</i> peptides form metal chelates and generate new crystal structure interactions within the chelates. In addition, morphological analysis the peptide–calcium chelate was depicted through SEM and AFM images implied that folded, aggregated, and tightly packed structures were formed in the peptide–calcium chelate. The calcium content in chelates up to 4.48% (0.58% in peptides) suggested the interaction of calcium with peptides to form chelates. Besides, peptide–calcium chelates are relatively stable under high temperature, pH, and digestive conditions in stage of gastric digestion tract, indicating that they can serve as an efficient calcium supplement. These findings underscore the potential development of functional foods from <i>N. oceanica</i> peptides, offering an alternative to conventional calcium supplements. Furthermore, the results of this study can provide new directions for the high-value utilization and development of <i>N. oceanica</i> protein and provide a theoretical basis for <i>N. oceanica</i> peptide as a functional component of calcium supplements.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2820 - 2839"},"PeriodicalIF":5.3,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the Technological Performance of Soft Wheat Flours for Fresh-Pasta Production as Affected by Industrial Refining Degree","authors":"S. Iacovino,&nbsp;R. Garzon,&nbsp;C. M. Rosell,&nbsp;E. Marconi,&nbsp;A. Albors,&nbsp;M. E. Martín-Esparza","doi":"10.1007/s11947-024-03638-z","DOIUrl":"10.1007/s11947-024-03638-z","url":null,"abstract":"<div><p>Nowadays, whole grain and less refined flours deriving from higher extraction rate milling processes have received much attention due to the presence of the external parts of the grain constituting the bran, with well-known health benefits. The use of these flours can represent a rational option for the valorization of native bran with minimal by-product generation while improving the nutritional and functional profile of the end products. This work aims to evaluate the techno-functional characteristics of commercial soft wheat flours with different refining degrees (proximate composition, functional, rheological, and starch-related properties) and their relation to the produced fresh-pasta quality (cooking behavior, mechanical and optical properties, and sensory assessment). Specifically, water holding capacity, fat absorption capacity, and swelling ability of flours gradually decreased with the refining degree (up to 25%, 16%, and 36%, respectively). Regarding the starch properties, the overall gelatinization process resulted to be negatively influenced by higher extraction rates, leading to a lower consistency of the whole grain starch gels (~17% in the maximum force during heating and ~12.39% peak viscosity). Cooked pasta was darker and redder when increasing the extraction rate. In addition, whole grain-based pasta had 42% higher cooking loss, and it was 86% harder and 101% firmer, leading to the production of a less elastic fresh-pasta with lower swelling ability. However, a good quality end product with naturally high nutritional value can be produced with flours with low refining degree. Results are useful to assess the best productive destination of flours basing on their technological properties.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2854 - 2866"},"PeriodicalIF":5.3,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03638-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Comprehensive Review on Polyvinyl Alcohol-Based Electrospun Nanofibers for Food Packaging: Applications, Developments, and Future Horizon","authors":"Milad Tavassoli,&nbsp;Behnam Bahramian,&nbsp;Reza Abedi-Firoozjah,&nbsp;Nasim Jafari,&nbsp;Hamed Javdani,&nbsp;Sadaf Mohajjel Sadeghi,&nbsp;Sepideh Hadavifar,&nbsp;Sahar Majnouni,&nbsp;Ali Ehsani,&nbsp;Swarup Roy","doi":"10.1007/s11947-024-03637-0","DOIUrl":"10.1007/s11947-024-03637-0","url":null,"abstract":"<div><p>The shift toward biodegradable films in food packaging is driven by concerns over the environmental impact of non-biodegradable petroleum-based plastics. Polyvinyl alcohol (PVA)-based materials have emerged as a promising alternative due to their favorable biological and physical properties, including biodegradability, biocompatibility, non-toxicity, and ease of film formation. Indeed, PVA-based electrospun nanofibrous films (ENFs) offer several advantages, primarily due to their larger surface area-to-volume ratio at the nanoscale. This increased surface area can lead to enhanced porosity and mechanical properties, as well as improved surface functionalities, expanding the range of applications for PVA-based ENFs. Recent research has focused on blending PVA-based ENFs with different polymer proteins and polysaccharides such as chitosan, starch, zein, and gelatin. Moreover, functional materials like essential oils, nanocellulose, and lignin have been used to reinforce PVA ENFs. Nanomaterials such as zinc oxide nanoparticles (ZnONPs) and silver nanoparticles (AgNPs) have been incorporated into PVA ENFs, either individually or in combination with fillers. The combination of PVA-based ENFs with other biopolymers and functional materials offers a versatile approach to tailoring the properties of packaging materials according to specific application requirements.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3223 - 3244"},"PeriodicalIF":5.3,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ginger Essential Oil Extracted by Low-Temperature Continuous Phase Transition and Its Preservation Effect on Prepared Duck Meat","authors":"Peihang Chen,&nbsp;Qiubian Yang,&nbsp;Lingyu Zhang,&nbsp;Ruimin Zhong,&nbsp;Yong Cao,&nbsp;Jianyin Miao","doi":"10.1007/s11947-024-03643-2","DOIUrl":"10.1007/s11947-024-03643-2","url":null,"abstract":"<div><p>Ginger essential oil is widely used in the food industry due to its unique aroma and antibacterial activity. In this study, for the first time, ginger essential oil was extracted using a low-temperature continuous phase transition (LTCPT) device and used in the study of the preservation effect of prepared duck meat. Compared to water vapor distillation, LTCPT increased the extraction rate of ginger essential oil by 3.3 times and produced seven additional active ingredients. Meanwhile, the content of zingiberene in ginger essential oil obtained by this method is as high as 38.12%. Further, a nanoemulsion with a particle size of 145.6 nm and zeta potential of − 42.4 mV was used as a carrier to investigate the preservative effect of ginger essential oil on duck breast meat. Ginger essential oil not only inhibited the microbial growth and reduced the production of malondialdehyde and volatile basic nitrogen but also slowed down the rise of pH value during the storage of duck breast, thus extending the shelf life by about 21 days. Finally, analysis of the microflora changes of duck breast meat revealed that ginger essential oil decreased the abundance of the dominant spoilage bacteria (<i>Acinetobacter</i>) by approximately 2.6 times at 14 days compared to the control group. In conclusion, this study provides new ideas in the research aspect of preservation of prepared meat products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2806 - 2819"},"PeriodicalIF":5.3,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Developing a Molecular Imprinting Sensor Based on Double-Layer Coating Structure for the Rapid and Sensitive Detection of Chlortetracycline in Milk","authors":"Yafei Chang,&nbsp;Haijiao Lin,&nbsp;Zengyi Song,&nbsp;Yu Liu,&nbsp;Xia Xiao,&nbsp;Binbin Wei,&nbsp;Ronghua Fan","doi":"10.1007/s11947-024-03640-5","DOIUrl":"10.1007/s11947-024-03640-5","url":null,"abstract":"<div><p>As a common food in the modern world, milk safety is becoming increasingly concerning, with a major issue being the presence of antibiotic residues. These residues can lead to problems such as drug resistance, immunosuppression, mutagenesis, teratogenesis, and carcinogenesis. In this study, a sensor for the rapid and sensitive detection of CT residues in milk was developed for the first time by re-coating magnetic covalent organic frameworks (COFs) and molecularly imprinted polymer (MIP) on a gold electrode. CTs served as the template molecule, while EDTA and NHS were used as cross-linkers. Poly(o-phenylenediamine) was utilized as the MIP layer, and 95% methyl alcohol was used as the eluent. The surface of the gold electrode was successively coated with a layer of COFs and a layer of MIP. The advantage of this coating method was that it enhanced the sensor’s storage time and improved its performance in detecting CT residues. The electrochemical signal was amplified by Fe₃O₄, while the electrochemical signal was simultaneously controlled by the elution and rebinding of CTs in the MIP. Based on these principles, the detection was established. Under optimal detection conditions, the prepared sensor achieved a sensitivity of 0.3 × 10⁻¹² mol/L. The sensor exhibited good selectivity, allowing it to differentiate the target molecule from nine other common molecules, such as chloramphenicol, streptomycin, and penicillin. Additionally, the sensor displayed excellent reproducibility and ideal stability, remaining stable for 5 weeks with only a 0.2% decrease in signal. Furthermore, the detection of real milk samples showed that the sensor performed effectively, demonstrating its potential for detecting residual CTs in milk.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2795 - 2805"},"PeriodicalIF":5.3,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}