Journal of Food Science and Technology最新文献

{"title":"Recovery of carotenoids as bioactive compounds from peach pomace by an eco-friendly ultrasound-assisted enzymatic extraction","authors":"Kübra Nur Han,&nbsp;Hilal Meral,&nbsp;Aslıhan Demirdöven","doi":"10.1007/s13197-024-06001-4","DOIUrl":"10.1007/s13197-024-06001-4","url":null,"abstract":"<div><p>The industrial processing of fruits generates by-products. These by-products serve as a source of valuable bioactive compounds. In this study, carotenoid was extracted from peach pomace (PP) by using the ultrasound-assisted enzymatic extraction (UAEE), an eco-friendly method. The process conditions ensuring the highest carotenoid content and <i>b*</i> color value for UAEE were detected by response surface methodology (RSM). To demonstrate the effectiveness of the ultrasonic process, enzymatic extraction was carried out at the optimum point. Physicochemical (pH, titratable acidity, total soluble solids), color (<i>L*, a*, b*,</i> chroma value (ΔC) and color difference (ΔE), total phenolic compound (TPC) and antioxidant activity analyses (ABTS and FRAP) were carried. When the analysis results evaluated, the highest <i>b</i>* color parameter, TPC (761.10 mg gallic acid/L), ABTS (1933.33 mg Trolox/L) and FRAP (52.66 µmol Trolox/L) results of the extracts was observed with UAEE method. The study shows that ultrasound based upon the cavitation event was increased efficiency of enzymatic reaction with higher extraction yield and this provided in higher amounts of carotenoid and bioactive compounds. In other respects, when obtained carotenoid extracts are used in food formulations compatible with their acidic structure, they will contribute to protection of the product and minimizing color losses.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 12","pages":"2354 - 2366"},"PeriodicalIF":2.701,"publicationDate":"2024-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06001-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141063686","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":"Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content","authors":"Simon Perrez Akoa,&nbsp;Renaud Boulanger,&nbsp;Jude Manga Ndjaga,&nbsp;Pierre Effa Onomo,&nbsp;Marc Lebrun,&nbsp;Eliane Flore Eyenga,&nbsp;Gilles Morel,&nbsp;Raymond Ndip Nkongho,&nbsp;Pierre François Djocgoue","doi":"10.1007/s13197-024-05998-y","DOIUrl":"10.1007/s13197-024-05998-y","url":null,"abstract":"<div><p>Previous studies have shown a correlation between chocolate sensory profile and certain (bio)chemical components. The aim of this study was to examine the sensorial profile and organic acid content of three lab scale chocolate brands produced from different cocoa genotypes. The sensorial evaluation was examined by a team of 12 panelists and evaluation of aroma volatiles was done by means of HS-SPME-GC-MS. On the other hand, organic acids were assessed using a high-performance ion chromatography coupled with an electrochemical detector (HPIC-ED). Results showed a variability in sensorial profile: SCA12×ICS40 chocolate (vanilla/sweet, spicy, and floral), ICS40 × SCA12 chocolate (fruity, bitter, and dry) and SNK16 × T60/887 chocolate (chocolate, honey-like, woody, sweet). Moreover, some aroma volatiles like (2-methyl, 3-methyl, iso) butanal (ICS), terpenes (SCA), and ketones (acetophenone and 2-nonanone) (SNK) allowed to discriminate dark chocolate sample according to their raw cocoa genetic group. Besides, the organic acid content differed from one chocolate brand to another, and it was obtained a high content of oxalic acid and a low lactic acid content which are good indicators of chocolate quality. Results of the current study highly recommend knowing the variety of cocoa beans with high content of some volatiles and high oxalic and low acetic acid and lactic contents to produce high aromatic (special flavor) chocolates.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 12","pages":"2318 - 2331"},"PeriodicalIF":2.701,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140977939","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":"Review of history and mechanisms of action of lactulose (4-O-β-D-Galactopyranosyl-β-D-fructofuranose): present and future applications in food","authors":"Vid Vičič,&nbsp;Ruža Pandel Mikuš,&nbsp;Blaž Ferjančič","doi":"10.1007/s13197-024-05997-z","DOIUrl":"10.1007/s13197-024-05997-z","url":null,"abstract":"<div><p>Lactulose is a synthetic disaccharide composed of galactose and fructose. Literature review of history, legal status and possible food applications of lactulose in functional foods, such as confectionery and beverages. In the colon, lactulose is fermented by the microbiota and acts as a selective modulator of bacterial growth, promoting the growth of <i>Lactobacilli</i> and <i>Bifidobacteria</i>. It generates organic acids, such as short-chain fatty acids and lactic acid, which lower the pH of the colon and act as an osmotic laxative. Lactulose was first used in 1957 as an ingredient in an infant formula. Later it was registered as a prescription drug and banned for food use in many countries. In 2012, lactulose received an EU (European union) health claim “contributes to acceleration of intestinal transit”. It can be used in food and food supplements across all age groups, from infants to the elderly. Lactulose has favourable technological properties, such as sweetness of 48–62% sucrose without an aftertaste, high solubility, low cariogenic potential and stability. Lactulose gummy candy, without added sweeteners, has an overall likability comparable to classic sucrose/glucose-based candy. With more than 60 years of safe use in infant, child, adult and elderly population, lactulose is an ideal ingredient for prebiotic functional food. Its technological properties allow for development of functional candy and beverages almost indistinguishable from those made from sucrose.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 11","pages":"2036 - 2045"},"PeriodicalIF":2.701,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-05997-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140927346","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":"Optimization of vacuum impregnated nutmeg rind candy using RSM modeling: effect on functional and nutritional properties","authors":"P. Saleena,&nbsp;E. Jayashree,&nbsp;K. C. Neethu,&nbsp;S. Bhuvaneswari,&nbsp;P. V. Alfiya,&nbsp;K. Anees","doi":"10.1007/s13197-024-05982-6","DOIUrl":"10.1007/s13197-024-05982-6","url":null,"abstract":"<div><p>Vacuum impregnation (VI) stands as an innovative technique, used to create novel food formulations by impregnating vital nutritive compounds into natural food matrices. Process variables were syrup temperature ranging from (50 to 70 °C), syrup concentration (60° to 80° Brix), and VI duration (10 to 20 min). The optimal conditions emerged at 66.81 °C for syrup temperature, 71.58° Brix for syrup concentration, and a precise 11.59 min for the VI duration. At these paramount conditions, the candy exhibited striking attributes such as 50.0% water loss, 12.23% sugar gain, chewiness of 9 N, and lightness value of 22.17. The predicted values using the developed model were validated with experimental data and indicated the adequacy of the generated model. The functional characterization of the optimized nutmeg rind candy showcased a marked reduction in myristicin content, signifying an augmented level of safety for consumption. Furthermore in-vitro anti-bacterial assay, total phenolics, flavonoids and tannin content, anti-oxidant potential, proximate composition and microstructure of the optimized candy were analysed.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 11","pages":"2121 - 2132"},"PeriodicalIF":2.701,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140884616","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":"Influence of combination treatment with natural colorant and additives on the physicochemical properties of emulsified pork sausages during storage","authors":"Sang-Keun Jin,&nbsp;Seung Yun Lee","doi":"10.1007/s13197-024-05996-0","DOIUrl":"10.1007/s13197-024-05996-0","url":null,"abstract":"<div><p>This study aimed to evaluate the influence of combination treatment with a natural colorant (Gardenia red) and additives (sodium caseinate and maltodextrin) on the physicochemical properties of emulsified pork sausages at 0 and 4 weeks. The experimental design included a control (sodium nitrite 0.01%) and 5 treatments: T1 (Gardenia red 0.04%); T2 (Gardenia red 0.04% + sodium caseinate 0.2%); T3 (Gardenia red 0.04% + maltodextrin 0.03%); T4 (Gardenia red 0.04% + sodium caseinate 0.2% + maltodextrin 0.06%), and T5 (Gardenia red 0.04% + sodium caseinate 0.4% + maltodextrin 0.03%). The T1–T5 emulsion treatments exhibited increased redness; in addition, the redness further increased in emulsified pork sausages during storage (<i>p</i> &lt; 0.05). Among the emulsion treatments, T4 displayed the highest water and fat loss (%). Sodium caseinate and maltodextrin decreased the hardness of emulsified pork sausages. However, the additives had no apparent effects on texture properties. Therefore, Gardenia red may replace as a natural colorant and play a role in developing the meat industry. The findings suggest that maltodextrin and sodium caseinate should be considered adequate reformulation with the appropriate additives to improve the texture properties of emulsified pork sausages.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 12","pages":"2310 - 2317"},"PeriodicalIF":2.701,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140884617","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":"Development of high-fiber and high-protein virgin coconut oil-based spread and its physico-chemical, and sensory qualities","authors":"Veeranna Hitlamani,&nbsp;Parvati Huded,&nbsp;G. Suresh Kumar,&nbsp;R. Chetana","doi":"10.1007/s13197-024-05990-6","DOIUrl":"10.1007/s13197-024-05990-6","url":null,"abstract":"<div><p>A spread was prepared using blends of virgin coconut oil (VCO), trans-free fat (TFF), whey powder, coconut fiber, emulsifiers, and flavors. Curcumin was added in micro quantities to provide a natural color. The samples formulated were tested for their spreadability, texture, and phase separation. The samples were analyzed for their physicochemical properties, such as color, texture, rheological characterization, and storage stability. The results showed that the formulated spread had moisture of 2.10%, protein of 9.23%, fat of 67.35%, ash of 4.56%, crude fiber of 11.2%, total carbohydrate 10.12%, and the values of peroxide, and percentage of free fatty acids were well below the acceptable levels during storage periods. The samples showed a phase separation after one month of storage at 38 °C. However, no separation was observed when stored at 4 °C and 27 °C. The spreads showed shear-thinning behavior, were solid at 4 °C, and were spreadable at 27 °C and flowy at 38 °C. DSC analysis indicated that the sample was solid below 9.63 °C and liquid over 20.57 °C. The spread was rich in lauric acid (26.01%), palmitic acid (28.26%), and trans fatty acid (Elaidic acid) was not detected. Based on the texture and sensory results, a 50:50 blend of VCO: TFF showed good spreadability. Sensorily, the products showed higher overall acceptability scores. The developed spread has an abundance of fiber, protein, and health-promoting factors from VCO.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 11","pages":"2196 - 2204"},"PeriodicalIF":2.701,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140885241","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":"Physicochemical, colour, microbiology, sensory and mineral attributes of set-type yoghurt produced from Gundelia tournefortii L. and its gum","authors":"Dilek Say","doi":"10.1007/s13197-024-05987-1","DOIUrl":"10.1007/s13197-024-05987-1","url":null,"abstract":"<div><p>The present study aimed to investigate the production of yoghurt in which the parts of the <i>Gundelia tournefortii</i> L. and its gum were added to milk at levels of 3% (v/v), incubated until the pH value reached 4.7 at 42 °C and then stored at 4 °C for 21 days. The Ca, P, K, Na and Mg contents of the yoghurt sample containing <i>Gundelia tournefortii</i> L. proved to be higher than those found in the control sample. Acidity, acetaldehyde, viscosity, a* values of yoghurt samples increased during storage, while the volatile fatty acids, gel firmness, whey separation, water holding capacity, L* and the b* values were decreased. The lactic acid bacteria count on the 21st day was &gt; 6 log CFU/g in all yoghurt samples. The total aerobic mesophilic bacteria decreased except for the yoghurt sample containing <i>Gundelia tournefortii</i> L. milk, while the yeast and mold increased. The preference map revealed that 60–80% of consumers were satisfied with the control sample and the <i>Gundelia tournefortii</i> L. gum sample. <i>Gundelia tournefortii</i> L. milk and <i>Gundelia tournefortii</i> L. leaves samples were also found to have acceptable scores. As a result, adding <i>Gundelia tournefortii</i> L. into the yoghurt turned out to have a positive impact on its sensory and functional properties and could lead to an innovative approach in the dairy product market.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 11","pages":"2166 - 2176"},"PeriodicalIF":2.701,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-05987-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140884666","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":"Mung bean seed coat extract modulates gut microbiota and inflammatory markers in high-fat fed rats","authors":"Suvimol Charoensiddhi,&nbsp;Attawit Kovitvadhi,&nbsp;Rachrapee Sukmak,&nbsp;Wallaya Manatchaiworakul,&nbsp;Sudathip Sae-Tan","doi":"10.1007/s13197-024-05995-1","DOIUrl":"10.1007/s13197-024-05995-1","url":null,"abstract":"<div><p>Gut microbiota dysbiosis is associated with inflammation and many chronic diseases. The present study investigated the efficacy of mung bean seed coat extract (MSE) on gut microbiome modulation and the attenuation of inflammatory markers in high-fat diet (HFD)-fed rats. The high-throughput sequencing of the 16S rRNA showed the low dose (0.3%) of MSE improved HFD-induced gut microbiota dysbiosis and enhanced the gut microbiota richness. The low dose of MSE showed a significant increase in the abundance of beneficial bacteria, particularly <i>Blautia</i> and <i>Lactobacillus</i>, and decreased abundance of potentially pathogenic bacteria (<i>Escherichia-Shigella</i>). The low dose of MSE also significantly decreased IL-1β mRNA expression and tended to lower IL-6, TNF-α, and LPS levels. In conclusion, this study suggested that the MSE could modulate gut microbiota and reduce inflammatory responses in HFD-fed rats and this indicated the potential health properties of mung bean seed coat. This research provides informative support for the application of mung bean seed coat as functional ingredients.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 12","pages":"2299 - 2309"},"PeriodicalIF":2.701,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140885610","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":"Development of biocomposite films incorporated with the extract from pitcher associated bacteria for the postharvest protection from fungi","authors":"R. Aswani,&nbsp;Soumya Das,&nbsp;K. S. Sebastian,&nbsp;Jyothis Mathew,&nbsp;E. K. Radhakrishnan","doi":"10.1007/s13197-024-05986-2","DOIUrl":"10.1007/s13197-024-05986-2","url":null,"abstract":"<div><p><i>Pythium aphanidermatum </i> is known to cause diseases like damping-off, root rot, stem rot and fruit rot in a wide range of plants<i>.</i> Eventhough many chemical methods have been demonstrated to have the potential to manage these diseases, their benefits are being offset equally by the negative side effects. Therefore, the control of <i>Pythium</i> spp. using natural antifungal agents is of immense significance due to its environmental safety. Here, the plant associated microorganisms with antifungal metabolites have significant promises to be explored both as sustainable biocontrol agents and also as active constituents of antifungal materials. Antimicrobial packaging films prepared using such components can have significant applications to meet the requirements to prevent postharvest loss of agricultural produce by inhibiting the fungal growth. Eventhough there are reports on the development of antimicrobial packaging films for such applications, the use of bacterial extracts with antifungal activity for the same is least investigated. Hence, the present study demonstrates the development of biocomposite films prepared using polyvinyl alcohol (PVA) incorporated with the extracts prepared from bacterial isolates (<i>Serratia</i> sp. NhPB1, <i>Kocuria</i> sp. NhPB49, and <i>Pantoea dispersa</i> NhPB54) previously isolated from the pitcher plant. Here, the individual films were prepared by incorporating 1 mL of bacterial extract in 40 mL of 3% PVA solution and the developed films were then subjected to antifungal activity screening against <i>P. aphanidermatum</i>. The antifungal activity analysis of the films prepared with the incorporation of extracts from <i>Serratia</i> sp. NhPB1, <i>Kocuria</i> sp. NhPB49, and <i>Pantoea dispersa</i> NhPB54 showed remarkable activity against the tested pathogen. The application of biocomposite films on <i>Solanum lycopersicum</i> and <i>Capsicum annuum</i> fruits for its protection from <i>P. aphanidermatum</i> by dip coating method further indicates the promises of developed biocomposite films for active packaging applications.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 11","pages":"2157 - 2165"},"PeriodicalIF":2.701,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140884678","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":"Total fat and fatty acid profile including TFA content of Indian fried foods versus the oils used for frying","authors":"Akanksha Jain,&nbsp;Santosh Jain Passi,&nbsp;William Selvamurthy","doi":"10.1007/s13197-024-05989-z","DOIUrl":"10.1007/s13197-024-05989-z","url":null,"abstract":"<div><p>Due to deleterious health effects, consumption of <i>trans</i> fat containing fried foods is a major concern. The present study has assessed total fat, SFA, <i>cis-</i>UFA and TFA content of Indian fried foods—<i>French fries, Poori</i>, <i>Potato chips</i>, <i>Bread Pakora</i> and <i>Mathri </i>(<i>on dry weight basis</i>), at varying number of frying cycles/temperatures as well as composition of the oils extracted from the foods and the oils used for frying. Total fat in the food items was significantly higher at 32nd (x̄27.4%) versus the 1st frying cycle (x̄22.5%; <i>p</i> &lt; 0.05). Progressive frying cycles (1st vs. 32nd)/temperatures demonstrated declining levels of <i>cis-</i>UFAs (at 180 °C: x̄16.33% vs. x̄11.29%; at 160 °C: x̄19.54% vs. x̄13.81%) with concomitant increase in SFA (at 180 °C: x̄4.97% vs. x̄14.97%; at 160 °C: x̄5.19% vs. x̄13.79%) and TFA content (at 180 °C: x̄0.05% vs. x̄0.89%; at 160 °C: x̄0.04% vs. x̄0.17%). Compared to the unheated oil, at 32nd frying cycle (irrespective of the frying temperatures), oils extracted from fried foods registered a significant decrease in <i>cis-</i>UFA (x̄17.41%) coupled with an increase in SFA (x̄63.74%) and an exponential increase in TFA (39–301 folds); however, the change was slightly lesser in oils used for frying (<i>cis-</i>UFA: x̄15.06%; SFA: x̄53.75%; TFA: 20–264 folds). To curb TFA in fried foods, necessary regulations are needed for restricting the number of frying cycles as well as the frying temperatures along with awareness generation regarding appropriate frying practices.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 11","pages":"2185 - 2195"},"PeriodicalIF":2.701,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140884614","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}