ACS food science & technology最新文献

{"title":"Production of Type III Sourdough by Spray- and Freeze-Drying Focusing on Organic Acids, Volatile Organic Compounds, and Cell Viability During Storage","authors":"Ivan De Marco,&nbsp;Jaqueline Oliveira de Moraes,&nbsp;Fernanda Nunes Ferreira,&nbsp;Carolina Turnes Pasini Deolindo,&nbsp;Igor Artur Eller Pazzini,&nbsp;Alexander da Silva Vale,&nbsp;Silvani Verruck and Juliano De Dea Lindner*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0082610.1021/acsfoodscitech.4c00826","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00826https://doi.org/10.1021/acsfoodscitech.4c00826","url":null,"abstract":"<p >Sourdough fermentation using indigenous lactic acid bacteria (LAB) is one of the oldest techniques used by humanity. The selection of strains for fermentation makes this process suitable for industrial applications. Type III sourdough is obtained by dehydrating liquid sourdough, facilitating its application, storage, and transportation. This study aimed to produce type III sourdough using freeze- and spray-drying, using three selected LAB combinations. Total titratable acidity and pH were not affected by drying methods. There were significant reductions in the content of organic acids after atomization. In contrast, lyophilization preserved lactic, acetic, and propionic acids, with the first being the most abundant. The viability of LAB after the spray-drying process showed an average reduction of 2.0 log CFU g^–1, reaching less than &lt;1.0 log CFU g^–1 after 120 days of storage. Freeze-drying was more effective, with counts of 9.0 log CFU g^–1 at the beginning and an average of 7.0 log CFU g^–1 in 120 days of storage. This study also evaluated the volatile organic compounds (VOCs) of sourdough after drying, revealing the presence of compounds such as 1-pentanol, benzaldehyde, ethyl hexanoate, and 2-pentylfuran, originating from matrix fermentation and oxidation processes. Freeze-drying better preserved organic acids and the viability of LAB, despite high production costs. Spray-drying showed promise for maintaining LAB viability. Although new VOCs are generated during dough fermentation and baking, this study shows that the sourdough VOCs composition varied little between the drying methods, indicating potential applications in baking.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"292–305 292–305"},"PeriodicalIF":2.6,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00826","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143090302","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":"Characterization of Phenolic Compounds from Moth Bean (Vigna aconitifolia) Seeds and Assessment of Prophylactic Potential in Terms of Antioxidant and Antihypertensive Activity","authors":"Nancy Goyal,&nbsp;Vanshika Adiani,&nbsp;Sachin N. Hajare* and S. Gautam,&nbsp;","doi":"10.1021/acsfoodscitech.4c0078410.1021/acsfoodscitech.4c00784","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00784https://doi.org/10.1021/acsfoodscitech.4c00784","url":null,"abstract":"<p >This study investigates the extraction, identification, and assessment of antioxidant and antihypertensive potential of soluble and bound phenolics from moth bean. The yields of soluble and bound phenolics were quantified as 0.15 ± 0.03 mg GAE/g and 0.28 ± 0.04 mg GAE/g, respectively. Overall, 9 major soluble phenolics and 15 bound phenolics were identified from the crude fractions. Soluble phenolics exhibited higher antioxidant potential (EC₅₀: DPPH: 17.25 ± 0.77; ABTS: 20.13 ± 0.25; FRAP: 3.3 ± 0.03 μg/mL) as well as a superior angiotensin converting enzyme (ACE) along with renin (IC₅₀: 0.38; 2.3 μg/mL, respectively) inhibitory activity compared to bound phenolics. Notably, kaempferol displayed the highest ACE inhibition via interacting with key amino acids of the active site (His 387 and Glu 411) and the Zn ion of ACE, while gentisic acid exhibited the highest renin inhibition by interacting with the S1 pocket (Asp 32, Ser 76) of renin. These findings highlight their therapeutic relevance in hypertension and oxidative stress management.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"359–367 359–367"},"PeriodicalIF":2.6,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143089772","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":"Kinetic Analysis of Antioxidant Systems Based on Malondialdehyde Accumulation in Mayonnaise Made Using Chickpea Protein and Canola Oil","authors":"Thirea Peters,&nbsp; and ,&nbsp;Rodrigo A. Contreras*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0080010.1021/acsfoodscitech.4c00800","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00800https://doi.org/10.1021/acsfoodscitech.4c00800","url":null,"abstract":"<p >This study aimed to evaluate the effectiveness of natural antioxidant systems (spearmint-rosemary extract (SR), water-soluble tocopherols (TW), and oil-soluble tocopherols (TO)) in stabilizing the oxidative processes in mayonnaise made using chickpea protein and canola oil. Using kinetic modeling based on malondialdehyde (MDA) accumulation and the Arrhenius equation, we analyzed the oxidation rates under various temperature conditions (277.15–318.15 K). Combined antioxidant systems (SR+TO and TW+TO) were more effective in reducing MDA accumulation, peroxide value (POV), protein carbonylation, and starch degradation than individual antioxidants. The highest activation energy (Ea) and most favorable thermodynamic parameters (Δ<i>H</i>^‡, Δ<i>S</i>^‡, Δ<i>G</i>^‡) corresponded to formulations treated with SR+TO and TW+TO, indicating superior protection against lipid oxidation. A sensory analysis confirmed the stability of the antioxidant-treated samples as their organoleptic properties were preserved during storage. This study demonstrates the potential of natural antioxidants to enhance the shelf life and quality of plant-based emulsions.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"259–273 259–273"},"PeriodicalIF":2.6,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143089773","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":"Alkali-Assisted Extraction of Date Seeds for Stabilizing Bioactive-Rich Oil-in-Water Emulsions","authors":"Anuj Niroula,&nbsp;Alreem Alkhyeli,&nbsp;Fatima Abdulsamad,&nbsp;Ahmad Rabbani,&nbsp;Constantinos Stathopoulos and Akmal Nazir*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0079910.1021/acsfoodscitech.4c00799","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00799https://doi.org/10.1021/acsfoodscitech.4c00799","url":null,"abstract":"<p >Date seeds are the major byproduct of the date palm industry, posing both environmental and economic concerns. Therefore, this study aimed to valorize date seeds through alkali-assisted extraction for stabilizing bioactive-rich oil-in-water emulsions. Using an I-optimal design, the effects of pH (7–11), temperature (30–50 °C), date seed concentration (DSC) (5–25%), and extraction time (30–150 min) on total polyphenol content (TPC) and the Sauter mean droplet diameter (<i>D</i>[3,2]) of emulsions were optimized. Results showed that alkali-assisted extraction significantly increased the TPC and minimized <i>D</i>[3,2], with the optimal conditions being pH 8.5, 50 °C, 5% DSC, and 30 min extraction time. At these conditions, submicron emulsions were achieved, which were highly stable at mildly acidic pH (6–7) over 3 weeks but exhibited reduced stability at lower pH (&lt;6) and increasing salt concentrations. These findings demonstrate that date seeds are a promising, sustainable resource for natural emulsifiers, capable of stabilizing emulsions with extended shelf life.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"640–652 640–652"},"PeriodicalIF":2.6,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00799","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452395","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":"Amplification and Quantification of Lovastatin from Elm Oyster Mushroom Hypsizygus ulmarius (Bull.) Redhead (Agaricomycetes) through HPLC Analysis and Determination of Its Mycochemical Constituents","authors":"Aditya*,&nbsp; Neeraj* and J. N. Bhatia,&nbsp;","doi":"10.1021/acsfoodscitech.4c0087610.1021/acsfoodscitech.4c00876","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00876https://doi.org/10.1021/acsfoodscitech.4c00876","url":null,"abstract":"<p >In recent eras, mushrooms have drawn the attention of agricultural, food and pharmaceutical industries as they are considered to be the valuable natural resources of biologically active substances. In developing countries with limited financial resources, the demand for protein-rich food is crucial. Mushrooms provide a sustainable alternative, offering nutritional and medicinal benefits, including cholesterol-lowering effects associated with lovastatin. The choice of substrate in mushroom cultivation affects their functional properties, with methionine as a significant precursor to lovastatin. This study assesses the impact of integrating oats at different culture stages on the lovastatin content, growth parameters and yield of <i>Hypsizygus ulmarius</i>. The treatment with oat inclusion (T₁) exhibited the highest lovastatin content (78.17 mg/100 g) and biological efficiency (238.41%), with lovastatin levels increasing 2.45 times compared to the control. The inhibition of HMG-CoA reductase was also significantly higher in the T₁ (62.00%), demonstrating its potential for cholesterol-lowering applications. The proximate analysis of the mushroom indicated a substantial amount of carbohydrate (51.70%) and protein (29.10%) content. Additionally, the present study also determined significant levels of mycochemicals, indicating improved bioactive characteristics. The incorporation of oats as a basal medium led to notable significant improvements in the nutritional, medicinal and biochemical profile of <i>H. ulmarius</i>.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"368–377 368–377"},"PeriodicalIF":2.6,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143090307","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":"High Pressure Processing on Recycled Polyethylene Terephthalate Trays for Food Packaging: A Physicochemical, Microbiological, and Environmental Impact Evaluation","authors":"Nicolò Riboni*,&nbsp;Massimiliano Rinaldi,&nbsp;Federica Bianchi,&nbsp;Elena Bancalari,&nbsp;Roberta Stefanini* and Giuseppe Vignali,&nbsp;","doi":"10.1021/acsfoodscitech.4c0067010.1021/acsfoodscitech.4c00670","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00670https://doi.org/10.1021/acsfoodscitech.4c00670","url":null,"abstract":"<p >High pressure processing (HPP) is a cutting-edge packaging technology, allowing for the nonthermal treatment of food products to increase their shelf life while maintaining the nutritional and sensorial properties. For the first time, this study evaluated the effects of HPP on packaged hummus, comparing the performance of 100% recycled polyethylene terephthalate (r-PET) trays with that of traditional multimaterial plastic material. Packed hummus was submitted to the HPP treatment: color, water activity, pH, microbiological proliferation, and overall migration were evaluated. No significant variation between the two packaging materials was observed. The results achieved in terms of overall migration demonstrated compliance with the EU regulation. Finally, a life cycle assessment was carried out, demonstrating a potential 70% reduction of greenhouse gas emissions using r-PET and the possibility of total recycling for the PET monolayer, resulting in zero impact for the disposal of the packaging.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"153–161 153–161"},"PeriodicalIF":2.6,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143089276","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":"Investigating the Hypoglycemic Potential of Phenolic-Rich Extracts for Upcycling into Sugary Processed Foods","authors":"Nathalia Almeida Costa*,&nbsp;Gabriela de Matuoka e Chiocchetti,&nbsp;Bárbara Morandi Lepaus,&nbsp;Julia Millena dos Santos Silva,&nbsp;Flávio Martins Montenegro,&nbsp;Gisele Anne Camargo,&nbsp;Gabriela Alves Macedo and Juliana Alves Macedo,&nbsp;","doi":"10.1021/acsfoodscitech.4c0081110.1021/acsfoodscitech.4c00811","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00811https://doi.org/10.1021/acsfoodscitech.4c00811","url":null,"abstract":"<p >Phenolic compounds can act in different stages of glucose metabolism; however, the mechanisms involved in the interactions with glucose have yet to be fully elucidated. The aim of this study is to take advantage of the availability of bioactive compounds in waste from large food production chains, to evaluate the interaction between phenolics and glucose, and to reduce its glycemic impact. The impact of emerging technologies to promote glucose/phenolics interactions was never evaluated. Microwaves and ultrasound did not represent an advantage under the conditions tested to increase the phenolics-glucose interaction. The green coffee (GCE) and peanut skin (PSE) extracts lowered 30% of free glucose content at concentrations of 6.83 and 5.40 mg/mL, in addition to additive effects between these extracts in the decrease of free glucose. PSE showed a higher potential for α-glucosidase and α-amylase inhibition. Therefore, PSE exhibits higher hypoglycemic potential due to its chemical complexation capacity and digestive enzymes inhibition.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"327–335 327–335"},"PeriodicalIF":2.6,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00811","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143089013","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":"Simultaneous Quantitation and Stability Evaluation of Cholecalciferol and α-Tocopherol in Vitamin-Fortified Nanoemulsions by UHPLC–MS/MS Coupled with QuEChERS Extraction","authors":"Tae Eun Kim,&nbsp;Jae Hoon Lee,&nbsp;Yun Jeong Kim,&nbsp;Min Hyeock Lee,&nbsp;Hae Won Jang,&nbsp;Yong Gi Chun and Bum-Keun Kim*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0084110.1021/acsfoodscitech.4c00841","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00841https://doi.org/10.1021/acsfoodscitech.4c00841","url":null,"abstract":"<p >A novel QuEChERS-UHPLC-MS/MS method was developed for the simultaneous quantification of cholecalciferol and α-tocopherol in vitamin-fortified nanoemulsions. Critical extraction parameters, including solvent volume, extraction time, agitation type, and QuEChERS salt composition, were optimized using recovery tests and a Box–Behnken design. The method demonstrated excellent linearity (<i>R</i>² &gt; 0.9999), low detection limits, high repeatability (0.12–1.96% RSD), reproducibility (0.58–1.97% RSD), and accuracy (97.18–106.21%), with negligible matrix effects (97.66–105.67%). The thermal stability of both vitamins was evaluated under different temperature treatments: low-temperature long-time (65 °C for 30 min), high-temperature short-time (95 °C for 15 s), and autoclave treatment (121 °C for 15 min). Significant degradation was observed only after autoclave treatment, while higher soy lecithin content in the nanoemulsions enhanced vitamin retention under heat stress. This method offers a reliable tool for the routine analysis and stability evaluation of vitamin-fortified nanoemulsions, contributing to their quality control and development.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"306–316 306–316"},"PeriodicalIF":2.6,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143089159","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":"Formation and Performance of Red Palm Oil Emulsion Gel Stabilized by Soy Protein Concentrate–Carrageenan for Animal Fat Substitute in Beef Sausage","authors":"Vayshinta Virgina Amalia,&nbsp;Arima Diah Setiowati*,&nbsp;I. Nyoman Anggie Pratistha,&nbsp;Muchamad bagus Perwira Yudhananda,&nbsp;Nova Nur Safitri,&nbsp;Herwinda Nursakti Dewi and Chusnul Hidayat,&nbsp;","doi":"10.1021/acsfoodscitech.4c0079310.1021/acsfoodscitech.4c00793","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00793https://doi.org/10.1021/acsfoodscitech.4c00793","url":null,"abstract":"<p >Red palm oil (RPO) is rich in β-carotene but has not been used widely due to its liquid consistency. In this study, RPO was structured via emulsion gelation with different oil fractions (10, 20, and 30% w/w), stabilized with soy protein concentrate and carrageenan, and prepared with and without glucono-delta-lactone (GDL). Emulsion gel 30% with GDL (RPO-EG30) had the highest viscosity value, the smallest oil droplet, and better retention of β-carotene. Different percentages of fat substitution resulted in a comparable cooking loss to the control (4–5%). When beef fat was completely replaced with RPO-EG30, the sausage had a high level of β-carotene (247.46 ± 14.44 ppm). At 100% substitution, the fat content and calories of the sausages decreased by approximately 50 and 20%, respectively. The degradation rate and half-life time of β-carotene in the beef sausages formulated with EG30 at 10, 35, and 45 °C were 0.029, 0.0031, 0.0037/day, respectively.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"250–258 250–258"},"PeriodicalIF":2.6,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143087679","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 Edible Packaging Films from Walnut, Mango, and Orange Peels: Effect of Plasticizers and Essential Oils","authors":"Berika Girgin,&nbsp;Melis Abahuni Uçar,&nbsp;Emek Moroydör Derun and Nurcan Tugrul*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0055410.1021/acsfoodscitech.4c00554","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00554https://doi.org/10.1021/acsfoodscitech.4c00554","url":null,"abstract":"<p >In this study, a biodegradable food packaging material was produced from dry walnut shells, mango peels, and orange peels. Effects of the plasticizer type, essential oils, and aloe vera gel addition on edible film properties were investigated. Edible films with 24 different compositions were prepared and applied to plum, grape, and apple slices. Orange peel-based edible films are the thinnest (0.1–0.2 mm). When lemon essential oil was added, the sorbitol-plasticized edible films had the lowest moisture content (8.38%). The minimum solubility was 7.83%, the minimum water vapor transmission rate was 0.0130 × 10^–10 g/(s·m²), and the minimum swelling index was 26.8%. Fruits coated with walnut shell-based, sorbitol-plasticized edible film had the greatest effect on <i>Staphylococcus aureus</i> bacteria, and walnut shell-based, glycerol-based, and sorbitol-plasticized edible films were more effective than antibiotics against <i><i>Escherichia coli</i></i> bacteria. The fruits covered with orange and walnut shell-based edible film color were preserved. The weight loss of fruits coated with walnut shell-based, sorbitol-plasticized edible film and fruits coated with mango peel-based edible films was lower than that of uncoated fruits. It was concluded that all of the compositions studied are suitable for edible film production, and walnut shell-based, lemon essential oil-incorporated edible films gave the best results.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"75–84 75–84"},"PeriodicalIF":2.6,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00554","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143087216","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}