Applied Food Research最新文献

{"title":"Green extraction or roselle (Hibiscus sabdariffa L) calyces: An enzymatic assisted extraction to increase bioactive compounds and antioxidant capacity","authors":"Luis Alberto Cira-Chávez ,&nbsp;Laura Elisa Gassós-Ortega ,&nbsp;Jessica Nuñez-Vega ,&nbsp;Gustavo A. Camelo-Méndez ,&nbsp;Rolando Cañedo-Urias ,&nbsp;Ana Karina Blanco-Rios ,&nbsp;Maria Isabel Estrada-Alvarado","doi":"10.1016/j.afres.2025.101149","DOIUrl":"10.1016/j.afres.2025.101149","url":null,"abstract":"<div><div>This research delves into the enzymatic extraction of bioactive compounds from <em>Hibiscus sabdariffa</em> calyces, highlighting a green technological advancement for the sustainable recovery of anthocyanins, phenolics, and flavonoids. Enzymatic extraction is considered a green extraction, which is generally safer, sustainable, efficient and product quality obtained is better than in solvents extraction. 5 g of dried calyx of four varieties of <em>Hibiscus sabdariffa</em> L. were extracted (10 min) with 25 mL of water and 75% acidified ethanol. In addition, a solution of dried calyx of <em>Hibiscus sabdariffa</em> L. (20% w/v) was extracted with enzymes. The total anthocyanin content was 3 times higher with ethanolic extraction than with water and 3.3 times higher when comparing the enzyme mixture and water. Our study reveals that enzyme mix and cellulase extractions significantly outperform traditional solvent methods, yielding up to 6048.64 and 5875.62 mg/100 g of anthocyanins. Ethanolic and enzyme mixture demonstrating superior antioxidant capacities through DPPH (1,1-Diphenyl-2-picrylhydrazyl radical; 2,2-Diphenyl-1-picrylhydrazyl) (89.4 to 339.3µmolET/g with enzyme mix) and ABTS (of 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) assays (109.6 to 325.4 µmol ET/g with enzyme mix). These results underscore the potential of <em>Hibiscus sabdariffa</em> extracts in combating oxidative stress, due to its bioactive compounds content with antioxidant capacity and anti-inflammatories, emphasizing the importance of green extraction technologies in the pharmaceutical and food industries. This work sets a new benchmark in the sustainable and efficient utilization of natural resources for health-promoting products, aligning with global trends towards environmental stewardship and wellness.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101149"},"PeriodicalIF":0.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144631435","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":"A systematic literature review of Ocimum basilicum – A functional ingredient for gut health and industrial food applications","authors":"Aminur Rahman ,&nbsp;Md. Azizul Haque ,&nbsp;Pottathil Shinu ,&nbsp;Mohammed Monirul Islam ,&nbsp;Sibdas Ghosh","doi":"10.1016/j.afres.2025.101147","DOIUrl":"10.1016/j.afres.2025.101147","url":null,"abstract":"<div><div><em>Ocimum basilicum</em>, commonly known as basil, is a culinary herb containing various bioactive substances that are used as remedies for various digestive disorders. The potential use of this herb in developing probiotic-rich products and modulating the gut microflorahas been investigated by many researchers. However, to the best of our knowledge, no systematic review has been conducted to explore the effects of basil on the composition of the gut microflora and their beneficial impact on our digestive system. Thus, we present a systematic review, evaluating the scientific literature about the effects of basil on the microflora in the human gut. Of the 3623 articles identified through the screening process, 115 articles were included in this review, demonstrating that this herb has the capacity to modulate the gut microflora in humans by increasing the presence of beneficial bacteria and stimulating the production of volatile fatty acids. Furthermore, this paper highlights the potential industrial applications of the basil extracts, improving human health.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101147"},"PeriodicalIF":0.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144597215","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":"Saponins: Advances in extraction techniques, functional properties, and industrial applications","authors":"Summaia Fordos ,&nbsp;Sana Amin ,&nbsp;Namrah Abid ,&nbsp;Imran Pasha ,&nbsp;Muhammad Kashif Iqbal Khan ,&nbsp;Amina Amin ,&nbsp;Muhammad Gulzar ,&nbsp;Muhammad Subtain ,&nbsp;Gholamreza Abdi","doi":"10.1016/j.afres.2025.101146","DOIUrl":"10.1016/j.afres.2025.101146","url":null,"abstract":"<div><div>Saponins are amphipathic glycosides found in a wide variety of plants, including legumes, cereals, medicinal herbs, and marine organisms. They are divided into triterpenoid and steroidal saponins, which differ in chemical structures and biological activities. This review provides a comprehensive overview of the recent literature on the sources of saponins, their extraction methods, biological properties, and industrial applications, with a special focus on sustainable extraction methods and their industrial viability. Extraction techniques of saponins have evolved, transitioning from traditional methods such as maceration and reflux extraction to newer, more environmentally friendly methods, including ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, and deep eutectic solvent extraction. Fermentation-based techniques are also emerging as sustainable alternatives. Saponins possess remarkable anti-inflammatory, anti-tumor, and antioxidant properties, making them valuable in the management of chronic diseases such as diabetes, cardiovascular disorders, and cancer. Additionally, they enhance vaccine efficacy and bioavailability of drugs that act as adjuvants and nanocarriers. Their applications extend to cosmeceuticals as skin-friendly cleansers and anti-aging agents, to the food industry as natural preservatives and emulsifiers, and to agriculture, where their anti-fungal and immunomodulatory properties protect crops. Environmentally, saponins serve as biosurfactants aiding bioremediation and reducing greenhouse gas emissions. This review consolidates current knowledge on saponin biological activities, extraction technologies, and diverse applications, highlighting new opportunities for developing sustainable, multifunctional bioactive compounds for environmental, agricultural, and health sectors.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101146"},"PeriodicalIF":0.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144657223","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":"Comparison of heterocyclic amines produced during frying in pork, beef, lamb","authors":"WeiJiang Fan ,&nbsp;GuoHui Du ,&nbsp;XueNa Zhang ,&nbsp;ShuQing Wang ,&nbsp;Hongmin Pan ,&nbsp;NingPeng Jiang ,&nbsp;Chao Li ,&nbsp;Juan Liu ,&nbsp;Fei Liu ,&nbsp;Yinglong Zhang","doi":"10.1016/j.afres.2025.101135","DOIUrl":"10.1016/j.afres.2025.101135","url":null,"abstract":"<div><div>Heterocyclic amines (HCAs), recognized as mutagens and Group 2A carcinogens, are frequently detected in high-temperature cooking process of meats including broiling, grilling, pan-frying, or barbecuing. In currently study, the HCAs profiles (types and quantities) were analized during the frying of beef, lamb, and pork using Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/ MS). The results showed that the amount and types of HCAs have significant differences according to the protein content of different foods. The relatively low HCAs levels generated in pork due to its lower protein and amino acid content, whereas more HCAs were produced in beef after frying owing to its richer diversity and concentration of amino acids. Moreover, the formation mechanisms of HCAs, including the formation pathways and action sites, have been elucidated, thereby establishing a theoretical basis for controlling HCA generation during meat preparation.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101135"},"PeriodicalIF":0.0,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604823","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":"Plant-derived gum as a gelatin alternative in the formulation of probiotic-enriched toffee candy","authors":"Recep Gunes ,&nbsp;Didem Sözeri Atik ,&nbsp;Ibrahim Palabiyik ,&nbsp;Nevzat Konar ,&nbsp;Davut Karahan ,&nbsp;Reema Tayyem","doi":"10.1016/j.afres.2025.101137","DOIUrl":"10.1016/j.afres.2025.101137","url":null,"abstract":"<div><div>The conventional toffee type candy production process starts with high heating step and limits the use of functional ingredients and/or low heat stability compounds in the formulation. In this study, an innovative approach was employed to investigate the effects of replacing gelatin in toffee production with a plant gum (kenger gum) obtained from <em>Gundelia tournefortii</em> L. on different probiotic strains' (<em>Lactobacillus casei</em> and <em>Lb. plantarum</em>) viability as well as physicochemical, texture, and sensory properties during the storage period. Accordingly, the moisture contents of kenger gum added sugared (KS), sugar-free (KSF) and control groups were found as 5.59–6.32, 4.29–4.88, and 5.09–5.81 g/100 g, respectively (<em>p</em> &lt; 0.05). The highest glass transition temperature (Tg) values were found in KSF samples and the incorporation of polyols in formulation resulted in the highest hardness values (49.713–128.489 N) in the same samples (<em>p</em> &lt; 0.05). The use of kenger gum in toffee type candy production was effective in the instrumental color properties of the samples, while the difference in the use of probiotic culture did not cause any change. It was determined that kenger gum and polyols had an effect on the sensory parameters of the samples. However, the most notable finding was that there were more probiotic counts in the kenger gum added samples; for instance, the viability results of <em>Lb. casei</em> in KS, KSF and control samples were determined as 5.49, 8.21, 4.57 log CFU/g, while the <em>Lb. plantarum</em> counts were found as 4.39, 7.14, and 4.08 log CFU/g at the end of the 90-day storage period, respectively.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101137"},"PeriodicalIF":0.0,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604293","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":"Evaluation of oven baking and air-frying as potential alternatives of deep frying, considering PM2.5 and PAHs emissions from cooking animal- and plant-based protein foods","authors":"Szu-Yun Wu ,&nbsp;Kuang-Mao Chiang ,&nbsp;Shih-Chun Candice Lung ,&nbsp;Yu-Cheng Chen ,&nbsp;Wen-Harn Pan","doi":"10.1016/j.afres.2025.101143","DOIUrl":"10.1016/j.afres.2025.101143","url":null,"abstract":"<div><h3>Background</h3><div>With most people spending more time indoors than outdoors, indoor pollution is considered having profound impacts on health. In Asian countries, high-temperature cooking oil fumes (COFs) are a major indoor air pollution source. Previous studies indicate variations in aerosol types and concentrations during deep-frying are attributed to differences in of ingredient composition such as foods cooked and oil used.</div></div><div><h3>Objective</h3><div>The goal is to compare PM_2.5 and polycyclic aromatic hydrocarbons (PAHs) emissions during deep-frying, oven-baking, and air-frying of plant-based (tofu) and animal-based (chicken) protein foods with soybean oil and to evaluate sensory acceptability of the produced foods in order to identify alternative cooking methods with lower emission but equivalent food tastes.</div></div><div><h3>Method</h3><div>We monitored emitted PAHs, PM_2.5, and particle size-specific mass and number concentrations of fine particles in eight replicates during cooking. Moreover, acceptance tests were conducted employing a nine-point Hedonic Scale regarding appearance, aroma, flavor, mouthfeel, aftertaste, and overall acceptance for different protein sources and cooking methods.</div></div><div><h3>Results</h3><div>Regarding particle matters, irrespective of the foods, deep-frying demonstrated higher particle mass and number concentrations compared to oven-baking and air-frying. Both mass and number concentrations for chicken were substantially higher than those for tofu, especially in the Accumulation mode and Aitken mode with diameters below 1000 nm. Tofu exhibited extremely low PAHs emissions across all cooking methods, while chicken showed significantly higher PAHs emissions during deep-frying than the other two cooking methods, with an accumulating effect over time. In sensory evaluation, although deep-frying still achieved the highest scores, oven-baking also received favorable ratings. It even surpassed deep-frying in certain aspects.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101143"},"PeriodicalIF":0.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604291","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":"Potential of Brewer's spent grain bioactive fractions as functional ingredients for companion and farm animal foods – A review","authors":"Emmanuel Duah Osei ,&nbsp;Azza Silotry Naik ,&nbsp;Gemma Kinsella ,&nbsp;Terence Delaney ,&nbsp;Stuart Kirwan","doi":"10.1016/j.afres.2025.101138","DOIUrl":"10.1016/j.afres.2025.101138","url":null,"abstract":"<div><div>Brewer's Spent Grain (BSG) is the primary by-product of the brewing industry, produced in large volumes. The improper disposal of BSG in landfills significantly contributes to CO₂ emissions, aggravating environmental challenges. To promote sustainability and foster a circular economy in the agri-food sector, BSG has been explored as a cost-effective and nutritionally rich ingredient for animal feed. However, this application is hindered by complexities including high perishability, low protein solubility, digestibility, and limited bioavailability. Recent studies highlighted the potential of BSG bioactive fractions (BBF) such as hydrolysates, as promising functional ingredients. BBF possesses a rich nutritional profile, improved digestibility, bioavailability, and techno-functional properties. They also demonstrate bioactivities, including antioxidant, antihypertensive, and antidiabetic effects. Despite these promising benefits, BBF applications in pet and animal food remain largely underexplored. This review examines the chemical composition of BSG, extraction of BSG bioactive fractions, their techno-functional properties, bioactivities, and potential applications as functional ingredients in pet and farm animal foods for improving general health and wellbeing.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101138"},"PeriodicalIF":0.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588613","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":"Optimized two-stage process of Haematococcus sp. for enhanced astaxanthin and essential fatty acids accumulation","authors":"Pablo N. Refolio-Samperi ,&nbsp;Elena Adaschewski ,&nbsp;Dieter Hanelt ,&nbsp;Abdelfatah Abomohra","doi":"10.1016/j.afres.2025.101144","DOIUrl":"10.1016/j.afres.2025.101144","url":null,"abstract":"<div><div>The present study evaluated a two-stage process of <em>Haematococcus</em> sp. to enhance the nutritional value by astaxanthin and fatty acid accumulation. Initial screening of different growth media during the green stage, focusing on enhanced biomass yield, showed the maximum growth using flory medium with a biomass yield of 0.991 g L⁻¹ at the 30^th day. Bold’s basal medium (BBM) exhibited the second highest biomass yield of 0.856 g L⁻¹ at the 21^th day. Due to faster growth, BBM presented the highest recorded biomass productivity of 0.040 g L⁻¹ day⁻¹, an increase of 21.2 % higher than flory and 207.7 % higher than the standard WHM medium. In the red stage, focused on maximizing astaxanthin yield, high-temperature stress was found to be the most effective stressor, leading to a significant increase in astaxanthin production by 217 % in comparison to the control. Interestingly, this stress condition also enhanced the total cellular fatty acids accumulation by 82.4 % over the control. However, a reduction in stearic acid (18:0) and alpha-linolenic acid (18:3<em>n</em>3) proportions under stress conditions was observed, suggesting the induction of metabolic shifts which involve reallocation of resources towards astaxanthin biosynthesis. These findings demonstrate a successful optimization strategy for <em>Haematococcus</em> sp. cultivation, which could be applied in industrial settings to enhance astaxanthin yield while reducing the production costs by avoiding vitamin supplementation, thereby helping in sustainable bio-based economy development.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101144"},"PeriodicalIF":0.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604290","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":"Functional and relaxing properties of coffee leaf tea: An integrative food cognition approach","authors":"Kiki Fibrianto ,&nbsp;Igoy Arya Bimo ,&nbsp;Eka Shinta Wulandari ,&nbsp;Yusuf Hendrawan","doi":"10.1016/j.afres.2025.101141","DOIUrl":"10.1016/j.afres.2025.101141","url":null,"abstract":"<div><div>Coffee leaf tea, rich in bioactive compounds such as phenolic and gamma-aminobutyric acid (GABA), demonstrates potential as a relaxing and functional beverage. This study optimized total phenolic content (TPC) using Response Surface Methodology (RSM), varying brewing temperature (74–81 °C) and duration (4–12 min). Relaxation properties were assessed through chemical analysis of GABA and volatile aromatic compounds using UPLC and GC–MS, respectively. Sensory evaluation incorporated Emotional Time Intensity (ETI) and self-stress assessments, coupled with Facial Emotion Recognition (FER) and Facial Landmark Distances (FLD) using Convolutional Neural Networks. Physiological validation was performed through salivary and blood cortisol as well as heart rate and blood pressure. Results revealed that oolong coffee leaf tea (OCLT) contained the highest TPC (35.61 ± 0.13 mg GAE/g), GABA (0.40 ± 0.01 mg/g), diphenyl sulfone and phenyl-methylene heptanoate, contributing to its superior relaxation potential. OCLT also elicited positive emotional expressions, as observed via FER and FLD, while significantly reducing salivary cortisol levels (<em>p</em> &lt; 0.05). Sensory evaluation highlighted its high sweetness and low bitterness, enhancing overall preference compared to green and black variants. This study establishes oolong coffee leaf tea as a promising relaxing beverage, supported by its chemical composition, sensory appeal, and physiological effects. Thus, the findings underscore the relevance of coffee leaf tea in the beverage industry as a promising alternative to conventional relaxation drinks, offering a natural solution to combat stress and promote well-being. Further research is recommended to explore its long-term health benefits and scalability for commercial production, thereby contributing to the growing demand for functional beverages in the market.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101141"},"PeriodicalIF":0.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144597217","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":"Optimization of the debittering process of cornsilk powder using custom experimental design and its application in yeast bread preparation","authors":"Nurraihana Hamzah,&nbsp;Wan Rosli Wan Ishak","doi":"10.1016/j.afres.2025.101140","DOIUrl":"10.1016/j.afres.2025.101140","url":null,"abstract":"<div><div>Cornsilk has been used as a food material because it has high nutritional value. However, developing beverage and bakery products derived from cornsilk has received low acceptance among consumers due to its bitter taste. The saponin content in cornsilk may be the cause of this unpleasant taste. Therefore, this study aimed to optimize the debittering process of the cornsilk powder by using the optimal (custom) designs and the use of the debittered cornsilk powder to enrich yeast bread. The optimization of debittering has been monitored by observing the potential adsorption of saponin compounds from cornsilk using ion exchange resins as an adsorbent for the reduction of bitter taste-inducing saponins content. The debittered cornsilk powder was further successfully utilized in preparing yeast bread. The texture quality of yeast bread from debittered cornsilk powder obtained from the optimized condition was significantly different compared to control yeast bread, but not significantly to other yeast bread from other types of cornsilk powder. In conclusion, the most effective approach for reducing the saponin content in cornsilk powder was by using 10 % Diaion WA21J resin.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101140"},"PeriodicalIF":0.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144571041","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}