Applied Food Research最新文献

{"title":"Impact of different dehydration methods on physicochemical and functional properties of guava (Psidium guajava L.) powder prepared from white and pink pomaces","authors":"Kanyasiri Rakariyatham ,&nbsp;Kongsak Boonyapranai ,&nbsp;Thunnop Laokuldilok ,&nbsp;Niramon Utama-ang ,&nbsp;Atitiya Nutprem ,&nbsp;Kalyanee Kaewprasit ,&nbsp;Kessinee Tatongjai","doi":"10.1016/j.afres.2025.100696","DOIUrl":"10.1016/j.afres.2025.100696","url":null,"abstract":"<div><div>This study investigated the effects of various dehydration methods (hot-air drying, vacuum drying and freeze drying) on chemical composition, physicochemical and functional properties of white and pink guava pomaces, which were residues from fruit juice processing. Since freeze drying dehydrated materials under low temperature and pressure, this method preserved colors, nutritional and bioactive compounds including dietary fibers, lycopene and total phenolic content better than hot-air and vacuum drying. The highly preserved compounds and unique texture of freeze dried materials led to increased properties such as water absorption capacity, antioxidant capacities and anti-diabetic activities. In addition, when comparing between cultivars, the dried pomace of pink guava contained higher dietary fibers, lycopene and total phenolic content than those of the white guava. The information from this study reinforces the concept of ‘zero-waste’ by using guava pomaces as co-products of fruit processing and as sources of functional ingredients for the development of food and healthcare products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100696"},"PeriodicalIF":0.0,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134885","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":"Effect of different alkaline solutions in cocoa powder alkalization: Effects on pasteurized chocolate milk","authors":"İlyas Atalar ,&nbsp;Ayşe Apaydın ,&nbsp;Ceren Elmacı ,&nbsp;Tahra ElObeid ,&nbsp;Nevzat Konar","doi":"10.1016/j.afres.2025.100692","DOIUrl":"10.1016/j.afres.2025.100692","url":null,"abstract":"<div><div>Alkalization results in significant changes in the characteristic properties of cocoa products. Different alkalized cocoa powders with varying properties are obtained depending on the alkaline solution used. However, no study has focused on how the properties of chocolate milk are influenced by the type of alkaline solution used. In this study, pasteurized chocolate milk samples containing alkalized cocoa powders, which were prepared through alkalization using different alkalis (NaOH, KOH, and K₂CO₃) at levels of 0.50, 1.00, and 1.50 g/100 mL, were prepared. The physicochemical properties (pH, dry matter content), sensory and color characteristics, flow behavior (viscosity, consistency index, flow index), total phenolic content (TPC), antioxidant capacities, and volatile compound profiles of the samples were examined. Additionally, during 30 days of storage at 4.00 °C, the color change (∆E) and zero-order rate constant (ko) for pH values were determined. Chocolate milk produced with KOH was found to have higher viscosity and consistency (<em>p</em> &lt; 0.05). Using NaOH led to better color stability and higher levels of volatile compounds associated with chocolate and cocoa aromas. However, using K₂CO₃ for alkalization was advantageous in terms of TPC, antioxidant capacity, and more stable pH values during storage. It was determined that, especially for chocolate milk containing 1.00 and 1.50 g/100 mL of alkalized cocoa powder, using different alkaline solutions is necessary to increase the preference level for various sensory parameters. The study concluded that selecting an alkaline solution in the alkalization process of cocoa powder should be made based on the target consumer groups for chocolate milk and their consumption motivations.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100692"},"PeriodicalIF":0.0,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134888","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":"Radiological impact from 210Po in food marketed as “superfood”","authors":"F. Piñero-García ,&nbsp;R. Thomas ,&nbsp;E. Forssell-Aronsson ,&nbsp;M. Isaksson","doi":"10.1016/j.afres.2025.100694","DOIUrl":"10.1016/j.afres.2025.100694","url":null,"abstract":"<div><div>The food industry marketing is promoting new nutrient sources marketed as “superfood” exploding in popularity due to their claimed benefits in boosting the health system. “Superfood” products gain popularity among consumers year by year, due to marketing and dietitian's recommendations. These food products can contain traces of radioactive elements such as ²¹⁰Po, which has been identified as humans’ carcinogens. Therefore, the ingestion of ²¹⁰Po, even at trace levels, could have an important radiological impact on human health. For that reason, the aim of the current study is to determine the radiological impact of ²¹⁰Po in food marketed as “superfood”. ²¹⁰Po was detected in all samples analysed. The range of activity concentration was 0.09–40 Bq·kg^-1, with an average activity concentration of 4 ± 8 Bq·kg^-1. The median levels of ²¹⁰Po in groups investigated decreased as follows: Seaweed (3.0 Bq·kg^-1) &gt; Fungi (2.4 Bq·kg^-1) &gt; Algae (1.5 Bq·kg^-1) &gt; Botanical (0.7 Bq·kg^-1) &gt; Insect (0.09 Bq·kg^-1). As a result, the radiation dose exposure for consumers could increase around 1 – 90 μSv/y, depending on superfood product. On average, the inclusion of those products in the Swedish diet could increase between 2 and 12 % the total dose received by ²¹⁰Po and food consumption.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100694"},"PeriodicalIF":0.0,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134385","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":"Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute","authors":"Siriluck Surin ,&nbsp;Paponpat Pattarathitiwat ,&nbsp;Suphat Phongthai ,&nbsp;Natthawuddhi Donlao ,&nbsp;Passakorn Kingwascharapong ,&nbsp;Ekasit Onsaard ,&nbsp;Sungkwon Park ,&nbsp;Wanli Zhang ,&nbsp;Utthapon Issara","doi":"10.1016/j.afres.2025.100695","DOIUrl":"10.1016/j.afres.2025.100695","url":null,"abstract":"<div><div>Avocados (<em>Persea americana</em> Mill.) are recognized for their nutritional qualities, and their seeds also offer considerable health benefits. This study investigates the feasibility of using avocado seed oil as a substitute for soybean oil in mayonnaise production, thereby enhancing the value of agricultural waste. Avocado seeds, obtained from processing waste, were subjected to oil extraction to evaluate product quality and chemical properties. The extracted oil was analyzed for color, viscosity, and antioxidant characteristics. Mayonnaise formulations were prepared by substituting soybean oil with extracted avocado seed oil at proportions of 0 %, 25 %, 50 %, 75 %, and 100 % (w/w), and the quality of these formulations was evaluated. The results showed that the extracted oil exhibited antioxidant properties, with color parameters <em>L*, a</em>*, and <em>b</em>* recorded as 19.02 ± 1.22, 67.31 ± 10.05, and 3.77 ± 0.89, respectively, and a viscosity of 703.16 ± 15.88 cP. The mayonnaise contained essential free fatty acids such as oleic acid and linoleic acid. Sensory testing revealed that mayonnaise formulations with 25 % to 50 % substitution of avocado seed oil received the highest consumer preference scores compared to the control and other variants. These findings suggest that avocado seed oil not only provides health benefits but also serves as a valuable ingredient in food formulations, contributing to sustainability in food processing.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100695"},"PeriodicalIF":0.0,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134884","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":"Using nisin-chitosan films enriched with rosemary extract on Listeria innocua, Escherichia coli O157:H7 and Pseudomonas aeruginosa in cold-smoked salmon during cold storage","authors":"Samyah D. Jastaniah","doi":"10.1016/j.afres.2025.100693","DOIUrl":"10.1016/j.afres.2025.100693","url":null,"abstract":"<div><div>This research aimed to assess the synergistic interaction of rosemary extract incorporated in nisin films or chitosan films for enriching edible films and their effects on <em>Listeria innocua</em>, L. <em>monocytogenes, Escherichia coli</em> O157:H7, and <em>Pseudomonas aeruginosa</em> inoculated in cold-smoked salmon (CSS) during cold storage. The study was designed to explore the effectiveness of these antimicrobial films in reducing bacterial load and ensuring food safety in CSS. A mixed culture cocktail of L. <em>innocua</em>, L. <em>monocytogenes, E. coli</em> O157:H7 and <em>P. aeruginosa</em> was inoculated on sliced of CSS followed by treatments the control, rosemary extract 5 % in nisin-films (T1), rosemary extract 5 % in chitosan-films (T2), rosemary extract 10 % in nisin-films (T3), rosemary extract 10 % in chitosan-films (T4). Approximately 2.53 Log10 CFU/g reductions in the number of <em>E. coli</em> O157:H7 and L. <em>monocytogenes</em>, while about 2.0 Log10 CFU/g in case of L. <em>innocua</em> and <em>P. aeruginosa</em> were found when samples treated with T1 and T2. A combination of T3 and T4 resulted in reduction in the count of the tested pathogenic bacteria ⁓ 3.55 to 4.56 Log CFU/g. The control samples had a total count of 7 Log10 CFU/g, but the nisin films enhanced with 10 % rosemary extract film reduced L. <em>monocytogenes</em>, L. <em>innocua, P. aeruginosa</em>, and <em>E. coli</em> O157:H7 to &lt;10 CFU/g, while preserving total counts at &lt;2.0 Log10 CFU/g. These findings suggest that cold-smoked films have the potential to be an environmentally sustainable option for food packaging. Specifically, these films can be intentionally engineered to incorporate antimicrobial agents, which serve as a protective barrier against the growth of harmful foodborne pathogens. By utilizing natural and biodegradable materials, such as chitosan, in the formulation of these films, they not only provide an effective method of extending the shelf life of perishable food products but also contribute to reducing the environmental impact of traditional plastic packaging. As a result, cold-smoked films could offer a promising, eco-friendly alternative that helps maintain food safety while minimizing waste and promoting sustainability in the food industry.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100693"},"PeriodicalIF":0.0,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134384","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":"Evaluation of the effect of sesame (Sesamum Indicum L.) protein isolates on the bromatological, textural, and microstructural properties of fresh cheese","authors":"Diofanor Acevedo-Correa ,&nbsp;Jhon Rodriguez-Meza ,&nbsp;Carmen Molinares-Brito ,&nbsp;Piedad Montero-Castillo ,&nbsp;Hader Alcázar-Orozco","doi":"10.1016/j.afres.2025.100691","DOIUrl":"10.1016/j.afres.2025.100691","url":null,"abstract":"<div><div>In cheese making, protein loss during the draining stage and variation in textural characteristics during storage is a major problem, making vegetable proteins a viable alternative. This research focused on extracting sesame protein for use in producing fresh cheese. Different concentrations (0, 2, 4, and 8 %) of sesame protein isolate (SPI) were used to study its effect on the bromatological, textural, microstructural, and sensory characteristics of the fresh cheese; physicochemical parameters such as pH, acidity and water activity (A_w) were also evaluated. The bromatological analysis revealed cheeses with high protein contents of approximately 16.29 % to 21.65 %, and an increase in moisture content up to 51.06 %. The addition of SPI at 2 % and 4 % improved the hardness, chewiness, and cohesiveness of the cheeses; however, the addition of protein isolate at 8 % deteriorated the texture, exhibiting a reduction in the elasticity parameter. According to the sensory evaluation, sample T2 (2 % SPI), showed the best attributes very similar to T1 (0 % SPI), while higher percentages of incorporation were not acceptable in parameters such as flavor and color. Finally, this research highlights the benefits of incorporating sesame protein isolate into the quality attributes of the fresh product and adding value to this crop in the region.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100691"},"PeriodicalIF":0.0,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135005","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":"A novel approach to improving the quality of whole-cotyledon tofu by control-released coagulant and the role of fiber","authors":"Mengnan Gao,&nbsp;Chunxia Dong,&nbsp;Yanqiu Yuan,&nbsp;Qian Ju,&nbsp;Sibo Zhao,&nbsp;Yayun Hu,&nbsp;Guangzhong Luan","doi":"10.1016/j.afres.2024.100686","DOIUrl":"10.1016/j.afres.2024.100686","url":null,"abstract":"<div><div>To improve the quality of whole-cotyledon tofu prepared with magnesium chloride as a coagulant, the whole-cotyledon tofu induced by control-release coagulant was prepared, where the ratio of the dehulled soybean to the distilled water was 1:5 (w/w). Effects of control-released coagulant and unfiltered treated on rheological properties, proximate composition, microstructure, and texture of tofu were investigated. The results indicated that the control-release coagulant provided satisfactory application potential, and the temperature of 90 ℃ is favorable to the coagulation process. The use of control-release coagulant improved whole-cotyledon tofu's quality and yield. The results of the approximate composition evaluation showed that in whole-cotyledon tofu there was a 173 % increase in fiber as the okara retained in soymilk, increasing the apparent viscosity and change in the flow behavior of whole-cotyledon soymilk. Confocal laser scanning microscopy (CLSM) confirmed that whole-cotyledon tofu formed a porous and disconnected gel matrix. The overlapped fiber and protein gel matrix might have a positive effect on tofu’ texture. For control-release coagulated tofu, they significantly increased the hardness from 2.42 N to 6 .33N. The study highlights the potential of control-released coagulant to enhance the rheological properties and texture of tofu, thereby contributing to the development of whole-cotyledon products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100686"},"PeriodicalIF":0.0,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135003","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":"Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt","authors":"Mojtaba Yousefi ,&nbsp;Elham Khanniri ,&nbsp;Nasim Khorshidian","doi":"10.1016/j.afres.2024.100687","DOIUrl":"10.1016/j.afres.2024.100687","url":null,"abstract":"<div><div>Seed mucilages are water-soluble polysaccharides that can be used as gelling agents, stabilizers, emulsifiers, and coatings in the food industry. The aim of the present study was to evaluate the effect of <em>Plantago major</em> L. seed mucilage (PSM) at different levels (1, 3, and 5 % w/v) on quality and sensory properties of non-fat yogurt during refrigerated storage for 21 days. The results revealed a significant decrease in pH (increase in acidity) by adding PSM. Fortified yogurts with different concentrations of PSM exhibited lower whey loss compared to plain yogurts, while storage time had an adverse effect. The apparent viscosity and dynamic moduli (Gʹ, Gʺ) of samples enhanced with increasing levels of PSM and they were higher in yogurts containing PSM. The addition of PSM decreased the adhesiveness and increased the hardness, cohesiveness, gumminess, and springiness of yogurts. Evaluation of sensory properties demonstrated that the treatments containing 5 % PSM received the highest scores regarding taste, mouthfeel, appearance, and overall acceptability, which showed significant differences compared to other yogurt samples (<em>p</em>&lt;0.05). It can be concluded that PSM at a concentration of 5 % is a good choice to improve the characteristics of non-fat yogurt which can be of practical use in industrial production.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100687"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134883","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":"Nutritional and phenolic profiles of Hibiscus cannabinus L.: Food and feed industries prospect","authors":"Tlou Christopher Kujoana ,&nbsp;Monnye Mabelebele ,&nbsp;William James Weeks ,&nbsp;Freddy Manyeula ,&nbsp;Nthabiseng Amenda Sebola","doi":"10.1016/j.afres.2024.100689","DOIUrl":"10.1016/j.afres.2024.100689","url":null,"abstract":"<div><div><em>Hibiscus cannabinus</em> L. (kenaf) plant of the Malvaceae family is primarily a fibre crop with high in dietary proteins, fibre and bioactive phytochemicals of significant nutritional and therapeutic benefits making it a suitable alternative to the current expensive and unavailable conventional crops including soyabean. Hence, this study aimed at evaluating the nutritional and phenolic profiles of the kenaf's selected organs and their applications in food and feed industries. Five selected organs of kenaf were analysed for nutritional and phenolic compositions. Data were analysed using a Statistical Analysis System (SAS). Descriptive statistics were applied to the phenolic data, and the results were presented as they were. Tender leaves (TL) constituted higher (<em>p</em> &lt; 0.05) crude protein and energy, while roots had higher (<em>p</em> &lt; 0.05) crude fibre. Stems had higher (<em>p</em> &lt; 0.05) ash, while TL, mature leaves (ML) and late mature leaves (LML) recorded higher (<em>p</em> &lt; 0.05) calcium and phosphorus. Stems also recorded higher magnesium, whereas ML recorded the highest amounts of iron. Except for methionine, amino acids varied significantly throughout the selected organs where lysine and aspartic acid were highest (<em>p</em> &lt; 0.05) in kenaf mature leaves. The ML were abundant with phenolics, followed by TL, except for LML, having most of its phenolics different from other selected organs. Therefore, current findings indicated that kenaf has high key nutrients and phenolics, implying that it has considerable health and nutritional benefits for both humans and animals, making them critical to the food, feed and health industries.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100689"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134891","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":"Innovative thermal control of fermentations through the use of phase change materials: A focus on wine fermentation","authors":"Piernicola Masella ,&nbsp;Giulia Angeloni ,&nbsp;Ferdinando Corti ,&nbsp;Agnese Spadi ,&nbsp;Francesco Garbati Pegna ,&nbsp;Lorenzo Guerrini ,&nbsp;Alessandro Parenti","doi":"10.1016/j.afres.2024.100688","DOIUrl":"10.1016/j.afres.2024.100688","url":null,"abstract":"<div><div>The study aimed to investigate the feasibility of using Phase Change Materials (PCM) for temperature management during grape must fermentation, providing insights into potential energy-saving strategies in winemaking processes. The setup and procedure of fermentation tests at lab-scale with and without encapsulated PCM immersed in grape must are described. A global energy equation accounting for heat generated by fermentation and heat exchange by vessel walls was applied. fermentation with PCM shows a slower temperature increase compared to the control. While the control hits 30 °C in about 50 h, the PCM fermentation approaches this over 30 h later, peaking at 29.5 °C on average. This results in an average fermentation temperature of 24 °C with PCM versus 27 °C for the control, indicating PCM's effectiveness in absorbing fermentation heat and maintaining temperatures below the 30 °C target. Potential applications in winemaking for improved temperature management are proposed.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100688"},"PeriodicalIF":0.0,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134881","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}