Food Research International最新文献_第4页

Characterization of a novel lytic bacteriophage SPuP2 against Shewanella putrefaciens and its efficacy in biofilm disruption: A promising antimicrobial strategy 一种新型裂解噬菌体SPuP2的特性及其在生物膜破坏中的功效：一种有前途的抗菌策略

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-29 DOI: 10.1016/j.foodres.2025.117956

Ting Zhang , Xi Liu , Yulin Wang , Peng Guan , Yifeng Ding , Xiaohong Wang

Shewanella putrefaciens (S. putrefaciens) is a major spoilage bacterium in aquatic products, capable of forming persistent biofilms that accelerate spoilage and pose potential food safety risks. However, conventional preservation strategies are often ineffective in preventing or removing biofilms. Therefore, there is an urgent need to develop eco-friendly, and safe control strategy. This study aimed to isolate and characterize a novel lytic phage with potent antibiofilm activity against S. putrefaciens and to evaluate its potential as a biocontrol agent in aquatic products. The phage, designated SPuP2, was isolated from commercial clam water and exhibited a short latent period (10 min) and a high burst size (49.95 ± 11.53 PFU/CFU). Genomic analysis revealed that SPuP2 displayed low sequence similarity with previously characterized Shewanella phages, confirming that it represents a novel species. Anti-biofilm efficacy assays demonstrated that SPuP2 significantly inhibited biofilm formation: within 12 h, it reduced the OD595 nm value by 1.15 ± 0.05 (87.06 ± 0.41% inhibition rate) compared to the control. Moreover, it effectively disrupted mature biofilms by reducing extracellular polymeric substances (EPS) and altering cellular structure, achieving a removal rate of 75 ± 0.50%. Furthermore, SPuP2 effectively suppressed the growth of S. putrefaciens in grass carp fillets, resulting in reduced accumulation of spoilage-related substances (e.g., TVB-N, TBARS) and mitigated changes in texture, color, and microstructure, thereby delaying fillet quality deterioration. Overall, this study demonstrates that phage SPuP2 possesses strong antibacterial and antibiofilm activities, offering a promising strategy for controlling Shewanella-mediated spoilage and biofilm contamination in aquatic product biopreservation.

腐坏希瓦氏菌（S. putrefaciens）是水产品中的一种主要腐败菌，能够形成持久的生物膜，加速腐败并构成潜在的食品安全风险。然而，传统的保存策略在防止或去除生物膜方面往往无效。因此，迫切需要制定环保、安全的控制策略。本研究旨在分离并鉴定一种具有抗腐臭葡萄球菌活性的新型裂解噬菌体，并评价其作为水产品生物防治剂的潜力。该噬菌体命名为SPuP2，从商品蛤蚌水中分离得到，潜伏期短（10 min），爆发量大（49.95±11.53 PFU/CFU）。基因组分析显示SPuP2与先前表征的希瓦氏菌噬菌体序列相似性低，证实它代表了一个新物种。抗生物膜效果实验表明，SPuP2显著抑制了生物膜的形成：在12 h内，与对照组相比，OD595 nm值降低了1.15±0.05（87.06±0.41%的抑制率）。此外，它通过减少细胞外聚合物（EPS）和改变细胞结构有效地破坏成熟的生物膜，去除率为75±0.50%。此外，SPuP2有效抑制了腐烂链球菌在草鱼鱼片中的生长，减少了腐坏相关物质（如TVB-N、TBARS）的积累，减缓了鱼片质地、颜色和微观结构的变化，从而延缓了鱼片质量的恶化。总之，本研究表明噬菌体SPuP2具有很强的抗菌和抗生物膜活性，为控制水产品生物保存中shewanella介导的腐败和生物膜污染提供了一种有希望的策略。

{"title":"Characterization of a novel lytic bacteriophage SPuP2 against Shewanella putrefaciens and its efficacy in biofilm disruption: A promising antimicrobial strategy","authors":"Ting Zhang , Xi Liu , Yulin Wang , Peng Guan , Yifeng Ding , Xiaohong Wang","doi":"10.1016/j.foodres.2025.117956","DOIUrl":"10.1016/j.foodres.2025.117956","url":null,"abstract":"<div><div><em>Shewanella putrefaciens</em> (<em>S. putrefaciens</em>) is a major spoilage bacterium in aquatic products, capable of forming persistent biofilms that accelerate spoilage and pose potential food safety risks. However, conventional preservation strategies are often ineffective in preventing or removing biofilms. Therefore, there is an urgent need to develop eco-friendly, and safe control strategy. This study aimed to isolate and characterize a novel lytic phage with potent antibiofilm activity against <em>S. putrefaciens</em> and to evaluate its potential as a biocontrol agent in aquatic products. The phage, designated SPuP2, was isolated from commercial clam water and exhibited a short latent period (10 min) and a high burst size (49.95 ± 11.53 PFU/CFU). Genomic analysis revealed that SPuP2 displayed low sequence similarity with previously characterized <em>Shewanella</em> phages, confirming that it represents a novel species. Anti-biofilm efficacy assays demonstrated that SPuP2 significantly inhibited biofilm formation: within 12 h, it reduced the OD595 nm value by 1.15 ± 0.05 (87.06 ± 0.41% inhibition rate) compared to the control. Moreover, it effectively disrupted mature biofilms by reducing extracellular polymeric substances (EPS) and altering cellular structure, achieving a removal rate of 75 ± 0.50%. Furthermore, SPuP2 effectively suppressed the growth of <em>S. putrefaciens</em> in grass carp fillets, resulting in reduced accumulation of spoilage-related substances (e.g., TVB-N, TBARS) and mitigated changes in texture, color, and microstructure, thereby delaying fillet quality deterioration. Overall, this study demonstrates that phage SPuP2 possesses strong antibacterial and antibiofilm activities, offering a promising strategy for controlling Shewanella-mediated spoilage and biofilm contamination in aquatic product biopreservation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"224 ","pages":"Article 117956"},"PeriodicalIF":8.0,"publicationDate":"2025-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dual functionality of phosphates in a micellar casein concentrate: reconstitution enhancement while tailoring acid-induced gel structural properties 胶束酪蛋白浓缩物中磷酸盐的双重功能：在调整酸诱导凝胶结构特性的同时增强重构

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-29 DOI: 10.1016/j.foodres.2025.117944

Yi-Fang Gao, Si-Yi Han, Hong-Fu Zhao, Ying-Hua Zhang

We investigated how dipotassium hydrogen phosphate (DKP), trisodium citrate (TSC), and sodium tripolyphosphate (STPP) at 0–60 mEq/L regulate the reconstitution and glucono-δ-lactone (GDL)-induced gelation of 10 % (w/w) micellar casein concentrate (MCC). Phosphates markedly improved redispersibility, as quantified by the dispersible protein fraction: from 45 % (water) to 97 % with STPP at 20 mEq/L; DKP and TSC reached 88–90 % at 60 mEq/L. In parallel, colloidal restructuring—evidenced by a smaller hydrodynamic diameter, lower polydispersity index, decreased turbidity, and higher surface hydrophobicity—translated into stronger acid gels. STPP had the greatest effect: the maximum storage modulus (G′) increased from 2.6 × 10³ to 2.8 × 10⁴ Pa, gel hardness increased from ∼180 to 2.35 × 10³ N, and water-holding capacity increased from ∼20 % to >92 % (30–60 mEq/L). Low-field nuclear magnetic resonance (LF-NMR) indicated the conversion of intermediate/free water into more tightly bound states, whereas Fourier transform infrared (FT-IR) spectroscopy suggested strengthened hydrogen-bonding and ion–dipole interactions within the protein matrix. Overall, phosphate identity and concentration (STPP > TSC > DKP) provide a tunable route to simultaneously enhance MCC reconstitution and engineer acid-gel textures.

我们研究了0-60 mEq/L的磷酸氢二钾（DKP）、柠檬酸三钠（TSC）和三聚磷酸钠（STPP）对10% （w/w）胶束酪蛋白浓缩物（MCC）的重组和葡萄糖-δ-内酯（GDL）诱导的凝胶化的调节作用。磷酸盐显著提高了再分散性，通过可分散的蛋白质分数来量化：在20 mEq/L的STPP下，从45%（水）到97%；DKP和TSC在60 mEq/L时达到88 - 90%。与此同时，胶体结构的重构——表现为更小的水动力直径、更低的多分散性指数、更低的浊度和更高的表面疏水性——转化为更强的酸性凝胶。STPP效果最大：最大储存模量（G′）从2.6 × 103增加到2.8 × 104 Pa，凝胶硬度从~ 180增加到2.35 × 103 N，持水量从~ 20%增加到92% （30-60 mEq/L）。低场核磁共振（LF-NMR）表明中间/自由水转化为更紧密结合的状态，而傅里叶变换红外（FT-IR）光谱表明蛋白质基质内的氢键和离子偶极子相互作用增强。总体而言，磷酸盐身份和浓度（STPP > TSC >； DKP）提供了一个可调的途径，同时增强MCC重构和工程酸凝胶结构。

{"title":"Dual functionality of phosphates in a micellar casein concentrate: reconstitution enhancement while tailoring acid-induced gel structural properties","authors":"Yi-Fang Gao, Si-Yi Han, Hong-Fu Zhao, Ying-Hua Zhang","doi":"10.1016/j.foodres.2025.117944","DOIUrl":"10.1016/j.foodres.2025.117944","url":null,"abstract":"<div><div>We investigated how dipotassium hydrogen phosphate (DKP), trisodium citrate (TSC), and sodium tripolyphosphate (STPP) at 0–60 mEq/L regulate the reconstitution and glucono-δ-lactone (GDL)-induced gelation of 10 % (<em>w</em>/w) micellar casein concentrate (MCC). Phosphates markedly improved redispersibility, as quantified by the dispersible protein fraction: from 45 % (water) to 97 % with STPP at 20 mEq/L; DKP and TSC reached 88–90 % at 60 mEq/L. In parallel, colloidal restructuring—evidenced by a smaller hydrodynamic diameter, lower polydispersity index, decreased turbidity, and higher surface hydrophobicity—translated into stronger acid gels. STPP had the greatest effect: the maximum storage modulus (G′) increased from 2.6 × 10<sup>3</sup> to 2.8 × 10<sup>4</sup> Pa, gel hardness increased from ∼180 to 2.35 × 10<sup>3</sup> N, and water-holding capacity increased from ∼20 % to >92 % (30–60 mEq/L). Low-field nuclear magnetic resonance (LF-NMR) indicated the conversion of intermediate/free water into more tightly bound states, whereas Fourier transform infrared (FT-IR) spectroscopy suggested strengthened hydrogen-bonding and ion–dipole interactions within the protein matrix. Overall, phosphate identity and concentration (STPP > TSC > DKP) provide a tunable route to simultaneously enhance MCC reconstitution and engineer acid-gel textures.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"224 ","pages":"Article 117944"},"PeriodicalIF":8.0,"publicationDate":"2025-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Targeted control of beef spoilage: Integrating slaughter-source tracking with packaging-temperature hurdles for precision preservation 牛肉腐败的目标控制：将屠宰源跟踪与精确保存的包装温度障碍相结合

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-29 DOI: 10.1016/j.foodres.2025.117957

Jiarui Li , Dequan Zhang , Ming Tian , Chengjun Min , Debao Wang , Xin Li , Xiaotong Sun , Yanan Tang , Yuxia Qi , Chengli Hou

Beef quality is intricately linked to microbial activity during slaughtering, processing and storage, where spoilage microorganisms play a pivotal role. To elucidate the dominant spoilage-related bacteria during beef storage and key contamination source, a storage experiment was conducted on beef packaged with air packaging (AP), vacuum packaging (VP), and modified atmosphere packaging (MAP) and stored at 4 °C and −1 °C over 21 days. Using the high-throughput sequencing of 16S rRNA and assessment of food spoilage indicators, we found that different storage conditions (packaging and temperature) resulted in significantly quality differences, with AP under 4 °C showing faster spoilage compared to MAP and VP. Furthermore, the great changes in bacterial community diversity and structural dissimilarity occurred at key time points aligned with the beef spoilage. Through temporally continuous source tracking, we identified that Pseudomonas, Brochothrix, Acinetobacter, and Serratia were dominant bacteria strongly correlated with food spoilage, and originated from dehiding (BP) operation and spread via workers' gloves during quartered carcass & trimming (SF) stages. Together, these results implied that the storage conditions could influence beef quality by modifying the initial ecological niche of beef. And the pre-processing inhibition of contamination in the slaughterhouse, combined with post-slaughter control through proper storage conditions, plays a more critical role in the succession of spoilage bacteria. Our work highlights the comprehensive understanding of the ecological mechanisms related to beef spoilage, provides insights for beef preservation, and offers a solid theoretical and practical basis for optimizing meat preservation techniques and quality management strategies

牛肉质量与屠宰、加工和储存过程中的微生物活动密切相关，其中腐败微生物起着关键作用。为弄清牛肉贮藏过程中主要腐败菌及其主要污染源，对采用空气包装（AP）、真空包装（VP）和气调包装（MAP）包装的牛肉在4℃和- 1℃条件下贮藏21 d进行了试验。通过16S rRNA的高通量测序和食品腐败指标的评估，我们发现不同的储存条件（包装和温度）导致质量差异显著，AP在4°C下比MAP和VP腐败更快。此外，在与牛肉腐败相关的关键时间点上，细菌群落多样性和结构差异发生了巨大变化。通过时间连续源追踪，我们发现假单胞菌、Brochothrix、不动杆菌和Serratia是与食品腐败密切相关的优势菌，它们起源于剥皮（BP）操作，并通过切尸（SF）阶段工人的手套传播。综上所述，储藏条件可能通过改变牛肉的初始生态位来影响牛肉品质。而在屠宰场中对污染的预处理抑制，结合屠宰后通过适当的储存条件进行控制，对腐败细菌的演代起着更为关键的作用。我们的工作突出了对牛肉腐败相关生态机制的全面认识，为牛肉保鲜提供了见解，并为优化肉类保鲜技术和质量管理策略提供了坚实的理论和实践基础

{"title":"Targeted control of beef spoilage: Integrating slaughter-source tracking with packaging-temperature hurdles for precision preservation","authors":"Jiarui Li , Dequan Zhang , Ming Tian , Chengjun Min , Debao Wang , Xin Li , Xiaotong Sun , Yanan Tang , Yuxia Qi , Chengli Hou","doi":"10.1016/j.foodres.2025.117957","DOIUrl":"10.1016/j.foodres.2025.117957","url":null,"abstract":"<div><div>Beef quality is intricately linked to microbial activity during slaughtering, processing and storage, where spoilage microorganisms play a pivotal role. To elucidate the dominant spoilage-related bacteria during beef storage and key contamination source, a storage experiment was conducted on beef packaged with air packaging (AP), vacuum packaging (VP), and modified atmosphere packaging (MAP) and stored at 4 °C and −1 °C over 21 days. Using the high-throughput sequencing of 16S rRNA and assessment of food spoilage indicators, we found that different storage conditions (packaging and temperature) resulted in significantly quality differences, with AP under 4 °C showing faster spoilage compared to MAP and VP. Furthermore, the great changes in bacterial community diversity and structural dissimilarity occurred at key time points aligned with the beef spoilage. Through temporally continuous source tracking, we identified that <em>Pseudomonas</em>, <em>Brochothrix</em>, <em>Acinetobacter</em>, and <em>Serratia</em> were dominant bacteria strongly correlated with food spoilage, and originated from dehiding (BP) operation and spread via workers' gloves during quartered carcass & trimming (SF) stages. Together, these results implied that the storage conditions could influence beef quality by modifying the initial ecological niche of beef. And the pre-processing inhibition of contamination in the slaughterhouse, combined with post-slaughter control through proper storage conditions, plays a more critical role in the succession of spoilage bacteria. Our work highlights the comprehensive understanding of the ecological mechanisms related to beef spoilage, provides insights for beef preservation, and offers a solid theoretical and practical basis for optimizing meat preservation techniques and quality management strategies</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"224 ","pages":"Article 117957"},"PeriodicalIF":8.0,"publicationDate":"2025-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Corrigendum to “Current trends and advanced techniques for Chinese green tea authenticity verification: A thorough review” [Food Res. Int. 222 (2025) 117748] “中国绿茶真实性验证的最新趋势和先进技术：全面回顾”的勘误表[食品法典，Int. 222 (2025) 117748]

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-29 DOI: 10.1016/j.foodres.2025.117914

Huiru Zhang , Siyu Wang , Kangyan Zhang , Hengye Chen , Wanjun Long , Haiyan Fu , Yuanbin She

引用次数: 0

Corrigendum to “Aroma component analysis by HS-SPME/GC–MS to characterize lager, ale, and sour beer styles” [Food Res. Int. 194 (2024) 114763] “用HS-SPME/ GC-MS分析贮藏啤酒、麦酒和酸啤酒风味的香气成分”的勘误表[食品法典。Int. 194 (2024) 114763]

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-29 DOI: 10.1016/j.foodres.2025.117935

Marcos Edgar Herkenhoff , Oliver Brödel , Marcus Frohme

引用次数: 0

Inclusion of pulsed electric fields-treated broccoli by-products to improve pork frankfurters: evidence at the nutritional, metabolomic and functional levels 脉冲电场处理的西兰花副产品改善法兰克福猪肉：营养、代谢组学和功能水平的证据

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-29 DOI: 10.1016/j.foodres.2025.117951

Pablo Ayuso , Jhazmin Quizhpe , Javier Marín-Sánchez , Leilei Zhang , Pascual García-Pérez , Luigi Lucini , Gema Nieto

Broccoli by-products (BB), rich in polyphenols and glucosinolates, are emerging as sustainable ingredients for functional food reformulation. In this study, pulsed electric fields (PEF) and encapsulation (EN) were applied to improve the extraction and stability of broccoli by-products prior to incorporation in pork frankfurters, which were subsequently evaluated through metabolomic (UHPLC-QTOF-HRMS), nutritional, antioxidant and sensory analyses. Untargeted metabolomics, combined with chemometric analysis, revealed distinctive metabolic signatures in PEF-treated samples, which favored the extraction of lignans and phenolic acids. The incorporation of broccoli by-products into pork frankfurters led to an overall accumulation of glucosinolates and polyphenols, as well as an increase in antioxidant activity, especially after the addition of encapsulated by-products. In addition to modulating phenolic profiles, their incorporation also improved the nutritional profile of the frankfurters by increasing the content of dietary fiber and essential minerals. Their incorporation also exerted a protective effect during 14 days of refrigerated storage, enhancing oxidative and microbial stability while maintaining color integrity. Sensory analysis further indicated that encapsulation contributed to masking the characteristic flavor of broccoli while preserving texture-related attributes. These results highlight the potential of green technologies to add value to agro-industrial waste by developing nutritionally enhanced and functionally stable meat products that offer a natural alternative to conventional additives.

西兰花副产品（BB）富含多酚和硫代葡萄糖苷，正在成为功能性食品重新配方的可持续成分。本研究采用脉冲电场法（PEF）和包封法（EN）提高西兰花副产物在加入法兰克福猪肉前的提取和稳定性，并通过代谢组学（UHPLC-QTOF-HRMS）、营养、抗氧化和感官分析对其进行评价。非靶向代谢组学与化学计量学分析相结合，揭示了pef处理样品中独特的代谢特征，这有利于木脂素和酚酸的提取。在法兰克福猪肉中加入西兰花副产品导致硫代葡萄糖苷和多酚的总体积累，以及抗氧化活性的增加，特别是在添加了封装的副产品之后。除了调节酚类成分外，它们的加入还通过增加膳食纤维和必需矿物质的含量来改善法兰克福香肠的营养成分。在14天的冷藏中，它们的加入也发挥了保护作用，增强了氧化和微生物的稳定性，同时保持了颜色的完整性。感官分析进一步表明，包封有助于掩盖花椰菜的特征风味，同时保留与质地相关的属性。这些结果突出了绿色技术的潜力，通过开发营养增强和功能稳定的肉制品，为农工废弃物增加价值，为传统添加剂提供天然替代品。

{"title":"Inclusion of pulsed electric fields-treated broccoli by-products to improve pork frankfurters: evidence at the nutritional, metabolomic and functional levels","authors":"Pablo Ayuso , Jhazmin Quizhpe , Javier Marín-Sánchez , Leilei Zhang , Pascual García-Pérez , Luigi Lucini , Gema Nieto","doi":"10.1016/j.foodres.2025.117951","DOIUrl":"10.1016/j.foodres.2025.117951","url":null,"abstract":"<div><div>Broccoli by-products (BB), rich in polyphenols and glucosinolates, are emerging as sustainable ingredients for functional food reformulation. In this study, pulsed electric fields (PEF) and encapsulation (EN) were applied to improve the extraction and stability of broccoli by-products prior to incorporation in pork frankfurters, which were subsequently evaluated through metabolomic (UHPLC-QTOF-HRMS), nutritional, antioxidant and sensory analyses. Untargeted metabolomics, combined with chemometric analysis, revealed distinctive metabolic signatures in PEF-treated samples, which favored the extraction of lignans and phenolic acids. The incorporation of broccoli by-products into pork frankfurters led to an overall accumulation of glucosinolates and polyphenols, as well as an increase in antioxidant activity, especially after the addition of encapsulated by-products. In addition to modulating phenolic profiles, their incorporation also improved the nutritional profile of the frankfurters by increasing the content of dietary fiber and essential minerals. Their incorporation also exerted a protective effect during 14 days of refrigerated storage, enhancing oxidative and microbial stability while maintaining color integrity. Sensory analysis further indicated that encapsulation contributed to masking the characteristic flavor of broccoli while preserving texture-related attributes. These results highlight the potential of green technologies to add value to agro-industrial waste by developing nutritionally enhanced and functionally stable meat products that offer a natural alternative to conventional additives.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"224 ","pages":"Article 117951"},"PeriodicalIF":8.0,"publicationDate":"2025-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Hybrid sonics for multi-pollutant removal from food matrices: A review 混合声波法去除食品基质中多种污染物的研究进展

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-28 DOI: 10.1016/j.foodres.2025.117947

Gracy Anu Francis , Suryapratap Ray , Sri Sneha Jeyakumar , Srihari Supreethee , Rahul Vashishth

Yearly approximately 600 million individuals worldwide become ill from ingesting polluted food, stressing the vital need for advancements in standard safety measures. To address this critical challenge, this article critically discusses a next-generation, cavitation-powered hybrid sonics framework that pairs ultrasound-driven microjets with advanced complementary methods with advanced oxidation (Sono-AOP), cold plasma, deep eutectic solvent chelation (Sono-DES), and pulsed electric fields (Sono-PEF) to simultaneously eliminate multiple contaminants, including pesticides, mycotoxins, toxic metals, microplastics, and pathogens. AI-assisted models are being explored to optimize sonication efficiency and process control in hybrid food systems. Findings from experimental and pilot-scale studies show that these hybrid systems can achieve removal efficiencies higher than 90 %, thereby proving to be significantly superiorz to conventional approaches in energy use, water consumption, and chemical necessities. Crucially, the paper compares these hybrid techniques and highlights the different impacts of sonication on food quality and functionality as well as the methods for preserving product quality, integrating standard analytical assays (e.g., Thiobarbituric Acid Reactive Substances (TBARS), Gas Chromatography-Mass Spectrometry (GC–MS)) into protocols to maintain nutritional integrity and sensory attributes. Further, the paper discusses the sustainability of industrial scalability, regulatory considerations, and real-time quality control. Ultimately, this hybrid sonics blueprint presents a robust and eco-friendly strategy, aligning food safety with sustainability goals.

全世界每年约有6亿人因食用受污染的食品而患病，这强调了在标准安全措施方面取得进展的迫切需要。为了解决这一关键挑战，本文批判性地讨论了下一代空化动力混合声学框架，该框架将超声波驱动的微射流与先进的互补方法相结合，包括高级氧化（Sono-AOP）、冷等离子体、深共晶溶剂螯合（Sono-DES）和脉冲电场（Sono-PEF），同时消除多种污染物，包括农药、真菌毒素、有毒金属、微塑料和病原体。正在探索人工智能辅助模型，以优化混合食品系统的超声效率和过程控制。实验和中试规模研究的结果表明，这些混合系统的去除效率高于90%，因此在能源使用、水消耗和化学品需求方面明显优于传统方法。重要的是，本文比较了这些混合技术，并强调了超声波对食品质量和功能的不同影响，以及保持产品质量的方法，将标准分析分析（例如，硫代巴比妥酸反应性物质（TBARS），气相色谱-质谱（GC-MS））整合到协议中，以保持营养完整性和感官属性。此外，本文还讨论了工业可扩展性的可持续性、监管考虑和实时质量控制。最终，这种混合声学蓝图提出了一个强大而环保的战略，将食品安全与可持续发展目标结合起来。

{"title":"Hybrid sonics for multi-pollutant removal from food matrices: A review","authors":"Gracy Anu Francis , Suryapratap Ray , Sri Sneha Jeyakumar , Srihari Supreethee , Rahul Vashishth","doi":"10.1016/j.foodres.2025.117947","DOIUrl":"10.1016/j.foodres.2025.117947","url":null,"abstract":"<div><div>Yearly approximately 600 million individuals worldwide become ill from ingesting polluted food, stressing the vital need for advancements in standard safety measures. To address this critical challenge, this article critically discusses a next-generation, cavitation-powered hybrid sonics framework that pairs ultrasound-driven microjets with advanced complementary methods with advanced oxidation (Sono-AOP), cold plasma, deep eutectic solvent chelation (Sono-DES), and pulsed electric fields (Sono-PEF) to simultaneously eliminate multiple contaminants, including pesticides, mycotoxins, toxic metals, microplastics, and pathogens. AI-assisted models are being explored to optimize sonication efficiency and process control in hybrid food systems. Findings from experimental and pilot-scale studies show that these hybrid systems can achieve removal efficiencies higher than 90 %, thereby proving to be significantly superiorz to conventional approaches in energy use, water consumption, and chemical necessities. Crucially, the paper compares these hybrid techniques and highlights the different impacts of sonication on food quality and functionality as well as the methods for preserving product quality, integrating standard analytical assays (e.g., Thiobarbituric Acid Reactive Substances (TBARS), Gas Chromatography-Mass Spectrometry (GC–MS)) into protocols to maintain nutritional integrity and sensory attributes. Further, the paper discusses the sustainability of industrial scalability, regulatory considerations, and real-time quality control. Ultimately, this hybrid sonics blueprint presents a robust and eco-friendly strategy, aligning food safety with sustainability goals.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117947"},"PeriodicalIF":8.0,"publicationDate":"2025-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145690564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Functional and sustainable application of residual yeast cell wall for multi-mycotoxin removal from brewing wort 残酵母细胞壁在啤酒麦汁多种霉菌毒素脱除中的功能和可持续应用

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-28 DOI: 10.1016/j.foodres.2025.117911

Eliza Rodrigues Acosta , Bianca Sofia Lampert , Tito Roberto Sant'anna Cadaval Júnior , Michele Greque de Morais , Jaqueline Garda-Buffon

This study evaluate the adsorptive capacity of Saccharomyces cerevisiae residual cell walls against multiple mycotoxins in beer wort, contributing to viable strategies for mitigating contaminants in the beer industry. The adsorbent was obtained by mechanical lysis using Ultra-Turrax (17,000 rpm, 5 min, seven cycles), followed by centrifugation and physicochemical characterization. Adsorption assays were performed in wort artificially contaminated with AFB₁ (2.0 ng/mL), OTA (2.0 ng/mL), DON (6.0 μg/mL), and ZEA (2.0 ng/mL), testing the effects of biosorbent dose (0.5–2 mg/mL), agitation (0, 50, 100 rpm), and temperature (12.5, 15, 25 °C). The highest adsorption efficiency was observed at 15 °C and 50 rpm, with removal of up to 45 % for DON and 20 % for AFB₁, OTA, and ZEA after 24 h. Contact time proved critical, with adsorption equilibrium reached at approximately 1440 min. DON exhibited the highest adsorption capacity (4.14 μg/g), followed by ZEA (1.95 μg/g), AFB₁ (1.52 ng/g), and OTA (1.34 ng/g), suggesting an affinity order of DON > ZEA > AFB₁ > OTA. Kinetic modeling showed the pseudo-first-order model best fit the data (R² > 0.95; EMR < 1.1 %). Adsorption is related to the physicochemical properties of the toxins, such as polarity, molecular size, and interactions with β-D-glucans and α-D-mannans in the cell wall. The treatment did not alter the physicochemical parameters of the wort, demonstrating its potential for incorporation into industrial-scale beer production processes without compromising product quality. Future research should evaluate its application in naturally contaminated worts, optimize process scaling, and investigate its impact on complete fermentation and sensory characteristics of the beer.

本研究评估了酿酒酵母残余细胞壁对啤酒麦芽汁中多种真菌毒素的吸附能力，为减轻啤酒工业中的污染物提供了可行的策略。采用Ultra-Turrax （17000 rpm, 5 min， 7个循环）机械裂解得到吸附剂，然后进行离心和理化表征。对人工污染AFB1 （2.0 ng/mL）、OTA （2.0 ng/mL）、DON （6.0 μg/mL）和ZEA （2.0 ng/mL）的麦汁进行吸附实验，考察生物吸附剂剂量（0.5 ~ 2 mg/mL）、搅拌（0、50、100 rpm）和温度（12.5、15、25℃）对麦汁吸附效果的影响。在15°C和50 rpm下观察到最高的吸附效率，24小时后，DON的去除率高达45%，AFB1， OTA和ZEA的去除率高达20%。接触时间被证明是关键，在大约1440分钟达到吸附平衡。吸附量最大的是DON (4.14 μg/g)，其次是ZEA （1.95 μg/g）、AFB1 （1.52 ng/g）和OTA (1.34 ng/g)，亲和顺序为DON >； ZEA > AFB1 >； OTA。动力学模型表明，伪一阶模型与数据拟合最佳（R2 > 0.95; EMR < 1.1%）。吸附与毒素的理化性质有关，如极性、分子大小以及与细胞壁中β- d -葡聚糖和α- d -甘露聚糖的相互作用。处理没有改变麦汁的物理化学参数，表明它有可能在不影响产品质量的情况下纳入工业规模的啤酒生产过程。未来的研究应评估其在天然污染麦汁中的应用，优化工艺结垢，研究其对啤酒完全发酵和感官特性的影响。

{"title":"Functional and sustainable application of residual yeast cell wall for multi-mycotoxin removal from brewing wort","authors":"Eliza Rodrigues Acosta , Bianca Sofia Lampert , Tito Roberto Sant'anna Cadaval Júnior , Michele Greque de Morais , Jaqueline Garda-Buffon","doi":"10.1016/j.foodres.2025.117911","DOIUrl":"10.1016/j.foodres.2025.117911","url":null,"abstract":"<div><div>This study evaluate the adsorptive capacity of <em>Saccharomyces cerevisiae</em> residual cell walls against multiple mycotoxins in beer wort, contributing to viable strategies for mitigating contaminants in the beer industry. The adsorbent was obtained by mechanical lysis using Ultra-Turrax (17,000 rpm, 5 min, seven cycles), followed by centrifugation and physicochemical characterization. Adsorption assays were performed in wort artificially contaminated with AFB<sub>1</sub> (2.0 ng/mL), OTA (2.0 ng/mL), DON (6.0 μg/mL), and ZEA (2.0 ng/mL), testing the effects of biosorbent dose (0.5–2 mg/mL), agitation (0, 50, 100 rpm), and temperature (12.5, 15, 25 °C). The highest adsorption efficiency was observed at 15 °C and 50 rpm, with removal of up to 45 % for DON and 20 % for AFB<sub>1</sub>, OTA, and ZEA after 24 h. Contact time proved critical, with adsorption equilibrium reached at approximately 1440 min. DON exhibited the highest adsorption capacity (4.14 μg/g), followed by ZEA (1.95 μg/g), AFB<sub>1</sub> (1.52 ng/g), and OTA (1.34 ng/g), suggesting an affinity order of DON > ZEA > AFB<sub>1</sub> > OTA. Kinetic modeling showed the pseudo-first-order model best fit the data (R<sup>2</sup> > 0.95; EMR < 1.1 %). Adsorption is related to the physicochemical properties of the toxins, such as polarity, molecular size, and interactions with β-D-glucans and α-D-mannans in the cell wall. The treatment did not alter the physicochemical parameters of the wort, demonstrating its potential for incorporation into industrial-scale beer production processes without compromising product quality. Future research should evaluate its application in naturally contaminated worts, optimize process scaling, and investigate its impact on complete fermentation and sensory characteristics of the beer.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"224 ","pages":"Article 117911"},"PeriodicalIF":8.0,"publicationDate":"2025-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Changes in muscle quality of Antarctic krill (Euphausia superba) during refrigerated storage: The role of protein degradation 南极磷虾（Euphausia superba）冷藏期间肌肉品质的变化：蛋白质降解的作用

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-28 DOI: 10.1016/j.foodres.2025.117940

Xinyu Zhang , Xiang Ren , Peizi Sun , Yuting Tan , Huihui Zhang , Dongmei Li

The consumption proportion of Antarctic krill as a chilled food product has been gradually increasing. However, krill quality deteriorates significantly during refrigeration, and the mechanism behind this deterioration remains unclear. This study investigated the effects of refrigeration on the changes in krill quality and on the structure of krill myofibrillar proteins (MPs). The results indicated that during refrigeration, krill exhibited increased levels of trypsin activity, thiobarbituric acid reactive substances (TBARS), and total viable count, indicating heightened endogenous enzyme activity, oxidative reactions, and microbial activity. This process disrupted the integrity of the MPs' structure, degrading them into smaller fragments and leading to elevated myofibrillar fracture index (MFI) and total volatile basic nitrogen (TVB-N) levels. Macroscopically, MPs degradation and structural alterations manifested as localized fiber bundle ruptures within krill tissues, muscle structure collapse and softening, and severe moisture loss. By the final refrigeration stage, hardness and WHC reached minimum values of 211.71 g and 44.56 %, respectively, ultimately degrading krill edibility. Krill became inedible after 72 h of refrigeration. This study provided new insights into analyzing krill quality deterioration.

南极磷虾作为冷藏食品的消费比例逐渐增加。然而，磷虾的品质在冷藏过程中会显著恶化，而这种恶化背后的机制尚不清楚。本研究研究了冷藏对磷虾品质变化和磷虾肌原纤维蛋白（MPs）结构的影响。结果表明，在冷藏过程中，磷虾胰蛋白酶活性、硫代巴比妥酸活性物质（TBARS）和总活菌数水平升高，表明内源性酶活性、氧化反应和微生物活性升高。这一过程破坏了MPs结构的完整性，将其分解成更小的碎片，导致肌纤维断裂指数（MFI）和总挥发性碱性氮（TVB-N）水平升高。宏观上，MPs降解和结构改变表现为磷虾组织内局部纤维束断裂，肌肉结构塌陷和软化，以及严重的水分损失。在最后制冷阶段，硬度和WHC分别达到最小值211.71 g和44.56%，最终降低了磷虾的可食性。冷冻72小时后，磷虾不可食用。本研究为磷虾品质劣化分析提供了新的思路。

{"title":"Changes in muscle quality of Antarctic krill (Euphausia superba) during refrigerated storage: The role of protein degradation","authors":"Xinyu Zhang , Xiang Ren , Peizi Sun , Yuting Tan , Huihui Zhang , Dongmei Li","doi":"10.1016/j.foodres.2025.117940","DOIUrl":"10.1016/j.foodres.2025.117940","url":null,"abstract":"<div><div>The consumption proportion of Antarctic krill as a chilled food product has been gradually increasing. However, krill quality deteriorates significantly during refrigeration, and the mechanism behind this deterioration remains unclear. This study investigated the effects of refrigeration on the changes in krill quality and on the structure of krill myofibrillar proteins (MPs). The results indicated that during refrigeration, krill exhibited increased levels of trypsin activity, thiobarbituric acid reactive substances (TBARS), and total viable count, indicating heightened endogenous enzyme activity, oxidative reactions, and microbial activity. This process disrupted the integrity of the MPs' structure, degrading them into smaller fragments and leading to elevated myofibrillar fracture index (MFI) and total volatile basic nitrogen (TVB-N) levels. Macroscopically, MPs degradation and structural alterations manifested as localized fiber bundle ruptures within krill tissues, muscle structure collapse and softening, and severe moisture loss. By the final refrigeration stage, hardness and WHC reached minimum values of 211.71 g and 44.56 %, respectively, ultimately degrading krill edibility. Krill became inedible after 72 h of refrigeration. This study provided new insights into analyzing krill quality deterioration.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"224 ","pages":"Article 117940"},"PeriodicalIF":8.0,"publicationDate":"2025-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Insight into the synergistic inhibition of oyster pentapeptide (Phe-Pro-Val-Gly-Arg) and peonidin-3-O-glucoside against DPP-IV and their interactions 牡蛎五肽（ph - pro - val - gly - arg）和芍药苷-3- o-葡萄糖苷对DPP-IV的协同抑制作用及其相互作用的研究

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-28 DOI: 10.1016/j.foodres.2025.117939

Xiaojie Su , Mengmeng Zhang , Wenhong Cao , Longjian Zhou , Mingtang Tan , Guoping Zhu , Jialong Gao , Haisheng Lin , Zhongqin Chen

The purpose of this work was to investigate the synergistic inhibition of oyster pentapeptide (Phe-Pro-Val-Gly-Arg: FR) and the anthocyanin (Pn3G) against DPP-IV (Dipeptidyl Peptidase-IV), their interactions, digestive stability and absorption efficiency. Multiple spectroscopic methods were employed to investigate the interactions between FR and Pn3G. The synergistic inhibition of FR-Pn3G complexes against DPP-IV was explored using the Compusyn software, fluorescence spectroscopy and enzyme inhibition kinetics. UV–vis and fluorescence spectra analysis demonstrated that FR-Pn3G complexes were identified as π-π complexes. The enhanced color intensity and saturation of FR-Pn3G complexes solution, combined with the hyperchromic effect observed in UV–vis spectra and the hydrogen bonding and hydrophobic interaction between FR and Pn3G analyzed in the FT-IR spectroscopy, supported the conclusion that FR and Pn3G formed complexes through the co-pigmentation effect. Furthermore, the synergistic inhibition of FR and Pn3G against DPP-IV was confirmed: both the DPP-IV inhibitory experimental results and Compusyn simulation results demonstrated that the combination of FR and Pn3G produced a dose-reduction effect, with CI values below 0.9. Fluorescence spectrum analysis revealed that the microenvironment of DPP-IV towards a more hydrophobic environment, while enzyme inhibition kinetic studies indicated that the FR-Pn3G complexes functioned as a mixed-type inhibitor, exhibiting both competitive and non-competitive inhibition of DPP-IV. The in vitro gastrointestinal digestion and Caco-2 cell permeation studies demonstrated that FR-Pn3G complexes exhibited significantly enhanced digestive stability (96.42 % retention for DPP-IV inhibition, 1.81 times that of individual Pn3G) and improved intestinal absorption compared to individual components (3.46 times that of Pn3G alone and 1.50 times that of FR alone (P < 0.05)).

本研究旨在研究牡蛎五肽（ph - pro - val - gly - arg: FR）和花青素（Pn3G）对二肽基肽酶（DPP-IV）的协同抑制作用、相互作用、消化稳定性和吸收效率。采用多种光谱方法研究了FR与Pn3G之间的相互作用。利用Compusyn软件、荧光光谱和酶抑制动力学研究FR-Pn3G配合物对DPP-IV的协同抑制作用。紫外可见光谱和荧光光谱分析表明，FR-Pn3G配合物为π-π配合物。FR-Pn3G配合物溶液的显色强度和饱和度增强，结合uv -可见光谱观察到的超显色效应和FT-IR光谱分析FR与Pn3G之间的氢键和疏水相互作用，支持FR与Pn3G通过共着色效应形成配合物的结论。进一步证实了FR和Pn3G对DPP-IV的协同抑制作用：DPP-IV的抑制实验结果和Compusyn模拟结果均表明FR和Pn3G联合使用产生了剂量减少效应，CI值在0.9以下。荧光光谱分析显示，DPP-IV的微环境向疏水环境方向发展，酶抑制动力学研究表明，FR-Pn3G复合物是一种混合型抑制剂，对DPP-IV具有竞争性和非竞争性抑制作用。体外胃肠消化和Caco-2细胞渗透研究表明，与单个组分相比，FR-Pn3G复合物具有显著增强的消化稳定性（DPP-IV抑制保留率为96.42%，是单个Pn3G的1.81倍）和改善的肠道吸收（是单独Pn3G的3.46倍和单独FR的1.50倍（P < 0.05））。

{"title":"Insight into the synergistic inhibition of oyster pentapeptide (Phe-Pro-Val-Gly-Arg) and peonidin-3-O-glucoside against DPP-IV and their interactions","authors":"Xiaojie Su , Mengmeng Zhang , Wenhong Cao , Longjian Zhou , Mingtang Tan , Guoping Zhu , Jialong Gao , Haisheng Lin , Zhongqin Chen","doi":"10.1016/j.foodres.2025.117939","DOIUrl":"10.1016/j.foodres.2025.117939","url":null,"abstract":"<div><div>The purpose of this work was to investigate the synergistic inhibition of oyster pentapeptide (Phe-Pro-Val-Gly-Arg: FR) and the anthocyanin (Pn3G) against DPP-IV (Dipeptidyl Peptidase-IV), their interactions, digestive stability and absorption efficiency. Multiple spectroscopic methods were employed to investigate the interactions between FR and Pn3G. The synergistic inhibition of FR-Pn3G complexes against DPP-IV was explored using the Compusyn software, fluorescence spectroscopy and enzyme inhibition kinetics. UV–vis and fluorescence spectra analysis demonstrated that FR-Pn3G complexes were identified as π-π complexes. The enhanced color intensity and saturation of FR-Pn3G complexes solution, combined with the hyperchromic effect observed in UV–vis spectra and the hydrogen bonding and hydrophobic interaction between FR and Pn3G analyzed in the FT-IR spectroscopy, supported the conclusion that FR and Pn3G formed complexes through the co-pigmentation effect. Furthermore, the synergistic inhibition of FR and Pn3G against DPP-IV was confirmed: both the DPP-IV inhibitory experimental results and Compusyn simulation results demonstrated that the combination of FR and Pn3G produced a dose-reduction effect, with CI values below 0.9. Fluorescence spectrum analysis revealed that the microenvironment of DPP-IV towards a more hydrophobic environment, while enzyme inhibition kinetic studies indicated that the FR-Pn3G complexes functioned as a mixed-type inhibitor, exhibiting both competitive and non-competitive inhibition of DPP-IV. The <em>in vitro</em> gastrointestinal digestion and Caco-2 cell permeation studies demonstrated that FR-Pn3G complexes exhibited significantly enhanced digestive stability (96.42 % retention for DPP-IV inhibition, 1.81 times that of individual Pn3G) and improved intestinal absorption compared to individual components (3.46 times that of Pn3G alone and 1.50 times that of FR alone (<em>P < 0.05</em>)).</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"224 ","pages":"Article 117939"},"PeriodicalIF":8.0,"publicationDate":"2025-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0