Relationships between physiological indicators in blood, and their yield, as well as chemical composition of milk obtained from organic dairy cows

BACKGROUND

The occurrence of metabolic overload in cows maintained in organic herds is very likely, because organic production promotes feeding with high roughage diets and discourages supplementation with concentrates supplementation. It has the potential to negatively affect milk quality. The aim of this study was to determine the influence of physiological indicators in blood, reflecting the energy metabolism and liver status of dairy cows kept in organic herds, on the content of bioactive components in milk and the influence of lactation stage and feeding season on changes in milk components.

RESULTS

A significant positive correlation was found between β-hydroxybutyric acid and the daily milk yield of lactating cows. β-Hydroxybutyric acid was negatively correlated with lactation phase and polyunsaturated fatty acids as well as saturated fatty acids content in milk. A significant negative correlation was observed between average daily milk yield and alanine aminotransferase concentration in blood. A low level of production in organic farms had a positive impact on the content of conjugated linoleic acid (20% increase), vitamin A (21% increase) and vitamin E (11% increase).

CONCLUSION

The study has shown significant correlations between metabolic profiles and milk yields, as well as milk composition. In addition, there is evidence that the intensity of the production system significantly influences the metabolic profile and chemical composition of cow's milk. It could even be concluded that the ecological system affects not only the quality of milk, but also the health of cows.

Furanocoumarins in celeriac from different farming systems: a 3-year study

BACKGROUND

The aim of this 3-year study was to investigate the effect of different celeriac cultivation strategies on the content of naturally occurring toxicants furanocoumarins, represented by psoralen, bergapten, xanthotoxin and isopimpinellin. The products from organic farming in which anaerobically fermented pig slurry was used were compared against those obtained from other treatment systems: mineral, combined and non-fertilised.

RESULTS

The average levels of furanocoumarins for all 3 years (determined by gas chromatography-mass spectrometry) in varieties Albin and Kompakt were 2.6 mg kg⁻¹ and 10.2 mg kg⁻¹, respectively. In all crop years higher levels were found in variety Kompakt. By using linear discriminant analysis it was possible to separate the whole data set according to variety from 85.7%, in individual crop years the recognition ability was more than 90%. According to the crop year, it was possible to separate tested samples from 70.8%, for individual variety the separation was 100%.

CONCLUSIONS

The method of fertilisation did not have a significant effect on the levels of plant secondary metabolites, furanocoumarins. The climatic conditions, in particular the growing periods and the celeriac variety, had an important role in the occurrence of furanocoumarins.

Healthy food from organic wheat: choice of genotypes for production and breeding

BACKGROUND

In the present study, 40 wheat genotypes were grown in the same soil in organic farming system trials in Alnarp, Sweden. The purpose was to evaluate opportunities for production and breeding of organic wheat of high nutritious value.

RESULTS

The results showed a large variation in content of minerals, total tocochromanols and heavy metals in the grain of 40 organically produced wheat genotypes. Principal component and cluster analysis were used as tools for selection of the most suitable genotypes for production and breeding of organic wheat of high nutritious value. No single genotype group was found particularly superior from the studied material to produce this specific type of wheat. However, certain genotypes from different groups were found with promising nutritional characters. The most promising genotypes as related to nutritionally relevant compounds were 6356 spelt, Triticum monococcum, Ölands 17 borst spelt, Lv Dal 16 brun borst and Fylgia.

CONCLUSION

By choosing these genotypes for organic production and future wheat breeding, nutritionally improved organic wheat products might be developed. However, for future breeding, nutritional components such as protein, fibre, glycaemic index and B-group vitamins should also be considered.

Organic food quality: a framework for concept, definition and evaluation from the European perspective

Consumers buy organic food because they believe in the high quality of the product. Furthermore, the EU legal regulatory framework for organic food and farming defines high quality of the products as an important goal of production. A major challenge is the need to define food quality concepts and methods for determination. A background is described which allows embedding of the quality definitions as well as evaluation methods into a conceptual framework connected to the vision and mission of organic agriculture and food production. Organic food quality is defined through specific aspects and criteria. For evaluation each criterion has to be described by indicators. The determination of indicators should be through parameters, where parameters are described by methods. Conversely, the conceptual framework is described according to underlying principles and starting definitions are given, but further work has do be done on the detailed scientific description of the indicators. Furthermore, parameters have to be defined for the evaluation of suitability of these indicators for organic food production.

Sensory, yield and quality differences between organically and conventionally grown winter wheat

BACKGROUND

Consumers expect organic produce to have higher environmental, health and sensory related qualities than conventional produce. In order to test sensory differences between bio-dynamically, bio-organically and conventionally grown winter wheat (Triticum aestivum L., cv. Runal), we performed double-blinded triangle tests with two panels on dry wholemeal flour from the harvest years 2006, 2007 and 2009 and from two field replicates of the 'DOK' long-term farming system comparison field trial near Basel, Switzerland. Yield and quality parameters were also assessed.

RESULTS

Significant farming system effects were found for yield (up to 42% reduction in the organic system), thousand kernel weight, hectolitre weight and crude protein content across the three years. In the triangle tests one out of 12 pair-wise farming system comparisons (PFSCs) on wholemeal flour made from the different wheat samples showed significant sensory differentiation (between bio-dynamically and conventionally grown wheat). When all data from the three harvest years and two panels were aggregated, a statistically significant effect (P = 0.045) of PFSCs on the number of correct answers became evident.

CONCLUSIONS

Although testing of dry wholemeal flour was very challenging for panellists, we were able to show that sensory differences between farming systems can occur.

Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat

BACKGROUND

The current study aimed to estimate the effects of organic and conventional production systems and four winter wheat (Triticum aestivum L.) bread cultivars on the technological properties of grain, flour, dough and bread, to increase current knowledge regarding the interactions of the technological properties of winter wheat and assess the cultivars for their suitability for organic production systems.

RESULTS

All the technological properties winter wheat which were investigated were significantly affected by the agricultural production system and cultivars, and some of them, mostly grain quality parameters, by the harvest year. Grain from organic winter wheat had significantly lower protein and gluten contents, lower sedimentation and flour water absorption values, shorter dough stability time and lower loaf volume, but higher values of starch content and stronger gluten, compared with grain from the conventional wheat. For both production systems significant positive correlations of protein content with gluten content, sedimentation value, dough stability time, loaf volume, farinograph water absorption, and negative with starch content, gluten index were determined.

CONCLUSIONS

Statistically significant differences between agricultural production systems were found. The cultivars Ada and Alma had better technological properties that make them more suitable for the organic production system, compared to Širvinta 1 and Zentos.

Influence of different cultivation methods on carbohydrate and lipid compositions and digestibility of energy of fruits and vegetables

BACKGROUND

Environmental as well as cultivation factors may greatly influence the chemical composition of plants. The main factors affecting the chemical composition of foodstuff are level and type of fertilizer (conventional and organic cultivation systems), location or soil type, and year of harvest. Organic foods are defined as products that are produced under controlled cultivation conditions characterized by the absence of synthetic fertilisers and very restricted use of pesticides. Very limited information is available regarding the impact of organic cultivation systems on the composition of carbohydrates and fatty acids of fruits and vegetables. The objective was to investigate the influence of organic and conventional cultivation systems on the carbohydrate and fatty acid composition and digestibility of the energy of apple, carrot, kale, pea, potato, and rape seed oil.

RESULTS

Carbohydrate and lignin values ranged from 584 g kg⁻¹ dry matter in kale to 910 g kg⁻¹ DM in potato, but with significant differences in the proportion of sugars, starch, non-starch polysaccharides, and lignin between the foodstuffs. Triacylglycerol was the major lipid class in pea, with 82% of total fatty acids, as opposed to apple, with only 35% of fatty acids of the ether extract. The most important factor influencing the digestibility of energy, and consequently faecal bulking, was the content of dietary fibre.

CONCLUSION

The cultivation system had minor impact on the carbohydrate and lipid composition in the investigated foodstuffs or on the digestibility of energy when assessed in the rat model. Faecal bulking was related to dietary fibre in a linear fashion.

Comparison of the gelatinization behavior of organic and conventional spelt starches assessed by thermal and rheological analyses

The objective of this study was to compare gelatinization properties and molecular composition of starches extracted from locally grown organic and conventional spelt using thermal, rheological, and SEC analyses, along with Concanavalin A method. Organic and conventional spelt was planted in six replicated plots, and the extracted starch was analyzed for their gelatinization properties. DSC showed that the gelatinization temperature ranged from 56.7 to 68.8 °C with an average peak of 62.4 °C, with no evidence for statistical difference in gelatinization properties between treatments. Rheological behavior variation among samples was more pronounced than that between the two growing conditions. The amylose content ranged from 23.0% to 29.8%. There was no significant difference in the molecular weight of amylose and amylopectin irrespective of the plot locations, although a significant difference was found between the amylopectin molecular weight of organic and conventional spelt starches when analyzed collectively. The organic spelt starch studied may substitute the conventional starch when gelatinization behavior is considered.

Characterisation of antioxidant compounds in sweet bell pepper (Capsicum annuum L.) under organic and conventional growing systems

BACKGROUND

Sweet red bell pepper is one of the best sources of ascorbic acid and carotenoids as well as phenolic compounds important in the human diet. There have been some studies showing a higher level of bioactive compounds in organic bell pepper fruits compared with conventional fruits, but not all studies have been consistent in this respect. The levels of carotenoids and phenolics are very variable and may be affected by ripeness, genotype and cultivation.

RESULTS

The results obtained in this study showed that an organic growing system affected the level of bioactive compounds (carotenoids and polyphenols) in sweet bell pepper fruits cultivated in Poland. Organic bell pepper fruits contained significantly more dry matter, vitamin C, total carotenoids, β-carotene, α-carotene, cis-β-carotene, total phenolic acids (as well as individual gallic and chlorogenic acids) and flavonoids (quercetin D-glucoside, quercetin and kaempferol) compared with conventional fruits. The bell pepper variety also affected the level of antioxidant compounds in fruits.

CONCLUSION

Organic growing increased the level of antioxidant compounds such as carotenoids, phenolic compounds and vitamin C in sweet bell pepper. The second significant factor affecting the antioxidant compound content of sweet bell pepper was variety. It would be necessary to continue this study as a long-term experiment in order to eliminate the influence of seasonality.

[Delphi method to identify education material on healthy food for teachers, school-age children and their parents]

Delphi method to identify education material on healthy food for teachers, school-age children and their parents. Delphi method applied to get expert consensus about healthy food topics to include in educational materials for preschool and school-age children, their parents and teachers is described. The questionnaire was developed with the results of surveys and focus groups in children, parents and teachers made previously. The questionnaire was mailed to 54 experts in nutrition, education and communication in a first round. The results were analyzed and forwarded in a second round with the subjects without consensus. The cycle was completed by a validation conducted with teachers and parents and were prioritized by audiovisual educational materials on the writings, favoring participatory activities such as cooking workshops, games, activities over the passive (information at parent meetings, delivery of educational materials and conferences of experts). There was consensus on education in health behaviors such as not giving them money to carry to school, make healthy food choices on family outings and recreational activities associated with healthy eating during weekends; prefer healthy food prepared at home instead of the processed food; restrict eating out candy and prefer family meals without watching TV and food instead of taking a snack in the evening. These results are critical to design educational materials on healthy eating plans to change current eating habits that are contributing significantly to increase the childhood obesity.

Effect of slaughter season and muscle type on the fatty acid composition, including conjugated linoleic acid isomers, and nutritional value of intramuscular fat in organic beef

BACKGROUND

Consumer awareness regarding the intake of beef of organic origin is strongly associated with the beneficial outcomes to human health, the environment and animal welfare. In this paper the effects of slaughter season and muscle type on the fatty acid composition, conjugated linoleic acid (CLA) isomeric profile, total cholesterol, α-tocopherol and β-carotene contents and nutritional quality of intramuscular fat in organic beef (n = 30) are reported for the first time.

RESULTS

Organic beef showed a very low total lipid content, with seasonal changes in the levels of some fatty acids, CLA isomers, n-6/n-3 polyunsaturated fatty acid (PUFA) ratio, total cholesterol and β-carotene. In addition, differences between longissimus lumborum (relatively red) and semitendinosus (relatively white) muscles were found for many fatty acids, specific CLA contents, many CLA isomers and both PUFA/saturated fatty acid (SFA) and n-6/n-3 ratios. However, in spite of the seasonal and carcass variations, all organic meats analysed had values of beef similar to pasture-fed cattle.

CONCLUSION

From a nutritional perspective, organic meat from both slaughter seasons seems to have high CLA contents, PUFA/SFA and n-6/n-3 indices within the recommended values for the human diet. The data indicate that intramuscular fat in organic meat has a high nutritional value throughout the year.

Discrimination of organic coffee via Fourier transform infrared-photoacoustic spectroscopy

BACKGROUND

Procedures for the evaluation of the origin and quality of ground and roasted coffee are constantly needed for the associated industry due to complexity of the related market. Conventional Fourier transform infrared (FTIR) spectroscopy can be used for detecting changes in functional groups of compounds, such as coffee. However, dispersion, reflection and non-homogeneity of the sample matrix can cause problems resulting in low spectral quality. On the other hand, sample preparation frequently takes place in a destructive way. To overcome these difficulties, in this work a photoacoustic cell has been adapted as a detector in a FTIR spectrophotometer to perform a study of roasted and ground coffee from three varieties of Coffea arabica grown by organic and conventional methods.

RESULTS

Comparison between spectra of coffee recorded by FTIR-photoacoustic spectrometry (PAS) and by FTIR spectrophotometry showed a better resolution of the former method, which, aided by principal components analysis, allowed the identification of some absorption bands that allow the discrimination between organic and conventional coffee.

CONCLUSION

The results obtained provide information about the spectral behavior of coffee powder which can be useful for establishing discrimination criteria. It has been demonstrated that FTIR-PAS can be a useful experimental tool for the characterization of coffee.

Authentication of organic feed by near-infrared spectroscopy combined with chemometrics: a feasibility study

Organic products tend to retail at a higher price than their conventional counterparts, which makes them susceptible to fraud. In this study we evaluate the application of near-infrared spectroscopy (NIRS) as a rapid, cost-effective method to verify the organic identity of feed for laying hens. For this purpose a total of 36 organic and 60 conventional feed samples from The Netherlands were measured by NIRS. A binary classification model (organic vs conventional feed) was developed using partial least squares discriminant analysis. Models were developed using five different data preprocessing techniques, which were externally validated by a stratified random resampling strategy using 1000 realizations. Spectral regions related to the protein and fat content were among the most important ones for the classification model. The models based on data preprocessed using direct orthogonal signal correction (DOSC), standard normal variate (SNV), and first and second derivatives provided the most successful results in terms of median sensitivity (0.91 in external validation) and median specificity (1.00 for external validation of SNV models and 0.94 for DOSC and first and second derivative models). A previously developed model, which was based on fatty acid fingerprinting of the same set of feed samples, provided a higher sensitivity (1.00). This shows that the NIRS-based approach provides a rapid and low-cost screening tool, whereas the fatty acid fingerprinting model can be used for further confirmation of the organic identity of feed samples for laying hens. These methods provide additional assurance to the administrative controls currently conducted in the organic feed sector.

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Natural and organic food regulations preclude the use of sodium nitrite/nitrate and other antimicrobials for processed meat products. Consequently, processors have begun to use natural nitrate/nitrite sources, such as celery juice/powder, sea salt, and turbinado sugar, to manufacture natural and organic products with cured meat characteristics but without sodium nitrite. The objective of this study was to compare physio-chemical characteristics that affect Clostridium perfringens and Listeria monocytogenes growth in naturally cured and traditionally cured commercial frankfurters, hams, and bacon. Correlations of specific product characteristics to pathogen growth varied between products and pathogens, though water activity, salt concentration, and product composition (moisture, protein and fat) were common intrinsic factors correlated to pathogen growth across products. Other frequently correlated traits were related to curing reactions such as % cured pigment. Residual nitrite and nitrate were significantly correlated to C. perfringens growth but only for the ham products.

Health benefits of almonds beyond cholesterol reduction

Almonds are rich in monounsaturated fat, fiber, α-tocopherol, minerals such as magnesium and copper, and phytonutrients, albeit being energy-dense. The favorable fat composition and fiber contribute to the hypocholesterolemic benefit of almond consumption. By virtue of their unique nutrient composition, almonds are likely to benefit other modifiable cardiovascular and diabetes risks, such as body weight, glucose homeostasis, inflammation, and oxidative stress. This paper briefly reviews the nutrient composition and hypocholesterolemic benefits; the effects of almond consumption on body weight, glucose regulation, oxidative stress, and inflammation, based on the data of clinical trials, will then be discussed. Although more studies are definitely warranted, the emerging evidence supports that almond consumption beneficially influences chronic degenerative disease risk beyond cholesterol reduction, particularly in populations with metabolic syndrome and type 2 diabetes mellitus.

Food bioactives research and the Journal of Agricultural and Food Chemistry. Symposium introduction

The bioactive compounds in foods have been the topic of many papers over the past 20 years and are among those that have received a higher citation in agriculture and food science journals. With the occasion of the 60th anniversary of the Journal of Agricultural and Food Chemistry, a Symposium on Food Bioactives was held during the 2011 American Chemical Society meeting in Denver, CO. The symposium was organized as an overview of the state of the art in knowledge of food bioactives and the perspectives and trends for the 21st century.

Processing and storage effect on berry polyphenols: challenges and implications for bioactive properties

Anthocyanins and tannins in blueberries, blackberries and black raspberries are susceptible to degradation during processing, with juices showing the greatest losses due to physical removal of skins and seeds. Anthocyanins and procyanidins are also degraded in processed products stored at ambient temperature with losses accompanied by increased polymeric pigments (PPs). Using chokeberry as a model, formation of PPs occurred in both pasteurized and aged juices and pasteurized juice contained a greater proportion of low molecular weight PPs than aged juice, while aged juice contained a greater proportion of higher molecular PPs. Formation of PP accounts for some of the losses of anthocyanins and procyanidins during processing and storage, but the complete fate of anthocyanins remains unclear. In this review we highlight the steps in processing where significant losses of polyphenols occur, and discuss potential mechanisms responsible for losses, methods to mitigate losses, and implications on bioactive properties.

Effect of fermentation time and vegetable concentrate addition on quality parameters of organic Botifarra Catalana, a cured-cooked sausage

The effects of the addition of two different sources of nitrite (pure NaNO2 or a nitrate-rich vegetable concentrate) and three different fermentation times with nitrate-reducing cultures (6, 12, or 24 h at 16 °C) on microbial counts, pH, residual nitrate and nitrite amounts, and susceptibility to oxidation of botifarra catalana sausage were studied. Moreover, curing efficiency, color, tocopherol and tocotrienol contents, oxidative status, and consumer acceptability of these sausages were assessed after vacuum packaging and storage at 4 °C for up to 180 days. Residual nitrate and nitrite amounts were lower than the limits established by the European Union for organic meat products. Longer periods of fermentation produced higher meat curing efficiency ratios, whereas consumer acceptability scores were highest for sausages with added vegetable concentrate. Storage of the sausages caused small quality changes. Therefore, these results indicate that vegetable concentrate is a useful alternative for organic cured-cooked meat products.

Evolution of phenolic compounds from color and flavor problems to health benefits

Early studies focused on the negative effects on color and flavor of foods, followed by exploration of the antioxidant properties and the associated health benefits. The growing body of evidence suggests that plant-based polyphenols may help prevent or delay the onset of a multiplicity of diseases. Newer work suggests that a variety of polyphenols can alter the expression of genes in the inflammatory pathway. Data also show that the absorption of the polyphenols is very limited. Insulin resistance and endothelial and mitochondrial dysfunction are hallmarks of the metabolic syndrome and aging and occur at the early stages of the disease. There is limited clinical evidence that certain polyphenolic metabolites by virtue of their anti-inflammatory activities can improve insulin sensitivity and endothelial and mitochondrial function, suggesting that polyphenols are good for disease prevention. The goal of this review is to summarize the evolution and emphasize the potential benefits of polyphenols.

Pesticide residues in imported, organic, and "suspect" fruits and vegetables

Consumers are frequently urged to avoid imported foods as well as specific fruits and vegetables due to health concerns from pesticide residues and are often encouraged to choose organic fruits and vegetables rather than conventional forms. Studies have demonstrated that while organic fruits and vegetables have lower levels of pesticide residues than do conventional fruits and vegetables, pesticide residues are still frequently detected on organic fruits and vegetables; typical dietary consumer exposure to pesticide residues from conventional fruits and vegetables does not appear to be of health significance. Similarly, research does not demonstrate that imported fruits and vegetables pose greater risks from pesticide residues than do domestic fruits and vegetables or that specific fruits and vegetables singled out as being the most highly contaminated by pesticides should be avoided in their conventional forms.

Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries

BACKGROUND

Consumer demand for products rich in phytochemicals is increasing as a result of greater awareness of their potential health benefits. However, processed products are stored for long-term and the phytochemicals are susceptible to degradation during storage. The objective of this study was to assess the storage effects on phytochemicals in thermally processed blueberries. Thermally processed canned berries and juice/puree were analysed for phytochemicals during their long-term storage.

RESULTS

The phytochemical retention of thermally processed blueberries during storage was not influenced by production system (conventional versus organic). During 13 months of storage, total anthocyanins, total phenolics and total antioxidant activity in canned blueberry solids decreased by up to 86, 69 and 52% respectively. In canned blueberry syrup, total anthocyanins and total antioxidant activity decreased by up to 68 and 15% respectively, while total phenolic content increased by up to 117%. Similar trends in phytochemical content were observed in juice/puree stored for 4 months. The extent of changes in phytochemicals of thermally processed blueberries during storage was significantly influenced by blanching.

CONCLUSION

Long-term storage of thermally processed blueberries had varying degrees of influence on degradation of total anthocyanins, total phenolics and total antioxidant activity. Blanching before thermal processing helped to preserve the phytochemicals during storage of blueberries.

Conventional, organic and biodynamic farming: differences in polyphenol content and antioxidant activity of Batavia lettuce

BACKGROUND

Lactuca sativa L. ssp. acephala L., cv. Batavia red Mohican plants were cultivated under intensive conventional, organic and biodynamic farming and were analyzed for their polyphenol content and antiradical activity in order to demonstrate the influence of farming on yield, polyphenol content and antiradical activity.

RESULTS

The yield of plants from conventional farming was the highest (2.89 kg m⁻²), while polyphenol content, measured by spectrophotometry, of these plants was lower at P < 0.05 (1.36 mg g⁻¹) than the content of plants from organic and biodynamic farming (1.74 and 1.85 mg g⁻¹, respectively). The antiradical activity, measured by DPPH · assay, was positively correlated to flavonoid and hydroxycinnamic acid contents.

CONCLUSION

Flavonoid, hydroxycinnamic acid and anthocyan patterns were not affected by the type of cultivation, while quantitative differences were demonstrated and some differences were found between conventional farming and organic or biodynamic farming. The yield of conventionally grown salads was the highest.

Application of an untargeted metabolomics approach for the identification of compounds that may be responsible for observed differential effects in chickens fed an organic and a conventional diet

The aim of this study was to apply an untargeted NMR and LC-MS-based metabolomics approach to detect potential differences between an organically and a conventionally produced feed, which caused statistically significant differences in growth, in the response to an immunological challenge and in the gene expression profiles in the small intestine of laying hens. A fractionation procedure was set up to create multiple fractions of the feed, which were subsequently analysed by NMR and UPLC-TOF/MS operating in positive mode. Comparison of the profiles revealed that the most apparent differences came from the isoflavones in the soy as well as a compound with a molecular mass of 441.202 (M + 1)⁺, which was identified as N,N'-diferuloylputrescine (DFP) and came from the corn. Whether the observed differences in effects are due to the higher levels of isoflavones and DFP is unclear, as is the fact whether the observed differences are typical for organic or conventional produced corn and soy. However, this study shows that this metabolomics approach is suitable for detecting potential differences between products, even in levels of compounds that would have been overlooked with a more targeted approach. As such, the method is suitable for a more systematic study on differences between conventionally and organically produced food.

Chemical elements in organic and conventional sweet oranges

This work focuses on the determination of chemical elements in sweet oranges of variety Valencia produced under organic and conventional systems using instrumental neutron activation analysis and inductively coupled plasma mass spectrometry. The distribution of chemical elements was variable among the fruit parts with usually higher concentrations of Br, Ca, Ce, K, La, Na, Rb, and Sc in the peel. However, K, Na, and Rb also presented high values in the juice samples, while Fe and Zn were higher in the seeds. Differences between organic and conventional oranges were found for Br and Cu.