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Zamankhani M, Moeini S, Mahasti Shotorbani P, MirsaeedGhazi H, Jafarpour A. Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage ( Echium amoenum) and black hollyhock ( Altaea rosea var nigra) extracts. Food Sci Nutr 2024; 12:508-525. [PMID: 38268865 PMCID: PMC10804102 DOI: 10.1002/fsn3.3788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/10/2023] [Accepted: 10/08/2023] [Indexed: 01/26/2024] Open
Abstract
This study investigated the oxidative stability of instant fried noodles by applying free and microencapsulated black hollyhock extracts (BHE) and borage extracts (BE) (BE, BHE, ME-BE and ME-BHE). At first, the BE and BHE were encapsulated with whey protein and maltodextrin at a 90:10 ratio through a spray dryer. After evaluating particle characteristics (including anthocyanin content, zeta potential, polydispersity index (PDI), particle size, and morphology), they were added to the noodle formulation (wheat flour 78.5%, NaCl 0.78%, and water 21.21%) at 1% w/w level, and the physicochemical (proximate analysis, pH, color, cooking loss, and texture), sensory properties (taste, odor, color, texture, and overall acceptability), and oxidative stability (acid value, peroxide value, anisidine index, thiobarbituric acid index, conjugated dienes) of the fried noodles were studied. The results showed that the microcapsules had uneven shapes with angular surfaces. There was no significant difference between the zeta potential, particle size, PDI, and encapsulation efficiency of BE- and BHE-loaded microcapsules, and the values reported fell between -34.96 and -34.84 mV, 1.128 and 1.195 μm, 0.247 and 0.283, and 80.08% and 83.47%, respectively. Adding extracts to the functional noodles decreased cooking loss and pH compared to the control. The noodles exhibited a darker color. BE and BHE reduced the oxidation of fried noodle oil, with microencapsulated extracts showing stronger effects during storage (p < .05). Sensory evaluation indicated high acceptability for all samples. Encapsulation effectively preserves the natural antioxidant activities of BE and BHE, providing potential benefits for food processing and storage.
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Affiliation(s)
- Mahshid Zamankhani
- Department of Food Science and Technology, North Tehran BranchIslamic Azad UniversityTehranIran
| | - Sohrab Moeini
- Department of Food Science and Technology, North Tehran BranchIslamic Azad UniversityTehranIran
| | - Peyman Mahasti Shotorbani
- Department of Food Quality Control and Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Hossein MirsaeedGhazi
- Department of Food Technology, College of AbouraihanUniversity of TehranPakdashtTehranIran
| | - Afshin Jafarpour
- Department of Food Science & Technology, Garmsar BranchIslamic Azad UniversityGarmsarIran
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Yang X, Zhao D, Ge S, Bian P, Xue H, Lang Y. Alginate-based edible coating with oregano essential oil/β-cyclodextrin inclusion complex for chicken breast preservation. Int J Biol Macromol 2023; 251:126126. [PMID: 37541460 DOI: 10.1016/j.ijbiomac.2023.126126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 07/13/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
A sodium alginate (SA) edible coating containing oregano essential oil (OEO)/β-cyclodextrin (β-CD) inclusion complexes (SA/OEO-MP coating) was developed to extend the shelf life of fresh chicken breast during refrigeration storage. First, OEO was inserted into the hydrophobic interior of β-CD to form an inclusion complex (OEO-MP) that maintained its excellent antioxidant and antibacterial activities. The formed OEO-MP was characterized using fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). In addition, thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) results demonstrated that β-CD could improve the thermal stability of OEO. The encapsulation efficiency reached 71.6 %, and OEO was released continuously from the OEO-MP. The lipid oxidation, total viable count (TVC) and sensory properties of chicken breasts were regularly monitored when OEO-MP was incorporated into the SA coating for chicken breast preservation. Compared with the uncoated group, the SA/OEO-MP-coated groups showed significantly reduced increases in pH, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N), and TVC, especially in the SA/OEO-MP1 group. In summary, the SA/OEO-MP coating could preserve the chicken breast by reducing lipid oxidation and inhibiting the proliferation of microorganisms. It would be developed as a prospective edible packaging for chicken preservation.
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Affiliation(s)
- Xiaoxi Yang
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China.
| | - Dongxue Zhao
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China
| | - Shaohui Ge
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China
| | - Pengsha Bian
- Hebei Research Center for Geoanalysis, Baoding 071051, China
| | - Hongmei Xue
- Department of Clinical Nutrition, The First Hospital of Hebei Medical University, Shijiazhuang 050031, China
| | - Yumiao Lang
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China.
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Kong P, Thangunpai K, Zulfikar A, Masuo S, Abe JP, Enomae T. Preparation of Green Anti- Staphylococcus aureus Inclusion Complexes Containing Hinoki Essential Oil. Foods 2023; 12:3104. [PMID: 37628104 PMCID: PMC10453407 DOI: 10.3390/foods12163104] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 08/12/2023] [Accepted: 08/16/2023] [Indexed: 08/27/2023] Open
Abstract
This study aimed to prepare anti-Staphylococcus aureus inclusion complexes (ICs) of Hinoki essential oil (HEO) with β-cyclodextrin (β-CD) and 2-hydroxypropyl-β-cyclodextrin (2-HP-β-CD). An ultrasound-assisted kneading method was applied for the complexation for the first time. The recovery yield, embedding fraction and loading capacity of the HEO/β-CD ICs were 92.5%, 78.0% and 11.9%, respectively, while the corresponding values were 80.8%, 73.7% and 12.9% for the HEO/2-HP-β-CD ICs. As well, a comparative study confirmed the efficiency of the ultrasound-assisted kneading method was higher than the traditional kneading method. The results of SEM, XRD, GC-MS and FT-IR suggested the successful formation of ICs. A significant anti-Staphylococcus aureus activity of the fabricated ICs was demonstrated using a colony counting method. Notably, when the dose in liquid culture medium was 20 g L-1, inhibitory rates of 99.8% for HEO/β-CD ICs and 100% for HEO/2-HP-β-CD ICs were achieved. Furthermore, the hydrophilic property of the ICs was proved by water contact angle measurements, implying they have the potential to act as anti-Staphylococcus aureus agents for blending with hydrophilic biodegradable materials for diverse food packaging utilizations.
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Affiliation(s)
- Peifu Kong
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (P.K.); (K.T.); (A.Z.)
| | - Kotchaporn Thangunpai
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (P.K.); (K.T.); (A.Z.)
| | - Ainun Zulfikar
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (P.K.); (K.T.); (A.Z.)
- Materials and Metalurgical Engineering Department, Institut Teknologi Kalimantan, Balikpapan 76127, Indonesia
| | - Shunsuke Masuo
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (S.M.); (J.P.A.)
| | - Junichi Peter Abe
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (S.M.); (J.P.A.)
| | - Toshiharu Enomae
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (S.M.); (J.P.A.)
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El Kharraf S, Farah A, El-Guendouz S, Lourenço JP, Rosa Costa AM, El Hadrami EM, Machado AM, Tavares CS, Figueiredo AC, Miguel MG. β-Cyclodextrin inclusion complexes of combined Moroccan Rosmarinus officinalis, Lavandula angustifolia and Citrus aurantium volatile oil: production optimization and release kinetics in food models. JOURNAL OF ESSENTIAL OIL RESEARCH 2023. [DOI: 10.1080/10412905.2023.2185309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Affiliation(s)
- Sara El Kharraf
- Applied Organic Chemistry Laboratory, Faculty of Sciences and Technique, University Sidi Mohamed Ben Abdallah, Fez, Morocco
- Faculdade de Ciências e Tecnologia, C8, Campus de Gambelas, Universidade do Algarve, Faro, Portugal
| | - Abdellah Farah
- Applied Organic Chemistry Laboratory, Faculty of Sciences and Technique, University Sidi Mohamed Ben Abdallah, Fez, Morocco
| | - Soukaina El-Guendouz
- Faculdade de Ciências e Tecnologia, C8, Campus de Gambelas, Universidade do Algarve, Faro, Portugal
| | - João P. Lourenço
- Algarve Chemistry Research Centre (CIQA) and Department of Chemistry and Pharmacy, Faculty of Science and Technology, Universidade do Algarve, Faro, Portugal
- Centro de Química Estrutural, Instituto Superior Técnico, Universidade de Lisboa, Lisboa, Portugal
| | - Ana M. Rosa Costa
- Algarve Chemistry Research Centre (CIQA) and Department of Chemistry and Pharmacy, Faculty of Science and Technology, Universidade do Algarve, Faro, Portugal
| | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory, Faculty of Sciences and Technique, University Sidi Mohamed Ben Abdallah, Fez, Morocco
| | - Alexandra M. Machado
- Centro de Estudos do Ambiente e do Mar (CESAM Lisboa), Faculdade de Ciências da Universidade de Lisboa, CBV, DBV, C2, Piso 1, Campo Grande, Portugal
| | - Cláudia S. Tavares
- Centro de Estudos do Ambiente e do Mar (CESAM Lisboa), Faculdade de Ciências da Universidade de Lisboa, CBV, DBV, C2, Piso 1, Campo Grande, Portugal
| | - A. Cristina Figueiredo
- Centro de Estudos do Ambiente e do Mar (CESAM Lisboa), Faculdade de Ciências da Universidade de Lisboa, CBV, DBV, C2, Piso 1, Campo Grande, Portugal
| | - M. Graça Miguel
- Faculdade de Ciências e Tecnologia, C8, Campus de Gambelas, Universidade do Algarve, Faro, Portugal
- Mediterranean Institute for Agriculture, Environment and Development, Faculdade de Ciências e Tecnologia, C8, Campus de Gambelas, Universidade do Algarve, Faro, Portugal
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Hosseini F, Motamedzadegan A, Raeisi SN, Rahaiee S. Antioxidant activity of nanoencapsulated chia ( Salvia hispanica L.) seed extract and its application to manufacture a functional cheese. Food Sci Nutr 2023; 11:1328-1341. [PMID: 36911828 PMCID: PMC10002955 DOI: 10.1002/fsn3.3169] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 11/21/2022] [Accepted: 11/22/2022] [Indexed: 12/23/2022] Open
Abstract
The study aimed to produce a functional ricotta cheese with chia seed extract (CSE) nanocapsules. First, the CSE was encapsulated using lecithin and basil seed gum, and its characteristics and antioxidant activity (AA) were evaluated. The free CSE (F-CSE) and encapsulated CSE (E-CSE) were then added to ricotta cheese formulation (1.5 and 3.0% w/w). The samples were kept for 15 days in a refrigerator and their physicochemical, sensory properties, AA, and oxidative stability were examined. The particle size, polydispersity index, zeta potential, and encapsulation efficiency of CSE nanocapsules were 59.23 nm, 0.328, -44.47 mV, and 80.06%, respectively. The CSE showed remarkable AA in vitro. The AA of F-CSE was higher than E-CSE. The moisture, dry matter, fat, and protein content of cheese samples were in the range of 52.64%-53.31%, 46.69%-47.36%, 19.02%-19.28%, and 16.88%-17.02%, respectively. The color of F-CSE cheeses was slightly yellower than control; however, they did not have clear color differences. During storage, the acidity, hardness, chewiness, and peroxide value of cheeses increased, while the pH, total phenol content, and AA decreased (p < .05). The addition of CSE reduced the rate of pH and acidity changes during storage and significantly increase the AA and oxidative stability. Initially, F-CSE cheeses had higher functional activity, but on other storage days, due to the protective effect of coating materials, the functional activity of E-CSE samples was higher. The CSE, especially E-CSE, did not have an adverse effect on the sensory properties of cheese. Based on the results of this study, it can be concluded that it is possible to manufacture a functional cheese using E-CSE.
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Affiliation(s)
- Farinaz Hosseini
- Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resource University Sari Iran
| | | | - Somayeh Rahaiee
- Department of Microbial Biotechnology, Faculty of Biotechnology Amol University of Special Modern Technologies Amol Iran
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Berdimurodov E, Eliboyev I, Berdimuradov K, Kholikov A, Akbarov K, Dagdag O, Rbaa M, El Ibrahimi B, Verma DK, Haldhar R, Arrousse N. Green β-cyclodextrin-based corrosion inhibitors: Recent developments, innovations and future opportunities. Carbohydr Polym 2022; 292:119719. [PMID: 35725191 DOI: 10.1016/j.carbpol.2022.119719] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/22/2022] [Accepted: 06/06/2022] [Indexed: 11/26/2022]
Abstract
β-Cyclodextrin-based compounds are used to develop and innovate materials that protect against corrosion due to their sustainability, low cost, environmental friendliness, excellent water solubility and high inhibition efficiency. However, corrosion potentials of β-CD-based compounds were not reviewed with the modern trends. The essence of the problem is that a deep understanding of the development and innovation of β-CD-based compounds as corrosion inhibitors is very important in creating next-generation materials for corrosion protection. In this review, the fundamental behaviour, importance, developments and innovations of β-CD modified with natural and synthetic polymers, β-CD grafted with the organic compounds, β-CD-based supramolecular (host-guest) systems with organic molecules, polymer β-CD-based supramolecular (host-guest) systems, β-CD-based graphene oxide materials, β-CD-based nanoparticle materials and β-CD-based nanocarriers as corrosion inhibitors for various metals were reviewed and discussed with recent research works as examples. In addition, the corrosion inhibition of β-CD-based compounds for biocorrosion, microbial corrosion and biofouling was reviewed. It was found that (i) these compounds are sustainable, inexpensive, environmentally friendly, and highly water-soluble and have high inhibition efficiency; (ii) the molecular structure of β-CD makes it an excellent molecular container for corrosion inhibitors compounds; (iii) the β-CD is excellent core to develop the next generation of corrosion inhibitors. It is recommended that (i) β-CD compounds would be synthesized by green methods, such as using biological sustainable catalysts and green solvents, green methods include irradiation or heating, energy-efficient microwave irradiation, mechanochemical mixing, solid-state reactions, hydrothermal reactions and multicomponent reactions; (ii) this review will be helpful in creating, enhancing and innovating the next green and efficient materials for future corrosion protection in high-impact industries.
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Affiliation(s)
- Elyor Berdimurodov
- Faculty of Chemistry, National University of Uzbekistan, Tashkent 100034, Uzbekistan.
| | - Ilyos Eliboyev
- Faculty of Chemistry, National University of Uzbekistan, Tashkent 100034, Uzbekistan
| | - Khasan Berdimuradov
- Faculty of Industrial Viticulture and Food Production Technology, Shahrisabz branch of Tashkent Institute of Chemical Technology, Shahrisabz 181306, Uzbekistan
| | - Abduvali Kholikov
- Faculty of Chemistry, National University of Uzbekistan, Tashkent 100034, Uzbekistan
| | - Khamdam Akbarov
- Faculty of Chemistry, National University of Uzbekistan, Tashkent 100034, Uzbekistan
| | - Omar Dagdag
- Institute of Nanotechnology and Water Sustainability, College of Science, Engineering and Technology, University of South Africa, Johannesburg, South Africa
| | - Mohamed Rbaa
- Laboratory of Organic Chemistry, Catalysis and Environment, Faculty of Sciences, Ibn Tofail University, PO Box 133, 14000 Kenitra, Morocco
| | - Brahim El Ibrahimi
- Department of Applied Chemistry, Faculty of Applied Sciences, Ibn Zohr University, 86153, Morocco
| | - Dakeshwar Kumar Verma
- Department of Chemistry, Government Digvijay Autonomous Postgraduate College, Rajnandgaon, Chhattisgarh 491441, India
| | - Rajesh Haldhar
- School of Chemical Engineering, Yeungnam University, Gyeongsan 712749, South Korea
| | - Nadia Arrousse
- Laboratory of Engineering, Electrochemistry, Modeling and Environment (LIEME), Faculty of Sciences, University Sidi Mohamed Ben Abdellah, Fez, Morocco
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Preparation, Optimization, and Characterization of Inclusion Complexes of Cinnamomum longepaniculatum Essential Oil in β-Cyclodextrin. SUSTAINABILITY 2022. [DOI: 10.3390/su14159513] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cinnamomum longepaniculatum essential oil (CLEO) possesses antibacterial, anti-inflammatory, and antioxidant activities. However, CLEO shows volatilization and poor solubility, which limits its application field. In this research, inclusion complexes of β-cyclodextrin (β-CD) with CLEO were produced, and its physicochemical properties were characterized. Response surface methodology was used to obtain optimum preparation conditions. A statistical model was generated to define the interactions among the selected variables. Results show that the optimal conditions were an H2O/β-CD ratio of 9.6:1 and a β-CD/CLEO ratio of 8:1, with the stirring temperature of 20 °C for the maximal encapsulation efficiency values. The physicochemical properties of CLEO/β-CD inclusion complexes (CLEO/β-CD-IC) were investigated. Fourier transform infrared spectroscopy showed that correlative characteristic bands of CLEO disappeared in the inclusion complex. X-ray diffraction presented different sharp peaks at the diffraction angle of CLEO/β-CD-IC. The thermogravimetric analysis demonstrated the thermal stability of CLEO was enhanced after encapsulation. Tiny aggregates with a smaller size of CLEO/β-CD-IC particles were observed by scanning electron microscopy. The comparison of β-CD, CLEO, and physical mixtures with CLEO/β-CD-IC confirmed the formation of inclusion complexes.
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Wang H, Hu L, Peng L, Du J, Lan M, Cheng Y, Ma L, Zhang Y. Dual encapsulation of β-carotene by β-cyclodextrin and chitosan for 3D printing application. Food Chem 2022; 378:132088. [PMID: 35033713 DOI: 10.1016/j.foodchem.2022.132088] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 12/06/2021] [Accepted: 01/04/2022] [Indexed: 12/14/2022]
Abstract
Dual encapsulation of β-carotene (CAT) by β-cyclodextrin (CCLD) and chitosan (CS) are prepared via self-assembly process by special addition order and concentration. CCLD and CS alone could not effectively stabilize CAT, while CAT could be encapsulated in cavity of CCLD and the inclusion complex could be further strengthened by CS, due to hydrogen-bonding between CCLD and CS via groups including NH2 and OH. The dispersion system based on dual encapsulation of CAT had outstanding shear-thinning behavior, proper pseudoplastic properties, satisfactory yield stress, excellent thermal stability and great thixotropy, illustrating high potential for 3D printing. 3D printing of CAT-encapsulated system with high-content CS on paper and bread proves its excellent extrudability and printability, with possible potential in nutrition personalization. The designed host encapsulation structure by CCLD and CS plays a guiding role in incorporating functional materials including bioactives, probiotics, enzymes, vitamins, etc., and provides a reference in innovative food technology.
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Affiliation(s)
- Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee, Chongqing 400715, PR China.
| | - Ludan Hu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Lin Peng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Jie Du
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Miaochuan Lan
- College of Food Science, Southwest University, Chongqing 400715, PR China; Luzhou Vocational and Technical College, Sichuan 646699, PR China
| | - Yang Cheng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee, Chongqing 400715, PR China.
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