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Tuomainen TV, Toljamo A, Kokko H, Nissi MJ. Non-invasive assessment and visualization of Phytophthora cactorum infection in strawberry crowns using quantitative magnetic resonance imaging. Sci Rep 2024; 14:2129. [PMID: 38267614 PMCID: PMC10808117 DOI: 10.1038/s41598-024-52520-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Accepted: 01/19/2024] [Indexed: 01/26/2024] Open
Abstract
Phytophthora cactorum is an oomycete species that causes enormous losses on horticultural crops, including strawberries. The purpose of this work was to investigate the alterations caused by P. cactorum inoculation in hydroponically grown strawberry plantlets (Fragaria × ananassa Duch.) using quantitative magnetic resonance imaging (qMRI). It was observed that with MRI, spatial and temporal progression of the infection could be observed in the crown using quantitative MR parameters, namely relaxation time maps. Relaxation times are numeric subject-specific properties that describe the MR signal behavior in an examined anatomical region. Elevated [Formula: see text] relaxation time values were observed inside the infected plant crowns with respect to the healthy references. The [Formula: see text] and [Formula: see text] values of healthy plants were small in the crown region and further diminished during the development of the plant. Furthermore, elevated [Formula: see text] relaxation time values were seen in regions where P. cactorum progression was observed in corresponding plant dissection photographs. Quantitative susceptibility maps (QSM) were calculated to estimate the local magnetic field inhomogeneities. The QSM suggests magnetic susceptibility differences near the center of the pith. This study provides novel non-invasive information on the structure and development of strawberry plants and the effects caused by the P. cactorum infection.
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Affiliation(s)
- Teemu Valtteri Tuomainen
- Department of Technical Physics, University of Eastern Finland, Yliopistonranta 8, 70210, Kuopio, Finland
| | - Anna Toljamo
- Department of Environmental and Biological Sciences, University of Eastern Finland, Yliopistonranta 8, 70210, Kuopio, Finland
| | - Harri Kokko
- Department of Environmental and Biological Sciences, University of Eastern Finland, Yliopistonranta 8, 70210, Kuopio, Finland
| | - Mikko Johannes Nissi
- Department of Technical Physics, University of Eastern Finland, Yliopistonranta 8, 70210, Kuopio, Finland.
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2
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Tang T, Zhang M, Mujumdar AS. Intelligent detection for fresh-cut fruit and vegetable processing: Imaging technology. Compr Rev Food Sci Food Saf 2022; 21:5171-5198. [PMID: 36156851 DOI: 10.1111/1541-4337.13039] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/31/2022] [Accepted: 08/23/2022] [Indexed: 01/28/2023]
Abstract
Fresh-cut fruits and vegetables are healthy and convenient ready-to-eat foods, and the final quality is related to the raw materials and each step of the cutting unit. It is necessary to integrate suitable intelligent detection technologies into the production chain so as to inspect each operation to ensure high product quality. In this paper, several imaging technologies that can be applied online to the processing of fresh-cut products are reviewed, including: multispectral/hyperspectral imaging (M/HSI), fluorescence imaging (FI), X-ray imaging (XRI), ultrasonic imaging, thermal imaging (TI), magnetic resonance imaging (MRI), terahertz imaging, and microwave imaging (MWI). The principles, advantages, and limitations of these imaging technologies are critically summarized. The potential applications of these technologies in online quality control and detection during the fresh-cut processing are comprehensively discussed, including quality of raw materials, contamination of cutting equipment, foreign bodies mixed in the processing, browning and microorganisms of the cutting surface, quality/shelf-life evaluation, and so on. Finally, the challenges and future application prospects of imaging technology in industrialization are presented.
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Affiliation(s)
- Tiantian Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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3
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Zhang S, Zhao Y, Yao X, Zheng Z, Zheng C, Jiang Z. Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze‐dried carambola slices. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Sinan Zhang
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Yadonga Zhao
- College of Materials and Energy South China Agricultural University Guangzhou 510642 China
| | - Xueshuang Yao
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Zhenhong Zheng
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Chuyao Zheng
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Zhuo Jiang
- College of Food Science South China Agricultural University Guangzhou 510642 China
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4
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Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Castle L, Crotta M, Grob K, Milana MR, Petersen A, Roig Sagués AX, Vinagre Silva F, Barthélémy E, Christodoulidou A, Messens W, Allende A. The efficacy and safety of high-pressure processing of food. EFSA J 2022; 20:e07128. [PMID: 35281651 PMCID: PMC8902661 DOI: 10.2903/j.efsa.2022.7128] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400-600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5-8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows' milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.
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Luo J, Li M, Zhang Y, Zheng M, Ming Ling C. The low-field NMR studies the change in cellular water in tilapia fillet tissue during different drying conditions. Food Sci Nutr 2021; 9:2644-2657. [PMID: 34026078 PMCID: PMC8116849 DOI: 10.1002/fsn3.2221] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 02/19/2021] [Accepted: 02/20/2021] [Indexed: 11/13/2022] Open
Abstract
The muscle is a highly organized tissue, where there are three different moistures including free water, entrapped water, and bound water. These moistures were distributed in intercellular spaces, intracellular spaces, and other solute environments, respectively. Understanding the moisture migration in different environments is crucial to enhance energy efficiency and improve the quality of processed food. Therefore, the tilapia fillets were used to experiment, and the low-field nuclear magnetic resonance technique is used to measure the change in different moistures during the drying process. The study found that free water is the highest when cell membranes started to rupture. In addition, it also observed that the cell membrane ruptures at different stages of drying. The result of this study provides critical information that could be used to guide the study of the dynamic mechanisms underlying drying and the development of drying technology for tilapia fillets and similar aquatic products.
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Affiliation(s)
- Jing Luo
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
| | - Min Li
- College of Mechanical and Power EngineeringGuangdong Ocean UniversityZhanjiangChina
| | - Ying Zhang
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
| | - Man Zheng
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
| | - Chang Ming Ling
- College of Mechanical and Power EngineeringGuangdong Ocean UniversityZhanjiangChina
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6
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Rux G, Gelewsky R, Schlüter O, Herppich W. High hydrostatic pressure treatment effects on selected tissue properties of fresh horticultural products. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102326] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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8
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You Y, Kang T, Jun S. Control of Ice Nucleation for Subzero Food Preservation. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09211-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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9
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Kamal T, Cheng S, Khan IA, Nawab K, Zhang T, Song Y, Wang S, Nadeem M, Riaz M, Khan MAU, Zhu B, Tan M. Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14202] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tariq Kamal
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
- Department of Agriculture University of Swabi Swabi Pakistan
| | - Shasha Cheng
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Imtiaz Ali Khan
- Department of Agriculture University of Swabi Swabi Pakistan
| | - Khalid Nawab
- Department of Agricultural Extension Education and Communication The University of Agriculture Peshawar Peshawar Pakistan
| | - Tan Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Yukun Song
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Siqi Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Muhammad Nadeem
- Department of Plant Protection The University of Agriculture Peshawar Peshawar Pakistan
| | - Muhammad Riaz
- Department of Plant Breeding and Genetics The University of Agriculture Peshawar Peshawar Pakistan
| | | | - Bei‐Wei Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Mingqian Tan
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
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10
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Zhang L, Liao L, Qiao Y, Wang C, Shi D, An K, Hu J. Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying. Food Chem 2019; 303:125386. [PMID: 31473454 DOI: 10.1016/j.foodchem.2019.125386] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2019] [Revised: 08/13/2019] [Accepted: 08/17/2019] [Indexed: 11/16/2022]
Abstract
The present work investigated the influences of ultrahigh pressure (UHP), ultrasound (US) and their combination (UHP-US) as pretreatments on properties of vacuum-freeze dried strawberry slices. During vacuum-freeze drying, drying duration and total energy consumption of UHP sample, US sample and UHP-US sample was decreased. After the UHP or US pretreatments, a* value (redness), antioxidative substances (total anthocyanin content, total flavonoid content, total phenolic content, diphenyl picrylhydrazyl (DPPH), hydroxyl (-OH) radical-scavenging assay), hardness and cross-section areas of matrix in the dried slices were significantly (P < 0.05) increased. Transverse relaxation times and peak area corresponding to free water in the pretreated samples were obviously decreased, indicating lower mobility in the pretreated samples. As compared with UHP or US individually, UHP in combination with US increased those parameters more pronouncedly. Therefore, UHP and US are promising techniques for the vacuum-freeze drying processing of strawberry products.
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Affiliation(s)
- Lihui Zhang
- Institute for Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Li Liao
- Institute for Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yu Qiao
- Institute for Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
| | - Defang Shi
- Institute for Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Kejing An
- Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Jianzhong Hu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
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11
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Ezeanaka MC, Nsor-Atindana J, Zhang M. Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02296-w] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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12
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Hesse L, Bunk K, Leupold J, Speck T, Masselter T. Structural and functional imaging of large and opaque plant specimens. JOURNAL OF EXPERIMENTAL BOTANY 2019; 70:3659-3678. [PMID: 31188449 DOI: 10.1093/jxb/erz186] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Accepted: 04/08/2019] [Indexed: 05/20/2023]
Abstract
Three- and four-dimensional imaging techniques are a prerequisite for spatially resolving the form-structure-function relationships in plants. However, choosing the right imaging method is a difficult and time-consuming process as the imaging principles, advantages and limitations, as well as the appropriate fields of application first need to be compared. The present study aims to provide an overview of three imaging methods that allow for imaging opaque, large and thick (>5 mm, up to several centimeters), hierarchically organized plant samples that can have complex geometries. We compare light microscopy of serial thin sections followed by 3D reconstruction (LMTS3D) as an optical imaging technique, micro-computed tomography (µ-CT) based on ionizing radiation, and magnetic resonance imaging (MRI) which uses the natural magnetic properties of a sample for image acquisition. We discuss the most important imaging principles, advantages, and limitations, and suggest fields of application for each imaging technique (LMTS, µ-CT, and MRI) with regard to static (at a given time; 3D) and dynamic (at different time points; quasi 4D) structural and functional plant imaging.
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Affiliation(s)
- Linnea Hesse
- Plant Biomechanics Group and Botanic Garden, University of Freiburg, Freiburg, Germany
- Freiburg Center for Interactive Materials and Bioinspired Technologies (FIT), Freiburg, Germany
| | - Katharina Bunk
- Plant Biomechanics Group and Botanic Garden, University of Freiburg, Freiburg, Germany
- Freiburg Center for Interactive Materials and Bioinspired Technologies (FIT), Freiburg, Germany
| | - Jochen Leupold
- Department of Radiology, Medical Physics, Medical Center University of Freiburg, Faculty of Medicine, University of Freiburg, Freiburg, Germany
| | - Thomas Speck
- Plant Biomechanics Group and Botanic Garden, University of Freiburg, Freiburg, Germany
- Freiburg Center for Interactive Materials and Bioinspired Technologies (FIT), Freiburg, Germany
- Cluster of Excellence livMatS @ FIT - Freiburg Center for Interactive Materials and Bioinspired Technologies, University of Freiburg, Germany
| | - Tom Masselter
- Plant Biomechanics Group and Botanic Garden, University of Freiburg, Freiburg, Germany
- Freiburg Center for Interactive Materials and Bioinspired Technologies (FIT), Freiburg, Germany
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13
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Zhao Y, Bi J, Yi J, Njoroge DM, Peng J, Hou C. Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low-field nuclear magnetic resonance and scanning electron microscopy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2826-2834. [PMID: 30444034 DOI: 10.1002/jsfa.9494] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2018] [Revised: 10/02/2018] [Accepted: 11/12/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND An abundance of shiitake mushrooms is consumed in dried form around the world. In the present study, changes in water state, water distribution and microstructure of shiitake mushrooms during hot-air drying (HAD) and far-infrared radiation drying (FIRD) processes were investigated using low-field nuclear magnetic resonance and scanning electron microscopy. Quality attributes of the dried products were compared in terms of drying property, appearance, rehydration behavior, texture and storage stability. RESULTS Compared with HAD, the rate of water diffusion and evaporation of the shiitake mushrooms dried by FIRD was higher, thus resulting in a shorter drying time (630 min), a lower water content (0.07 g g-1 wet basis) and a higher glass transition temperature (7.88 °C) for dried products. Moreover, a homogenous and porous microstructure with less shrinkage and case hardening was demonstrated by the FIRD samples, indicating a superior texture, including a larger pileus diameter (3.4 cm), a higher rehydration ratio (7.31), a lower hardness (37.93 N) and a higher crispness (1.41 mm) for FIRD shiitake mushrooms. CONCLUSION High-quality shiitake mushrooms with a desirable texture could be produced by FIRD by enhancing the diffusion of internal water and alleviating the case hardening during a relatively short drying process. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yuanyuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Daniel M Njoroge
- Institute of Food Bioresources Technology, Dedan Kimathi University of Technology, Nyeri, Kenya
| | - Jian Peng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Chunhui Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Tianjin University of Science and Technology College of Food Engineering and Biotechnology, Tianjin, China
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14
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Jensen HM, Bertram HC. The magic angle view to food: magic-angle spinning (MAS) NMR spectroscopy in food science. Metabolomics 2019; 15:44. [PMID: 30868337 DOI: 10.1007/s11306-019-1504-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Accepted: 03/04/2019] [Indexed: 01/16/2023]
Abstract
Nuclear Magnetic Resonance (NMR) spectroscopy has been used in food science and nutritional studies for decades and is one of the major analytical platforms in metabolomics. Many foods are solid or at least semi-solid, which denotes that the molecular motions are restricted as opposed to in pure liquids. While the majority of NMR spectroscopy is performed on liquid samples and a solid material gives rise to constraints in terms of many chemical analyses, the magic angle thrillingly enables the application of NMR spectroscopy also on semi-solid and solid materials. This paper attempts to review how magic-angle spinning (MAS) NMR is used from 'farm-to-fork' in food science.
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Affiliation(s)
- Henrik Max Jensen
- DuPont Nutrition Biosciences ApS, Edwin Rahrsvej 38, 8220, Brabrand, Denmark
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15
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Combined effects of ultrasound and calcium on the chelate-soluble pectin and quality of strawberries during storage. Carbohydr Polym 2018; 200:427-435. [DOI: 10.1016/j.carbpol.2018.08.013] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2018] [Revised: 08/01/2018] [Accepted: 08/04/2018] [Indexed: 12/25/2022]
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16
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Isik B, Sahin S, Oztop MH. Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12814] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Betul Isik
- Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
| | - Serpil Sahin
- Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
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17
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Fan K, Zhang M. Recent developments in the food quality detected by non-invasive nuclear magnetic resonance technology. Crit Rev Food Sci Nutr 2018; 59:2202-2213. [PMID: 29451810 DOI: 10.1080/10408398.2018.1441124] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies in processing and storage over the past decade. Following a discussion of the quality discrimination and classification of food, analysis of food compositions and detection of physical, chemical, structural and microbiological properties of food are outlined. Owing to high cost, low detection limit and sensitivity, the professional knowledge involved and the safety issues related to the maintenance of the magnetic field, so far the practical applications are limited to detect small range of food. In order to promote applications for a broader range of foods further research and development efforts are needed to overcome the limitations of NMR in the detection process. The needs and opportunities for future research and developments are outlined.
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Affiliation(s)
- Kai Fan
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,b International Joint Laboratory on Food Safety, Jiangnan University , Wuxi , Jiangsu , China
| | - Min Zhang
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,c Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , Jiangsu , China
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18
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Ebrahimnejad H, Ebrahimnejad H, Salajegheh A, Barghi H. Use of Magnetic Resonance Imaging in Food Quality Control: A Review. J Biomed Phys Eng 2018; 8:127-132. [PMID: 29732347 PMCID: PMC5928302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2016] [Accepted: 10/08/2016] [Indexed: 11/11/2022]
Abstract
Modern challenges of food science require a new understanding of the determinants of food quality and safety. Application of advanced imaging modalities such as magnetic resonance imaging (MRI) has seen impressive successes and fast growth over the past decade. Since MRI does not have any harmful ionizing radiation, it can be considered as a magnificent tool for the quality control of food products. MRI allows the structure of foods to be imaged noninvasively and nondestructively. Magnetic resonance images can present information about several processes and material properties in foods. This review will provide an overview of the most prominent applications of MRI in food research.
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Affiliation(s)
- Hamed Ebrahimnejad
- DDS, MSc, Department of Oral and Maxillofacial Radiology, Faculty of Dentistry, Kerman University of Medical Sciences, Kerman, Iran
| | - Hadi Ebrahimnejad
- DVM, Ph.D., Assistant Professor, Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, Iran
| | - A Salajegheh
- MSc, Department of Radiology, School of Paramedical Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - H Barghi
- DDS, MSc, Assistant Professor, Department of Pediatric Dentistry, Faculty of Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran
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19
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Wang J, Zhang M, Gao Z, Adhikari B. Smart storage technologies applied to fresh foods: A review. Crit Rev Food Sci Nutr 2017; 58:2689-2699. [PMID: 28665695 DOI: 10.1080/10408398.2017.1323722] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Fresh foods are perishable, seasonal and regional in nature and their storage, transportation, and preservation of freshness are quite challenging. Smart storage technologies can online detection and monitor the changes of quality parameters and storage environment of fresh foods during storage, so that operators can make timely adjustments to reduce the loss. This article reviews the smart storage technologies from two aspects: online detection technologies and smartly monitoring technologies for fresh foods. Online detection technologies include electronic nose, nuclear magnetic resonance (NMR), near infrared spectroscopy (NIRS), hyperspectral imaging and computer vision. Smartly monitoring technologies mainly include some intelligent indicators for monitoring the change of storage environment. Smart storage technologies applied to fresh foods need to be highly efficient and nondestructive and need to be competitively priced. In this work, we have critically reviewed the principles, applications, and development trends of smart storage technologies.
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Affiliation(s)
- Jingyu Wang
- a State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu , China
| | - Min Zhang
- a State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu , China.,b Jiangnan University(Yangzhou) Food Biotechnology Institute , Yangzhou , China
| | - Zhongxue Gao
- c Wuxi Delin Boat Equipment Co. , Wuxi , Jiangsu , China
| | - Benu Adhikari
- d School of Science, RMIT University , Melbourne , VIC3083 , Australia
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Antonio AL, Pereira E, Pinela J, Heleno S, Pereira C, Ferreira IC. Determination of Antioxidant Compounds in Foodstuff. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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21
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Effect of moisture status on the stability of thermal gels from the body wall of sea cucumbers ( Apostichopus japonicus ). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.058] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Canela N, Rodríguez MÁ, Baiges I, Nadal P, Arola L. Foodomics imaging by mass spectrometry and magnetic resonance. Electrophoresis 2016; 37:1748-67. [DOI: 10.1002/elps.201500494] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Revised: 12/22/2015] [Accepted: 01/05/2016] [Indexed: 12/12/2022]
Affiliation(s)
- Núria Canela
- Group of Research on Omic Methodologies (GROM); Universitat Rovira i Virgili; Reus Spain
- Centre for Omic Sciences (COS); Universitat Rovira i Virgili; Reus Spain
| | - Miguel Ángel Rodríguez
- Group of Research on Omic Methodologies (GROM); Universitat Rovira i Virgili; Reus Spain
- Centre for Omic Sciences (COS); Universitat Rovira i Virgili; Reus Spain
| | - Isabel Baiges
- Group of Research on Omic Methodologies (GROM); Universitat Rovira i Virgili; Reus Spain
- Centre for Omic Sciences (COS); Universitat Rovira i Virgili; Reus Spain
| | - Pedro Nadal
- Group of Research on Omic Methodologies (GROM); Universitat Rovira i Virgili; Reus Spain
- Centre for Omic Sciences (COS); Universitat Rovira i Virgili; Reus Spain
- Centre Tecnològic de Nutriciò i Salut (CTNS); Reus Spain
| | - Lluís Arola
- Centre for Omic Sciences (COS); Universitat Rovira i Virgili; Reus Spain
- Centre Tecnològic de Nutriciò i Salut (CTNS); Reus Spain
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23
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Santos A, Fonseca F, Lião L, Alcantara G, Barison A. High-resolution magic angle spinning nuclear magnetic resonance in foodstuff analysis. Trends Analyt Chem 2015. [DOI: 10.1016/j.trac.2015.05.003] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Oroian M, Escriche I. Antioxidants: Characterization, natural sources, extraction and analysis. Food Res Int 2015; 74:10-36. [PMID: 28411973 DOI: 10.1016/j.foodres.2015.04.018] [Citation(s) in RCA: 265] [Impact Index Per Article: 29.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 04/03/2015] [Accepted: 04/12/2015] [Indexed: 12/18/2022]
Abstract
Recently many review papers regarding antioxidants from different sources and different extraction and quantification procedures have been published. However none of them has all the information regarding antioxidants (chemistry, sources, extraction and quantification). This article tries to take a different perspective on antioxidants for the new researcher involved in this field. Antioxidants from fruit, vegetables and beverages play an important role in human health, for example preventing cancer and cardiovascular diseases, and lowering the incidence of different diseases. In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols. Recently, many analytical methodologies involving diverse instrumental techniques have been developed for the extraction, separation, identification and quantification of these compounds. Antioxidants have been quantified by different researchers using one or more of these methods: in vivo, in vitro, electrochemical, chemiluminescent, electron spin resonance, chromatography, capillary electrophoresis, nuclear magnetic resonance, near infrared spectroscopy and mass spectrometry methods.
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Affiliation(s)
- Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.
| | - Isabel Escriche
- Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, Spain
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25
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1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9118-y] [Citation(s) in RCA: 130] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.10.009] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Chen Q, Zhang C, Zhao J, Ouyang Q. Recent advances in emerging imaging techniques for non-destructive detection of food quality and safety. Trends Analyt Chem 2013. [DOI: 10.1016/j.trac.2013.09.007] [Citation(s) in RCA: 127] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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28
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Adriaensen H, Musse M, Quellec S, Vignaud A, Cambert M, Mariette F. MSE-MRI sequence optimisation for measurement of bi- and tri-exponential T2 relaxation in a phantom and fruit. Magn Reson Imaging 2013; 31:1677-89. [DOI: 10.1016/j.mri.2013.02.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2012] [Revised: 01/22/2013] [Accepted: 02/20/2013] [Indexed: 10/27/2022]
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29
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Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.08.025] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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30
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Marcone MF, Wang S, Albabish W, Nie S, Somnarain D, Hill A. Diverse food-based applications of nuclear magnetic resonance (NMR) technology. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.12.046] [Citation(s) in RCA: 208] [Impact Index Per Article: 18.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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31
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Patel KK, Khan MA, Kar A. Recent developments in applications of MRI techniques for foods and agricultural produce—an overview. Journal of Food Science and Technology 2013. [DOI: 10.1007/s13197-012-0917-3] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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32
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Vermathen M, Marzorati M, Baumgartner D, Good C, Vermathen P. Investigation of different apple cultivars by high resolution magic angle spinning NMR. A feasibility study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12784-93. [PMID: 22084979 DOI: 10.1021/jf203733u] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
(1)H HR-MAS NMR spectroscopy was applied to apple tissue samples deriving from 3 different cultivars. The NMR data were statistically evaluated by analysis of variance (ANOVA), principal component analysis (PCA), and partial least-squares-discriminant analysis (PLS-DA). The intra-apple variability of the compounds was found to be significantly lower than the inter-apple variability within one cultivar. A clear separation of the three different apple cultivars could be obtained by multivariate analysis. Direct comparison of the NMR spectra obtained from apple tissue (with HR-MAS) and juice (with liquid-state HR NMR) showed distinct differences in some metabolites, which are probably due to changes induced by juice preparation. This preliminary study demonstrates the feasibility of (1)H HR-MAS NMR in combination with multivariate analysis as a tool for future chemometric studies applied to intact fruit tissues, e.g. for investigating compositional changes due to physiological disorders, specific growth or storage conditions.
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Affiliation(s)
- Martina Vermathen
- Department of Chemistry and Biochemistry, University of Bern, Freiestrasse 3, CH-3012 Bern, Switzerland.
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Gonzalez ME, Barrett DM, McCarthy MJ, Vergeldt FJ, Gerkema E, Matser AM, Van As H. 1H-NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions. J Food Sci 2010; 75:E417-25. [DOI: 10.1111/j.1750-3841.2010.01766.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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