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Presenza L, Ferraz Teixeira B, Antunes Galvão J, Maria Ferreira de Souza Vieira T. Technological strategies for the use of plant-derived compounds in the preservation of fish products. Food Chem 2023; 419:136069. [PMID: 37027976 DOI: 10.1016/j.foodchem.2023.136069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/13/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
New approaches to reducing synthetic preservatives in the preservation of foods draw the attention of plant-derived bioactive compounds, especially for application in foods highly susceptible to spoilage, such as fish products. The review presents relevant data from procurement, application, and methodological research trends to investigate the potential effects of plant-derived bioactive compounds on shelf life extension in fish products. The systematization of data allowed observation that the different methods of extraction and application of bioactive plant compounds result in different effects, such as the reduction of lipid oxidation, antimicrobial effects, and maintenance of sensory characteristics, benefiting the extension of shelf life. In general, plant-derived bioactive compounds are an alternative for the preservation of fish products; however, approaches to the composition of the compounds can contribute to the optimization and efficiency of the process from a technical point of view and industrial viability.
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Affiliation(s)
- Leandro Presenza
- Department Agri-food Industry, Food, and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, SP 13418-900, Brazil.
| | - Bianca Ferraz Teixeira
- Department Agri-food Industry, Food, and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, SP 13418-900, Brazil
| | - Juliana Antunes Galvão
- Department Agri-food Industry, Food, and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, SP 13418-900, Brazil
| | - Thais Maria Ferreira de Souza Vieira
- Department Agri-food Industry, Food, and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, SP 13418-900, Brazil.
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Boutheina B, Leila K, Besbes N, Messina C, Santulli A, Saloua S. Evaluation of the qualitative properties and consumer perception of marinated sardine Sardina pilchardus: The effect of fucoxanthin addition. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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3
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Rezanejad R, Ojagh SM, Heidarieh M, Raeisi M, Alishahi AR, Rafiee GR, Mousavi SH, Nabizadeh S. Gamma-irradiated rosemary (Rosmarinus officinalis) dips treatment effect on quality of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage. BULGARIAN JOURNAL OF VETERINARY MEDICINE 2022. [DOI: 10.15547/bjvm.2020-0038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The effect of the gamma-irradiated extract of rosemary and butylated hydroxyanisole (BHA) antioxidant on sensory, chemical and microbiological changes of rainbow trout fillets stored at 4 ± 1°C was investigated for 16 days. The fillets were divided into: control (C), 750 and 1500 rosemary extract (RE) (immersed in 750 and 1500 ppm rosemary extract); 250 and 500 gamma-irradiated rosemary (GIR), (immersed in 250 and 500 ppm gamma-irradiated rosemary) and 250 and 500 BHA (immersed in 250 and 500 ppm BHA). The shelf life of fillets was reported to be 8 days for C, and 12 days for 500 GIR group according sensory, microbiological and chemical parameters. The pH, peroxide value (PV), total volatile basic nitrogen (TVB-N), free fatty acid (FFA), thiobarbituric acid (TBA), psychrotrophic counts (PTC), and total viable aerobic bacterial counts (TVC) values were 7.62 ± 0.21, 17.17 ± 1.6, 51.07 ± 1.1, 6.05 ± 0.13, 3.42 ± 0.18, 12.03 ± 0.19, and 13.16 ± 0.16 respectively for C group and also, 7.42 ± 0.16, 15.2 ± 1.7, 42.5 ± 1.5, 4.48 ± 0.39, 2.59 ± 0.15, 9.98 ± 0.15, and 10.5 ± 0.15 respectively for 500 GIR group. Finally, the following trend in effectiveness was reported: gamma-irradiated rosemary PBS extract > BHA > rosemary PBS extract.
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Affiliation(s)
- R. Rezanejad
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - S. M. Ojagh
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - M. Heidarieh
- Nuclear Agriculture Research School, Nuclear Science and Technology Research Insti-tute, Karaj, Iran
| | - M. Raeisi
- Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
| | - A. R. Alishahi
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - G. R. Rafiee
- Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
| | | | - S. Nabizadeh
- Tehran University of Medical Science, Tehran, Iran
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Baptista RC, Horita CN, Sant'Ana AS. Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review. Food Res Int 2019; 127:108762. [PMID: 31882098 DOI: 10.1016/j.foodres.2019.108762] [Citation(s) in RCA: 109] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 10/13/2019] [Accepted: 10/18/2019] [Indexed: 02/07/2023]
Abstract
Seafood is highly perishable, presenting a rapid loss of its quality soon after capture. Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing the growth of foodborne pathogens and spoilage microorganisms. In recent years, the search by additional methods of preserving seafood has increased, able to ensure quality and safety. Several natural preservatives have highlighted and gained considerable attention from the scientific community, consumers, industry, and health sectors as a method with broad action antimicrobial and generally economical. Natural preservatives, from different sources, have been widely studied, such as chitosan from animal sources, essential oils, and plant extracts from a plant source, lactic acid bacteria, and bacteriocins from microbiological sources and organic acid from different sources, all with great potential for use in seafood systems. This review focuses on the natural preservatives studied in seafood matrices, their forms of application, concentrations usually employed, their mechanisms of action, factors that interfere in their use and the synergistic effect of the interactions among the natural preservatives, with a focus for maintenance of quality and ensure of food safety.
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Affiliation(s)
- Rafaela C Baptista
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Claudia N Horita
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
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Rezanejad R, Ojagh SM, Heidarieh M, Raeisi M, Alishahi A, Rafiee G. The Impact of Diets Supplemented with Different Forms of Rosemary and BHA on Chemical, Microbial and Sensory Properties of Rainbow Trout Fillet. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1604594] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Reza Rezanejad
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
- Nuclear Agriculture Research School, Nuclear Science and Technology Research Institute, Karaj, Iran
| | - Seyed Mahdi Ojagh
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - Marzieh Heidarieh
- Nuclear Agriculture Research School, Nuclear Science and Technology Research Institute, Karaj, Iran
| | - Mojtaba Raeisi
- Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
| | - Alireza Alishahi
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - Gholamreza Rafiee
- Department of Fisheries, Faculty of Natural Resources, University Of Tehran, Karaj, Iran
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Gokoglu N. Novel natural food preservatives and applications in seafood preservation: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2068-2077. [PMID: 30318589 DOI: 10.1002/jsfa.9416] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 09/26/2018] [Accepted: 10/10/2018] [Indexed: 05/09/2023]
Abstract
Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Nalan Gokoglu
- Department of Fish Processing Technology, Fisheries Faculty, Akdeniz University, Antalya, Turkey
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7
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Modeling the effect of pre-treatment with nisin enriched osmotic solution on the shelf life of chilled vacuum packed tuna. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.014] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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8
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Choulitoudi E, Bravou K, Bimpilas A, Tsironi T, Tsimogiannis D, Taoukis P, Oreopoulou V. Antimicrobial and antioxidant activity of Satureja thymbra in gilthead seabream fillets edible coating. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.06.013] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Küçükgülmez A. Effects of chitosan on the shelf life of marinated sardine (Sardina pilchardus) fillets during refrigerated storage. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2012.e48] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Duman M, Özpolat E. Effects of water extract of propolis on fresh shibuta (Barbus grypus) fillets during chilled storage. Food Chem 2015; 189:80-5. [DOI: 10.1016/j.foodchem.2014.08.091] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2014] [Revised: 08/18/2014] [Accepted: 08/19/2014] [Indexed: 11/17/2022]
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12
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Maqsood S, Benjakul S, Shahidi F. Emerging role of phenolic compounds as natural food additives in fish and fish products. Crit Rev Food Sci Nutr 2013; 53:162-79. [PMID: 23072531 DOI: 10.1080/10408398.2010.518775] [Citation(s) in RCA: 103] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Chemical and microbiological deteriorations are principal causes of quality loss of fish and fish products during handling, processing, and storage. Development of rancid odor and unpleasant flavor, changes of color and texture as well as lowering nutritional value in fish can be prevented by appropriate use of additives. Due to the potential health hazards of synthetic additives, natural products, especially antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds. Polyphenols (PP) are the natural antioxidants prevalent in fruits, vegetables, beverages (tea, wine, juices), plants, seaweeds, and some herbs and show antioxidative and antimicrobial activities in different fish and fish products. The use of phenolic compounds also appears to be a good alternative for sulphiting agent for retarding melanosis in crustaceans. Phenolic compounds have also been successfully employed as the processing aid for texture modification of fish mince and surimi. Thus, plant polyphenolic compounds can serve as potential additives for preventing quality deterioration or to retain the quality of fish and fish products.
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Affiliation(s)
- Sajid Maqsood
- Department of Food Science, Faculty of Food and Agriculture, United Arab Emirates University, Al-Ain, United Arab Emirates
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13
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Kulawik P, Ozogul F, Glew R, Ozogul Y. Significance of antioxidants for seafood safety and human health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:475-91. [PMID: 23256644 DOI: 10.1021/jf304266s] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
The demand for high-quality seafood products is constantly growing worldwide. Nevertheless, seafood is susceptible to rapid rancidity mainly due to lipid oxidation and microbiological spoilage. Thus, treatment with antioxidants offers a preservation technique that can prolong the shelf life of seafood. However, because of food safety and health concerns about the use of synthetic antioxidants, there is growing interest in the application of natural antioxidants, mainly plant extracts and compounds, as an alternate means of confronting the problem of lipid oxidation. In this review, up-to-date information and recent discoveries about different naturally occurring antioxidants on the oxidation progress, synthetic antioxidants and their health concerns, health benefits of antioxidants, antioxidants used for seafood, and food safety concerns are addressed. The antibacterial effects of natural antioxidants are also reviewed. Finally, the most effective methods for analyzing a wide range of antioxidants in plants are described.
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Affiliation(s)
- Piotr Kulawik
- Institute of Animal Food Processing, Department of Food Technology, University of Agriculture of Cracow, 31-120 Cracow, Poland
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Küçükgülmez A, Kadak AE, Gökçin M. Antioxidative and antimicrobial activities of shrimp chitosan on gilthead sea bream (Sparus aurata) during refrigerated storage. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03157.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aygül Küçükgülmez
- Department of Fishing and Fish Processing Technology; Faculty of Fisheries; Cukurova University; Balcali, 01330, Adana; Turkey
| | - Ali Eslem Kadak
- Department of Fishing and Fish Processing Technology; Faculty of Fisheries; Cukurova University; Balcali, 01330, Adana; Turkey
| | - Mehmet Gökçin
- Department of Fishing and Fish Processing Technology; Faculty of Fisheries; Cukurova University; Balcali, 01330, Adana; Turkey
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15
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Antioxidant effect of Majorana syriaca extract in bulk corn oil and o/w emulsion after applying high hydrostatic pressure. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.022] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Koseki S, Takizawa Y, Miya S, Takahashi H, Kimura B. Modeling and predicting the simultaneous growth of Listeria monocytogenes and natural flora in minced tuna. J Food Prot 2011; 74:176-87. [PMID: 21333135 DOI: 10.4315/0362-028x.jfp-10-258] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The growth kinetics of Listeria monocytogenes and natural flora (NF) in minced tuna from 2 to 30 °C were examined, and a simultaneous growth model was developed. The inhibiting effect of the NF on the growth of L. monocytogenes was examined by inoculating different levels of NF isolated from the minced tuna. The kinetic data were fitted to the Baranyi model and estimated the growth parameters such as specific growth rate (μ(max)), maximum population density (N(max)), and lag time. The temperature and inoculated NF dependency on the μ(max) of L. monocytogenes and NF were described by modified Ratkowsky's square-root model. As the initial NF level increased, the slopes of the square-root models were decreased for both L. monocytogenes and NF. The N(max) of L. monocytogenes was described as a function of temperature and inoculated NF level. Simultaneous growth prediction of L. monocytogenes and NF under constant temperature conditions was examined by using the differential equations based on the Baranyi model with the effect of interspecies competition substituted into the developed μ(max) and N(max) models. The root mean square errors between the model prediction and the observation for L. monocytogenes and NF were 0.42 and 0.34, respectively. Predictive simulation under fluctuating temperature conditions also demonstrated a high accuracy of simultaneous prediction for both L. monocytogenes and NF, representing the root mean square errors of 0.19 and 0.34, respectively. These results illustrate that the developed model permits accurate estimation of the behavior of L. monocytogenes in minced tuna under real temperature history until consumption.
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Affiliation(s)
- Shigenobu Koseki
- National Food Research Institute, 2-1-12, Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
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Al-Bandak G, Oreopoulou V. Inhibition of lipid oxidation in fried chips and cookies by Majorana syriaca. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02484.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Buaniaw C, Siripongvutikorn S, Thongraung C. Effectiveness of ethanolic galangal extract (Alpinia galanga Linn.) on inhibition of lipid oxidation in fish muscle systems. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02415.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kenar M, Özogul F, Kuley E. Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum-packed and refrigerated sardine (Sardina pilchardus) fillets. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02414.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Majumdar RK, Basu S. Evaluation of the influence of inert atmosphere packaging on the quality of salt-fermented Indian shad. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02083.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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