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Chandrababu V, Parameswaranpillai J, Gopi JA, Pathak C, Midhun Dominic CD, Feng NL, Krishnasamy S, Muthukumar C, Hameed N, Ganguly S. Progress in food packaging applications of biopolymer-nanometal composites - A comprehensive review. BIOMATERIALS ADVANCES 2024; 162:213921. [PMID: 38870740 DOI: 10.1016/j.bioadv.2024.213921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 05/22/2024] [Accepted: 06/01/2024] [Indexed: 06/15/2024]
Abstract
Eco-friendly nanotechnology-enabled biopolymers are one of the novel concepts of packaging materials to substitute traditional synthetic polymers and their composites. This article succinctly reviews the recent developments of introducing additional functionalities to biopolymers using metal and metal oxide nanoparticles. The functionality of metal nanoparticles such as silver, zinc oxide, titanium dioxide, copper oxide, gold, and magnesium oxide, as food packaging materials were discussed. The addition of nanoparticles in biopolymers improves mechanical properties, gas barrier properties, durability, temperature stability, moisture stability, antimicrobial activity, antioxidant property, and UV absorbance and can prevent the presence of ethylene and oxygen, hence extending the shelf life of foodstuffs. Other than this, the functional activity of these biopolymer composite films helps them to act like smart or intelligent packaging. The selection of metal nanoparticles, particle migration, toxicological effect, and potential future scope in the food packaging industry are also reviewed.
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Affiliation(s)
- Vibha Chandrababu
- Wimpey Laboratories, Warehouse 1 & 2, Wimpey Building, Plot No: 364-8730, Al Quoz Industrial Area 1, Dubai, United Arab Emirates
| | - Jyotishkumar Parameswaranpillai
- Department of Science, Faculty of Science & Technology, Alliance University, Chandapura - Anekal Main Road, Anekal, Bengaluru 562 106, Karnataka, India; AU-Sophisticated Testing and Instrumentation Center, Alliance University, Chandapura - Anekal Main Road, Anekal, Bengaluru 562 106, Karnataka, India.
| | - Jineesh Ayippadath Gopi
- Department of Science, Faculty of Science & Technology, Alliance University, Chandapura - Anekal Main Road, Anekal, Bengaluru 562 106, Karnataka, India
| | - Chandni Pathak
- Department of Science, Faculty of Science & Technology, Alliance University, Chandapura - Anekal Main Road, Anekal, Bengaluru 562 106, Karnataka, India
| | - C D Midhun Dominic
- Department of Chemistry, Sacred Heart College, Cochin 682013, Kerala, India
| | - Ng Lin Feng
- Centre for Advanced Composite Materials (CACM), Universiti Teknologi Malaysia, 81310 Johor Bahru, Malaysia
| | - Senthilkumar Krishnasamy
- Department of Mechanical Engineering, PSG Institute of Technology and Applied Research, Coimbatore 641062, Tamil Nadu, India
| | - Chandrasekar Muthukumar
- SIMCRASH CENTRE, Department of Aerospace Engineering, Hindustan Institute of Technology & Science, Rajiv Gandhi Salai (OMR), Padur, Kelambakkam, Tamil Nadu 603103, India
| | - Nishar Hameed
- Faculty of Science, Engineering and Technology, Swinburne University of Technology, John Street, Hawthorn, Victoria 3122, Australia
| | - Sayan Ganguly
- Bar-Ilan Institute of Nanotechnology & Advanced Materials, Ramat Gan 5290002, Israel
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Ivanov Y, Godjevargova T. Antimicrobial Polymer Films with Grape Seed and Skin Extracts for Food Packaging. Microorganisms 2024; 12:1378. [PMID: 39065146 PMCID: PMC11279212 DOI: 10.3390/microorganisms12071378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 06/22/2024] [Accepted: 07/04/2024] [Indexed: 07/28/2024] Open
Abstract
The development of antimicrobial food packaging is a very important and current goal, but it still difficult to implement in practice. Reducing microbial contamination and preserving food quality are very important tasks for food manufacturers as the use of antimicrobial packaging can preserve the health of consumers. On the other hand, the difficulty of degrading packaging materials, leading to environmental pollution, is also an important problem. These problems can be solved by using biodegradable biopolymers and antimicrobial agents in the production of food packaging. Very suitable antimicrobial agents are grape seed and skin extracts as they have high antioxidant and antimicrobial capacity and are obtained from grape pomace, a waste product of winemaking. The present review presents the valuable bioactive compounds contained in grape seeds and skins, the methods used to obtain the extracts, and their antimicrobial and antioxidant properties. Then, the application of grape seed and skin extracts for the production of antimicrobial packaging is reviewed. Emphasis is placed on antimicrobial packaging based on various biopolymers. Special attention is also paid to the application of the extract of grape skins to obtain intelligent indicator packages for the continuous monitoring of the freshness and quality of foods. The focus is mainly placed on the antimicrobial properties of the packaging against different types of microorganisms and their applications for food packaging. The presented data prove the good potential of grape seed and skin extracts to be used as active agents in the preparation of antimicrobial food packaging.
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Affiliation(s)
| | - Tzonka Godjevargova
- Department Biotechnology, University “prof. d-r A. Zlatarov”, 8010 Burgas, Bulgaria;
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Witek-Krowiak A, Szopa D, Anwajler B. Advanced Packaging Techniques-A Mini-Review of 3D Printing Potential. MATERIALS (BASEL, SWITZERLAND) 2024; 17:2997. [PMID: 38930366 PMCID: PMC11205735 DOI: 10.3390/ma17122997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 06/07/2024] [Accepted: 06/17/2024] [Indexed: 06/28/2024]
Abstract
Packaging and packaging technology constitute a pivotal industry deeply intertwined with our daily lives and prevalent in various settings, including grocery stores, supermarkets, restaurants, and pharmacies. The industry is constantly evolving thanks to technological advances. This article delves into the dynamic landscape of 3D printing in packaging, exploring its profound implications and potential. While this article highlights the advantages of traditional packaging approaches, it also highlights the many benefits of 3D printing technology. It describes how 3D printing enables personalization, rapid prototyping, and low-cost production, streamlining packaging design and manufacturing processes. Offering innovative solutions in design, functionality, and accessibility, the potential of 3D printing in packaging is promising.
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Affiliation(s)
- Anna Witek-Krowiak
- Department of Advanced Material Technologies, Faculty of Chemistry, Wroclaw University of Science and Technology, 27 Wybrzeze Wyspianskiego Street, 50-370 Wroclaw, Poland;
| | - Daniel Szopa
- Department of Advanced Material Technologies, Faculty of Chemistry, Wroclaw University of Science and Technology, 27 Wybrzeze Wyspianskiego Street, 50-370 Wroclaw, Poland;
| | - Beata Anwajler
- Department of Energy Conversion Engineering, Faculty of Mechanical and Power Engineering, Wroclaw University of Science and Technology, 27 Wybrzeze Wyspianskiego Street, 50-370 Wroclaw, Poland;
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Li D, Li EJ, Li L, Li B, Jia S, Xie Y, Zhong C. Effect of TEMPO-oxidized bacterial cellulose nanofibers stabilized Pickering emulsion of cinnamon essential oil on structure and properties of gelatin composite films. Int J Biol Macromol 2024; 264:130344. [PMID: 38401581 DOI: 10.1016/j.ijbiomac.2024.130344] [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: 10/14/2023] [Revised: 02/10/2024] [Accepted: 02/19/2024] [Indexed: 02/26/2024]
Abstract
Pure gelatin film often exhibits high hydrophilicity and a lack of antibacterial activity, hindering its practical application in the field of food preservation. To address these issues, we incorporated 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-oxidized bacterial cellulose (TOBC) nanofibers stabilized cinnamon essential oil (CEO) Pickering emulsions into the gelatin matrix to develop active food packaging films. The study revealed that the good distribution of emulsion droplets in the film matrix. While with increasing Pickering emulsion proportion, the microstructures of composite films were more heterogeneous, showing some pores or cavities. In addition, the insertion of TOBC-stabilized CEO emulsions could improve the elongation at break (EAB), water-resistance, UV blocking ability, and antibacterial activity of film, but reduced its tensile strength (TS) and water vapor barrier properties (WVP). Notably, the film prepared with 4 % TOBC-stabilized CEO Pickering emulsion demonstrated enhanced preservation of strawberries. Overall, the as-prepared gelatin-based active composite films have considerable potential for food packaging.
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Affiliation(s)
- Dongmei Li
- State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China
| | - En-Jie Li
- State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China
| | - Li Li
- State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China
| | - Bo Li
- State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China
| | - Shiru Jia
- State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China
| | - Yanyan Xie
- State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China.
| | - Cheng Zhong
- State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China.
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Shruti A, Bage N, Kar P. Nanomaterials based sensors for analysis of food safety. Food Chem 2024; 433:137284. [PMID: 37703589 DOI: 10.1016/j.foodchem.2023.137284] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 08/10/2023] [Accepted: 08/23/2023] [Indexed: 09/15/2023]
Abstract
The freshnessof the food is a major issue because spoiled food lacks critical nutrients for growth and could be harmful to human health if consumed directly. Nanomaterials are captivating due to their unique properties like large surface area, high selectivity, small dimension, great biocompatibility and conductivity, real-time onsite analysis, etc. which give them an advantage over conventional evaluation techniques. Despite these advantages of nanomaterials used in food safety and their preservation, food products can still get affected by various environmental factors (like pH, temperature, etc.), making the use of time-temperature indicators more condescending. This review is a comprehensive study on food safety, its causes, the responsible analytes, their remedies by various nanomaterials, the development of various nanosensors, and the various challenges faced in maintaining food safety standards to reduce the risk of contaminants.
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Affiliation(s)
- Asparshika Shruti
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Nirgaman Bage
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Pradip Kar
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India.
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Khan S, Monteiro JK, Prasad A, Filipe CDM, Li Y, Didar TF. Material Breakthroughs in Smart Food Monitoring: Intelligent Packaging and On-Site Testing Technologies for Spoilage and Contamination Detection. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024; 36:e2300875. [PMID: 37085965 DOI: 10.1002/adma.202300875] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/26/2023] [Indexed: 05/03/2023]
Abstract
Despite extensive commercial and regulatory interventions, food spoilage and contamination continue to impose massive ramifications on human health and the global economy. Recognizing that such issues will be significantly eliminated by the accurate and timely monitoring of food quality markers, smart food sensors have garnered significant interest as platforms for both real-time, in-package food monitoring and on-site commercial testing. In both cases, the sensitivity, stability, and efficiency of the developed sensors are largely informed by underlying material design, driving focus toward the creation of advanced materials optimized for such applications. Herein, a comprehensive review of emerging intelligent materials and sensors developed in this space is provided, through the lens of three key food quality markers - biogenic amines, pH, and pathogenic microbes. Each sensing platform is presented with targeted consideration toward the contributions of the underlying metallic or polymeric substrate to the sensing mechanism and detection performance. Further, the real-world applicability of presented works is considered with respect to their capabilities, regulatory adherence, and commercial potential. Finally, a situational assessment of the current state of intelligent food monitoring technologies is provided, discussing material-centric strategies to address their existing limitations, regulatory concerns, and commercial considerations.
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Affiliation(s)
- Shadman Khan
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Jonathan K Monteiro
- Department of Medicine, McMaster University, 1280 Main Street West, Hamilton, ON L8N 3Z5, Canada
| | - Akansha Prasad
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Carlos D M Filipe
- Department of Chemical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L7, Canada
| | - Yingfu Li
- Department of Biochemistry and Biomedical Sciences, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Tohid F Didar
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
- Department of Mechanical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
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Zhang M, Ahmed A, Xu L. Electrospun Nanofibers for Functional Food Packaging Application. MATERIALS (BASEL, SWITZERLAND) 2023; 16:5937. [PMID: 37687628 PMCID: PMC10488873 DOI: 10.3390/ma16175937] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
With the strengthening of the public awareness of food safety and environmental protection, functional food packaging materials have received widespread attention. Nanofibers are considered as promising packaging materials due to their unique one-dimensional structure (high aspect ratio, large specific surface area) and functional advantages. Electrospinning, as a commonly used simple and efficient method for preparing nanofibers, can obtain nanofibers with different structures such as aligned, core-shell, and porous structures by modifying the devices and adjusting the process parameters. The selection of raw materials and structural design of nanofibers can endow food packaging with different functions, including antimicrobial activity, antioxidation, ultraviolet protection, and response to pH. This paper aims to provide a comprehensive review of the application of electrospun nanofibers in functional food packaging. Advances in electrospinning technology and electrospun materials used for food packaging are introduced. Moreover, the progress and development prospects of electrospun nanofibers in functional food packaging are highlighted. Meanwhile, the application of functional packaging based on nanofibers in different foods is discussed in detail.
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Affiliation(s)
- Meng Zhang
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
| | - Adnan Ahmed
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
| | - Lan Xu
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
- Jiangsu Engineering Research Center of Textile Dyeing and Printing for Energy Conservation, Discharge Reduction and Cleaner Production (ERC), Soochow University, 199 Ren-Ai Road, Suzhou 215123, China
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Xu F, Yun D, Huang X, Sun B, Tang C, Liu J. Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth ( Amaranthus tricolor L.) Juice, and Bergamot Essential Oil. Foods 2023; 12:2779. [PMID: 37509872 PMCID: PMC10379735 DOI: 10.3390/foods12142779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023] Open
Abstract
Pullulan-based smart packaging films were prepared by mixing cooked amaranth juice and bergamot essential oil. The impact of cooked amaranth juice and bergamot essential oil on the color-changeability, structural characterization, and barrier, antioxidant, mechanical and thermal properties of pullulan-based films was determined. Results showed the cooked amaranth juice contained pH-response color-changing betacyanins. The pullulan films containing cooked amaranth juice were color-changeable in pH 9-12 buffers and in ammonia vapor. The color-changeable property of betacyanins in cooked amaranth juice was unaffected by bergamot essential oils. The inner structure of pullulan films was greatly affected by cooked amaranth juice, forming big and ordered humps in film cross-sections. The crystallinity of pullulan films was improved by the combined addition of cooked amaranth juice and bergamot essential oil. Among the films, the pullulan film containing cooked amaranth juice and 6% bergamot essential oil showed the highest UV-vis light barrier property, antioxidant activity, and tensile strength; while the pullulan film containing cooked amaranth juice and 4% bergamot essential oil showed the highest oxygen barrier property and thermal stability. Moreover, the pullulan films containing cooked amaranth juice were able to monitor the freshness of shrimp by presenting color changes from reddish purple to dark red.
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Affiliation(s)
- Fengfeng Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Dawei Yun
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaoqian Huang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Bixue Sun
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Chao Tang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
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Algal polysaccharides: structure, preparation and applications in food packaging. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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10
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Advances in Bio-Based Materials for Food Packaging Applications. MEMBRANES 2022; 12:membranes12080735. [PMID: 36005650 PMCID: PMC9412566 DOI: 10.3390/membranes12080735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Accepted: 07/23/2022] [Indexed: 02/01/2023]
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Song T, Qian S, Lan T, Wu Y, Liu J, Zhang H. Recent Advances in Bio-Based Smart Active Packaging Materials. Foods 2022; 11:foods11152228. [PMID: 35892814 PMCID: PMC9331990 DOI: 10.3390/foods11152228] [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] [Received: 06/23/2022] [Revised: 07/12/2022] [Accepted: 07/21/2022] [Indexed: 01/07/2023] Open
Abstract
The shortage of oil resources is currently a global problem. The use of renewable resources instead of non-renewable ones has become a hot topic of research in the eyes of scientists. In the food industry, there is a lot of interest in bio-based smart active packaging that meets the concept of sustainability and ensures safety. The packaging has antibacterial and antioxidant properties that extend the shelf life of food. Its ability to monitor the freshness of food in real time is also beneficial to consumers’ judgement of food safety. This paper summarises the main raw materials for the preparation of bio-based smart active packaging, including proteins, polysaccharides and composite materials. The current status of the preparation method of bio-based smart active packaging and its application in food preservation is summarised. The future development trend in the field of food packaging is foreseen, so as to provide a reference for the improvement of bio-based smart active packaging materials.
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Affiliation(s)
| | | | | | | | | | - Hao Zhang
- Correspondence: ; Tel.: +86-43184533321
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