{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,13]],"date-time":"2026-05-13T04:35:50Z","timestamp":1778646950383,"version":"3.51.4"},"reference-count":43,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2023,2,1]],"date-time":"2023-02-01T00:00:00Z","timestamp":1675209600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"FCT\/MEC","doi-asserted-by":"publisher","award":["IF\/00588\/2015"],"award-info":[{"award-number":["IF\/00588\/2015"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"FCT\/MEC","doi-asserted-by":"publisher","award":["CEECIND\/00520\/2017\/CP1404\/CT0001"],"award-info":[{"award-number":["CEECIND\/00520\/2017\/CP1404\/CT0001"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"FCT\/MEC","doi-asserted-by":"publisher","award":["UIDB\/50016\/2020"],"award-info":[{"award-number":["UIDB\/50016\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Scientific Employment Stimulus\u2014Individual Call","doi-asserted-by":"publisher","award":["IF\/00588\/2015"],"award-info":[{"award-number":["IF\/00588\/2015"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Scientific Employment Stimulus\u2014Individual Call","doi-asserted-by":"publisher","award":["CEECIND\/00520\/2017\/CP1404\/CT0001"],"award-info":[{"award-number":["CEECIND\/00520\/2017\/CP1404\/CT0001"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Scientific Employment Stimulus\u2014Individual Call","doi-asserted-by":"publisher","award":["UIDB\/50016\/2020"],"award-info":[{"award-number":["UIDB\/50016\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"scientific collaboration of CBQF under the FCT project","doi-asserted-by":"publisher","award":["IF\/00588\/2015"],"award-info":[{"award-number":["IF\/00588\/2015"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"scientific collaboration of CBQF under the FCT project","doi-asserted-by":"publisher","award":["CEECIND\/00520\/2017\/CP1404\/CT0001"],"award-info":[{"award-number":["CEECIND\/00520\/2017\/CP1404\/CT0001"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"scientific collaboration of CBQF under the FCT project","doi-asserted-by":"publisher","award":["UIDB\/50016\/2020"],"award-info":[{"award-number":["UIDB\/50016\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Marine algae have been emerging as natural sources of bioactive compounds, such as soluble dietary fibers and peptides, presenting special interest as ingredients for functional foods. This study developed a cheese spread incorporating red seaweed Osmundea pinnatifida extract and subsequently characterized it in terms of nutritional, pH, and microbiological parameters and bioactivities including prebiotic, antidiabetic, antihypertensive, and antioxidant activities. This food was produced through incorporation of O. pinnatifida extract (3%), obtained via enzymatic extraction Viscozyme L in a matrix containing whey cheese (75%) and Greek-type yoghurt (22%). The product was then subjected to thermal processing and subsequently stored for 21 days at 4 \u00b0C. During storage, this food showed a high pH stability (variations lower than 0.2 units), the absence of microbial contamination and all tested bioactivities at the sampling timepoints 0 and 21 days. Indeed, it exerted prebiotic effects under Lactobacillus\u00a0acidophilus LA-5\u00ae and Bifidobacterium\u00a0animalis subsp. lactis BB-12\u00ae, increasing their viability to around 4 and 0.5 log CFU\/g, respectively. In addition, it displayed antidiabetic (\u03b1-glucosidase inhibition: 5\u20139%), antihypertensive (ACE inhibition: 50\u201357%), and antioxidant (ABTS: 13\u201315%; DPPH: 3\u20135%; hydroxyl radical: 60\u201376%) activities. In summary, the cheese spread produced may be considered an innovative food with high potential to contribute toward healthier status and well-being of populations.<\/jats:p>","DOI":"10.3390\/foods12030611","type":"journal-article","created":{"date-parts":[[2023,2,1]],"date-time":"2023-02-01T04:27:02Z","timestamp":1675225622000},"page":"611","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Design and Characterization of a Cheese Spread Incorporating Osmundea pinnatifida Extract"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9859-7092","authenticated-orcid":false,"given":"Margarida","family":"Faustino","sequence":"first","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7182-1752","authenticated-orcid":false,"given":"Daniela","family":"Machado","sequence":"additional","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Dina","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2403-6062","authenticated-orcid":false,"given":"Jos\u00e9 Carlos","family":"Andrade","sequence":"additional","affiliation":[{"name":"TOXRUN-Toxicology Research Unit, University Institute of Health Sciences, CESPU, CRL, 4585-116 Gandra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1430-9370","authenticated-orcid":false,"given":"Ana Cristina","family":"Freitas","sequence":"additional","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7883-2446","authenticated-orcid":false,"given":"Ana Maria","family":"Gomes","sequence":"additional","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,2,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Lomartire, S., and Gon\u00e7alves, A.M.M. (2022). Novel Technologies for Seaweed Polysaccharides Extraction and Their Use in Food with Therapeutically Applications\u2014A Review. Foods, 11.","DOI":"10.3390\/foods11172654"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"6838","DOI":"10.3390\/md13116838","article-title":"Seaweeds as Preventive Agents for Cardiovascular Diseases: From Nutrients to Functional Foods","volume":"13","author":"Cardoso","year":"2015","journal-title":"Mar. Drugs"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Rodrigues, D., Costa-Pinto, A.R., Sousa, S., Vasconcelos, M.W., Pintado, M.M., Pereira, L., Rocha-Santos, T., da Costa, J.P., Silva, A., and Duarte, A.C. (2019). Sargassum muticum and Osmundea pinnatifida Enzymatic Extracts: Chemical, Structural, and Cytotoxic Characterization. Mar. Drugs, 17.","DOI":"10.3390\/md17040209"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/j.foodchem.2015.03.057","article-title":"Chemical Composition of Red, Brown and Green Macroalgae from Buarcos Bay in Central West Coast of Portugal","volume":"183","author":"Rodrigues","year":"2015","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"3177","DOI":"10.1021\/jf504220e","article-title":"Impact of Enzyme- and Ultrasound-Assisted Extraction Methods on Biological Properties of Red, Brown, and Green Seaweeds from the Central West Coast of Portugal","volume":"63","author":"Rodrigues","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"3095","DOI":"10.1007\/s10811-022-02837-5","article-title":"Cultivation of Osmundea pinnatifida (Hudson) Stackhouse in the Algem\u00ae Photobioreactor System","volume":"34","author":"Biancacci","year":"2022","journal-title":"J. Appl. Phycol."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Kaur, H., Kaur, G., and Ali, S.A. (2022). Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties. Fermentation, 8.","DOI":"10.3390\/fermentation8090425"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1017\/S0022029922000346","article-title":"A Review of Factors Influencing the Quality and Sensory Evaluation Techniques Applied to Greek Yogurt","volume":"89","author":"Gyawali","year":"2022","journal-title":"J. Dairy Res."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Garcia, M.M.E., Pereira, C.J.D., Freitas, A.C., Gomes, A.M.P., and Pintado, M.M.E. (2022). Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate. Foods, 11.","DOI":"10.3390\/foods11172698"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Pontonio, E., Montemurro, M., de Gennaro, G.V., Miceli, V., and Rizzello, C.G. (2021). Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese. Foods, 10.","DOI":"10.3390\/foods10112573"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"649","DOI":"10.1051\/dst:2008026","article-title":"Sweet Whey Cheese Matrices Inoculated with the Probiotic Strain Lactobacillus paracasei LAFTI\u00ae L26","volume":"88","author":"Madureira","year":"2008","journal-title":"Dairy Sci. Technol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"1458","DOI":"10.1002\/jsfa.5915","article-title":"Bioactivity of Probiotic Whey Cheese: Characterization of the Content of Peptides and Organic Acids","volume":"93","author":"Madureira","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"216","DOI":"10.4315\/0362-028X-63.2.216","article-title":"Characterization of Whey Cheese Packaged under Vacuum","volume":"63","author":"Pintado","year":"2000","journal-title":"J. Food Prot."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Lucera, A., Costa, C., Marinelli, V., Saccotelli, M., del Nobile, M., and Conte, A. (2018). Fruit and Vegetable By-Products to Fortify Spreadable Cheese. Antioxidants, 7.","DOI":"10.3390\/antiox7050061"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Papagianni, O., Argyri, K., Loukas, T., Magkoutis, A., Biagki, T., Skalkos, D., Kafetzopoulos, D., Dimou, C., Karantonis, H.C., and Koutelidakis, A.E. (2021). Postprandial Bioactivity of a Spread Cheese Enriched with Mountain Tea and Orange Peel Extract in Plasma Oxidative Stress Status, Serum Lipids and Glucose Levels: An Interventional Study in Healthy Adults. Biomolecules, 11.","DOI":"10.3390\/biom11081241"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"732","DOI":"10.1017\/S002217240001158X","article-title":"The Estimation of the Bactericidal Power of the Blood","volume":"38","author":"Miles","year":"1938","journal-title":"Epidemiol. Infect."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.ifset.2006.06.001","article-title":"Inhibitory Potential of Herb, Fruit, and Fungal-Enriched Cheese against Key Enzymes Linked to Type 2 Diabetes and Hypertension","volume":"8","author":"Apostolidis","year":"2007","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"2981","DOI":"10.1016\/j.biortech.2007.06.035","article-title":"In Vitro Studies of Eggplant (Solanum Melongena) Phenolics as Inhibitors of Key Enzymes Relevant for Type 2 Diabetes and Hypertension","volume":"99","author":"Kwon","year":"2008","journal-title":"Bioresour. Technol."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"546","DOI":"10.1016\/j.foodchem.2005.06.006","article-title":"A Rapid, Simple and Sensitive Fluorescence Method for the Assay of Angiotensin-I Converting Enzyme","volume":"97","author":"Sentandreu","year":"2006","journal-title":"Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1848","DOI":"10.1016\/j.peptides.2009.06.031","article-title":"Stability to Gastrointestinal Enzymes and Structure-Activity Relationship of \u03b2-Casein-Peptides with Antihypertensive Properties","volume":"30","author":"Contreras","year":"2009","journal-title":"Peptides"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"2638","DOI":"10.1002\/jsfa.3023","article-title":"Infusions of Portuguese Medicinal Plants: Dependence of Final Antioxidant Capacity and Phenol Content on Extraction Features","volume":"87","author":"Pereira","year":"2007","journal-title":"J. Sci. Food Agric."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"364","DOI":"10.1016\/j.procbio.2012.12.014","article-title":"Separation, Purification and Preliminary Characterization of Sulfated Polysaccharides from Sargassum plagiophyllum and Its In Vitro Anticancer and Antioxidant Activity","volume":"48","author":"Suresh","year":"2013","journal-title":"Process Biochem."},{"key":"ref_23","first-page":"137","article-title":"In Vitro Free Radical Scavenging Activity of Raw Pepino Fruit (Solanum muricatum Aiton)","volume":"3","author":"Sudha","year":"2011","journal-title":"Int. J. Curr. Pharm. Res."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1057","DOI":"10.1016\/0031-9422(89)80182-7","article-title":"Hydroxyl Radical Scavenging Activity of Compatible Solutes","volume":"28","author":"Smirnoff","year":"1989","journal-title":"Phytochemistry"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"2013","DOI":"10.1111\/1541-4337.12568","article-title":"Microbial Quality and Safety of Milk and Milk Products in the 21st Century","volume":"19","author":"Fusco","year":"2020","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"4652","DOI":"10.1111\/1541-4337.12819","article-title":"Applications of Novel Processing Technologies to Enhance the Safety and Bioactivity of Milk","volume":"20","author":"Soni","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Lopez-Santamarina, A., Miranda, J.M., del Carmen Mondragon, A., Lamas, A., Cardelle-Cobas, A., Franco, C.M., and Cepeda, A. (2020). Potential Use of Marine Seaweeds as Prebiotics: A Review. Molecules, 25.","DOI":"10.3390\/molecules25041004"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"491","DOI":"10.1038\/nrgastro.2017.75","article-title":"Expert Consensus Document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) Consensus Statement on the Definition and Scope of Prebiotics","volume":"14","author":"Gibson","year":"2017","journal-title":"Nat. Rev. Gastroenterol. Hepatol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.anaerobe.2011.08.003","article-title":"In Vitro Fermentation and Prebiotic Potential of Novel Low Molecular Weight Polysaccharides Derived from Agar and Alginate Seaweeds","volume":"18","author":"Ramnani","year":"2012","journal-title":"Anaerobe"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"155332","DOI":"10.1016\/j.metabol.2022.155332","article-title":"Pharmacotherapy of Type 2 Diabetes: An Update and Future Directions","volume":"137","author":"DeMarsilis","year":"2022","journal-title":"Metabolism"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"2170","DOI":"10.1016\/j.foodchem.2013.04.123","article-title":"The \u03b1-Amylase and \u03b1-Glucosidase Inhibitory Effects of Irish Seaweed Extracts","volume":"141","author":"Lordan","year":"2013","journal-title":"Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"481","DOI":"10.1016\/j.foodchem.2018.07.142","article-title":"Inhibition of \u03b1-Glucosidase Activity by Selected Edible Seaweeds and Fucoxanthin","volume":"270","author":"Zaharudin","year":"2019","journal-title":"Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"110654","DOI":"10.1016\/j.lwt.2020.110654","article-title":"Screening \u03b1-Glucosidase Inhibitors from Four Edible Brown Seaweed Extracts by Ultra-Filtration and Molecular Docking","volume":"138","author":"Xie","year":"2021","journal-title":"LWT"},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Daliri, E.B.M., Oh, D.H., and Lee, B.H. (2017). Bioactive Peptides. Foods, 6.","DOI":"10.3390\/foods6050032"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"343","DOI":"10.4490\/ALGAE.2006.21.3.343","article-title":"Screening of Extracts from Red Algae in Jeju for Potentials MarineAngiotensin\u2014I Converting Enzyme (ACE) Inhibitory Activity","volume":"21","author":"Cha","year":"2006","journal-title":"Algae"},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Cho, C.H., Lu, Y.A., Kim, M.Y., Jeon, Y.J., and Lee, S.H. (2022). Therapeutic Potential of Seaweed-Derived Bioactive Compounds for Cardiovascular Disease Treatment. Appl. Sci., 12.","DOI":"10.3390\/app12031025"},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Ryu, B., Kim, Y.-S., and Jeon, Y.-J. (2021). Seaweeds and Their Natural Products for Preventing Cardiovascular Associated Dysfunction. Mar. Drugs, 19.","DOI":"10.3390\/md19090507"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"1295","DOI":"10.1007\/s10811-015-0665-7","article-title":"Comparison of Different Extraction Techniques for Obtaining Extracts from Brown Seaweeds and Their Potential Effects as Angiotensin I-Converting Enzyme (ACE) Inhibitors","volume":"28","year":"2016","journal-title":"J. Appl. Phycol."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"674","DOI":"10.1080\/10942912.2018.1454465","article-title":"Exploring Bioactive Fraction of Sargassum wightii: In Vitro Elucidation of Angiotensin-I-Converting Enzyme Inhibition and Antioxidant Potential","volume":"21","author":"Vijayan","year":"2018","journal-title":"Int. J. Food Prop."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"2100","DOI":"10.1080\/14786419.2017.1363756","article-title":"Antioxidative Sulphated Polygalactans from Marine Macroalgae as Angiotensin-I Converting Enzyme Inhibitors","volume":"32","author":"Makkar","year":"2018","journal-title":"Nat. Prod. Res."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1757","DOI":"10.1111\/1750-3841.13778","article-title":"Nutritional and Functional Bioactivity Value of Selected Azorean Macroalgae: Ulva Compressa, Ulva Rigida, Gelidium Microdon, and Pterocladiella Capillacea","volume":"82","author":"Paiva","year":"2017","journal-title":"J. Food Sci."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"1343","DOI":"10.1007\/s10811-018-1650-8","article-title":"Antioxidant Content and Activity of the Seaweed Saccharina Latissima: A Seasonal Perspective","volume":"31","author":"Marinho","year":"2019","journal-title":"J. Appl. Phycol."},{"key":"ref_43","unstructured":"Hermund, D.B. (2018). Bioactive Seaweeds for Food Applications, Elsevier."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/3\/611\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T18:20:41Z","timestamp":1760120441000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/3\/611"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,2,1]]},"references-count":43,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2023,2]]}},"alternative-id":["foods12030611"],"URL":"https:\/\/doi.org\/10.3390\/foods12030611","relation":{"is-referenced-by":[{"id-type":"doi","id":"10.1007\/s44187-025-00430-6","asserted-by":"object"}]},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,2,1]]}}}