{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T04:55:15Z","timestamp":1776833715035,"version":"3.51.2"},"reference-count":59,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2020,6,2]],"date-time":"2020-06-02T00:00:00Z","timestamp":1591056000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Caixa Geral de Dep\u00f3sitos","award":["n.a."],"award-info":[{"award-number":["n.a."]}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UID\/AGR\/04129\/2020"],"award-info":[{"award-number":["UID\/AGR\/04129\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100006201","name":"Instituto Superior de Agronomia","doi-asserted-by":"publisher","award":["n.a."],"award-info":[{"award-number":["n.a."]}],"id":[{"id":"10.13039\/501100006201","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>A pineapple peel hydroalcoholic extract rich in phenolic compounds, was stabilized by microencapsulation using spray drying technology, with maltodextrin, inulin, and arabic gum as wall materials. The influence of the type of wall material and drying temperature (150 and 190 \u00b0C) on the particles properties was studied. The particles presented a spherical shape with a diameter ranging from approximately 1.3 to 18.2 \u00b5m, the exception being the ones with inulin that showed a large degree of agglomeration. All powders produced presented an intermediate cohesiveness and a fair to good flowability according to Carr index and Hausner ratio, which envisages suitable handling properties at an industrial scale. The microencapsulation processes using maltodextrin and arabic gum at 150 \u00b0C were the ones that showed higher maintenance of the antioxidant activity of compounds present in the extract before encapsulation during spray drying. In addition, the microparticles obtained were quite efficient in stabilizing the encapsulated phenolic compounds, as their antioxidant activity did not change significantly during six months of storage at 5 \u00b0C.<\/jats:p>","DOI":"10.3390\/foods9060718","type":"journal-article","created":{"date-parts":[[2020,6,2]],"date-time":"2020-06-02T09:19:27Z","timestamp":1591089567000},"page":"718","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":96,"title":["Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1767-1797","authenticated-orcid":false,"given":"Sofia C.","family":"Louren\u00e7o","sequence":"first","affiliation":[{"name":"LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0558-8715","authenticated-orcid":false,"given":"Margarida","family":"Mold\u00e3o-Martins","sequence":"additional","affiliation":[{"name":"LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4117-5582","authenticated-orcid":false,"given":"V\u00edtor D.","family":"Alves","sequence":"additional","affiliation":[{"name":"LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,6,2]]},"reference":[{"key":"ref_1","first-page":"C1622","article-title":"Pineapple waste extract for preventing oxidation in model food systems","volume":"81","author":"Pablos","year":"2016","journal-title":"J. Food Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"496","DOI":"10.1016\/j.foodchem.2014.07.071","article-title":"Authentication of pineapple (Ananas comosus [L.] Merr.) fruit maturity stages by quantitative analysis of \u03b3- and \u03b4-lactones using headspace solid-phase microextraction and chirospecific gas chromatography\u2013selected ion monitoring mass spectrometry (HS-SPME\u2013GC\u2013SIM-MS)","volume":"168","author":"Steingass","year":"2015","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.tifs.2018.09.024","article-title":"Valorisation of pineapple wastes for food and therapeutic applications","volume":"82","author":"Banerjee","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"792","DOI":"10.1016\/j.foodhyd.2018.09.009","article-title":"Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation","volume":"87","author":"Campos","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"6463","DOI":"10.1007\/s00216-015-8811-2","article-title":"Studies into the phenolic patterns of different tissues of pineapple (Ananas comosus [L.] Merr.) infructescence by HPLC-DAD-ESI-MSnand GC-MS analysis","volume":"407","author":"Steingass","year":"2015","journal-title":"Anal. Bioanal. Chem."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Louren\u00e7o, S.C., Mold\u00e3o-Martins, M., and Alves, V.D. (2019). Antioxidants of natural plant origins: From sources to food industry applications. Molecules, 24.","DOI":"10.3390\/molecules24224132"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"87","DOI":"10.3389\/fnut.2018.00087","article-title":"The role of polyphenols in human health and food systems: A mini-review","volume":"5","author":"Cory","year":"2018","journal-title":"Front. Nutr."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1016\/j.fbio.2015.12.009","article-title":"An overview of encapsulation of active compounds used in food products by drying technology","volume":"13","author":"Ray","year":"2016","journal-title":"Food Biosci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.tifs.2017.08.001","article-title":"Innovative technologies for encapsulation of Mediterranean plants extracts","volume":"69","author":"Giacometti","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Corr\u00eaa-Filho, L.C., Louren\u00e7o, S.C., Duarte, D.F., Mold\u00e3o-Martins, M., and Alves, V.D. (2019). Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions. Appl. Sci., 9.","DOI":"10.3390\/app9030612"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"S\u00e1nchez-Madrigal, M.\u00c1., Quintero-Ramos, A., Amaya-Guerra, C.A., Mel\u00e9ndez-Pizarro, C.O., Castillo-Hern\u00e1ndez, S.L., and Aguilera-Gonz\u00e1lez, C.J. (2019). Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying. Foods, 8.","DOI":"10.3390\/foods8070268"},{"key":"ref_12","first-page":"765","article-title":"Microencapsulation of Phenolic Compounds from Waste Mango Seed Kernel Extract by Spray Drying Technology","volume":"18","author":"Lim","year":"2019","journal-title":"Nat. Environ. Pollut. Technol."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1274","DOI":"10.1016\/j.foodres.2018.10.016","article-title":"Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production","volume":"116","author":"Tolve","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/j.tifs.2018.05.025","article-title":"Microencapsulation of active ingredients in functional foods: From research stage to commercial food products","volume":"78","author":"Ye","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"494","DOI":"10.1016\/j.foodchem.2018.07.205","article-title":"A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications","volume":"272","author":"Ozkan","year":"2019","journal-title":"Food Chem."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"337","DOI":"10.1016\/j.foodchem.2018.08.063","article-title":"Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin","volume":"272","author":"Kang","year":"2019","journal-title":"Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1016\/j.carbpol.2017.03.065","article-title":"Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice","volume":"167","year":"2017","journal-title":"Carbohydr. Polym."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.fbp.2015.10.001","article-title":"Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts","volume":"97","author":"Daza","year":"2016","journal-title":"Food Bioprod. Process."},{"key":"ref_19","unstructured":"Santos, S.S., Rodrigues, L.M., Costa, S.C., and Madrona, G.S. (2017). Antioxidant compounds from blackberry (Rubus fruticosus) pomace: Microencapsulation by spray-dryer and pH stability evaluation. Food Packag. Shelf Life."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/j.foodchem.2018.02.026","article-title":"Microencapsulation of extracts of bioactive compounds obtained from acerola (Malpighia emarginata DC) pulp and residue by spray and freeze drying: Chemical, morphological and chemometric characterization","volume":"254","author":"Rezende","year":"2018","journal-title":"Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"726","DOI":"10.1080\/07373930802046377","article-title":"Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties","volume":"26","author":"Goula","year":"2008","journal-title":"Dry. Technol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"524","DOI":"10.1016\/j.carbpol.2013.09.083","article-title":"Gum arabic\/starch\/maltodextrin\/inulin as wall materials on the microencapsulation of rosemary essential oil","volume":"101","author":"Borges","year":"2014","journal-title":"Carbohydr. Polym."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"583","DOI":"10.1016\/j.lwt.2018.10.022","article-title":"Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying","volume":"99","author":"Arepally","year":"2019","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"246","DOI":"10.1016\/j.jfoodeng.2007.02.029","article-title":"Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder","volume":"82","author":"Gabas","year":"2007","journal-title":"J. Food Eng."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"199","DOI":"10.1016\/j.foodhyd.2013.03.009","article-title":"Inulin potential for encapsulation and controlled delivery of Oregano essential oil","volume":"33","author":"Duarte","year":"2013","journal-title":"Food Hydrocoll."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"382","DOI":"10.1016\/j.foodhyd.2018.08.024","article-title":"Characterization of prebiotic emulsions stabilized by inulin and \u03b2-lactoglobulin","volume":"87","author":"Bengoechea","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1111\/1471-0307.12579","article-title":"Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties","volume":"72","author":"Keivaninahr","year":"2019","journal-title":"Int. J. Dairy Technol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.jfoodeng.2018.05.016","article-title":"Microencapsulation of refined kenaf (Hibiscus cannabinus L.) seed oil by spray drying using \u03b2-cyclodextrin\/gum arabic\/sodium caseinate","volume":"237","author":"Chew","year":"2018","journal-title":"J. Food Eng."},{"key":"ref_29","first-page":"1315","article-title":"Effect of spray drying conditions on physical characteristics of coconut sugar powder","volume":"23","author":"Thumthanaruk","year":"2016","journal-title":"Int. Food Res. J."},{"key":"ref_30","first-page":"155","article-title":"Physico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage","volume":"21","author":"Ee","year":"2014","journal-title":"Int. Food Res. J."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1016\/j.jfoodeng.2007.04.032","article-title":"Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration","volume":"84","author":"Jinapong","year":"2008","journal-title":"J. Food Eng."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"1582","DOI":"10.1016\/j.carbpol.2010.10.010","article-title":"Characterization of biodegradable films from the extracellular polysaccharide produced by Pseudomonas oleovorans grown on glycerol byproduct","volume":"83","author":"Alves","year":"2011","journal-title":"Carbohydr. Polym."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/0260-8774(93)90019-G","article-title":"Equilibrium moisture content and heat of desorption of some vegetables","volume":"20","author":"Kiranoudis","year":"1993","journal-title":"J. Food Eng."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.fbp.2011.01.001","article-title":"Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules","volume":"90","author":"Rocha","year":"2012","journal-title":"Food Bioprod. Process."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Gon\u00e7alves, J.C., Coelho, M.T., Diogo, M.d., Alves, V.D., Bronze, M.R., Coimbra, M.A., Martins, V.M., and Mold\u00e3o-Martins, M. (2018). In vitro shoot cultures of pterospartum tridentatum as an alternative to wild plants as a source of bioactive compounds. Nat. Prod. Commun., 13.","DOI":"10.1177\/1934578X1801300415"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1007\/s12161-018-1366-z","article-title":"Fast Analysis of Total Polyphenol Content and Antioxidant Activity in Wines and Oenological Tannins Using a Flow Injection System with Tandem Diode Array and Electrochemical Detections","volume":"12","author":"Ricci","year":"2019","journal-title":"Food Anal. Methods"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"2928","DOI":"10.1007\/s11947-011-0627-2","article-title":"Extraction of total phenolic content from garcinia mangostana linn. hull. I. Effects of solvents and UV\u2013vis spectrophotometer absorbance method","volume":"5","author":"Cheok","year":"2012","journal-title":"Food Bioprocess Technol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"1841","DOI":"10.1021\/jf030723c","article-title":"The chemistry behind antioxidant capacity assays","volume":"53","author":"Huang","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1016\/j.foodchem.2009.09.073","article-title":"Phenolic profiles, antioxidant activity and in vitro antiviral properties of apple pomace","volume":"120","author":"Barrio","year":"2010","journal-title":"Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.lwt.2016.04.033","article-title":"Spray drying bioactive orange-peel extracts produced by Soxhlet extraction: Use of WPI, antioxidant activity and moisture sorption isotherms","volume":"72","author":"Sormoli","year":"2016","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"500","DOI":"10.1016\/j.carbpol.2016.05.093","article-title":"Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles","volume":"151","author":"Lacerda","year":"2016","journal-title":"Carbohydr. Polym."},{"key":"ref_42","first-page":"1298","article-title":"Morphological characterization of pequi extract microencapsulated through spray drying","volume":"20","author":"Alves","year":"2017","journal-title":"Int. J. Food Prop."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.lwt.2016.07.022","article-title":"Microencapsulation of probiotic jussara (Euterpe edulis M.) juice by spray drying","volume":"74","author":"Paim","year":"2016","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"1099","DOI":"10.1016\/j.ijbiomac.2017.07.023","article-title":"Using a bacterial fucose-rich polysaccharide as encapsulation material of bioactive compounds","volume":"104","author":"Torres","year":"2017","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_45","first-page":"498","article-title":"Study of spray drying of pineapple juice using maltodextrin as an adjunct","volume":"37","author":"Jittanit","year":"2010","journal-title":"Chiang Mai J. Sci."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"616","DOI":"10.1016\/j.foodchem.2008.09.095","article-title":"Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica)","volume":"114","author":"Tapia","year":"2009","journal-title":"Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"641","DOI":"10.1016\/j.lwt.2008.07.008","article-title":"Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids","volume":"42","author":"Moreira","year":"2009","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"TA Tran, T., and VH Nguyen, H. (2018). Effects of Spray-Drying Temperatures and Carriers on Physical and Antioxidant Properties of Lemongrass Leaf Extract Powder. Beverages, 4.","DOI":"10.3390\/beverages4040084"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/j.jfoodeng.2012.01.010","article-title":"Effect of drying methods on the physical properties and microstructures of mango (Philippine \u2018Carabao\u2019 var.) powder","volume":"111","author":"Caparino","year":"2012","journal-title":"J. Food Eng."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"1603","DOI":"10.1080\/10942912.2016.1214965","article-title":"Functional and reconstitution properties of spray-dried sweetened yogurt powder as influenced by processing conditions","volume":"20","author":"Seth","year":"2017","journal-title":"Int. J. Food Prop."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"677","DOI":"10.1007\/s13197-010-0195-x","article-title":"Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.)","volume":"48","author":"Yousefi","year":"2011","journal-title":"J. Food Sci. Technol."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"406","DOI":"10.1016\/j.powtec.2013.11.045","article-title":"Characterization of flow properties of cohesive powders: A comparative study of traditional and new testing methods","volume":"253","author":"Leturia","year":"2014","journal-title":"Powder Technol."},{"key":"ref_53","unstructured":"Rao, M.A., Rizvi, S.S., Datta, A.K., and Ahmed, J.F. (2005). Moisture Sorption Isotherms. Engineering Properties of Foods, CRC Press Taylor & Francis Group. [3rd ed.]."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"322","DOI":"10.1016\/j.powtec.2015.12.046","article-title":"Moisture sorption isotherms and storage study of spray dried tamarind pulp powder","volume":"291","author":"Muzaffar","year":"2016","journal-title":"Powder Technol."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/j.jfoodeng.2007.07.015","article-title":"Water sorption isotherms and glass transition temperature of spray dried tomato pulp","volume":"85","author":"Goula","year":"2008","journal-title":"J. Food Eng."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"875","DOI":"10.1016\/j.lwt.2014.09.064","article-title":"Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder","volume":"62","author":"Langrish","year":"2015","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"553","DOI":"10.1111\/j.1365-2621.1997.tb02131.x","article-title":"The applicability of the GAB model to food water sorption isotherms","volume":"32","author":"Lewicki","year":"1997","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1016\/j.lwt.2013.09.011","article-title":"Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development","volume":"55","year":"2014","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1007\/s11694-016-9313-4","article-title":"Effect of gum arabic concentration and inlet temperature during spray drying on physical and antioxidant properties of honey powder","volume":"10","author":"Suhag","year":"2016","journal-title":"J. Food Meas. Charact."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/9\/6\/718\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T09:34:55Z","timestamp":1760175295000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/9\/6\/718"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,6,2]]},"references-count":59,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2020,6]]}},"alternative-id":["foods9060718"],"URL":"https:\/\/doi.org\/10.3390\/foods9060718","relation":{"is-referenced-by":[{"id-type":"doi","id":"10.1007\/s12649-024-02622-0","asserted-by":"object"}]},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,6,2]]}}}