Research Article
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CHARACTERIZATION AND APPLICATION OF WHEY PROTEIN ISOLATE BASED EDIBLE FILMS CONTAINING CLOVE AND APRICOT ESSENTIAL OILS

Year 2024, Volume: 49 Issue: 2, 299 - 311, 15.04.2024
https://doi.org/10.15237/gida.GD23137

Abstract

The aim of this research is to investigate the effects of essential oils on the mechanical and antimicrobial properties of protein-based edible films. Clove and apricot oils were added to whey protein isolate (WPI) solutions and were named C-WPI and A-WPI, respectively. Kaşar cheese was chosen as a food sample to investigate the behavior of modified films on a food product. It was observed that the oil-protein interaction increased the elasticity but decreased the strength of the emulsified films. The incorporation of oil into the film matrix resulted in a more opaque appearance but also increased thermal stability. It was detected that both types of essential oils impart antimicrobial properties of the films, but clove oil is more effective than apricot oil. In conclusion, the successful antimicrobial properties of the modified WPI film make it a potential packaging material, especially for food products prone to microbiological spoilage.

References

  • Bączek, K. B., Kosakowska, O., Przybył, J. L., Pióro-Jabrucka, E., Costa, R., Mondello, L., Gniewosz, M., Synowiec, A., Węglarz, Z. (2017). Antibacterial and antioxidant activity of essential oils and extracts from costmary (Tanacetum balsamita L.) and tansy (Tanacetum vulgare L.).
  • Industrial Crops and products, 102, 154-163. https://doi.org/10.1016/j.indcrop.2017.03.009.
  • Demirhan, Ö., Cihangir, E. (2021). Van Otlu Peynirinin Geleneksel Üretim Hikayesi (The Story of Van-Herby Cheese Traditional Production). Journal of Tourism & Gastronomy Studies, 9(3), 2286-2319. https://doi.org/10.21325/jotags.2021.893.
  • Erdem, B. G., Dıblan, S., Kaya, S. (2019). Development and structural assessment of whey protein isolate/sunflower seed oil biocomposite film. Food and Bioproducts Processing, 118, 270-280. https://doi.org/10.1016/j.fbp.2019.09.015.
  • Erdem, B. G. (2023). Use of Microwave Drying for Production of Protein-Oil Based Edible Films. Akademik Gıda, 21(3), 274-283. https://doi.org/10.24323/akademik-gida.1382932.
  • Erdem, B. G., Kaya, S. (2021). Production and application of freeze dried biocomposite coating powders from sunflower oil and soy protein or whey protein isolates. Food chemistry, 339, 127976. https://doi.org/10.1016/j.foodchem.2020.127976.
  • Erdem, B. G., Kaya, S. (2022). Characterization and application of novel composite films based on soy protein isolate and sunflower oil produced using freeze drying method. Food chemistry, 366, 130709. https://doi.org/10.1016/j.foodchem.2021.130709.
  • Erdogan-Orhan, I., Kartal, M. (2011). Insights into research on phytochemistry and biological activities of Prunus armeniaca L.(apricot). Food research international, 44(5), 1238-1243. https://doi.org/10.1016/j.foodres.2010.11.014.
  • Erdoğan, A., Gurses, M., Turkoğlu, H., Sert, S. (2001). The Determination of Mould Flora of Some Turkish Cheese Types (Kasar, Civil, Lor, Tulum). Atatürk Üni. Gıda Mühendisliği Fakültesi Erzurum. Pakistan Journal of Biological Sciences, 4(7), 884-885.
  • Eroglu, A., Toker, O. S., Dogan, M. (2016). Changes in the texture, physicochemical properties and volatile compound profiles of fresh K ashar cheese (< 90 days) during ripening. International Journal of Dairy Technology, 69(2), 243-253. https://doi.org/10.1111/1471-0307.12250
  • Feyzioglu, G. C., Tornuk, F. (2016). Development of chitosan nanoparticles loaded with summer savory (Satureja hortensis L.) essential oil for antimicrobial and antioxidant delivery applications. LWT, 70, 104-110. https://doi.org/10.1016/j.lwt.2016.02.037.
  • Firouz, M. S., Mohi-Alden, K., Omid, M. (2021). A critical review on intelligent and active packaging in the food industry: Research and development. Food research international, 141, 110113. https://doi.org/10.1016/ j.foodres.2021.110113.
  • Galus, S. (2018). Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration. Food Hydrocolloids, 85, 233-241. https://doi.org/10.1016/j.foodhyd.2018.07.026.
  • G. Al-Hashimi, A., Ammar, A. B., Cacciola, F., Lakhssassi, N. (2020). Development of a millet starch edible film containing clove essential oil. Foods, 9(2), 184. https://doi.org/ 10.3390/foods9020184.
  • Goñi, P., López, P., Sánchez, C., Gómez-Lus, R., Becerril, R., Nerín, C. (2009). Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food chemistry, 116(4), 982-989. https://doi.org/10.1016/ j.foodchem.2009.03.058.
  • Haro-González, J. N., Castillo-Herrera, G. A., Martínez-Velázquez, M., Espinosa-Andrews, H. (2021). Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health. Molecules, 26(21), 6387. https://doi.org/10.3390/molecules26216387.
  • Kaya, S., Kaya, A. (2000). Microwave drying effects on properties of whey protein isolate edible films. Journal of Food Engineering, 43(2), 91-96. https://doi.org/10.1016/S0260-8774(99)00136-3.
  • Lee, J. Y., Garcia, C. V., Shin, G. H., Kim, J. T. (2019). Antibacterial and antioxidant properties of hydroxypropyl methylcellulose-based active composite films incorporating oregano essential
  • oil nanoemulsions. LWT, 106, 164-171. https://doi.org/10.1016/j.lwt.2019.02.061.
  • Mahcene, Z., Khelil, A., Hasni, S., Akman, P. K., Bozkurt, F., Birech, K., Goudjil, M. B., Tornuk, F. (2020). Development and characterization of sodium alginate based active edible films incorporated with essential oils of some medicinal plants. International Journal of Biological Macromolecules, 145, 124-132. https://doi.org/ 10.1016/j.ijbiomac.2019.12.093.
  • Mahcene, Z., Khelil, A., Hasni, S., Bozkurt, F., Goudjil, M. B., Tornuk, F. (2021). Home-made cheese preservation using sodium alginate based on edible film incorporating essential oils. Journal of Food Science and Technology, 58, 2406-2419. https://doi.org/10.1007/s13197-020-04753-3.
  • McHugh, T. H., Krochta, J. M. (1994). Sorbitol-vs glycerol-plasticized whey protein edible films: integrated oxygen permeability and tensile property evaluation. Journal of Agricultural and Food Chemistry, 42(4), 841-845. https://doi.org/ 10.1021/jf00040a001.
  • Nazim, M., Mitra, K., Rahman, M., Abdullah, A., Parveen, S. (2013). Evaluation of the nutritional quality and microbiological analysis of newly developed soya cheese. International food research journal, 20(6).
  • Perez-Gago, M., Serra, M., Alonso, M., Mateos, M., Del Río, M. (2005). Effect of whey protein-and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples. Postharvest Biology and Technology, 36(1), 77-85. https://doi.org/10.1016/ j.postharvbio.2004.10.009.
  • Radünz, M., da Trindade, M. L. M., Camargo, T. M., Radünz, A. L., Borges, C. D., Gandra, E. A., Helbig, E. (2019). Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oil. Food chemistry, 276, 180-186. https://doi.org/10.1016/ j.foodchem.2018.09.173.
  • Rai, S., Poonia, A. (2019). Formulation and characterization of edible films from pea starch and casein. Journal of Pharmacognosy and Phytochemistry, 8(2), 317-321. Reyes-Avalos, M., Femenia, A., Minjares-Fuentes, R., Contreras-Esquivel, J., Aguilar-González, C., Esparza-Rivera, J., Meza-Velázquez, J. (2016). Improvement of the quality and the shelf life of figs (Ficus carica) using an alginate–chitosan edible film. Food and bioprocess technology, 9, 2114-2124. https://doi.org/10.1007/s11947-016-1796-9.
  • Sefa, I., Bozkurt, F., Güner, S., Sümeyra, I., Topalcengiz, Z. (2020). Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. Harran Tarım ve Gıda Bilimleri Dergisi, 24(4), 409-419. https://doi.org/ 10.29050/harranziraat.703063.
  • Sukyai, P., Anongjanya, P., Bunyahwuthakul, N., Kongsin, K., Harnkarnsujarit, N., Sukatta, U., Sothornvit, R., Chollakup, R. (2018). Effect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based films. Food research international, 107, 528-535. https://doi.org/ 10.1016/j.foodres.2018.02.052.
  • Tavares, L., Noreña, C. P. Z. (2019). Encapsulation of garlic extract using complex coacervation with whey protein isolate and chitosan as wall materials followed by spray drying. Food Hydrocolloids, 89, 360-369. https://doi.org/10.1016/j.foodhyd.2018.10.052.
  • Wang, D., Dong, Y., Chen, X., Liu, Y., Wang, J., Wang, X., Wang, C., Song, H. (2020). Incorporation of apricot (Prunus armeniaca) kernel essential oil into chitosan films displaying antimicrobial effect against Listeria monocytogenes and improving quality indices of spiced beef. International Journal of Biological Macromolecules, 162, 838-844. https://doi.org/ 10.1016/j.ijbiomac.2020.06.220.
  • Yemiş, G. P., Emiroğlu, Z. K., Candoğan, K. (2017). Mercanköşk (Oreganum Heracleoticum L.) Ve Bahçe Kekiği (Thymus Vulgaris L.) Uçucu Yaği İçeren Soya Bazli Yenilebilir Filmlerin Patojen Bakterilere Karşi Antimikrobiyel Etkileri. GIDA, 42(3), 268-276. doi: 10.15237/ gida.GD16106.

KARANFİL VE KAYISI ESANSİYEL YAĞLARI İLE AKTİF HALE GETİRİLMİŞ PEYNİIR ALTI SUYU PROTEİNİ İZOLAT BAZLI YENİLEBİLİR FİLMLER

Year 2024, Volume: 49 Issue: 2, 299 - 311, 15.04.2024
https://doi.org/10.15237/gida.GD23137

Abstract

Bu araştırmanın amacı, uçucu yağların protein bazlı yenilebilir filmlerin mekanik ve antimikrobiyal özelliklerine etkilerini araştırmaktır. Peynir altı suyu protein izolatı (WPI) solüsyonlarına karanfil ve kayısı yağları eklenerek sırasıyla C-WPI ve A-WPI olarak adlandırıldı. Modifiye filmlerin bir gıda ürünü üzerindeki davranışını araştırmak amacıyla gıda örneği olarak Kaşar peyniri seçilmiştir. Yağ-protein etkileşiminin emülsifiye filmlerin elastikiyetini arttırdığı ancak mukavemetini azalttığı gözlendi. Yağın film matrisine dahil edilmesi, daha opak bir görünüme neden oldu, fakat aynı zamanda termal stabiliteyi de arttırdı. Her iki uçucu yağ türünün de filmlere antimikrobiyal özellikler kazandırdığı ancak karanfil yağının kayısı yağından daha etkili olduğu belirlendi. Sonuç olarak, değiştirilmiş WPI filminin başarılı antimikrobiyal özellikleri, onu özellikle mikrobiyolojik bozulmaya yatkın gıda ürünleri için potansiyel bir ambalaj malzemesi haline getirmektedir.

References

  • Bączek, K. B., Kosakowska, O., Przybył, J. L., Pióro-Jabrucka, E., Costa, R., Mondello, L., Gniewosz, M., Synowiec, A., Węglarz, Z. (2017). Antibacterial and antioxidant activity of essential oils and extracts from costmary (Tanacetum balsamita L.) and tansy (Tanacetum vulgare L.).
  • Industrial Crops and products, 102, 154-163. https://doi.org/10.1016/j.indcrop.2017.03.009.
  • Demirhan, Ö., Cihangir, E. (2021). Van Otlu Peynirinin Geleneksel Üretim Hikayesi (The Story of Van-Herby Cheese Traditional Production). Journal of Tourism & Gastronomy Studies, 9(3), 2286-2319. https://doi.org/10.21325/jotags.2021.893.
  • Erdem, B. G., Dıblan, S., Kaya, S. (2019). Development and structural assessment of whey protein isolate/sunflower seed oil biocomposite film. Food and Bioproducts Processing, 118, 270-280. https://doi.org/10.1016/j.fbp.2019.09.015.
  • Erdem, B. G. (2023). Use of Microwave Drying for Production of Protein-Oil Based Edible Films. Akademik Gıda, 21(3), 274-283. https://doi.org/10.24323/akademik-gida.1382932.
  • Erdem, B. G., Kaya, S. (2021). Production and application of freeze dried biocomposite coating powders from sunflower oil and soy protein or whey protein isolates. Food chemistry, 339, 127976. https://doi.org/10.1016/j.foodchem.2020.127976.
  • Erdem, B. G., Kaya, S. (2022). Characterization and application of novel composite films based on soy protein isolate and sunflower oil produced using freeze drying method. Food chemistry, 366, 130709. https://doi.org/10.1016/j.foodchem.2021.130709.
  • Erdogan-Orhan, I., Kartal, M. (2011). Insights into research on phytochemistry and biological activities of Prunus armeniaca L.(apricot). Food research international, 44(5), 1238-1243. https://doi.org/10.1016/j.foodres.2010.11.014.
  • Erdoğan, A., Gurses, M., Turkoğlu, H., Sert, S. (2001). The Determination of Mould Flora of Some Turkish Cheese Types (Kasar, Civil, Lor, Tulum). Atatürk Üni. Gıda Mühendisliği Fakültesi Erzurum. Pakistan Journal of Biological Sciences, 4(7), 884-885.
  • Eroglu, A., Toker, O. S., Dogan, M. (2016). Changes in the texture, physicochemical properties and volatile compound profiles of fresh K ashar cheese (< 90 days) during ripening. International Journal of Dairy Technology, 69(2), 243-253. https://doi.org/10.1111/1471-0307.12250
  • Feyzioglu, G. C., Tornuk, F. (2016). Development of chitosan nanoparticles loaded with summer savory (Satureja hortensis L.) essential oil for antimicrobial and antioxidant delivery applications. LWT, 70, 104-110. https://doi.org/10.1016/j.lwt.2016.02.037.
  • Firouz, M. S., Mohi-Alden, K., Omid, M. (2021). A critical review on intelligent and active packaging in the food industry: Research and development. Food research international, 141, 110113. https://doi.org/10.1016/ j.foodres.2021.110113.
  • Galus, S. (2018). Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration. Food Hydrocolloids, 85, 233-241. https://doi.org/10.1016/j.foodhyd.2018.07.026.
  • G. Al-Hashimi, A., Ammar, A. B., Cacciola, F., Lakhssassi, N. (2020). Development of a millet starch edible film containing clove essential oil. Foods, 9(2), 184. https://doi.org/ 10.3390/foods9020184.
  • Goñi, P., López, P., Sánchez, C., Gómez-Lus, R., Becerril, R., Nerín, C. (2009). Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food chemistry, 116(4), 982-989. https://doi.org/10.1016/ j.foodchem.2009.03.058.
  • Haro-González, J. N., Castillo-Herrera, G. A., Martínez-Velázquez, M., Espinosa-Andrews, H. (2021). Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health. Molecules, 26(21), 6387. https://doi.org/10.3390/molecules26216387.
  • Kaya, S., Kaya, A. (2000). Microwave drying effects on properties of whey protein isolate edible films. Journal of Food Engineering, 43(2), 91-96. https://doi.org/10.1016/S0260-8774(99)00136-3.
  • Lee, J. Y., Garcia, C. V., Shin, G. H., Kim, J. T. (2019). Antibacterial and antioxidant properties of hydroxypropyl methylcellulose-based active composite films incorporating oregano essential
  • oil nanoemulsions. LWT, 106, 164-171. https://doi.org/10.1016/j.lwt.2019.02.061.
  • Mahcene, Z., Khelil, A., Hasni, S., Akman, P. K., Bozkurt, F., Birech, K., Goudjil, M. B., Tornuk, F. (2020). Development and characterization of sodium alginate based active edible films incorporated with essential oils of some medicinal plants. International Journal of Biological Macromolecules, 145, 124-132. https://doi.org/ 10.1016/j.ijbiomac.2019.12.093.
  • Mahcene, Z., Khelil, A., Hasni, S., Bozkurt, F., Goudjil, M. B., Tornuk, F. (2021). Home-made cheese preservation using sodium alginate based on edible film incorporating essential oils. Journal of Food Science and Technology, 58, 2406-2419. https://doi.org/10.1007/s13197-020-04753-3.
  • McHugh, T. H., Krochta, J. M. (1994). Sorbitol-vs glycerol-plasticized whey protein edible films: integrated oxygen permeability and tensile property evaluation. Journal of Agricultural and Food Chemistry, 42(4), 841-845. https://doi.org/ 10.1021/jf00040a001.
  • Nazim, M., Mitra, K., Rahman, M., Abdullah, A., Parveen, S. (2013). Evaluation of the nutritional quality and microbiological analysis of newly developed soya cheese. International food research journal, 20(6).
  • Perez-Gago, M., Serra, M., Alonso, M., Mateos, M., Del Río, M. (2005). Effect of whey protein-and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples. Postharvest Biology and Technology, 36(1), 77-85. https://doi.org/10.1016/ j.postharvbio.2004.10.009.
  • Radünz, M., da Trindade, M. L. M., Camargo, T. M., Radünz, A. L., Borges, C. D., Gandra, E. A., Helbig, E. (2019). Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oil. Food chemistry, 276, 180-186. https://doi.org/10.1016/ j.foodchem.2018.09.173.
  • Rai, S., Poonia, A. (2019). Formulation and characterization of edible films from pea starch and casein. Journal of Pharmacognosy and Phytochemistry, 8(2), 317-321. Reyes-Avalos, M., Femenia, A., Minjares-Fuentes, R., Contreras-Esquivel, J., Aguilar-González, C., Esparza-Rivera, J., Meza-Velázquez, J. (2016). Improvement of the quality and the shelf life of figs (Ficus carica) using an alginate–chitosan edible film. Food and bioprocess technology, 9, 2114-2124. https://doi.org/10.1007/s11947-016-1796-9.
  • Sefa, I., Bozkurt, F., Güner, S., Sümeyra, I., Topalcengiz, Z. (2020). Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. Harran Tarım ve Gıda Bilimleri Dergisi, 24(4), 409-419. https://doi.org/ 10.29050/harranziraat.703063.
  • Sukyai, P., Anongjanya, P., Bunyahwuthakul, N., Kongsin, K., Harnkarnsujarit, N., Sukatta, U., Sothornvit, R., Chollakup, R. (2018). Effect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based films. Food research international, 107, 528-535. https://doi.org/ 10.1016/j.foodres.2018.02.052.
  • Tavares, L., Noreña, C. P. Z. (2019). Encapsulation of garlic extract using complex coacervation with whey protein isolate and chitosan as wall materials followed by spray drying. Food Hydrocolloids, 89, 360-369. https://doi.org/10.1016/j.foodhyd.2018.10.052.
  • Wang, D., Dong, Y., Chen, X., Liu, Y., Wang, J., Wang, X., Wang, C., Song, H. (2020). Incorporation of apricot (Prunus armeniaca) kernel essential oil into chitosan films displaying antimicrobial effect against Listeria monocytogenes and improving quality indices of spiced beef. International Journal of Biological Macromolecules, 162, 838-844. https://doi.org/ 10.1016/j.ijbiomac.2020.06.220.
  • Yemiş, G. P., Emiroğlu, Z. K., Candoğan, K. (2017). Mercanköşk (Oreganum Heracleoticum L.) Ve Bahçe Kekiği (Thymus Vulgaris L.) Uçucu Yaği İçeren Soya Bazli Yenilebilir Filmlerin Patojen Bakterilere Karşi Antimikrobiyel Etkileri. GIDA, 42(3), 268-276. doi: 10.15237/ gida.GD16106.
There are 31 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Yeşil Işık Erdem 0009-0002-3312-7334

Sevim Kaya 0000-0003-4790-7630

Burcu Gökkaya Erdem 0000-0002-4112-5729

Publication Date April 15, 2024
Submission Date December 8, 2023
Acceptance Date March 15, 2024
Published in Issue Year 2024 Volume: 49 Issue: 2

Cite

APA Erdem, Y. I., Kaya, S., & Gökkaya Erdem, B. (2024). CHARACTERIZATION AND APPLICATION OF WHEY PROTEIN ISOLATE BASED EDIBLE FILMS CONTAINING CLOVE AND APRICOT ESSENTIAL OILS. Gıda, 49(2), 299-311. https://doi.org/10.15237/gida.GD23137
AMA Erdem YI, Kaya S, Gökkaya Erdem B. CHARACTERIZATION AND APPLICATION OF WHEY PROTEIN ISOLATE BASED EDIBLE FILMS CONTAINING CLOVE AND APRICOT ESSENTIAL OILS. The Journal of Food. April 2024;49(2):299-311. doi:10.15237/gida.GD23137
Chicago Erdem, Yeşil Işık, Sevim Kaya, and Burcu Gökkaya Erdem. “CHARACTERIZATION AND APPLICATION OF WHEY PROTEIN ISOLATE BASED EDIBLE FILMS CONTAINING CLOVE AND APRICOT ESSENTIAL OILS”. Gıda 49, no. 2 (April 2024): 299-311. https://doi.org/10.15237/gida.GD23137.
EndNote Erdem YI, Kaya S, Gökkaya Erdem B (April 1, 2024) CHARACTERIZATION AND APPLICATION OF WHEY PROTEIN ISOLATE BASED EDIBLE FILMS CONTAINING CLOVE AND APRICOT ESSENTIAL OILS. Gıda 49 2 299–311.
IEEE Y. I. Erdem, S. Kaya, and B. Gökkaya Erdem, “CHARACTERIZATION AND APPLICATION OF WHEY PROTEIN ISOLATE BASED EDIBLE FILMS CONTAINING CLOVE AND APRICOT ESSENTIAL OILS”, The Journal of Food, vol. 49, no. 2, pp. 299–311, 2024, doi: 10.15237/gida.GD23137.
ISNAD Erdem, Yeşil Işık et al. “CHARACTERIZATION AND APPLICATION OF WHEY PROTEIN ISOLATE BASED EDIBLE FILMS CONTAINING CLOVE AND APRICOT ESSENTIAL OILS”. Gıda 49/2 (April 2024), 299-311. https://doi.org/10.15237/gida.GD23137.
JAMA Erdem YI, Kaya S, Gökkaya Erdem B. CHARACTERIZATION AND APPLICATION OF WHEY PROTEIN ISOLATE BASED EDIBLE FILMS CONTAINING CLOVE AND APRICOT ESSENTIAL OILS. The Journal of Food. 2024;49:299–311.
MLA Erdem, Yeşil Işık et al. “CHARACTERIZATION AND APPLICATION OF WHEY PROTEIN ISOLATE BASED EDIBLE FILMS CONTAINING CLOVE AND APRICOT ESSENTIAL OILS”. Gıda, vol. 49, no. 2, 2024, pp. 299-11, doi:10.15237/gida.GD23137.
Vancouver Erdem YI, Kaya S, Gökkaya Erdem B. CHARACTERIZATION AND APPLICATION OF WHEY PROTEIN ISOLATE BASED EDIBLE FILMS CONTAINING CLOVE AND APRICOT ESSENTIAL OILS. The Journal of Food. 2024;49(2):299-311.

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