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Aroma Microencapsulation in Food Industry

Year 2017, Volume: 15 Issue: 4, 416 - 425, 24.12.2017
https://doi.org/10.24323/akademik-gida.370270

Abstract

Aroma, which has a great influence on consumer
preferences and economic value, has an important place in food industry. These volatile
and sensitive valuable components can be encapsulated with shells or matrices
of coating materials such as monomers or polymers. The encapsulation of aroma
components, which are usually liquid at room temperatures, can provide
advantages such as protection from environmental factors and increased shelf
life when the product is in a powder form. Techniques such as spray drying,
spray cooling, extrusion, freeze drying, coacervation and molecular inclusion
are used in the encapsulation of aroma components. In this study, studies on
the encapsulation of aroma components with various technologies used in food
industry are reviewed.

References

  • [1] Renu, R., Zehra, F., 2015. Microencapsulation of flavours. International Journal of Basic and Applied Biology 2(5): 333–338.
  • [2] Poshadri, A., Kuna, A., 2010. Microencapsulation technology: A review. The Journal of Research ANGRAU 38(1): 86–102.
  • [3] Fang, Z., Bhandari, B., 2010. Encapsulation of polyphenols - a review. Trends in Food Science & Technology 21: 510-523.
  • [4] Sobel, R., Versic, R., Gaonkar, A.G., 2014. Introduction to Microencapsulation and Controlled Delivery in Foods. Microencapsulation in the Food Industry A Practical Implementation Guide, Edited by Gaonkar, A.G., Vasisht, N., Khare, A.R., Sobel, R., Elsevier, Chapter 1, 3-12p.
  • [5] Koç, M., Sakin, M., Kaymak-Ertekin, F., 2010. Mikroenkapsülasyon ve gıda teknolojisinde kullanımı. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 16(1): 77–86.
  • [6] Barbosa-Canovás, G.V., Ortega-Rivas, E., Juliano, P., Yan, H., 2005. Encapsulation Processes. Food Powders: Physical Properties, Processing, and Functionality, Kluwer Academic/Plenum Publishers, New York, 199-218p.
  • [7] Teunou, E., Poncelet, D., 2005. Fluid-Bed Coating. Encapsulated and Powdered Foods, Edited by Onwulata, C., Taylor & Francis Group, LLC, 197-212p.
  • [8] El-Abbasi, A., El Fadeli, S., El-Bouzidi, L., Lahrouni, M., Nauman, K., 2015. Recent advances in microencapsulation of bioactive compounds. Analytical and Processing Techniques 41(April): 129–146.
  • [9] Druaux, C., Voilley, A., 1997. Effect of food composition and microstructure on volatile flavour release. Trends in Food Science & Technology 8(November): 364–368.
  • [10] Uhlemann, J., Reiß, I., 2010. Product design and process engineering using the example of flavors. Chemical Engineering & Technology 33(2): 199–212.
  • [11] Madene, A., Jacquot, M., Scher, J., Desobry, S., 2006. Review Flavour encapsulation and controlled release – a review. International Journal of Food Science and Technology 41: 1–21.
  • [12] Reineccius, G.A., 1995. Controlled Release Techniques in the Food Industry. Encapsulation and Controlled Release of Food Ingredients, American Chemical Society, Chapter 2, 8–25.
  • [13] Pothakamury, U.R., Barbosa-Canovas, G.V., 1995. Fundamental aspects of controlled release in foods. Trends in Food Science & Technology 6(December): 397–406.
  • [14] Eichler, K., 2003. Trend in the European Encapsulation Market. Food Marketing and Technology 17: 42-44.
  • [15] Moreau, D.L., Rosenberg, M., 1996. Oxidative stability of anhydrous milkfat microencapsulated in whey proteins. Journal of Food Science 61(1): 39–43.
  • [16] Benita S., 1996. Microencapsulation Methods and Industrial Applications. Marcel Dekker, INC, USA.
  • [17] Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R., 2007. Applications of spray-drying in microencapsulation of food ingredients : An overview. Food Research International 40: 1107–1121.
  • [18] Desai, K.G.H., Park, H.J., 2005. Recent developments in microencapsulation of food ıngredients. Drying Technology 23(7): 1361-1394.
  • [19] Taylor, A.H., 1983, Encapsulation systems and their applications in the flavor industry. Food Flavor Ingredient and Process Packaging 4(Sept): 48–52.
  • [20] Gibbs, B.F., Kermasha, S., Alli, I., Mulligan, C.N., 1999. Encapsulation in the food industry : a review. International Journal of Food Sciences and Nutrition 50(3): 213–224.
  • [21] Buldur, P.M., 2012. Encapsulation of Food Flavors via Coacervation Method. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, İstanbul, 53p.
  • [22] Gouin, S., 2004. Microencapsulation: Industrial appraisal of existing technologies and trends. Trends in Food Science & Technology 15(7-8): 330–34.
  • [23] Apintanapong, M., Noomhorm, A., 2003. The use of spray drying to microencapsulate 2-acetyl-1-pyrroline, a major flavour component of aromatic rice. International Journal of Food Science and Technology 38(2): 95–102.
  • [24] Che Man, Y.B., Irwandi, J., Abdullah, W.J.W., 1999. Effect of different types of maltodextrin and drying methods on physico-chemical and sensory properties of encapsulated durian flavour. Journal of the Science of Food and Agriculture 79(8): 1075–1080.
  • [25] Bayram, Ö.A., Bayram, M., Tekin, A.R., 2005. Spray drying of sumac flavour using sodium chloride, sucrose, glucose and starch as carriers. Journal of Food Engineering 69(2): 253–260.
  • [26] Bayram, Ö.A., Bayram, M., Tekin, A.R., 2008. Whey powder as a carrier in spray drying of sumac concentrate. Journal of Food Process Engineering 31(1): 105–119.
  • [27] Caliskan, G., Dirim, S.N., 2013. The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food and Bioproducts Processing 91(4): 539–548.
  • [28] Soottitantawat, A., Bigeard, F., Yoshii, H., Furuta, T., Ohkawara, M., Linko, P., 2005. Influence of emulsion and powder size on the stability of encapsulated D-limonene by spray drying. Innovative Food Science and Emerging Technologies 6: 107–114.
  • [29] Janiszewska, E., Jedlińska, A., Witrowa-Rajchert, D., 2015. Effect of homogenization parameters on selected physical properties of lemon aroma powder. Food and Bioproducts Processing 94: 405–413.
  • [30] Kaushik, V., Roos, Y.H., 2007. Limonene encapsulation in freeze-drying of gum Arabic-sucrose-gelatin systems. LWT - Food Science and Technology 40(8): 1381–1391.
  • [31] García-Cárdenas, J.A., Ciro-Velásquez, H.J., Largo-Ávila, E., 2015. Encapsulation of mandarin citrus flavor using spray drying technology and different wall materials. Revista U.D.C.A Actualidad & Divulgación Científica 18(1): 251 - 260.
  • [32] Soottitantawat, A., Takayama, K., Okamura, K., Muranaka, D., Yoshii, H., Furuta, T., Ohkawara, M., Linko, P., 2005. Microencapsulation of l-menthol by spray drying and its release characteristics. Innovative Food Science and Emerging Technologies 6(2): 163–170.
  • [33] Sillick, M., Gregson, C.M., 2012. Spray chill encapsulation of flavors within anhydrous erythritol crystals. LWT - Food Science and Technology 48(1): 107-113.
  • [34] Koupantsis, T., Pavlidou, E., Paraskevopoulou, A., 2014. Flavour encapsulation in milk proteins - CMC coacervate-type complexes. Food Hydrocolloids 37: 134-142.
  • [35] Samakradhamrongthai, R., Thakeow, P., Kopermsub, P., Utama-ang, N., 2016. Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma. Journal of Microencapsulation 33(8): 773–784.
  • [36] Rodríguez, S.D., Wilderjans, T.F., Sosa, N., Bernik, D.L., 2013. Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches. Journal of Food Research 2(2): 36–48.
  • [37] Setyaningsih, D., Rahmalia, R., Sugiyono, D., 2010. Kajian mikroenkapsulasi ekstrak vanili. J. Tek. Ind. Pert 19(2): 64–70.
  • [38] Rahmalia, R., 2008. Kajian Mikroenkapsulasi Ekstrak Vanili Dan Retensi Vanilin Selama Penyimpanan. Bogor Pertanian Enstitüsü, Bogor, 82p.
  • [39] Sariga, S., Prince, M.V., 2015. Influence of flavour load and inlet air temperature on microencapsulation of vanilla extract. Trends in Biosciences 8(16): 4196–4201.
  • [40] Sariga, S., Prince, M.V., Sudheer, K.P., Sean, Y.D., 2016. Influence of wall material blend, flavour load and inlet air temperature on microencapsulation of vanilla extract. Advances in Life Sciences 5(6): 2116–2120.
  • [41] Sariga, S., Prince, M.V., 2016. Effect of flavour load and inlet air temperature on microencapsulation of vanilla extract with maltodextrin as wall material. International Journal of Applied And Natural Sciences 5(2): 21–26.
  • [42] Ocampo-Salinas, I.O., Jiménez-Aparicio, A., Perea-Flores, M.J., Tapia-Ochoategui, A., Salgado-Cruz, M.P., Jiménez-Martínez, C., Téllez-Medina, D.I., Dávila-Ortiz, G., 2017. High-pressure homogenization and maltodextrins mixtures to microencapsulate vanilla (Vanilla planifolia) extract through freeze-drying. Revista Mexicana de Ingeniería Química 16(1): 131–146.
  • [43] Hundre, S.Y., Karthik, P., Anandharamakrishnan, C., 2015. Effect of whey protein isolate and β-cyclodextrin wall systems on stability of microencapsulated vanillin by spray–freeze drying method. Food Chemistry 174: 16–24.
  • [44] Noshad, M., Mohebbi, M., Shahidi, F., Koocheki, A., 2015. Effect of layer-by-layer polyelectrolyte method on encapsulation of vanillin. International Journal of Biological Macromolecules 81: 803–808.
  • [45] Noshad, M., Mohebbi, M., Koocheki, A., Shahidi, F., 2015. Microencapsulation of vanillin by spray drying using soy protein isolate-maltodextrin as wall material. Flavour and Fragrance Journal 30(5): 387–391.
  • [46] Szente, L., Szejtli, J., 1986. Molecular encapsulation of natural and synthetic flavor with β-cyclodextrin. Journal of Food Science 51(4): 1024–1027.

Gıda Endüstrisinde Aroma Mikroenkapsülasyonu

Year 2017, Volume: 15 Issue: 4, 416 - 425, 24.12.2017
https://doi.org/10.24323/akademik-gida.370270

Abstract

Tüketici tercihlerini büyük ölçüde etkileyen ve ekonomik
açıdan değerli olan aromalar, gıda endüstrisinde önemli bir yer tutmaktadır. Hassas
ve uçucu olan bu değerli bileşenler, monomerler veya polimerler gibi kaplama
materyallerinden oluşan kabuk ya da matrislerle enkapsüle edilebilmektedir. Oda
sıcaklığında genellikle sıvı halde olan aroma bileşenlerinin enkapsülasyonu ile
toz formda ürün elde edilirken, çevresel etkenlerden koruma ve raf ömründe artış
gibi avantajlar sağlanabilmektedir. Aromaların enkapsülasyonunda püskürterek
kurutma, püskürterek soğutma, ekstrüzyon, dondurarak kurutma, koaservasyon ve
moleküler hapsetme gibi teknolojiler kullanılmaktadır. Bu derlemede, gıda
endüstrisinde kullanılan aromaların çeşitli teknolojilerle enkapsülasyonu ile ilgili
olarak yapılan çalışmalar incelenmiştir.

References

  • [1] Renu, R., Zehra, F., 2015. Microencapsulation of flavours. International Journal of Basic and Applied Biology 2(5): 333–338.
  • [2] Poshadri, A., Kuna, A., 2010. Microencapsulation technology: A review. The Journal of Research ANGRAU 38(1): 86–102.
  • [3] Fang, Z., Bhandari, B., 2010. Encapsulation of polyphenols - a review. Trends in Food Science & Technology 21: 510-523.
  • [4] Sobel, R., Versic, R., Gaonkar, A.G., 2014. Introduction to Microencapsulation and Controlled Delivery in Foods. Microencapsulation in the Food Industry A Practical Implementation Guide, Edited by Gaonkar, A.G., Vasisht, N., Khare, A.R., Sobel, R., Elsevier, Chapter 1, 3-12p.
  • [5] Koç, M., Sakin, M., Kaymak-Ertekin, F., 2010. Mikroenkapsülasyon ve gıda teknolojisinde kullanımı. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 16(1): 77–86.
  • [6] Barbosa-Canovás, G.V., Ortega-Rivas, E., Juliano, P., Yan, H., 2005. Encapsulation Processes. Food Powders: Physical Properties, Processing, and Functionality, Kluwer Academic/Plenum Publishers, New York, 199-218p.
  • [7] Teunou, E., Poncelet, D., 2005. Fluid-Bed Coating. Encapsulated and Powdered Foods, Edited by Onwulata, C., Taylor & Francis Group, LLC, 197-212p.
  • [8] El-Abbasi, A., El Fadeli, S., El-Bouzidi, L., Lahrouni, M., Nauman, K., 2015. Recent advances in microencapsulation of bioactive compounds. Analytical and Processing Techniques 41(April): 129–146.
  • [9] Druaux, C., Voilley, A., 1997. Effect of food composition and microstructure on volatile flavour release. Trends in Food Science & Technology 8(November): 364–368.
  • [10] Uhlemann, J., Reiß, I., 2010. Product design and process engineering using the example of flavors. Chemical Engineering & Technology 33(2): 199–212.
  • [11] Madene, A., Jacquot, M., Scher, J., Desobry, S., 2006. Review Flavour encapsulation and controlled release – a review. International Journal of Food Science and Technology 41: 1–21.
  • [12] Reineccius, G.A., 1995. Controlled Release Techniques in the Food Industry. Encapsulation and Controlled Release of Food Ingredients, American Chemical Society, Chapter 2, 8–25.
  • [13] Pothakamury, U.R., Barbosa-Canovas, G.V., 1995. Fundamental aspects of controlled release in foods. Trends in Food Science & Technology 6(December): 397–406.
  • [14] Eichler, K., 2003. Trend in the European Encapsulation Market. Food Marketing and Technology 17: 42-44.
  • [15] Moreau, D.L., Rosenberg, M., 1996. Oxidative stability of anhydrous milkfat microencapsulated in whey proteins. Journal of Food Science 61(1): 39–43.
  • [16] Benita S., 1996. Microencapsulation Methods and Industrial Applications. Marcel Dekker, INC, USA.
  • [17] Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R., 2007. Applications of spray-drying in microencapsulation of food ingredients : An overview. Food Research International 40: 1107–1121.
  • [18] Desai, K.G.H., Park, H.J., 2005. Recent developments in microencapsulation of food ıngredients. Drying Technology 23(7): 1361-1394.
  • [19] Taylor, A.H., 1983, Encapsulation systems and their applications in the flavor industry. Food Flavor Ingredient and Process Packaging 4(Sept): 48–52.
  • [20] Gibbs, B.F., Kermasha, S., Alli, I., Mulligan, C.N., 1999. Encapsulation in the food industry : a review. International Journal of Food Sciences and Nutrition 50(3): 213–224.
  • [21] Buldur, P.M., 2012. Encapsulation of Food Flavors via Coacervation Method. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, İstanbul, 53p.
  • [22] Gouin, S., 2004. Microencapsulation: Industrial appraisal of existing technologies and trends. Trends in Food Science & Technology 15(7-8): 330–34.
  • [23] Apintanapong, M., Noomhorm, A., 2003. The use of spray drying to microencapsulate 2-acetyl-1-pyrroline, a major flavour component of aromatic rice. International Journal of Food Science and Technology 38(2): 95–102.
  • [24] Che Man, Y.B., Irwandi, J., Abdullah, W.J.W., 1999. Effect of different types of maltodextrin and drying methods on physico-chemical and sensory properties of encapsulated durian flavour. Journal of the Science of Food and Agriculture 79(8): 1075–1080.
  • [25] Bayram, Ö.A., Bayram, M., Tekin, A.R., 2005. Spray drying of sumac flavour using sodium chloride, sucrose, glucose and starch as carriers. Journal of Food Engineering 69(2): 253–260.
  • [26] Bayram, Ö.A., Bayram, M., Tekin, A.R., 2008. Whey powder as a carrier in spray drying of sumac concentrate. Journal of Food Process Engineering 31(1): 105–119.
  • [27] Caliskan, G., Dirim, S.N., 2013. The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food and Bioproducts Processing 91(4): 539–548.
  • [28] Soottitantawat, A., Bigeard, F., Yoshii, H., Furuta, T., Ohkawara, M., Linko, P., 2005. Influence of emulsion and powder size on the stability of encapsulated D-limonene by spray drying. Innovative Food Science and Emerging Technologies 6: 107–114.
  • [29] Janiszewska, E., Jedlińska, A., Witrowa-Rajchert, D., 2015. Effect of homogenization parameters on selected physical properties of lemon aroma powder. Food and Bioproducts Processing 94: 405–413.
  • [30] Kaushik, V., Roos, Y.H., 2007. Limonene encapsulation in freeze-drying of gum Arabic-sucrose-gelatin systems. LWT - Food Science and Technology 40(8): 1381–1391.
  • [31] García-Cárdenas, J.A., Ciro-Velásquez, H.J., Largo-Ávila, E., 2015. Encapsulation of mandarin citrus flavor using spray drying technology and different wall materials. Revista U.D.C.A Actualidad & Divulgación Científica 18(1): 251 - 260.
  • [32] Soottitantawat, A., Takayama, K., Okamura, K., Muranaka, D., Yoshii, H., Furuta, T., Ohkawara, M., Linko, P., 2005. Microencapsulation of l-menthol by spray drying and its release characteristics. Innovative Food Science and Emerging Technologies 6(2): 163–170.
  • [33] Sillick, M., Gregson, C.M., 2012. Spray chill encapsulation of flavors within anhydrous erythritol crystals. LWT - Food Science and Technology 48(1): 107-113.
  • [34] Koupantsis, T., Pavlidou, E., Paraskevopoulou, A., 2014. Flavour encapsulation in milk proteins - CMC coacervate-type complexes. Food Hydrocolloids 37: 134-142.
  • [35] Samakradhamrongthai, R., Thakeow, P., Kopermsub, P., Utama-ang, N., 2016. Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma. Journal of Microencapsulation 33(8): 773–784.
  • [36] Rodríguez, S.D., Wilderjans, T.F., Sosa, N., Bernik, D.L., 2013. Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches. Journal of Food Research 2(2): 36–48.
  • [37] Setyaningsih, D., Rahmalia, R., Sugiyono, D., 2010. Kajian mikroenkapsulasi ekstrak vanili. J. Tek. Ind. Pert 19(2): 64–70.
  • [38] Rahmalia, R., 2008. Kajian Mikroenkapsulasi Ekstrak Vanili Dan Retensi Vanilin Selama Penyimpanan. Bogor Pertanian Enstitüsü, Bogor, 82p.
  • [39] Sariga, S., Prince, M.V., 2015. Influence of flavour load and inlet air temperature on microencapsulation of vanilla extract. Trends in Biosciences 8(16): 4196–4201.
  • [40] Sariga, S., Prince, M.V., Sudheer, K.P., Sean, Y.D., 2016. Influence of wall material blend, flavour load and inlet air temperature on microencapsulation of vanilla extract. Advances in Life Sciences 5(6): 2116–2120.
  • [41] Sariga, S., Prince, M.V., 2016. Effect of flavour load and inlet air temperature on microencapsulation of vanilla extract with maltodextrin as wall material. International Journal of Applied And Natural Sciences 5(2): 21–26.
  • [42] Ocampo-Salinas, I.O., Jiménez-Aparicio, A., Perea-Flores, M.J., Tapia-Ochoategui, A., Salgado-Cruz, M.P., Jiménez-Martínez, C., Téllez-Medina, D.I., Dávila-Ortiz, G., 2017. High-pressure homogenization and maltodextrins mixtures to microencapsulate vanilla (Vanilla planifolia) extract through freeze-drying. Revista Mexicana de Ingeniería Química 16(1): 131–146.
  • [43] Hundre, S.Y., Karthik, P., Anandharamakrishnan, C., 2015. Effect of whey protein isolate and β-cyclodextrin wall systems on stability of microencapsulated vanillin by spray–freeze drying method. Food Chemistry 174: 16–24.
  • [44] Noshad, M., Mohebbi, M., Shahidi, F., Koocheki, A., 2015. Effect of layer-by-layer polyelectrolyte method on encapsulation of vanillin. International Journal of Biological Macromolecules 81: 803–808.
  • [45] Noshad, M., Mohebbi, M., Koocheki, A., Shahidi, F., 2015. Microencapsulation of vanillin by spray drying using soy protein isolate-maltodextrin as wall material. Flavour and Fragrance Journal 30(5): 387–391.
  • [46] Szente, L., Szejtli, J., 1986. Molecular encapsulation of natural and synthetic flavor with β-cyclodextrin. Journal of Food Science 51(4): 1024–1027.
There are 46 citations in total.

Details

Subjects Food Engineering
Journal Section Review Papers
Authors

Zeynep Atak This is me 0000-0003-1173-8126

Mehmet Koç This is me 0000-0002-7295-7640

Figen Kaymak-ertekin 0000-0001-5042-3659

Publication Date December 24, 2017
Submission Date October 2, 2017
Published in Issue Year 2017 Volume: 15 Issue: 4

Cite

APA Atak, Z., Koç, M., & Kaymak-ertekin, F. (2017). Gıda Endüstrisinde Aroma Mikroenkapsülasyonu. Akademik Gıda, 15(4), 416-425. https://doi.org/10.24323/akademik-gida.370270
AMA Atak Z, Koç M, Kaymak-ertekin F. Gıda Endüstrisinde Aroma Mikroenkapsülasyonu. Akademik Gıda. December 2017;15(4):416-425. doi:10.24323/akademik-gida.370270
Chicago Atak, Zeynep, Mehmet Koç, and Figen Kaymak-ertekin. “Gıda Endüstrisinde Aroma Mikroenkapsülasyonu”. Akademik Gıda 15, no. 4 (December 2017): 416-25. https://doi.org/10.24323/akademik-gida.370270.
EndNote Atak Z, Koç M, Kaymak-ertekin F (December 1, 2017) Gıda Endüstrisinde Aroma Mikroenkapsülasyonu. Akademik Gıda 15 4 416–425.
IEEE Z. Atak, M. Koç, and F. Kaymak-ertekin, “Gıda Endüstrisinde Aroma Mikroenkapsülasyonu”, Akademik Gıda, vol. 15, no. 4, pp. 416–425, 2017, doi: 10.24323/akademik-gida.370270.
ISNAD Atak, Zeynep et al. “Gıda Endüstrisinde Aroma Mikroenkapsülasyonu”. Akademik Gıda 15/4 (December 2017), 416-425. https://doi.org/10.24323/akademik-gida.370270.
JAMA Atak Z, Koç M, Kaymak-ertekin F. Gıda Endüstrisinde Aroma Mikroenkapsülasyonu. Akademik Gıda. 2017;15:416–425.
MLA Atak, Zeynep et al. “Gıda Endüstrisinde Aroma Mikroenkapsülasyonu”. Akademik Gıda, vol. 15, no. 4, 2017, pp. 416-25, doi:10.24323/akademik-gida.370270.
Vancouver Atak Z, Koç M, Kaymak-ertekin F. Gıda Endüstrisinde Aroma Mikroenkapsülasyonu. Akademik Gıda. 2017;15(4):416-25.

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