Green Chemically Synthesized Iron Oxide Nanoparticles-Chitosan Coatings for Enhancing Strawberry Shelf-Life

To enhance the preservation of strawberries, a novel coating formulation was developed using chitosan (CH) and iron oxide (IO) nanoparticles (NPs) supplemented with ginger and garlic extracts and combined with varying concentrations of 1%, 2%, and 3% Fe O NPs. The results of XRD revealed an average...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Polymers 2024-11, Vol.16 (23), p.3239
Hauptverfasser: Sani, Ayesha, Hassan, Dilawar, Chanihoon, Ghulam Qadir, Melo Máximo, Dulce Viridiana, Sánchez-Rodríguez, Elvia Patricia
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue 23
container_start_page 3239
container_title Polymers
container_volume 16
creator Sani, Ayesha
Hassan, Dilawar
Chanihoon, Ghulam Qadir
Melo Máximo, Dulce Viridiana
Sánchez-Rodríguez, Elvia Patricia
description To enhance the preservation of strawberries, a novel coating formulation was developed using chitosan (CH) and iron oxide (IO) nanoparticles (NPs) supplemented with ginger and garlic extracts and combined with varying concentrations of 1%, 2%, and 3% Fe O NPs. The results of XRD revealed an average crystalline size of 48.1 nm for Fe O NPs. SEM images identified Fe O NPs as bright spots on the surface of the fruit, while FTIR confirmed their presence by detecting specific functional groups. Additional SEM analysis revealed clear visibility of CH coatings on the strawberries. Both uncoated and coated strawberry samples were stored at room temperature (27 °C), and quality parameters were systematically assessed, including weight loss, firmness, pH, titratable acidity (TA), total soluble solids (TSSs), ascorbic acid content, antioxidant activity, total reducing sugars (TRSs), total phenolic compounds (TPCs), and infection rates. The obtained weight loss was 21.6% and 6% for 1.5% CH and 3% IO with 1.5% CH, whereas the obtained infection percentage was 19.65% and 13.68% for 1.5% CH and 3% IO with 1.5% CH. As strawberries are citric fruit, 3% IO with 1.5% CH contains 55.81 mg/100 g ascorbic acid. The antioxidant activity for 1.5% CH coated was around 73.89%, whereas 3% IO with 1.5% CH showed 82.89%. The studies revealed that coated samples showed better results, whereas CH that incorporates Fe O NP coatings appears very promising for extending the shelf life of strawberries, preserving their quality and nutritional value during storage and transportation.
doi_str_mv 10.3390/polym16233239
format Article
fullrecord <record><control><sourceid>gale_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_11644731</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A819954139</galeid><sourcerecordid>A819954139</sourcerecordid><originalsourceid>FETCH-LOGICAL-c2451-de01183f20e16bbfa814fdb73aaa977da0a1914ffca9f9c7a53077011056e1193</originalsourceid><addsrcrecordid>eNptUsFu1DAQjRCIVqVHrigSFy4pduw48QlVq1IqreihcLYmznjj4tiLnQWWr8dRS7WLsA-2x-89z3heUbym5IIxSd5vg9tPVNSM1Uw-K05r0rKKM0GeH-xPivOU7kkevBGCti-LEyZFx2THT4tv1xHRl6sRJ6vBuX15t_fziMn-xqG8icGXt7_sgOVn8GELcbbaYapWo51DgkwMMFu_SaUJsbzyI3idj-XdHOFnjzFmvRGdqdbW4KvihQGX8PxxPSu-frz6svpUrW-vb1aX60rXvKHVgITSjpmaIBV9b6Cj3Ax9ywBAtu0ABKjMIaNBGqlbaBhp28whjUBKJTsrPjzobnf9hINGn7NxahvtBHGvAlh1fOPtqDbhh6JUcN4ymhXePSrE8H2HaVaTTRqdA49hlxSjXEhaM8Ez9O0_0Puwiz7Xt6A4zR2QB6gNOFTWm5Af1ououuyolA2nbEn84j-oPIelO8GjsTl-RKgeCDqGlCKapyIpUYtD1JFDMv7N4c88of_6gf0BwUe3Gw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3144143694</pqid></control><display><type>article</type><title>Green Chemically Synthesized Iron Oxide Nanoparticles-Chitosan Coatings for Enhancing Strawberry Shelf-Life</title><source>PubMed Central Open Access</source><source>PubMed (Medline)</source><source>MDPI - Multidisciplinary Digital Publishing Institute</source><source>EZB Electronic Journals Library</source><creator>Sani, Ayesha ; Hassan, Dilawar ; Chanihoon, Ghulam Qadir ; Melo Máximo, Dulce Viridiana ; Sánchez-Rodríguez, Elvia Patricia</creator><creatorcontrib>Sani, Ayesha ; Hassan, Dilawar ; Chanihoon, Ghulam Qadir ; Melo Máximo, Dulce Viridiana ; Sánchez-Rodríguez, Elvia Patricia</creatorcontrib><description>To enhance the preservation of strawberries, a novel coating formulation was developed using chitosan (CH) and iron oxide (IO) nanoparticles (NPs) supplemented with ginger and garlic extracts and combined with varying concentrations of 1%, 2%, and 3% Fe O NPs. The results of XRD revealed an average crystalline size of 48.1 nm for Fe O NPs. SEM images identified Fe O NPs as bright spots on the surface of the fruit, while FTIR confirmed their presence by detecting specific functional groups. Additional SEM analysis revealed clear visibility of CH coatings on the strawberries. Both uncoated and coated strawberry samples were stored at room temperature (27 °C), and quality parameters were systematically assessed, including weight loss, firmness, pH, titratable acidity (TA), total soluble solids (TSSs), ascorbic acid content, antioxidant activity, total reducing sugars (TRSs), total phenolic compounds (TPCs), and infection rates. The obtained weight loss was 21.6% and 6% for 1.5% CH and 3% IO with 1.5% CH, whereas the obtained infection percentage was 19.65% and 13.68% for 1.5% CH and 3% IO with 1.5% CH. As strawberries are citric fruit, 3% IO with 1.5% CH contains 55.81 mg/100 g ascorbic acid. The antioxidant activity for 1.5% CH coated was around 73.89%, whereas 3% IO with 1.5% CH showed 82.89%. The studies revealed that coated samples showed better results, whereas CH that incorporates Fe O NP coatings appears very promising for extending the shelf life of strawberries, preserving their quality and nutritional value during storage and transportation.</description><identifier>ISSN: 2073-4360</identifier><identifier>EISSN: 2073-4360</identifier><identifier>DOI: 10.3390/polym16233239</identifier><identifier>PMID: 39683984</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Antibiotics ; Antimicrobial agents ; Antioxidants ; Ascorbic acid ; Bacteria ; Berries ; Biodegradable materials ; Biopolymers ; Cancer ; Chemicals ; Chitosan ; Citrus ; Citrus fruits ; Coatings ; Ferric oxide ; Food ; Food packaging ; Food quality ; Fruits ; Functional groups ; Garlic ; Health aspects ; Investigations ; Iron compounds ; Iron oxides ; Magnetic resonance imaging ; Metal oxides ; Microorganisms ; Nanoparticles ; Nanoscience ; Organic acids ; Parameter identification ; Pathogens ; Permeability ; Phenolphthalein ; Phenols ; Polymers ; Pore size ; Room temperature ; Shelf life ; Strawberries ; Toxicity ; Weight loss</subject><ispartof>Polymers, 2024-11, Vol.16 (23), p.3239</ispartof><rights>COPYRIGHT 2024 MDPI AG</rights><rights>2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2024 by the authors. 2024</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2451-de01183f20e16bbfa814fdb73aaa977da0a1914ffca9f9c7a53077011056e1193</cites><orcidid>0000-0001-7488-7677 ; 0000-0003-3432-7004 ; 0000-0001-9718-8131</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC11644731/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC11644731/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39683984$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sani, Ayesha</creatorcontrib><creatorcontrib>Hassan, Dilawar</creatorcontrib><creatorcontrib>Chanihoon, Ghulam Qadir</creatorcontrib><creatorcontrib>Melo Máximo, Dulce Viridiana</creatorcontrib><creatorcontrib>Sánchez-Rodríguez, Elvia Patricia</creatorcontrib><title>Green Chemically Synthesized Iron Oxide Nanoparticles-Chitosan Coatings for Enhancing Strawberry Shelf-Life</title><title>Polymers</title><addtitle>Polymers (Basel)</addtitle><description>To enhance the preservation of strawberries, a novel coating formulation was developed using chitosan (CH) and iron oxide (IO) nanoparticles (NPs) supplemented with ginger and garlic extracts and combined with varying concentrations of 1%, 2%, and 3% Fe O NPs. The results of XRD revealed an average crystalline size of 48.1 nm for Fe O NPs. SEM images identified Fe O NPs as bright spots on the surface of the fruit, while FTIR confirmed their presence by detecting specific functional groups. Additional SEM analysis revealed clear visibility of CH coatings on the strawberries. Both uncoated and coated strawberry samples were stored at room temperature (27 °C), and quality parameters were systematically assessed, including weight loss, firmness, pH, titratable acidity (TA), total soluble solids (TSSs), ascorbic acid content, antioxidant activity, total reducing sugars (TRSs), total phenolic compounds (TPCs), and infection rates. The obtained weight loss was 21.6% and 6% for 1.5% CH and 3% IO with 1.5% CH, whereas the obtained infection percentage was 19.65% and 13.68% for 1.5% CH and 3% IO with 1.5% CH. As strawberries are citric fruit, 3% IO with 1.5% CH contains 55.81 mg/100 g ascorbic acid. The antioxidant activity for 1.5% CH coated was around 73.89%, whereas 3% IO with 1.5% CH showed 82.89%. The studies revealed that coated samples showed better results, whereas CH that incorporates Fe O NP coatings appears very promising for extending the shelf life of strawberries, preserving their quality and nutritional value during storage and transportation.</description><subject>Antibiotics</subject><subject>Antimicrobial agents</subject><subject>Antioxidants</subject><subject>Ascorbic acid</subject><subject>Bacteria</subject><subject>Berries</subject><subject>Biodegradable materials</subject><subject>Biopolymers</subject><subject>Cancer</subject><subject>Chemicals</subject><subject>Chitosan</subject><subject>Citrus</subject><subject>Citrus fruits</subject><subject>Coatings</subject><subject>Ferric oxide</subject><subject>Food</subject><subject>Food packaging</subject><subject>Food quality</subject><subject>Fruits</subject><subject>Functional groups</subject><subject>Garlic</subject><subject>Health aspects</subject><subject>Investigations</subject><subject>Iron compounds</subject><subject>Iron oxides</subject><subject>Magnetic resonance imaging</subject><subject>Metal oxides</subject><subject>Microorganisms</subject><subject>Nanoparticles</subject><subject>Nanoscience</subject><subject>Organic acids</subject><subject>Parameter identification</subject><subject>Pathogens</subject><subject>Permeability</subject><subject>Phenolphthalein</subject><subject>Phenols</subject><subject>Polymers</subject><subject>Pore size</subject><subject>Room temperature</subject><subject>Shelf life</subject><subject>Strawberries</subject><subject>Toxicity</subject><subject>Weight loss</subject><issn>2073-4360</issn><issn>2073-4360</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNptUsFu1DAQjRCIVqVHrigSFy4pduw48QlVq1IqreihcLYmznjj4tiLnQWWr8dRS7WLsA-2x-89z3heUbym5IIxSd5vg9tPVNSM1Uw-K05r0rKKM0GeH-xPivOU7kkevBGCti-LEyZFx2THT4tv1xHRl6sRJ6vBuX15t_fziMn-xqG8icGXt7_sgOVn8GELcbbaYapWo51DgkwMMFu_SaUJsbzyI3idj-XdHOFnjzFmvRGdqdbW4KvihQGX8PxxPSu-frz6svpUrW-vb1aX60rXvKHVgITSjpmaIBV9b6Cj3Ax9ywBAtu0ABKjMIaNBGqlbaBhp28whjUBKJTsrPjzobnf9hINGn7NxahvtBHGvAlh1fOPtqDbhh6JUcN4ymhXePSrE8H2HaVaTTRqdA49hlxSjXEhaM8Ez9O0_0Puwiz7Xt6A4zR2QB6gNOFTWm5Af1ououuyolA2nbEn84j-oPIelO8GjsTl-RKgeCDqGlCKapyIpUYtD1JFDMv7N4c88of_6gf0BwUe3Gw</recordid><startdate>20241122</startdate><enddate>20241122</enddate><creator>Sani, Ayesha</creator><creator>Hassan, Dilawar</creator><creator>Chanihoon, Ghulam Qadir</creator><creator>Melo Máximo, Dulce Viridiana</creator><creator>Sánchez-Rodríguez, Elvia Patricia</creator><general>MDPI AG</general><general>MDPI</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>JG9</scope><scope>KB.</scope><scope>PDBOC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0001-7488-7677</orcidid><orcidid>https://orcid.org/0000-0003-3432-7004</orcidid><orcidid>https://orcid.org/0000-0001-9718-8131</orcidid></search><sort><creationdate>20241122</creationdate><title>Green Chemically Synthesized Iron Oxide Nanoparticles-Chitosan Coatings for Enhancing Strawberry Shelf-Life</title><author>Sani, Ayesha ; Hassan, Dilawar ; Chanihoon, Ghulam Qadir ; Melo Máximo, Dulce Viridiana ; Sánchez-Rodríguez, Elvia Patricia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2451-de01183f20e16bbfa814fdb73aaa977da0a1914ffca9f9c7a53077011056e1193</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Antibiotics</topic><topic>Antimicrobial agents</topic><topic>Antioxidants</topic><topic>Ascorbic acid</topic><topic>Bacteria</topic><topic>Berries</topic><topic>Biodegradable materials</topic><topic>Biopolymers</topic><topic>Cancer</topic><topic>Chemicals</topic><topic>Chitosan</topic><topic>Citrus</topic><topic>Citrus fruits</topic><topic>Coatings</topic><topic>Ferric oxide</topic><topic>Food</topic><topic>Food packaging</topic><topic>Food quality</topic><topic>Fruits</topic><topic>Functional groups</topic><topic>Garlic</topic><topic>Health aspects</topic><topic>Investigations</topic><topic>Iron compounds</topic><topic>Iron oxides</topic><topic>Magnetic resonance imaging</topic><topic>Metal oxides</topic><topic>Microorganisms</topic><topic>Nanoparticles</topic><topic>Nanoscience</topic><topic>Organic acids</topic><topic>Parameter identification</topic><topic>Pathogens</topic><topic>Permeability</topic><topic>Phenolphthalein</topic><topic>Phenols</topic><topic>Polymers</topic><topic>Pore size</topic><topic>Room temperature</topic><topic>Shelf life</topic><topic>Strawberries</topic><topic>Toxicity</topic><topic>Weight loss</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sani, Ayesha</creatorcontrib><creatorcontrib>Hassan, Dilawar</creatorcontrib><creatorcontrib>Chanihoon, Ghulam Qadir</creatorcontrib><creatorcontrib>Melo Máximo, Dulce Viridiana</creatorcontrib><creatorcontrib>Sánchez-Rodríguez, Elvia Patricia</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>Materials Science &amp; Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central</collection><collection>SciTech Premium Collection</collection><collection>Materials Research Database</collection><collection>Materials Science Database</collection><collection>Materials science collection</collection><collection>ProQuest Publicly Available Content database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Polymers</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sani, Ayesha</au><au>Hassan, Dilawar</au><au>Chanihoon, Ghulam Qadir</au><au>Melo Máximo, Dulce Viridiana</au><au>Sánchez-Rodríguez, Elvia Patricia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Green Chemically Synthesized Iron Oxide Nanoparticles-Chitosan Coatings for Enhancing Strawberry Shelf-Life</atitle><jtitle>Polymers</jtitle><addtitle>Polymers (Basel)</addtitle><date>2024-11-22</date><risdate>2024</risdate><volume>16</volume><issue>23</issue><spage>3239</spage><pages>3239-</pages><issn>2073-4360</issn><eissn>2073-4360</eissn><abstract>To enhance the preservation of strawberries, a novel coating formulation was developed using chitosan (CH) and iron oxide (IO) nanoparticles (NPs) supplemented with ginger and garlic extracts and combined with varying concentrations of 1%, 2%, and 3% Fe O NPs. The results of XRD revealed an average crystalline size of 48.1 nm for Fe O NPs. SEM images identified Fe O NPs as bright spots on the surface of the fruit, while FTIR confirmed their presence by detecting specific functional groups. Additional SEM analysis revealed clear visibility of CH coatings on the strawberries. Both uncoated and coated strawberry samples were stored at room temperature (27 °C), and quality parameters were systematically assessed, including weight loss, firmness, pH, titratable acidity (TA), total soluble solids (TSSs), ascorbic acid content, antioxidant activity, total reducing sugars (TRSs), total phenolic compounds (TPCs), and infection rates. The obtained weight loss was 21.6% and 6% for 1.5% CH and 3% IO with 1.5% CH, whereas the obtained infection percentage was 19.65% and 13.68% for 1.5% CH and 3% IO with 1.5% CH. As strawberries are citric fruit, 3% IO with 1.5% CH contains 55.81 mg/100 g ascorbic acid. The antioxidant activity for 1.5% CH coated was around 73.89%, whereas 3% IO with 1.5% CH showed 82.89%. The studies revealed that coated samples showed better results, whereas CH that incorporates Fe O NP coatings appears very promising for extending the shelf life of strawberries, preserving their quality and nutritional value during storage and transportation.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>39683984</pmid><doi>10.3390/polym16233239</doi><orcidid>https://orcid.org/0000-0001-7488-7677</orcidid><orcidid>https://orcid.org/0000-0003-3432-7004</orcidid><orcidid>https://orcid.org/0000-0001-9718-8131</orcidid><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 2073-4360
ispartof Polymers, 2024-11, Vol.16 (23), p.3239
issn 2073-4360
2073-4360
language eng
recordid cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_11644731
source PubMed Central Open Access; PubMed (Medline); MDPI - Multidisciplinary Digital Publishing Institute; EZB Electronic Journals Library
subjects Antibiotics
Antimicrobial agents
Antioxidants
Ascorbic acid
Bacteria
Berries
Biodegradable materials
Biopolymers
Cancer
Chemicals
Chitosan
Citrus
Citrus fruits
Coatings
Ferric oxide
Food
Food packaging
Food quality
Fruits
Functional groups
Garlic
Health aspects
Investigations
Iron compounds
Iron oxides
Magnetic resonance imaging
Metal oxides
Microorganisms
Nanoparticles
Nanoscience
Organic acids
Parameter identification
Pathogens
Permeability
Phenolphthalein
Phenols
Polymers
Pore size
Room temperature
Shelf life
Strawberries
Toxicity
Weight loss
title Green Chemically Synthesized Iron Oxide Nanoparticles-Chitosan Coatings for Enhancing Strawberry Shelf-Life
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-25T06%3A08%3A11IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Green%20Chemically%20Synthesized%20Iron%20Oxide%20Nanoparticles-Chitosan%20Coatings%20for%20Enhancing%20Strawberry%20Shelf-Life&rft.jtitle=Polymers&rft.au=Sani,%20Ayesha&rft.date=2024-11-22&rft.volume=16&rft.issue=23&rft.spage=3239&rft.pages=3239-&rft.issn=2073-4360&rft.eissn=2073-4360&rft_id=info:doi/10.3390/polym16233239&rft_dat=%3Cgale_pubme%3EA819954139%3C/gale_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=3144143694&rft_id=info:pmid/39683984&rft_galeid=A819954139&rfr_iscdi=true