foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2020-3-2-29-34foodsyst-71Research ArticleСтатьиIMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASEIMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASEhttps://orcid.org/0000-0002-2375-3959LepilkinaО. V.LepilkinaО. V.

Olga V. Lepilkina — doctor of technical sciences, сhief researcher of research, head of the Department of Physical Chemistry.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: + 7-910-965-51-61

Olga V. Lepilkina — doctor of technical sciences, сhief researcher of research, head of the Department of Physical Chemistry.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: + 7-910-965-51-61

lepilkina_vniims@mail.ruhttps://orcid.org/0000-0001-8588-7103MordvinovaV. A.MordvinovaV. A.

Valentina A. Mordvinova — сandidate of technical sciences, leading researcher, head of research on cheese making technology and whey processing.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: + 7-915-970-36-38

Valentina A. Mordvinova — сandidate of technical sciences, leading researcher, head of research on cheese making technology and whey processing.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: + 7-915-970-36-38

valentina-mordvinova@yandex.ruhttps://orcid.org/0000-0003-0225-6870TopnikovaE. V.TopnikovaE. V.

Elena.V. Topnikova — doctor of technical sciences, director.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: + 7-910-666-93-93

Elena.V. Topnikova — doctor of technical sciences, director.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: + 7-910-666-93-93

topnikova.l@yandex.ruhttps://orcid.org/0000-0001-8578-4163OstroukhovaI. L.OstroukhovaI. L.

Irina L. Ostroukhova — сandidate of technical sciences, leading research scientist.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: + 7-910-972-91-22

Irina L. Ostroukhova — сandidate of technical sciences, leading research scientist.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: + 7-910-972-91-22

frolics@rambler.ruhttps://orcid.org/0000-0001-5522-224XDanilovaE. S.DanilovaE. S.

Ekaterina S. Danilova — junior researcher of research, Department of Buttermaking.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: +7-960-527-61-48

Ekaterina S. Danilova — junior researcher of research, Department of Buttermaking.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: +7-960-527-61-48

danilovaes-vniims@rambler.ruAll-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASРоссияAll-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASRussian Federation202014072020322934Copyright © Lepilkina О.V., Mordvinova V.A., Topnikova E.V., Ostroukhova I.L., Danilova E.S., 20202020Lepilkina О.V., Mordvinova V.A., Topnikova E.V., Ostroukhova I.L., Danilova E.S.Lepilkina О.V., Mordvinova V.A., Topnikova E.V., Ostroukhova I.L., Danilova E.S.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/71

The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition.

The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition.

cheese productsvegetable fat compositionsfatty acid compositionbutyric acidproteolysislipolysisflavoring compoundsorganoleptic characteristicscheese productsvegetable fat compositionsfatty acid compositionbutyric acidproteolysislipolysisflavoring compoundsorganoleptic characteristicsThe article was published as part of the research topic No. 0585–2019–0010 of the state assignment of the Federal Research Center for Food Systems of V. M. Gorbatov of RAS.The article was published as part of the research topic No. 0585–2019–0010 of the state assignment of the Federal Research Center for Food Systems of V. M. Gorbatov of RAS.ReferencesBertuzzi, A.S., McSweeney, P.L.H., Rea, M. C., Kilcawley, K. N. (2018). Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese. Comprehensive Reviews in Food Science and Food Safety, 17(2), 371–390. https://doi.org/10.1111/1541-4337.12332Bertuzzi, A.S., McSweeney, P.L.H., Rea, M. C., Kilcawley, K. N. (2018). Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese. Comprehensive Reviews in Food Science and Food Safety, 17(2), 371–390. https://doi.org/10.1111/1541-4337.12332Fox P. F., Guinee T. P., Cogan T. M., McSweeney P.L.H. (2017). Biochemistry of Cheese Ripening. Chapter in the book: Fundamentals of Cheese Science. Boston: Springer. pp.391–442. ISBN978–1–4899–7679–6, https://doi.org/10.1007/978-1-4899-7681-9_12Fox P. F., Guinee T. P., Cogan T. M., McSweeney P.L.H. (2017). Biochemistry of Cheese Ripening. Chapter in the book: Fundamentals of Cheese Science. Boston: Springer. pp.391–442. ISBN978–1–4899–7679–6, https://doi.org/10.1007/978-1-4899-7681-9_12Ardö, Y. (2006). Flavour formation by amino acid catabolism. Biotechnology Advances, 24(2), 238–242. https://doi.org/10.1016/j.biotechadv.2005.11.005Ardö, Y. (2006). Flavour formation by amino acid catabolism. Biotechnology Advances, 24(2), 238–242. https://doi.org/10.1016/j.biotechadv.2005.11.005Ardö, Y., McSweeney, P.L.H., Magboul, A.A.A., Upadhyay, V.K., Fox, P. F. (2017). Biochemistry of Cheese Ripening: Proteolysis. Chapter in the book: Cheese. Elsevier. pp. 445–482. https://doi.org/10.1016/b978-0-12-417012-4.00018-1Ardö, Y., McSweeney, P.L.H., Magboul, A.A.A., Upadhyay, V.K., Fox, P. F. (2017). Biochemistry of Cheese Ripening: Proteolysis. Chapter in the book: Cheese. Elsevier. pp. 445–482. https://doi.org/10.1016/b978-0-12-417012-4.00018-1McSweeney, P.L.N., Sousa, M.J. (2000). Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review. Le Lait, 80(3), 293–324. https://doi.org/10.1051/lait:2000127McSweeney, P.L.N., Sousa, M.J. (2000). Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review. Le Lait, 80(3), 293–324. https://doi.org/10.1051/lait:2000127Collins, Y.F., McSweeney, P.L.H., Wilkinson, M.G. (2003). Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal, 13(11), 841–866. https://doi.org/10.1016/s0958-6946(03)00109-2Collins, Y.F., McSweeney, P.L.H., Wilkinson, M.G. (2003). Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal, 13(11), 841–866. https://doi.org/10.1016/s0958-6946(03)00109-2Guler, Z. (2005). Quantification of free fatty acids and flavor characteristics of kasar cheeses. Journal of Food Lipids, 12(3), 209–221. https://doi.org/10.1111/j.1745-4522.2005.00018.xGuler, Z. (2005). Quantification of free fatty acids and flavor characteristics of kasar cheeses. Journal of Food Lipids, 12(3), 209–221. https://doi.org/10.1111/j.1745-4522.2005.00018.xAkalin, A.S., Gönç, S., Akbaş, Y. (2002). Variation in organic acids content during ripening of pickled white cheese. Journal of Dairy Science, 85(7), 1670–1676. https://doi.org/10.3168/jds.s0022-0302(02)74239-2Akalin, A.S., Gönç, S., Akbaş, Y. (2002). Variation in organic acids content during ripening of pickled white cheese. Journal of Dairy Science, 85(7), 1670–1676. https://doi.org/10.3168/jds.s0022-0302(02)74239-2Manolaki, P., Katsiari, M. C., Alichanidis, E. (2006). Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese. Food Chemistry, 98(4), 658–663. https://doi.org/10.1016/j.foodchem.2005.06.031Manolaki, P., Katsiari, M. C., Alichanidis, E. (2006). Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese. Food Chemistry, 98(4), 658–663. https://doi.org/10.1016/j.foodchem.2005.06.031Georgala, A., Moschopoulou, E., Aktypis, A., Massouras, T., Zoidou, E., Kandarakis, I., Anifantakis, E. (2005). Evolution of lipolysis during the ripening of traditional Feta cheese. Food Chemistry, 93(1), 73–80. https://doi.org/10.1016/j.foodchem.2004.09.007Georgala, A., Moschopoulou, E., Aktypis, A., Massouras, T., Zoidou, E., Kandarakis, I., Anifantakis, E. (2005). Evolution of lipolysis during the ripening of traditional Feta cheese. Food Chemistry, 93(1), 73–80. https://doi.org/10.1016/j.foodchem.2004.09.007El Soda, M., Law, J., Tsakalidou, E., Kalantzopoulos, G. (1995). Lipolytic activity of cheese related microorganisms and its impact on cheese flavour. Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference, 1823–1847. https://doi.org/10.1016/s0167-4501(06)80267-0El Soda, M., Law, J., Tsakalidou, E., Kalantzopoulos, G. (1995). Lipolytic activity of cheese related microorganisms and its impact on cheese flavour. Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference, 1823–1847. https://doi.org/10.1016/s0167-4501(06)80267-0Ozcan, T., Kurdal, E. (2012). The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese. International Journal of Dairy Technology, 65(4), 585–593. https://doi.org/10.1111/j.1471-0307.2012.00868.xOzcan, T., Kurdal, E. (2012). The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese. International Journal of Dairy Technology, 65(4), 585–593. https://doi.org/10.1111/j.1471-0307.2012.00868.xKrieger, A.V., Belov, A.N. (2010). The effect of calf lipase on cheese ripening. Cheesemaking and buttermaking, 2, 34–35. (in Russian)Krieger, A.V., Belov, A.N. (2010). The effect of calf lipase on cheese ripening. Cheesemaking and buttermaking, 2, 34–35. (in Russian)Belov, A.N., Krieger, A.V., Koval, A.D., Miklishanskii, V.A. (2018). Formation of the organoleptic properties of cheese and control of cheese ripening process. Cheesemaking and buttermaking, 4, 36–38. (in Russian)Belov, A.N., Krieger, A.V., Koval, A.D., Miklishanskii, V.A. (2018). Formation of the organoleptic properties of cheese and control of cheese ripening process. Cheesemaking and buttermaking, 4, 36–38. (in Russian)Lobato-Calleros, C., Velázquez-Varela, J., Sánchez-Garcı́a, J., Vernon-Carter, E. (2003). Dynamic rheology of Mexican Manchego cheeselike products containing canola oil and emulsifier blends. Food Research International, 36(1), 81–90. https://doi.org/10.1016/s0963-9969(02)00111-4Lobato-Calleros, C., Velázquez-Varela, J., Sánchez-Garcı́a, J., Vernon-Carter, E. (2003). Dynamic rheology of Mexican Manchego cheeselike products containing canola oil and emulsifier blends. Food Research International, 36(1), 81–90. https://doi.org/10.1016/s0963-9969(02)00111-4Dinkçi, N., Kesenkaş, H., Seçkin, A. K., Kınık, Ö., Gönç, S. (2011). Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese. Grasas y Aceites, 62(3), 275–283. https://doi.org/10.3989/gya.091810Dinkçi, N., Kesenkaş, H., Seçkin, A. K., Kınık, Ö., Gönç, S. (2011). Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese. Grasas y Aceites, 62(3), 275–283. https://doi.org/10.3989/gya.091810Achachlouei, B.F., Hesari, J., Damirchi, S.A., Peighambardoust, S., Esmaiili, M., Alijani, S. (2013). Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils. Food Science and Technology International, 19(5), 389–398. https://doi.org/10.1177/1082013212455341Achachlouei, B.F., Hesari, J., Damirchi, S.A., Peighambardoust, S., Esmaiili, M., Alijani, S. (2013). Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils. Food Science and Technology International, 19(5), 389–398. https://doi.org/10.1177/1082013212455341Konopleva, G., Lapshina, L. (2015). Milk fat replacer — the product of healthy nutrition. Dairy industry, 5, 65. (in Russian)Konopleva, G., Lapshina, L. (2015). Milk fat replacer — the product of healthy nutrition. Dairy industry, 5, 65. (in Russian)Lepilkina, O.V. (2010). Food value of cheese products with vegetable oils. Cheesemaking and buttermaking, 4, 20–21. (in Russian)Lepilkina, O.V. (2010). Food value of cheese products with vegetable oils. Cheesemaking and buttermaking, 4, 20–21. (in Russian)Karvonen, H.M., Tapola, N.S., Uusitupa, M.I., Sarkkinen, E.S. (2002). The effect of vegetable oil-based cheese on serum total and lipoprotein lipids. European Journal of Clinical Nutrition, 56(11), 1094–1101. https://doi.org/10.1038/sj.ejcn.1601452Karvonen, H.M., Tapola, N.S., Uusitupa, M.I., Sarkkinen, E.S. (2002). The effect of vegetable oil-based cheese on serum total and lipoprotein lipids. European Journal of Clinical Nutrition, 56(11), 1094–1101. https://doi.org/10.1038/sj.ejcn.1601452During, A., Mazette, S., Combe, N., Entressangles, B. (2000). Lipolysis and oxidative stability of soft ripened cheeses containing vegetable oils. Journal of Dairy Research, 67(3), 461–466. https://doi.org/10.1017/s0022029900004349During, A., Mazette, S., Combe, N., Entressangles, B. (2000). Lipolysis and oxidative stability of soft ripened cheeses containing vegetable oils. Journal of Dairy Research, 67(3), 461–466. https://doi.org/10.1017/s0022029900004349Whitehouse, F.K. (1995). Factors аffecting the flavor development of Swiss сheese. Ph. D. Dissertation, Iowa State University, Ames, IA, 1. https://doi.org/10.31274/rtd-180813-10215Whitehouse, F.K. (1995). Factors аffecting the flavor development of Swiss сheese. Ph. D. Dissertation, Iowa State University, Ames, IA, 1. https://doi.org/10.31274/rtd-180813-10215Lobato-Calleros, C., Vernon-Carter, E.J., Guerrero-Legarreta, I., Soriano-Santos, J., Escalona-Beundia, H. (1997). Use of fat blends in cheese analogs: influence on sensory and instrumental textural characteristics. Journal of Texture Studies, 28(6), 619–632. https://doi.org/10.1111/j.1745-4603.1997.tb00142.xLobato-Calleros, C., Vernon-Carter, E.J., Guerrero-Legarreta, I., Soriano-Santos, J., Escalona-Beundia, H. (1997). Use of fat blends in cheese analogs: influence on sensory and instrumental textural characteristics. Journal of Texture Studies, 28(6), 619–632. https://doi.org/10.1111/j.1745-4603.1997.tb00142.xLepilkina O. V. (2009). Cheese products with vegetable fats. Moscow: Russian Agricultural Academy. — 181 р. ISBN: 978-5-85941-342-3 (in Russian)Lepilkina O. V. (2009). Cheese products with vegetable fats. Moscow: Russian Agricultural Academy. — 181 р. ISBN: 978-5-85941-342-3 (in Russian)Yu, L., Hammond, E.G. (2000). The modification and analysis of vegetable oil for cheese making. Journal of the American Oil Chemists’ Society, 77(9), 911–916. https://doi.org/10.1007/s11746-000-0144-zYu, L., Hammond, E.G. (2000). The modification and analysis of vegetable oil for cheese making. Journal of the American Oil Chemists’ Society, 77(9), 911–916. https://doi.org/10.1007/s11746-000-0144-zMordvinova, V.A., Lepilkina, O.V., Ostroukhova, I.L., Samoilov, A.V. (2012). Special features of formation of the organoleptic indices of cheese products. Cheesemaking and buttermaking, 2, 31–33 (in Russian)Mordvinova, V.A., Lepilkina, O.V., Ostroukhova, I.L., Samoilov, A.V. (2012). Special features of formation of the organoleptic indices of cheese products. Cheesemaking and buttermaking, 2, 31–33 (in Russian)Lobato-Calleros, C., Reyes-Hernández, J., Beristain, C. I., Hornelas-Uribe, Y., Sánchez-García, J. E., Vernon-Carter, E. J. (2007). Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat. Food Research International, 40(4), 529–537. https://doi.org/10.1016/j.foodres.2006.10.011Lobato-Calleros, C., Reyes-Hernández, J., Beristain, C. I., Hornelas-Uribe, Y., Sánchez-García, J. E., Vernon-Carter, E. J. (2007). Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat. Food Research International, 40(4), 529–537. https://doi.org/10.1016/j.foodres.2006.10.011Baraka Abd El-Salam. (2015). Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese. International Journal of Dairy Science, 10(3), 117–125. https://doi.org/10.3923/ijds.2015.117.125Baraka Abd El-Salam. (2015). Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese. International Journal of Dairy Science, 10(3), 117–125. https://doi.org/10.3923/ijds.2015.117.125Molkentin, J., Precht, D. (2000). Validation of a gas-chromatographic method for the determination of milk fat contents in mixed fats by butyric acid analysis. European Journal of Lipid Science and Technology, 102(3), 194–201. https://doi.org/10.1002/(sici)1438-9312(200003)102:3<194::aid-ejlt194>3.0.co; 2–3Molkentin, J., Precht, D. (2000). Validation of a gas-chromatographic method for the determination of milk fat contents in mixed fats by butyric acid analysis. European Journal of Lipid Science and Technology, 102(3), 194–201. https://doi.org/10.1002/(sici)1438-9312(200003)102:3<194::aid-ejlt194>3.0.co; 2–3Appalonova, I.V., Smirnova, E.A., Nikonorova, N.P. (2012). Study of the fatty acid composition of milk lipids. Food Industry, 11, 72–75. (in Russian)Appalonova, I.V., Smirnova, E.A., Nikonorova, N.P. (2012). Study of the fatty acid composition of milk lipids. Food Industry, 11, 72–75. (in Russian)Keppler, J.G. (1977). Twenty-five years of flavor research in a food industry. Journal of the American Oil Chemists’ Society, 54(10), 474–477. https://doi.org/10.1007/bf02671040Keppler, J.G. (1977). Twenty-five years of flavor research in a food industry. Journal of the American Oil Chemists’ Society, 54(10), 474–477. https://doi.org/10.1007/bf02671040Yu, L., Hammond, E.G. (2000). Production and characterization of a Swiss cheese-like product from modified vegetable oils. Journal of the American Oil Chemists’ Society, 77(9), 917–924. https://doi:10.1007/s11746-000-0145-yYu, L., Hammond, E.G. (2000). Production and characterization of a Swiss cheese-like product from modified vegetable oils. Journal of the American Oil Chemists’ Society, 77(9), 917–924. https://doi:10.1007/s11746-000-0145-yChugunova, O.V. (2016). Scientific review: аnalysis of touch and its significance in the evaluation of quality and food safety. Scientific review. Тechnical sciences. 3, 118–129. (in Russian)Chugunova, O.V. (2016). Scientific review: аnalysis of touch and its significance in the evaluation of quality and food safety. Scientific review. Тechnical sciences. 3, 118–129. (in Russian)Wijesundera, C., Drury, L. (1999). Role of milk fat in production of cheddar cheese flavour using a fat-substituted cheese model. Australian journal of dairy technology, 54(1), 28–35. http://hdl.handle.net/102.100.100/212215?index=1Wijesundera, C., Drury, L. (1999). Role of milk fat in production of cheddar cheese flavour using a fat-substituted cheese model. Australian journal of dairy technology, 54(1), 28–35. http://hdl.handle.net/102.100.100/212215?index=1

The authors declare that there are no conflicts of interest present.