Effect of the Amount of Polysorbate 80 and Oregano Essential Oil on the Emulsion Stability and Characterization Properties of Sodium Alginate Microcapsules

Essential oils have a high volatility that leads to evaporation and loss of their pharmacological effect when exposed to the environment. The objectives of the present work were to prepare microcapsules with oregano essential oil by extrusion using sodium alginate as a shell material and non-ionic surfactant polysorbate 80 as an emulsifier to stabilize the emulsion. The present study was aimed to evaluate the physical parameters of microcapsules and to compare the influence of the amount of emulsifier and the essential oil-to-emulsifier ratio on the capsules’ physical parameters and encapsulation efficiency; to our knowledge, the existing research had not yet revealed whether unstable emulsion affects the encapsulation efficiency of oregano essential oil. This study showed that increasing the emulsifier amount in the formulation significantly influenced encapsulation efficiency and particle size. Moreover, increasing the emulsion stability positively influenced the encapsulation efficiency. The emulsion creaming index depended on the emulsifier amount in the formulation: the highest creaming index (%) was obtained with the highest amount of polysorbate 80. However, the essential oil-to-polysorbate 80 ratio and essential oil amount did not affect the hardness of the microcapsules (p > 0.05). In conclusion, the obtained results could be promising information for production of microcapsules. Despite the fact that microencapsulation of essential oils is a promising and extremely attractive application area for the pharmaceutical industry, further basic research needs to be carried out.

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Development of New Formula Microcapsules from Nutmeg Essential Oil Using Sucrose Esters and Magnesium Aluminometasilicate

Pharmaceutics ◽

10.3390/pharmaceutics12070628 ◽

2020 ◽

Vol 12 (7) ◽

pp. 628

Author(s):

Inga Matulyte ◽

Giedre Kasparaviciene ◽

Jurga Bernatoniene

Keyword(s):

Essential Oil ◽

Sodium Alginate ◽

Calcium Chloride ◽

Physical Parameters ◽

Polysorbate 80 ◽

Sucrose Esters ◽

Crosslinker Concentration ◽

Volatile Liquids ◽

Materials Used ◽

Nutmeg Essential Oil

Essential oils are volatile liquids which evaporate and lose their pharmacological effect when exposed to the environment. The aim of this study is to protect nutmeg essential oil from environmental factors by encapsulation (shell material, sodium alginate) and determine the influence of crosslinker concentration (2%, 5% calcium chloride), different emulsifiers (polysorbate 80, sucrose esters), and magnesium aluminometasilicate on microcapsule physical parameters, encapsulation efficiency (EE), swelling index (SI), and other parameters. Nutmeg essential oil (NEO)-loaded calcium alginate microcapsules were prepared by extrusion. The swelling test was performed with and without enzymes in simulated gastric, intestinal, and gastrointestinal media. This study shows that the crosslinker concentration has a significant influence on EE, with 2% calcium chloride solution being more effective than 5%, and capsules being softer with 2% crosslinker solution. Using sucrose esters, EE is higher when polysorbate 80 is used. The swelling index is nearly three times higher in an intestinal medium without enzymes than in the medium with pancreatin. Microcapsule physical parameters depend on the excipients: the hardest capsules were obtained with the biggest amount of sodium alginate; the largest with magnesium aluminometasilicate. Sucrose esters and magnesium aluminometasilicate are new materials used in extrusion.

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Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Foods ◽

10.3390/foods10020392 ◽

2021 ◽

Vol 10 (2) ◽

pp. 392

Author(s):

Maria Papapostolou ◽

Fani T. Mantzouridou ◽

Maria Z. Tsimidou

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Olive Oil ◽

Population Control ◽

Microbiological Quality ◽

Table Olives ◽

Lemon Balm ◽

Oregano Essential Oil ◽

Microbiological Parameters ◽

Reduced Salt

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

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Assessment and Characterization of Some New Photosensitizers for Antimicrobial Photodynamic Therapy (aPDT)

Materials ◽

10.3390/ma13133012 ◽

2020 ◽

Vol 13 (13) ◽

pp. 3012 ◽

Cited By ~ 1

Author(s):

Laura Monica Dascalu (Rusu) ◽

Marioara Moldovan ◽

Doina Prodan ◽

Irina Ciotlaus ◽

Violeta Popescu ◽

...

Keyword(s):

Methylene Blue ◽

Photodynamic Therapy ◽

Essential Oil ◽

Essential Oils ◽

Cytotoxic Effect ◽

Gas Chromatography Mass Spectrometry ◽

Antimicrobial Photodynamic Therapy ◽

Absorption Bands ◽

Oregano Essential Oil ◽

Vis Spectroscopy

The novelty of this study consists on the formulation and evaluation of five complex experimental natural photosensitizers (PS): gel with oregano essential oil (O), gel with methylene blue (AM), gel with a mixture of essential oils (Thieves-H), gel with arnica oil and curcuma extract (CU) and gel with frankincense essential oil (T), used as photosensitizing agents (PS) in antimicrobial photodynamic therapy (aPDT) in the control of microbial biofilm in oral cavity. The experimental PS were characterized by gas chromatography-mass spectrometry (GC-MS), Fourier-transform infrared spectroscopy (FTIR), UV-Vis spectroscopy, cytotoxicity assay, antimicrobial effect and scanning electron microscopy (SEM). The IR spectra of the experimental PS with essential oils exhibit absorption bands due to the presence of water and glycerol in high quantities. The studied compounds had a reduced cytotoxic effect on cell cultures. The lowest cytotoxic effect was observed in experimental PS with oregano essential oil and methylene blue PS. Essential oils with proven antibacterial capabilities used in experimental PS confer antibacterial activity to the gels in which they are incorporated, an activity that may be more efficient use of a PDT therapy. Single bacteria were detected mainly by SEM after 12 h, while aggregate bacteria and micro colonies dominated the samples at 48 h.

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Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers

Food Science and Technology International ◽

10.1177/1082013218759364 ◽

2018 ◽

Vol 24 (5) ◽

pp. 394-403 ◽

Cited By ~ 10

Author(s):

D Dolea ◽

A Rizo ◽

A Fuentes ◽

JM Barat ◽

I Fernández-Segovia

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Shelf Life ◽

Total Volatile ◽

Oregano Essential Oil ◽

Basic Nitrogen ◽

Thyme Essential Oil ◽

Texture Parameters ◽

Noticeable Improvement ◽

Microbiological Analyses

The effect of different essential oils on the quality and shelf life of fish and seaweed burgers during storage was evaluated. For this purpose, thyme and oregano essential oils were selected at a concentration of 0.05% (v/w). Three types of salmon and seaweed burgers were prepared: without essential oil, burgers with red thyme essential oil (0.05% (v/w)) and burgers with oregano essential oil (0.05% (v/w)), which were vacuum packaged and stored at 4 ℃ for 17 days. Physicochemical and microbiological analyses were carried out periodically throughout storage. The addition of both essential oils did not have any effect on the evolution of the pH, the moisture content or texture parameters. Only the thyme essential oil managed to slightly slow down the increase of total volatile basic nitrogen and trimethylamine nitrogen. The samples with oregano essential oil and especially those with thyme essential oil showed minor oxidation. The salmon and seaweed burgers without essential oils and those which contained oregano essential oil showed a faster increase of mesophilic counts than those which had thyme essential oil, but no noticeable improvement was observed in the shelf life of the burgers with thyme essential oil. To improve the shelf life of the fish and seaweed burgers, it would be necessary to increase the concentration of both essential oils.

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Antifungal Activity of Oregano and Thyme Essential Oils Applied as Fumigants Against Fungi Attacking Stored Grain

Journal of Food Protection ◽

10.4315/0362-028x-58.1.81 ◽

1995 ◽

Vol 58 (1) ◽

pp. 81-85 ◽

Cited By ~ 153

Author(s):

NACHMAN PASTER ◽

MAZAL MENASHEROV ◽

UZI RAVID ◽

BENJAMIN JUVEN

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Fungicidal Activity ◽

Inhibitory Effect ◽

Aspergillus Ochraceus ◽

Stored Grain ◽

Oregano Essential Oil ◽

Thyme Essential Oil ◽

Natural Microflora ◽

Oregano Oil

Essential oils from oregano and thyme were applied for 24 h as fumigants against the mycelia and spores ofAspergillus flavus, Aspergillus niger and Aspergillus ochraceus, as well as against natural microflora of wheat grains. The minimal inhibitory concentration (MIC) of oregano oil needed to inhibit the mycelial growth of the fungi was 2.0 μl/L, while spores were eradicated following exposure to 2.0 to 2.5 μl/L. The thyme essential oil was less efficient in controlling mycelia and growth was observed even following exposure to 4.0 μl/L. However, the thyme essential oil was fungitoxic to spores (MIC = 3.0 μl/L). In another set of trials the efficacy of the oils and two of their constituents (carvacrol and thymol) in controlling natural microflora of surface-sterilized wheat grain was studied. Of the four materials investigated, only oregano essential oil exhibited fungicidal activity and, following 24 h exposure to 20 μl/L, a significant reduction in the percent of infested grain was observed even after 5 days of incubation on potato dextrose agar. A reduction in the germinability of the grains was evident following exposure to the materials tested. When the fungicidal activity of oregano essential oil was evaluated using grains with different moisture contents (MC), data revealed that the better inhibitory effect was achieved in grain with a high MC. The findings emphasize the toxicity of oregano and thyme essential oils as fumigants against fungi attacking stored grain and strengthen the possibility of using them as an alternative to chemicals for preserving stored grains.

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Aloe vera gel microcapsules and essential oils of thyme and oregano incorporated in spreadable goat cheese: impact on its microbiological, physicochemical, and sensory characteristics during storage

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha49112001 ◽

2021 ◽

Vol 49 (1) ◽

pp. 12001

Author(s):

Mirela A. JIMBOREAN ◽

Andrei BORŞA ◽

Delia MICHIU ◽

Ancuta M. ROTAR ◽

Cristina A. SEMENIUC ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Consumer Preferences ◽

Aloe Vera ◽

Biologically Active ◽

Sensory Characteristics ◽

Cream Cheese ◽

Oregano Essential Oil ◽

Thyme Essential Oil ◽

Aloe Vera Gel

The aim of this study was to develop a new assortment of high-quality cream cheese, with a high amount of biologically active compounds, namely a spreadable cheese from goat milk with addition of Aloe vera microcapsules and essential oils of thyme and oregano. The research was focused on the testing and optimization of an appropriate manufacturing recipe for this new product. Two assortments were made: one with Aloe vera microcapsules and thyme essential oil and the other one with Aloe vera microcapsules and oregano essential oil. For each assortment two different concentrations of Aloe vera and essential oils were tested. The obtained products were analysed for organoleptic, physico-chemical (fat, protein, total dry matter, sodium chloride and acidity) and microbiological parameters. In terms of consumer preferences, the cream cheese with 3% microcapsules of Aloe vera gel and 0.018% thyme essential oil was the most appreciated in terms of commercial aspect, consistency, and taste. We concluded that the addition of Aloe vera microcapsules improves the sensory characteristics and leads to an increase nutritional value of the finished product. Also, the addition of essential oils (thyme and oregano) ensured a stable quality during storage.

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Origanum vulgare subsp. hirtum Essential Oil Prevented Biofilm Formation and Showed Antibacterial Activity against Planktonic and Sessile Bacterial Cells

Journal of Food Protection ◽

10.4315/0362-028x.jfp-13-001 ◽

2013 ◽

Vol 76 (10) ◽

pp. 1747-1752 ◽

Cited By ~ 18

Author(s):

DOMENICO SCHILLACI ◽

EDOARDO MARCO NAPOLI ◽

MARIA GRAZIA CUSIMANO ◽

MARIA VITALE ◽

GIUSEPPE RUBERTO

Keyword(s):

Gas Chromatography ◽

Essential Oil ◽

Essential Oils ◽

Biofilm Formation ◽

Reference Strain ◽

Bacterial Cells ◽

Origanum Vulgare ◽

Oregano Essential Oil ◽

Flame Ionization ◽

Planktonic Form

Essential oils from six different populations of Origanum vulgare subsp. hirtum were compared for their antibiofilm properties. The six essential oils (A to F) were characterized by a combination of gas chromatography with flame ionization detector and gas chromatography with mass spectrometer detector analyses. All oils showed weak activity against the planktonic form of a group of Staphylococcus aureus strains and against a Pseudomonas aeruginosa ATCC 15442 reference strain. The ability to inhibit biofilm formation was investigated at sub-MIC levels of 200, 100, and 50 μg/ml by staining sessile cells with safranin. Sample E showed the highest average effectiveness against all tested strains at 50 μg/ml and had inhibition percentages ranging from 30 to 52%. In the screening that used preformed biofilm from the reference strain P. aeruginosa, essential oils A through E were inactive at 200 μg/ml; F was active with a percentage of inhibition equal to 53.2%. Oregano essential oil can inhibit the formation of biofilms of various food pathogens and food spoilage organisms.

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Possibility for use essential oils in veterinary medicine and animal husbandry with special emphasis on oregano oil

Veterinarski glasnik ◽

10.2298/vetgl1206407v ◽

2012 ◽

Vol 66 (5-6) ◽

pp. 407-416 ◽

Cited By ~ 1

Author(s):

Marijana Vucinic ◽

Jelena Nedeljkovic-Trailovic ◽

Sasa Trailovic ◽

Sasa Ivanovic ◽

Mirjana Milovanovic ◽

...

Keyword(s):

Veterinary Medicine ◽

Essential Oil ◽

Essential Oils ◽

Animal Feed ◽

Animal Husbandry ◽

Domestic Animals ◽

Livestock Production ◽

Oregano Essential Oil ◽

Definition Of ◽

Oregano Oil

The paper reviews the latest studies on possible applications of oregano essential oil in veterinary medicine and animal livestock production. The first part of the paper deals with the definition of essential oils, possibilities for their extraction from plants, possibilities for their application in human and veterinary medicine, the interest of a science in essential oils, and, essential oils classification based on their use in human and veterinary medicine. The second part of the review deals with the properties of oregano essential oil, its main active principles, carvacrol and thymol and its application in veterinary medicine and animal livestock production. Oregano essential oil may be applied in animal feed, in the treatment of coccidiosis of domestic animals and candidiasis. It can be applied as a larvicide, repellent, insecticide and acaricide. It is used in aquaculture to treat fish diseases caused by bacteria and parasites or in the hatchery industry as a disinfectant for eggs or for disinfection of manure. The greatest potential of oregano essential oil is the possibility of its application in organic agriculture and organic animal husbandry.

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CARACTERIZACIÓN QUÍMICA DEL ACEITE ESENCIAL DE ORÉGANO COMO AGENTE BIOCONSERVADOR EN ALIMENTOS

Universidad Ciencia y Tecnología ◽

10.47460/uct.v24i105.381 ◽

2020 ◽

Vol 24 (105) ◽

pp. 54-62

Author(s):

César Mera Mendoza

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Antibacterial Properties ◽

Antimicrobial Effect ◽

Inhibitory Effect ◽

Edible Films ◽

Methyl Silicone ◽

Ultrasound Assisted Extraction ◽

Oregano Essential Oil ◽

Spoilage Bacteria

Se ha analizado químicamente el aceite esencial de orégano cultivado en el cantón El Empalme en Ecuador para aplicarlo como agente bioconservador en alimentos. Para ello se empleó cromatografía de gases acoplada con espectrometría de masas. Se identificó como componente principal el carvacrol con 62,41%, seguido de β-cariofileno 8,84%, α-bergamoteno 6,75%, p-cimeno 6,24%, geraniol 4,29%; y α-humuleno, β-felandreno, 1-octen-3-ol, oxido de cariofileno, 4-terpineol, E-citral, γ-terpineno, z-citral en pequeñas cantidades. El Carvacrol le otorga al orégano múltiples propiedades antioxidantes, microbiológicas y conservantes de alimentos, además de potenciales aplicaciones en perfumería y cosmética. Palabras Clave: Orégano, aceite esencial, cromatografía de gases, espectrometría de masas. Referencias [1]J. Bruneton, Farmacognosia. Fitoquímica, Plantas Medicinales, Zaragoza: Acribia, 2001. [2]N. Rodríguez, « Uso de agentes antimicrobianos naturales en la consevacion de frutas y hortalizas,» Ra Ximhai, vol. VII, pp. 153-170, 2011. [3]S. Burt, «Essential oils: their antibacterial properties and potential applications in foods.,» Int J Food Microbiol, pp. 223-253, 2004. [4]J. Gutiérrez, G. Rodríguez, C. Barry-Ryan y P. Bourke, «Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated whit ready-to-eat- vegetables: Antimicrobial and sensory screening.,» Journal of Food Protection, pp. 1846-1854, 2008. [5]R. Hulankova, G. Borilova y I. Steinhauserova, «Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef.,» Meat Science, pp. 190-194, 2013. [6]I. Fernández-Pan, M. Mendoza y J. Mate, «Whey protein isolate edible films essential oils incorporated to improve the microbial quality of poultry.,» Sci Food Agric, pp. 2986-2994, 2013. [7]L. Iturriaga, I. Olabarrieta y I. Maranon, «Antimicrobial assays of natural extracts and their inhibitory effect against Listeria innocua and fish spoilage bacteria, after incorporation into biopolymer edible films.,» Int J Food Microbiol, pp. 58-64, 2012. [8]C. Mera, V. Guerrón, S. Sánchez, J. Neira y R. Moreno, «Efecto del aceite esencial de orégano (Oreganum Vulgare L.) como agente antimicrobiano en la conservación de carne de dos especies de tilapia.,» Nutrición Clínica, Dietética y Hospitalaria, nº 39, pp. 35-36, 2019. [9]J. Soriano, Micotoxinas en alimentos, Ediciones Díaz de Santos: Madrid, 2007. [10]M. Pascual, K. Slowing, E. Carretero, M. Sánchez y A. Villar, « Lippia: Traditional uses, chemistry and pharmacology.,» Ethnopharmacol, pp. 201-214, 2001. [11]H. Peredo, E. Palou y A. López, «Aceites esenciales: métodos de extracción,» Temas selectos de ingeniería de alimentos, vol. 1, nº 3, pp. 24-32, 2009. [12]A. Kimbaris y N. D. D. Siatis, «Comparison of distillation and ultrasound - assisted extraction methods for the isolation of sensitive aroma compounds from garlic,» Ultrasonics Sonochemistry, vol. 13, pp. 54-60, 2006. [13]B. Bayramoglu, S. Shamin y G. Sumnu, «Solvent-free microwave extraction of essential oil from oregano,» Journal of food engineering, nº 88, pp. 535-540, 2008. [14]M. Golmakani y K. Rezaei, «Comparison of microwave-assisted hydrodistillation with the traditional hydrodistillation method in the extraction of essential oil from Thymus Vulgarus,» Food Chemistry, nº 101, pp. 1558-1564, 2008. [15]M. Ortuño, Manual práctico de aceites esenciales, aromas y perfumes, España: Aiyana, 2006. [16]A. Caldas, «Optimización, Escalamiento y Diseño de una Planta Piloto de Extracción Sólido Líquido,» Universidad de Cuenca , Cuenca, 2012. [17]M. Méndez, K. Bodero y S. Alvarado, «Biosíntesis de nanopartículas de hierro (FE3O4) en la remidacion de aguas contaminadas,» Universidad, Ciencia y Tecnología, vol. 24, nº 96, pp. 35-45, 2020. [18]J. Sercik, «Detector in gas chromatography,» Journal of Chromatography Library, vol. 4, pp. 34-42, 1975. [19]E. Gimeno, «Compuestos fenólicos. Un análisis de sus beneficios para la salud,» Offarm, vol. 23, nº 6, pp. 80-84, 2004. [20]J. Bello, Ciencia bromatológica: principios generales de los alimentos, Madrid: Díaz de Santos, 2000. [21]R. Fonnegra y S. Jiménez, «Plantas medicinales aprobadas en Colombia,» Universidad de Antioquia, Medellín, 2007. [22]N. Davies, «Gas chromatographoic retention indices of monoterpenes and sesquiterpenes on methyl silicone and carbowax 20 M. phases.,» Journal of Chromatography A, pp. 1-24, 1990.

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Formulation and antimicrobial activity evaluation of a 0.2% chlorhexidine canine mouthwash with essential oils

Revista Vitae ◽

10.17533/udea.vitae.v28n1a341703 ◽

2021 ◽

Vol 28 (01) ◽

Author(s):

German Madrigal Redondo ◽

Daniela Gonzalez Corrales ◽

Marianela Chavarria Rojas ◽

Tatiana Monge Quiros ◽

Wendy Cruz Sibaja ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Periodontal Disease ◽

Essential Oils ◽

Ternary Phase Diagram ◽

Therapeutic Option ◽

Thymus Vulgaris ◽

Oregano Essential Oil ◽

Infection And Inflammation ◽

Hydrogenated Castor Oil

Background: Periodontal disease is the infection and inflammation of the gums, bones, and tissues involved in teeth support, and it is one of the most common diseases affecting pet dogs. Essential oils have shown antimicrobial activity against bacteria causing periodontal disease; therefore, they are considered potential therapeutic agents. Objectives: The main objective was to formulate and evaluate the antimicrobial activity of a 0.2% chlorhexidine canine mouthwash with essential oils. Methods: Three microemulsion formulations were obtained by constructing a pseudo-ternary phase diagram using the phase titration method. Different surfactant agents were evaluated, and hydrogenated castor oil was selected as the emulsifier agent. The antimicrobial activity of oregano essential oil (Origanum vulgare), thyme essential oil (Thymus vulgaris), and the three formulations were evaluated against Staphylococcus aureus, Streptococcus mutans, Streptococcus salivarius, and Escherichia coli. Results: Pure thyme and oregano essential oils showed higher antimicrobial activity than a 0,2% chlorhexidine solution. The formulations with essential oils plus chlorhexidine and chlorhexidine alone showed antimicrobial activity. The formulation containing only essential oils did not show antimicrobial activity. Conclusions: A canine mouthwash was formulated with chlorhexidine and thyme and oregano essential oil. Based on the evaluation of antimicrobial activity, two of the proposed formulations could be a therapeutic option to reduce the risk and prevent periodontal disease in canines.

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