Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies
Round 1
Reviewer 1 Report
The paper is clearly written and well organized and I think that it is a complete work and I endorse for the publication.
Author Response
Thanks for the high evaluation and endorsement.
Reviewer 2 Report
The occurrence of patulin in fresh apples and apple products is a great burden from health, safety and economic perspectives. Over recent years there has been much attention paid to patulin contamination of apple products with the European government, in common with other Countries, regularly surveying levels in processed products. It is now crucial for food producers to ensure that patulin levels in their products are as low as possible and do not exceed the statutory limit. Thus, attempts to prevent patulin accumulation in fruits might lead to the excessive use of fungicides.
The present manuscript reconnects to Ioi et al. that published a similar work (Toxins (Basel). 2017 May; 9(5): 157) focused on the mitigation of patulin in fresh and processed foods and beverages, deepening the aspect of patulin contamination in apple-based products.
The general impression is a complete and well balanced review providing an extensive analysis of the dealed topic: Authors provided an accurate review of the "state of the art", highlighting some critical points involved in the patulin-contamination concerns.
My only issue is addressed to the manuscript form: the division into paragraphs resulted quite fragmented; merging some sections may results in a clearer comprehension of the manuscript.
Author Response
Point 1: My only issue is addressed to the manuscript form: the division into paragraphs resulted quite fragmented; merging some sections may results in a clearer comprehension of the manuscript.
Response 1: Thanks for the suggestion. We have revised the manuscript and merged sections: 1. Combined the sections of “2.1.2.1 Apple genotypes”, “2.1.2.2 Physical traits in apples” and “2.1.2.3 Chemical traits in apples”.
2. Pooled the sections of “3.2.3.1 Non-thermal physical decontamination of patulin”, “3.2.3.2 Natural chemical reduction of patulin” and “3.2.3.3 Biological degradation of patulin” together.