Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate
, Milena RamÃrez-Rodrigues 2, Lizbeth Rosas-Ordoñez 1 and Diana Baigts-Allende 3,*
Round 1
Reviewer 1 Report
Comments for author File: 
Comments.pdf
Author Response
Dear reviewer,
Thank you very much for your observations. Your suggestions improved the quality of our work. Please find attatched a pdf document with point by point responses for all required revisions. In the manuscript, all changes are in red color.
Best regards.
Author Response File: Author Response.pdf
Reviewer 2 Report
The manuscript “Development and characterization of a low-fat mayonnaise salad dressing based on Spirulina platensis protein concentrate and sodium alginate” is well prepared and organized. The presented topic is of potential audience interest. The Abstract is well balanced and presents really a brief summary of the performed study. The Introduction part introduces well to the topic under discussion and highlights the current challenges in the topic under study. The method part is very well described with all required details enabling the reconstruction of the experience. The results are well presented and discussed with the current literature. The Tables and Figures are well prepared with all details and made in high quality (easy to read and understand). The conclusion is clearly described and supported by the obtained results. Overall quality is good, therefore the present manuscript can be advised for publication after some minor changes (please see below).
1. Since presently is more often used Arthrospira platensis instead of Spirulina platensis (synonyms), I advise changing Spirulina platensis to Arthrospira platensis, while in the abstract and introduction part add the information about the synonyms. Paper will get better visibility.
2. The paper listed below should be discussed in the manuscript since is quite similar to this what the authors present in the present study.
“Microalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties. https://doi.org/10.1007/s13197-020-04828-1”
Author Response
Dear reviewer,
Thank you very much for the comments, moreover, thank you for providing us the article for discussion. Please find attatched a pdf document with the point by point responses for your suggestions. All changes are in red color in the manuscript.
Best regards.
Author Response File: Author Response.pdf
