Addition of by-Products and Flavored Hydrocolloids Filling in Californian-Style Black Olive to Reduce Acrylamide Formation

Round 1

Reviewer 1 Report

In this paper, the author added by-products and flavoring hydrocolloids fillers to California-style black olive to reduce the formation of acrylamide.The author has carried out experiments and data analysis on this subject, and found that adding bioactive extract elaboration to California-style black olive may be a good application. Play an important role to give an extra added value to the market product. This is of great significance in food safety. The work is well completed, and the paper is organized logistically. Some revisions need to be made before it can be accepted. My comments are as follows:

1.     Fig. 1: Please use bigger fonts for the Diagram of the experimental design, it can be hardly read with the current small fonts, so as other figures.

2.     There is little discussion on the mechanism in this article, so it is suggested to add the literature and explain it.

3.     In this experiment, why these by-products are chosen as the subject? Please give an explanation about the difference between the by-products the authors used and other similar research? What are the specific advantages of the current research from aspects such as efficiency, budget and others.

Author Response

Reviewer 1

Comments to Author

In this paper, the author added by-products and flavoring hydrocolloids fillers to California-style black olive to reduce the formation of acrylamide. The author has carried out experiments and data analysis on this subject, and found that adding bioactive extract elaboration to California-style black olive may be a good application. Play an important role to give an extra added value to the market product. This is of great significance in food safety. The work is well completed, and the paper is organized logistically. Some revisions need to be made before it can be accepted.

Thanks for your appreciation. We have reviewed the manuscript point by point according to the reviewer.

 

1. Fig. 1: Please use bigger fonts for the Diagram of the experimental design, it can be hardly read with the current small fonts, so as other figures.

The Figure 1 has been changed by other with higher fonts and quality.

 

2. There is little discussion on the mechanism in this article, so it is suggested to add the literature and explain it.

This fact has been done.

 

3. In this experiment, why these by-products are chosen as the subject? Please give an explanation about the difference between the by-products the authors used and other similar research? What are the specific advantages of the current research from aspects such as efficiency, budget and others.

Thank you. This fact has been included in the manuscript in the introduction part.

These by-products were chosen because in the region where the study was carried out (Extremadura), there is a high production of wine and olives, so the amounts of waste from the production of these products is very high and it is necessary to revalue them; for this, one aspect that has been taken into account is the high amount of bioactive compounds they present and its effect on the acrylamide production. On the other hand, in this work, aromatic herbs and citric extracts have been studied to control the acrylamide production; these products are used in the production of different kinds of table olives, so these could be used without alter the characteristics of this product. Regarding the efficiency of the process and the production cost of the antioxidant extracts, we can say that it is an inexpensive process, since high-cost equipment is not necessary, and the raw material is almost free. 

Author Response File: Author Response.docx

Reviewer 2 Report

In this manuscript, Antonio Fernández and Daniel Martín-Vertedor described adding by-products and flavored hydrocolloids to California-style black olives. The paper summarizes that the different by-products at different concentrations and phenol-rich aromatized hydrocolloids were added to Californian-style black olive in order to evaluate its effect in acrylamide. The findings indicated that a significant reduction in the acrylamide content (10–60%) of all the addition studied was observed before the sterilisation process. In addition, the use of healthy aromatic filling was an excellent strategy for that, mitigating acrylamide formation with its inclusion in the product as well as providing new ways of consuming Californian-style black olives that could be appealing to the consumer.

The strengths of this article are as followed: to reduce the content of acrylamide in California-style black olives, while giving them a good taste through fillers. It is also a novel research perspective. The article still needs to be revised as followed:   

(1) It is recommended to adjust the clarity of Figures 1-5 in the manuscript.

(2) It is suggested that some sentences in the text need to be polished and revised.

(3) Some minor errors in the paper are suggested to be revised, for example, the order of references in line 56 [6,3] is suggested to be adjusted to [3,6].

Author Response

Reviewer 2

Comments to Author

In this manuscript, Antonio Fernández and Daniel Martín-Vertedor described adding by-products and flavored hydrocolloids to California-style black olives. The paper summarizes that the different by-products at different concentrations and phenol-rich aromatized hydrocolloids were added to Californian-style black olive in order to evaluate its effect in acrylamide. The findings indicated that a significant reduction in the acrylamide content (10–60%) of all the addition studied was observed before the sterilisation process. In addition, the use of healthy aromatic filling was an excellent strategy for that, mitigating acrylamide formation with its inclusion in the product as well as providing new ways of consuming Californian-style black olives that could be appealing to the consumer.

 

The strengths of this article are as followed: to reduce the content of acrylamide in California-style black olives, while giving them a good taste through fillers. It is also a novel research perspective.

Thanks for your appreciation. We have reviewed the manuscript point by point according to the reviewer.

 

1. It is recommended to adjust the clarity of Figures 1-5 in the manuscript.

Thank you very much. The size of the figures has been increased to achieve higher resolution.

 

2. It is suggested that some sentences in the text need to be polished and revised.

Thank you very much. A revision of some paragraphs and sentences of the manuscript that were confusing was carried out.

3. Some minor errors in the paper are suggested to be revised, for example, the order of references in line 56 [6,3] is suggested to be adjusted to [3,6].

Thank you very much. They were adjusted in the order indicated.

 

Author Response File: Author Response.docx

Reviewer 3 Report

The authors have conducted a study related to the addition of by-products in reducing acrylamide formation. However, there are major flaws in this manuscript that need to be corrected.

1.      There is the use of portuguese words in this manuscript that need to be corrected such as "ambietal" (line 35).

2.      Line 42-43. That the case…..activated carbon (please rewrite the sentence)

3.      Repetitive used of the phrase “On the other hand” (line 61, 81, 226) at the beginning of the paragraph throughout the manuscript (Please use synonym).

4.      Please rephrase paragraph at line 61-79, 248-275, and 306-314.

5.      Line 62 and 108…What are the meaning of the words IOC and CICYTEX?

6.      Standardise the capital letters or small letters used throughout the manuscript.

7.      Although Manzanilla was mentioned in Assay 1, there was no result in Figure 2

8.      What was the “control” that has been used in this study? Please stated.

9.      What was the reasons for choosing Alperujo in this study? Was there any proven research on their antioxidant and phenolic properties? Please include in the manuscript.

10.   Please magnify the size of all the figures to be easily visible.

11.   Please include the (n = ?)  for all the figures

12.   Some of the variables show miniscule difference on all the histogram despite being “statistically significant difference”. The author can construct tables to display the types of by-products/hydrocolloids, amount of acrylamide, dilution, amount of phenols and Tukey’s significance in numerical values which is much easier to differentiate.

13.   Table 1 and Table 2 have the same title although different samples were used for the assay. Please rewrite the title accordingly.

14.   The authors mentioned about the significant effect of white skin and orange peel extracts to reduce acrylamide. In term of phenolic compound, orange peel and red skin had the highest phenolic values (line 230-232). So, why white skin and orange peel were more effective and not red skin? Please explain. (line 215-239)

15.   Line 262… As a “complementary” results. Please use synonym for complementary

16.   Line 277-289. There was no explanation of the “dry odor” and “cooked” in the Discussion section. Please include the explanation.

17.   For Table 2, the author used the word “Herbal” but in line 379 used “Herbs”. Please check the manuscript properly and preserved the same parameter’s terms throughout the paper for consistency.

18.   The authors did not explicitly conclude which by-products or hydrocolloids are recommended for use in the abstract and conclusion sections. Orange peel scored the highest in both inhibition of acrylamide and tasting panel. As for hydrocolloids, thyme showed the most inhibition effect but did not perform well in the tasting panel. However, oregano and garlic had almost similar effect as thyme. Please include some important findings in the abstract and in conclusion.

19.   Please include some information of the scoring system for sensory analysis in the manuscript. (line 186-194) or in the appendix

Author Response

Reviewer 3

Comments to Author

The authors have conducted a study related to the addition of by-products in reducing acrylamide formation. However, there are major flaws in this manuscript that need to be corrected.

Thanks for your appreciation. We have reviewed the manuscript point by point according to the reviewer.

 

1. There is the use of portuguese words in this manuscript that need to be corrected such as "ambietal" (line 35).

Thank you for your comment, the word has been corrected and put in English. (Environmental)

2. Line 42-43. That the case…..activated carbon (please rewrite the sentence).

Thank you very much. The phrase was modified by this other: "they can be used to obtain activated carbon”.

3. Repetitive used of the phrase “On the other hand” (line 61, 81, 226) at the beginning of the paragraph throughout the manuscript (Please use synonym).

Thanks for the appreciation. They were replaced by other synonyms such as: however, instead, alternatively.

4. Please rephrase paragraph at line 61-79, 248-275, and 306-314.

Thanks. These paragraphs were revised in the manuscript.

5. Line 62 and 108…What are the meaning of the words IOC and CICYTEX?

Thanks. The COI abbreviations are International Oil Council and CICYTEX (Center for Scientific and Technological Research of Extremadura).

6. Standardise the capital letters or small letters used throughout the manuscript.

Thank you very much. Uppercase and lowercase letters were standardized in the manuscript.

7. Although Manzanilla was mentioned in Assay 1, there was no result in Figure 2

Thanks. Manzanilla is the variety of olive used in this work for the assay 1.

8. What was the “control” that has been used in this study? Please stated.

Thanks. The control is a sample of olives made in the Californian style without adding by-products or hydrocolloids. It was included in the manuscript.

9. What was the reasons for choosing Alperujo in this study? Was there any proven research on their antioxidant and phenolic properties? Please include in the manuscript.

Thanks. We have clarified this term in the introduction part.

The reason for choosing alperujo in this work is that it is a very abundant by-product generated in the olive oil production industry, a very abundant type of industry in Spain that generates large amounts of waste.

10. Please magnify the size of all the figures to be easily visible.

This fact has been done.

11. Please include the (n = ?) for all the figures

Thank you very much. n=3 was included for all figures

12. Some of the variables show miniscule difference on all the histogram despite being “statistically significant difference”. The author can construct tables to display the types of by-products/hydrocolloids, amount of acrylamide, dilution, amount of phenols and Tukey’s significance in numerical values which is much easier to differentiate.

Thank you very much. Acrylamide content figures for both assays have been changed to table format. In order to display the results in different ways, phenolic content has been kept in Figure format due to its visual differences. To ease figures reading comprehension, the font size has been increased.

13. Table 1 and Table 2 have the same title although different samples were used for the assay. Please rewrite the title accordingly.

Thank you very much. The title of tables 1 and 2 was rewritten, specifying which are by-products and which are hydrocolloids.

14. The authors mentioned about the significant effect of white skin and orange peel extracts to reduce acrylamide. In term of phenolic compound, orange peel and red skin had the highest phenolic values (line 230-232). So, why white skin and orange peel were more effective and not red skin? Please explain. (line 215-239).

Thanks. Although it might be thought that the concentration of phenolic compounds is directly related to a greater antioxidant effect, however, there are a large number of studies that have shown that the phenolic compound composition of the extract has a significant influence. In our case, although no such analysis has been performed, it is known from other studies that the phenolic compound composition of these by-products is very different.

15. Line 262… As a “complementary” results. Please use synonym for complementary

Thanks. It was replaced by interrelating.

16. Line 277-289. There was no explanation of the “dry odor” and “cooked” in the Discussion section. Please include the explanation.

This fact has been included in the manuscript.

17. For Table 2, the author used the word “Herbal” but in line 379 used “Herbs”. Please check the manuscript properly and preserved the same parameter’s terms throughout the paper for consistency.

Thank you for your comment. The word Herbs was used throughout the manuscript so as not to lose coherence.

18. The authors did not explicitly conclude which by-products or hydrocolloids are recommended for use in the abstract and conclusion sections. Orange peel scored the highest in both inhibition of acrylamide and tasting panel. As for hydrocolloids, thyme showed the most inhibition effect but did not perform well in the tasting panel. However, oregano and garlic had almost similar effect as thyme. Please include some important findings in the abstract and in conclusion.

Thank you very much, these conclusions were included in the abstract and in the conclusions.

19. Please include some information of the scoring system for sensory analysis in the manuscript. (line 186-194) or in the appendix

This fact has been included in material and methods.

Author Response File: Author Response.docx

Round 2

Reviewer 1 Report

The questions have been well addressed.

Author Response

Thank you very much for your efford to review the manuscript.

Reviewer 3 Report

Please refer to the comments included in the attached file for improvement

Comments for author File: Comments.pdf

Author Response

Reviewer 3

Dear Reviewer:

Thank you very much for your appreciation. We have reviewed the manuscript again and made the corrections you have indicated in order to improve the quality of the manuscript.

2. Line 42-43. That the case…..activated carbon (please rewrite the sentence).

Thank you very much. The phrase was modified by this other suggested: “Vine shoots have been added to wine to obtained distinctive characteristics [4] or used to obtain activated carbon[5]”.

3. Repetitive used of the phrase “On the other hand” (line 61, 81, 226) at the beginning of the paragraph throughout the manuscript (Please use synonym).

Thanks for the appreciation. "Notwithstanding" was replaced by "Furthermore”.

4. Please rephrase paragraph at line 61-79, 248-275, and 306-314. Line 61-79. Partially rephrased. Line 248-275. Not rephrased. Line 306-314. Not rephrased.

Thanks. Line 123: the word “necessarily” was deleted.

Line 127, 128 and 137: the word “been” was deleted.

Lines 248-275 and 306-314 were reformulated.

6. Standardise the capital letters or small letters used throughout the manuscript.

Thank you very much. It was added to the "SDG" fixes.

8. What was the “control” that has been used in this study? Please stated.

Thanks. In material and method we have clarified the explanation of each Controls: “Control 1 (without hydrocolloid), Control 2 (with hydrocolloid but without aroma)”. We have also clarified in results and discussion part.

9. What was the reasons for choosing Alperujo in this study? Was there any proven research on their antioxidant and phenolic properties? Please include in the manuscript.

Thanks. The reason for choosing Alperujo in this work is that it is a very abundant by-product generated in the olive oil production industry that generates large amounts of waste.

10. Please magnify the size of all the figures to be easily visible.

The size of the figures has been increased.

11. Please include the (n = ?) for all the figures

Thank you very much. n=3 was included in the Table 1 and Figure 2.

14. The authors mentioned about the significant effect of white skin and orange peel extracts to reduce acrylamide. In term of phenolic compound, orange peel and red skin had the highest phenolic values (line 230-232). So, why white skin and orange peel were more effective and not red skin? Please explain. (line 215-239).

Thanks. This is because of all the phenolic compounds present, those with acrylamide-reducing effects are the ones with the highest antioxidant capacity. All antioxidants are phenolic compounds but not all phenolic compounds are antioxidants.

15. Line 262… As a “complementary” results. Please use synonym for complementary

Thanks. It was replaced by additionally.

18. The authors did not explicitly conclude which by-products or hydrocolloids are recommended for use in the abstract and conclusion sections. Orange peel scored the highest in both inhibition of acrylamide and tasting panel. As for hydrocolloids, thyme showed the most inhibition effect but did not perform well in the tasting panel. However, oregano and garlic had almost similar effect as thyme. Please include some important findings in the abstract and in conclusion.

The conclusion and abstract have been rewritten.

19. Please include some information of the scoring system for sensory analysis in the manuscript. (line 186-194) or in the appendix

The sensory analysis in material and method part has been extended.

Author Response File: Author Response.docx