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Article
Peer-Review Record

Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia

Antioxidants 2020, 9(12), 1289; https://doi.org/10.3390/antiox9121289
by Cristina Cedeño-Pinos 1, Magdalena Martínez-Tomé 1,2, María Antonia Murcia 1,2, María José Jordán 3 and Sancho Bañón 1,*
Reviewer 1: Anonymous
Reviewer 2: Anonymous
Antioxidants 2020, 9(12), 1289; https://doi.org/10.3390/antiox9121289
Submission received: 2 December 2020 / Revised: 14 December 2020 / Accepted: 16 December 2020 / Published: 16 December 2020
(This article belongs to the Special Issue Plant Antioxidants for Food Safety and Quality)

Round 1

Reviewer 1 Report

The manuscript overall is looking fine. I've made some comments that are listed in the manuscript.

Comments for author File: Comments.pdf

Author Response

Thanks you for your possite comments. All the marked mistakes were ammended throrough the mmanuscript.

QDA definition appears in line 144.

AOAC references were included for moisture and ash.

Kind regards.

Reviewer 2 Report

The present manuscript aims to assess two aqueous REs (of low and high polyphenol content) obtained from distillation by products as antioxidants in a jelly candy made with fructan fibres and stevia. This study is well-planned and the manuscript is well-written and structured although tables (mainly 3 and 4) should be included in the text in a best way. In any case, this contribution represents a natural approach for improving (technologically and nutritionally) certain foods with a low nutritional profile, such as jelly candies, since healthy compounds can be provided to the diet of a large and heterogeneous number of consumers. I would like to recommend this work for publication in Antioxidants.

Author Response

Thanks you for your positive comments. Introduction in text of tables 3 and 4 have been improved. See lines 268 and 297. 

Kind regards.

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