Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Microbiological Contamination: An Approach Using Active Packaging with Pomegranate Extract

Round 1

Reviewer 1 Report

The manuscript was written well though some corrections are highlighted in the PDF.

Comments for author File: Comments.pdf

Author Response

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Author Response File: Author Response.docx

Reviewer 2 Report

Authors shows methods of pomegranate extract (PE) and pomegranate peel (PP) incorporated into active polylactic acid-based packages. The anti-oxygen product was used for the production of films, examining a wide range of its properties and demonstrating its practical use in food storage. The work brings a lot of new information about ecological packaging.

Detailed notes:

1. The use of plant extracts for the production of other materials requires standardization of the extract each time. Extracts differ in composition depending on the quality of the raw material. What chemical compound was used to standardize the extract?

2. What was the influence of the temperature of the film production process on the hardness of the extraction products? Is the concentration of active ingredients was detected in the film?

3. What was the granulation of the dried plant extract?

(Prior to processing, all materials were dried in a convection drying oven at 55 °C for 4 hours.)

4. 4. The introduction of other chemical compounds into the polymer each time requires a discussion on the hydrophobic-hydrophilic interactions of the introduced material-polymer. The publication should include a discussion on the input material-polymer interactions, in the context of hydrophobic-hydrophilic interactions and the stoichiometry of materials.

Author Response

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Author Response File: Author Response.docx

Reviewer 3 Report

The authors provided an interesting manuscript dealing with active packaging with pomegranate extract. The prepared packaging was evaluated regarding its antioxidant and antimicrobial activities, FTIR and SEM characterization, water and oxygen permeability, etc.

My comments and suggestions:

Abstract: Delete the following phrases: „(1) Background:” ; “(2) Methods:” ; “(3) Results:”

Lines 248-249: The culture collection of the microorganisms used should be specified. Moreover, it is obvious information that E. coli is Gram-negative bacteria.

Table 9 – the results should be statistically analyzed. 

Author Response

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Author Response File: Author Response.docx

Reviewer 4 Report

In my opinion the introduction presents the base information about the topic, methods are clearly written, the results are supported by data, also some comparisons to literature. The diagrams and tables very well presented. All is clear, the subject interested for readers. Some small English modifications needed.
I recommend this paper to publishing in Coatings Journal.

Author Response

Dear Reviewer#4,  
                      
First of all, we would like to thank the contribution that your comments and suggestions had on the improvement of the paper, with the ID coatings-2123692, entitled “Extending high fatty foods from lipid oxidation and microbiological contamination: an approach using active packaging with pomegranate extract”. 

Following your suggestions, the text was revised and English language was improved following your suggestion.

We hope all changes will meet with your approval.

Yours faithfully,
Mariana Andrade 

Round 2

Reviewer 1 Report

The authors have incorporated the corrections as per suggestions therefore it may be accepted for publication.