Omega-3 Fatty Acid Retention and Oxidative Stability of Spray-Dried Chia–Fish-Oil-Prepared Microcapsules

Round 1

Reviewer 1 Report

This research shows scientific rigor, it is original; the results are of interest regarding the availability and protection of omega three fatty acids. The microencapsulates obtained from the mixture of oils showed an advantage in the composition of their fatty acids, which is of interest in the area of functional foods. The objective, the methodology and the results obtained are congruent. 
In general, this study is interesting and with scientific rigor, the encapsulated mixture is an alternative for the availability and stability of omega 3 and 6 fatty acids, taking advantage of the natural composition of chia and fish oil. The methodology is adequate to determine the variables of interest of the study for optimization, however they could be described a little more, for example the chromatographic conditions, it would also be interesting to include photos of the microencapsulates. The conclusions can be limited to the findings found in the study. References are updated. Tables and figures are adequate to express the results.

Author Response

Response to Reviewer 1 Comments

Dear reviewer,

We greatly appreciated your careful reading of our manuscript and your valuable comments, which enormously allowed us to improve our manuscript quality. We have carefully considered the comments and have revised and rewritten the manuscript accordingly. Thank you very much for your time and the careful review. The revised manuscript was marked up with the changed text by highlighting them in red.

Comments and Suggestions for Authors

The methodology is adequate to determine the variables of interest of the study for optimization, however they could be described a little more, for example the chromatographic conditions

Response: The comment is much appreciated. Gas chromatography method is briefly described in the section 2.4.1. and line number 129 to 142, page 4.

It would also be interesting to include photos of the microencapsulates.

Response: Thanks for your suggestion. We cannot present in this manuscript because it is our next project.

The conclusions can be limited to the findings found in the study.

Response: Thanks for your comment. As suggested the conclusion has been limited and highlighted (section 5 and page 16).

References are updated. Tables and figures are adequate to express the results.

Response: Thank you very much for this valuable comment.

Author Response File: Author Response.pdf

Reviewer 2 Report

Manuscript ID: processes-1943646

Type of manuscript: Article

Title: OMEGA-3 FATTY ACIDS RETENTION AND OXIDATIVE STABILITY OF SPRAY DRIED CHIA-FISH OIL PREPARED MICROCAPSULES

Authors: Muhammad Abdul Rahim , Muhammad Imran , Muhammad Kamran Khan , Muhammad Haseeb Ahmad , Muhammad Nadeem , Waseem Khalid , José M. Lorenzo , Mohamed M Afifi , Ammar AL-Farga , Moneera O. Aljobaird *

Review of the manuscript

Comments

The manuscript presented for revision is very interesting. The obtained results are discussed with the works published in recent years. This work is well organized and scientifically sound. However, the authors did not avoid some minor mistakes that we all make while preparing the publications. I only have some minor comments:

Material and methods

·        page 2 line 93 - which means the phrase "good quality material ....",

- How was the quality of the test material (seeds and fish fillets) assessed?

·        Page 3 line 97 - 2.2. Chia Seed Oil Extraction

- Were the seeds heated before pressing?

- Oil pressed were carried out in a laboratory (I think, although the authors do not report it), but oil refining - purification ("series of processes involving various steps like that degumming, neutralization, bleaching, and deodorization") was also carried out in a laboratory or in industrial conditions? Please explain that.

- How long was CSO stored in bottles at room temperature after purification?

·        Page 3 line 121

-How long and at what temperature was fish oil stored after purification?

·        Page 4 line 148

-What lecithin was used and why was so much emulsifier used?

·        Line 242

-Only the degree of oxidation of the product (PV) after the drying process (microencapsulation) was determined in the study. And it was similar in all conditions. It would be interesting to investigate oxidative changes during storage (shelf test or accelerated test - eg Rancimat).

Author Response

Response to Reviewer 2 Comments

Dear reviewer,

We greatly appreciated your careful reading of our manuscript and your valuable comments, which enormously allowed us to improve our manuscript quality. We have carefully considered the comments and have revised and rewritten the manuscript accordingly. Thank you very much for your time and the careful review. The revised manuscript was marked up with the changed text by highlighting them in green.

Comments and Suggestions for Authors

The manuscript presented for revision is very interesting. The obtained results are discussed with the works published in recent years. This work is well organized and scientifically sound. However, the authors did not avoid some minor mistakes that we all make while preparing the publications. I only have some minor comments:

Materials and methods

page 2 line 93 - which means the phrase "good quality material ....",

- How was the quality of the test material (seeds and fish fillets) assessed?

Response: Thank you very much for your comment. The changes been done and highlighted. Please look at page 3 and section 2.1, line 93 to 96.

Were the seeds heated before pressing?

Response: Thanks for your comment. No, chia seeds were not roasted.

Oil pressed were carried out in a laboratory (I think, although the authors do not report it), but oil refining - purification ("series of processes involving various steps like that degumming, neutralization, bleaching, and deodorization") was also carried out in a laboratory or in industrial conditions? Please explain that.

Response: Thanks for your comment. Yes, oil was extracted in the laboratory of Government College University, Faisalabad, Pakistan. Changes has also been done and highlighted in section 2.2 and page 3.

How long was CSO stored in bottles at room temperature after purification?

Response: Thanks for your comment. Changes has been done and highlighted in section 2.2 and page 3, line 108 to 110.

How long and at what temperature was fish oil stored after purification?

Response: Thanks for your comment.  Temperature and storage has been added. Line

122 and 123.

What lecithin was used and why was so much emulsifier used?

Response: Thanks for your comment. Soy lecithin has been recognized as an important natural emulsifier for the production of food emulsion products because of its availability, excellent emulsifying properties, taste and color. Moreover, it is amphiphilic in nature, readily available and low cost. It is usually considered a suitable material to stabilize the oil-in-water or water-in-water emulsions. It also makes emulsion creamier and more spreadable.

Only the degree of oxidation of the product (PV) after the drying process (microencapsulation) was determined in the study. And it was similar in all conditions. It would be interesting to investigate oxidative changes during storage (shelf test or accelerated test - eg Rancimat).

Response: Thanks for your suggestion. We cannot present in this manuscript because it is our next project.

Author Response File: Author Response.pdf