Effect of Temperatures on Drying Kinetics, Extraction Yield, Phenolics, Flavonoids, and Antioxidant Activity of Phaleria macrocarpa (Scheff.) Boerl. (Mahkota Dewa) Fruits

Round 1

Reviewer 1 Report

Dear Authors,

The manuscript considers the issue of studying the effect of temperatures on drying kinetics, extraction yield, phenolics, flavonoids, and antioxidant activity of Phaleria macrocarpa (Mahkota Dewa) fruits. The topic of the manuscript is relevant. The research expands knowledge on the effect of drying temperature on the drying kinetics of P. macrocarpa fruits using thin-layer drying models to preserve their nutritional value. The methods used by
the authors are described in detail. The conclusions correspond to the evidence and arguments presented and answer the main question posed. The references used by the authors are appropriate. I have one small wish. Clearly state the purpose of the research in the last paragraph of the Introduction.

Author Response

Dear Reviewer,

Thank you for your useful comments and suggestions on the structure of our manuscript. Please see the attachment for your perusal.

Thank you.

Author Response File: Author Response.pdf

Reviewer 2 Report

The manuscript study "Effect of Temperatures on Drying Kinetics, Extraction Yield, Phenolics, Flavonoids, and Antioxidant Activity of Phaleria macrocarpa (Mahkota Dewa) Fruits ". The idea and information provided are interesting. But the innovation and design of treatments have problems. Below are some of the technical and non-technical points which should be addressed in order to move on:

Abstract:

The amount of phenolic compounds should be determined based on grams of dry or wet solid matter?

Why was oven method chosen for this study? Also, for fruit and similar products, other drying processes can be used in industrial comparisons.

Why were pre-treatments not used to accelerate drying and preserve the sensory and textural characteristics of the product? Methods like osmosis and... could be good options. Using the oven drying method without evaluating other mechanisms (ultrasound or osmosis pretreatments, etc.) is not innovative.

To complete the results of this study, it is suggested to investigate the color and texture characteristics of dried products and report their results.

It is important to check the sensory parameters of dried products. It is suggested to check and report the results of these indicators.

What are its practical results?

State the objectives and necessity of this study.

Many researches and studies have been done in this field. What is the difference between this study and other researches? What are the importance, innovation and necessity of this study?

Which goals and processes is the focus of this study?

- The authors should indicate future research recommendations.

- Main drawbacks and limitations of the study should be indicated.

The abstract should be rewritten with an emphasis on the innovation and objectives of this study.

Introduction do not fully show the background (include characteristics, current situation of development, research status and problem encountered) and purpose of the review. Please, rewrite the introduction.

- It is necessary to compare the results with other studies in each section of results.
- It is necessary to mention the possible reasons for each obtained result.
Many results and discussions need to be completed and use scientific sources.

The "discussion" section is particularly weak in terms of "literature review".

Author Response

Dear Reviewer,

Thank you for your useful comments and suggestions on the structure of our manuscript. Please see the attachment for your perusal.

Thank you.

Author Response File: Author Response.pdf