Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile
Round 1
Reviewer 1 Report
The manuscript ID: FOODS -571025 described a W/O nanoemulsion formulated with orange essential oil and cactus acid fruit in substitution to pig fats. Authors reported to obtained a EMS with a good antioxidant capacity and an improved nutritional contribution.
The manuscript English language should been revised and typos errors avoided, in addition there are mistakes in subject and in the relative verb.
1.Introduction
Line 44 report the Author name and the [ n° ] of the cited article, please correct the sentence.
Line 85 write the complete “AOAC” abbreviation.
Materials and Methods
2.1 In the preparation of the nanoemulsion Authors determined the droplet size by dymamic light scathering technique (line 68, 69) but in the manuscript there aren’t report on droplet size and other physical properties. Authors are invited to inserted and discussed data of the nanoemulsion.
2.3 Line 75, please correct the minced meat (1 cm2)
In the test the value of the used temperature are written in a different way, please uniform the typos ( for example 16° C, 72°c, 100°C etc..)
2.5 This section described only the total polyphenols determination not the antioxidant activity , please correct the title.
2.6 and 2.7 described the two methods used to determine the antioxidant activity. In all the manuscript there is the ambiguous use of “antioxidant” or ”radical” words , please correct and uniform the use of these terms
Line 103, line 110 and line 116 report incomplete sentences
The results of what ??? ,please insert the description to complete the sentence
Line 108 and 114 please uniform the indication of “Abs” or “absorbance”
Line 123 6000g forces , please correct as 6000xg forces
Results and Discussion
Table 3 . In the pdf version of the manuscript the units on the vertical lines are not readable
In this section the increased value, described by the Authors, should be reported as “about ….times/fold”
The manuscript ID: FOODS -571025 described a W/O nanoemulsion formulated with orange essential oil and cactus acid fruit in substitution to pig fats. Authors reported to obtained a EMS with a good antioxidant capacity and an improved nutritional contribution.
The manuscript English language should been revised and typos errors avoided, in addition there are mistakes in subject and in the relative verb.
1.Introduction
Line 44 report the Author name and the [ n° ] of the cited article, please correct the sentence.
Line 85 write the complete “AOAC” abbreviation.
Materials and Methods
2.1 In the preparation of the nanoemulsion Authors determined the droplet size by dymamic light scathering technique (line 68, 69) but in the manuscript there aren’t report on droplet size and other physical properties. Authors are invited to inserted and discussed data of the nanoemulsion.
2.3 Line 75, please correct the minced meat (1 cm2)
In the test the value of the used temperature are written in a different way, please uniform the typos ( for example 16° C, 72°c, 100°C etc..)
2.5 This section described only the total polyphenols determination not the antioxidant activity , please correct the title.
2.6 and 2.7 described the two methods used to determine the antioxidant activity. In all the manuscript there is the ambiguous use of “antioxidant” or ”radical” words , please correct and uniform the use of these terms
Line 103, line 110 and line 116 report incomplete sentences
The results of what ??? ,please insert the description to complete the sentence
Line 108 and 114 please uniform the indication of “Abs” or “absorbance”
Line 123 6000g forces , please correct as 6000xg forces
Results and Discussion
Table 3 . In the pdf version of the manuscript the units on the vertical lines are not readable
In this section the increased value, described by the Authors, should be reported as “about ….times/fold”
Author Response
Please see the attachment
Author Response File: 
Author Response.doc
Reviewer 2 Report
The manuscript titled “Emulsified meat system by the partial substitution of pig fat with nanoemulsions containing bioactive compounds of cactus fruit and essential oil: oxidative stability, nutritional contribution and texture profile” from Isaac and co-workers presents work on the incorporation of the nanoemulsion in the emulsified meat system to improve its nutritional contribution. The topic is attractive and the data should be stimulating for many fields of interest. The work is relevant and includes sufficient novelty.
Therefore, please revise the following points.
The author should rewrite the title. It seems to be very big. Line 75, Change (1 cm2) to (1 cm2) The authors didn’t mention anything about nanoemulsion size or its characteristics, and these results should be included. It will be interesting to know the phenolic content, antioxidant activity of the nanoemulsion, could you please include it. In conclusion, the author should mention the best conditions of their findings.
I hope the authors may find my comments helpful.
Author Response
Please see the attachment
Author Response File: Author Response.doc
Round 2
Reviewer 2 Report
Since most of the comments are corrected by the author. The manuscript can be accepted as like that.
