Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit
, Marta Pasławska 2,*, Bogdan Stępień 2, Maciej Oziembłowski 3, Kinga Sala 2 and Aleksandra Smorowska 1Round 1
Reviewer 1 Report
Dear authors,
after the revision of the manuscript “Effect of vacuum impregnation with apple-pear juice on content of bioactive compounds and antioxidant activity of dried chokeberry fruit” several modifications in my opion must be done before pubblication.
- Introduction
Since the apple-pear juice impregnation represent the most important aspect of the work, as also highlighted in the title, is necessary to add a paragraph on the bioactives content in fruit juices (please see manuscript on the fruit juices characterization as:
1) Rojas-Garbanzo, C., Winter, J., Montero, M. L., Zimmermann, B. F., & Schieber, A. (2019). Characterization of phytochemicals in Costa Rican guava (Psidium friedrichsthalianum-Nied.) fruit and stability of main compounds during juice processing-(U) HPLC-DAD-ESI-TQD-MSn. Journal of Food Composition and Analysis, 75, 26-42;
2) Difonzo, G., Vollmer, K., Caponio, F., Pasqualone, A., Carle, R., & Steingass, C. B. (2019). Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel. Food control, 96, 260-270).
- Methods
It is necessary to add specifications of juices used for impregnation, and also a characterization of main bioactive compounds, since as you conclude in the manuscript the final antioxidant activity and phenolics profile are the result of the juice impregnation.
Moreover, different modifications are requested on the whole manuscript, that I’ve reported directly in the pdf text, thus please consider the attached pdf with the comments.
An English revision is requested.
Comments for author File: 
Comments.pdf
Author Response
Since the apple-pear juice impregnation represent the most important aspect of the work, as also highlighted in the title, is necessary to add a paragraph on the bioactives content in fruit juices (please see manuscript on the fruit juices characterization as:
1) Rojas-Garbanzo, C., Winter, J., Montero, M. L., Zimmermann, B. F., & Schieber, A. (2019). Characterization of phytochemicals in Costa Rican guava (Psidium friedrichsthalianum-Nied.) fruit and stability of main compounds during juice processing-(U) HPLC-DAD-ESI-TQD-MSn. Journal of Food Composition and Analysis, 75, 26-42;
The properties of apple-pear juice were added in the introduction, the above publication was used.
It is necessary to add specifications of juices used for impregnation, and also a characterization of main bioactive compounds, since as you conclude in the manuscript the final antioxidant activity and phenolics profile are the result of the juice impregnation.
The specification of the juice used is given in the tables 1 and 2.
Not all notes can be read: l. 117; 138; 152; 180; 300
l. 255 and 256 were removed
An "equivalent" in unit has been added
Header change in the table
Other minor comments have also been corrected
Reviewer 2 Report
Overall, this paper is straightforward in its methods and results. However, the purpose and value of the study remains unclear. This must be addressed.
Line 53
Be consistent with terminology….use either “procyanidins” or “proanthocyanidins”, but only use one of these terms throughout
Line 59
The term “confiture” should be replaces with “preserves”
Line 86-89
It is not clear what the purpose of the study is…a lot of the introduction discusses drying, but this is not mentioned in the aim of the study…is the aim to offset losses during drying by adding apple pear juice?
Why were chokeberries selected? Are they particularly susceptible to polyphenol losses during drying?
Why was apple-pear juice selected?
A lot of these questions need to be clarified.
Line 109-112
Were the fruits in season?
How long were fruits stored prior to use?
Line 116-118, Line 244-245, 262-263, 283,
The characteristics of the pear-apple juice need to be described. The goals of the project remain somewhat unclear, which hinders my ability to evaluate the data.
Line 119
Was there a control group with 0 kPa pressure? This would be an important control
Line 198, 292
I think this should say “within the same row”, not ““within the same column”
Line 326-327
“Retention” is not the proper word…”addition” or other words would be appropriate
Author Response
Overall, this paper is straightforward in its methods and results. However, the purpose and value of the study remains unclear. This must be addressed.
The purpose and value of the study have been clarified.
line 53
Be consistent with terminology….use either “procyanidins” or “proanthocyanidins”, but only use one of these terms throughout
has been corrected
Line 59
The term “confiture” should be replaces with “preserves”
after language correction MPDI remained "confitures"
Line 86-89
It is not clear what the purpose of the study is…a lot of the introduction discusses drying, but this is not mentioned in the aim of the study…is the aim to offset losses during drying by adding apple pear juice?
the purpose of the study was clarified, and the main purpose was to improve the taste of dried chokeberry fruit
Why were chokeberries selected? Are they particularly susceptible to polyphenol losses during drying?
Aronia is rich in anthocyanins but is astringent to reduce the astringent taste, apple-pear juice has been added. Polyphenols are sensitive to high temperatures in the long time that is drying. This was added in the text.
Why was apple-pear juice selected?
Apple-pear juice was used for the impregnation due to improve the tart taste of chokeberry fruits by introducing sugars, acids, aroma and other sensoric components of apples and pears.
A lot of these questions need to be clarified.
Line 109-112
Were the fruits in season?
Yes, in 2018, this has been explained
How long were fruits stored prior to use?
The juice was pressed immediately after harvesting and kept refrigerated until tested. The chokeberry fruit after harvesting was stored for 1 week under refrigerated conditions
Line 116-118, Line 244-245, 262-263, 283,
The characteristics of the pear-apple juice need to be described. The goals of the project remain somewhat unclear, which hinders my ability to evaluate the data.
The purpose of the work has been improved, the characteristics of apple-pear juice in the tables 1 and 2 have been added
Line 119
Was there a control group with 0 kPa pressure? This would be an important control
Unfortunately, no such tests were performed. The authors concluded that testing at 3 pressures and row materials are sufficient
Line 198, 292
I think this should say “within the same row”, not ““within the same column”
has been corrected
Line 326-327
“Retention” is not the proper word…”addition” or other words would be appropriate
has been corrected
Round 2
Reviewer 1 Report
The revision is OK
