Fermentation-Driven Melon Waste Valorization to Diminish Enzymatic Browning in Spineless Cladodes by Kojic Acid Application

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

Dear Editors

 

I would like to express my sincere gratitude for the opportunity to review this work.

 

This manuscript describes the production of kojic acid from melon waste, and its application to preventing browning in prickly pear cactus. It is an interesting and meaningful work in terms of both the effective use of waste and food preservation. Thus, this manuscript will be of great interest to many readers. However, there is remain for improvement in the manuscript, so this manuscript requires major revision for publication.

 

The final decision rests with the editor.

 

Best regards,

Comments for author File: Comments.pdf

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

Dear authors,

the manuscript investigates the valorization of melon agro-industrial waste as a carbon source for kojic acid (KA) production by Aspergillus oryzae under submerged fermentation, coupled with the application of a KA-rich fermented extract as an anti-browning treatment for fresh prickly pear cladodes. The topic is relevant within the context of circular bioeconomy, sustainable bioprocessing, and natural food preservation strategies.

The study combines fermentation optimization, kinetic modeling, and a proof-of-concept food application, which enhances its scientific and practical interest. Overall, the manuscript is well structured, clearly written, and supported by appropriate experimental design. The results demonstrate the feasibility of using melon waste for KA production and provide evidence of its functional effectiveness as an anti-browning agent.

However, several points require clarification or further discussion to strengthen the manuscript.

The use of agro-industrial residues for KA production has been reported previously, the specific use of whole melon waste without pretreatment is potentially novel. However, the authors should better position their work within the existing literature by clearly highlighting how this substrate differs from previously reported carbon sources and by explicitly stating the novelty of using melon waste for KA production.

The achieved KA concentration (1.64 g/L) is moderate compared with values reported for refined substrates. A more explicit comparison with literature data, including yields and productivities obtained with conventional carbon sources or other agro-residues, would help contextualize the industrial relevance of the process.

The use of logistic and Luedeking–Piret models is appropriate; however, the discussion of the kinetic parameters could be expanded.

The anti-browning experiments are interesting and well designed; however, the storage temperature (28 °C) is relatively high for fresh vegetable storage. The authors should justify this choice and discuss how the results might translate to more typical postharvest storage conditions.

Please clarify whether melon waste composition (sugars, moisture content) was consistent between batches or if variability was observed.

The term “anti-browning extract” should be clearly defined at its first occurrence.

Units and symbols (e.g., μmax, Xmax) should be consistently formatted throughout the text.

Some grammatical revisions are recommended to improve clarity, particularly in the Results and Discussion sections.

The conclusions section needs minor polishing, mostly for clarity, precision, not for scientific substance.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Round 2

Reviewer 1 Report

Comments and Suggestions for Authors

Dear editors

 

I sincerely appreciate the opportunity to review this manuscript.

The revised manuscript reflects my suggestions and is suitable for acceptance.

The final decision rests with the editor.

 

Best regards,