Preparation of Gazpacho Assisted by Pulsed Electric Fields: A Preliminary Study

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

This manuscript presents a pioneering exploration of using Pulsed Electric Fields (PEF) in preparing gazpacho, a traditional Spanish dish. PEF has been widely researched for industrial food processing, particularly for pasteurization and extraction purposes. However, applying PEF as a pre-treatment in culinary preparation is novel. The study effectively demonstrates that PEF enhances the quality of gazpacho by improving consistency, color, and flavor, while simultaneously reducing water usage and energy consumption. This positions the research as an innovative step forward in integrating non-thermal technologies into culinary practices.
The authors employed a systematic approach, assessing multiple variables such as electric field strength, specific energy, and their impact on various quality parameters of gazpacho (firmness, water-holding capacity, texture, and sensory properties).
The statistical rigor of the analysis strengthens the reliability of the findings.
The study identifies practical benefits, such as resource conservation (less water usage), enhanced nutrient concentration, and improved organoleptic properties. These findings have significant implications for the food industry, particularly in ready-to-eat meal production and export-oriented food products, making this work valuable for both researchers and industry.
The reduction in water usage and energy consumption highlighted by the study aligns with growing environmental concerns.

References Comments
The references cited in the paper are relevant and demonstrate a thorough literature review.
The paper cites both foundational and recent studies, ensuring a balanced perspective. Foundational works are effectively combined with contemporary research, such as studies from 2022–2023, indicating the authors' engagement with the latest advancements.
Some cited works on PEF (e.g., Vorobiev & Lebovka, 2022) are highly technical, focusing on fundamental mechanisms. While these are valuable, the practical application focus of the paper might benefit from more industry case studies.
 Including additional recent studies on PEF's organoleptic impact could further strengthen the literature base.

Summary and Recommendations
The paper represents a valuable contribution to both food science and culinary technology by innovatively applying PEF to gazpacho preparation. It offers robust experimental data and compelling practical implications, particularly for sustainability-conscious food industries.
To enhance its impact, the authors could consider (optional): Expanding the discussion on the scalability of PEF in large-scale gazpacho production.
Further exploring the sensory analysis with a larger, more diverse consumer panel.
Including more recent references to complement the study’s technical context.
If it is decided not to include the previously mentioned enhancement it is suggested to change the paper title “ Preparation of Gazpacho Assisted by Pulsed Electric Fields” to “Preparation of Gazpacho Assisted by Pulsed Electric Fields: A Preliminary Study”

Overall, this research is a substantial step forward in applying advanced technologies to traditional food preparation, providing a template for future interdisciplinary studies.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

The study presents an application of Pulsed Electric Fields (PEF) technology in the preparation of gazpacho, a traditional Spanish dish.

The manuscript could have provided a more comprehensive analysis of the biochemical changes occurring in the vegetables due to PEF treatment. Understanding the specific compounds that contribute to flavor and color enhancement would strengthen the conclusions drawn.

While control samples were mentioned, the study should detail how these controls were prepared and whether they matched the PEF-treated samples in all other aspects (e.g., ripeness of vegetables, blending time, and conditions). This context is crucial for the validity of the comparisons.

The range of PEF parameters applied (0.5-1.5 kV/cm and 4-40 kJ/kg) is broad, but the rationale behind selecting these specific ranges is not addressed. A more focused approach on optimal parameters could yield clearer insights into the most effective PEF conditions for gazpacho preparation.

The claim that PEF treatment reduces energy consumption during blending (3% less watts required) is intriguing but requires further substantiation. The study should elaborate on the methodology used to measure energy consumption and whether this reduction is statistically significant.

While the study suggests further research on aroma and emulsion properties, it would benefit from outlining specific methodologies or experimental designs for these future investigations. This would provide a roadmap for subsequent studies and enhance the practical applicability of the findings.

Besides, the paper does not sufficiently address the broader implications of using PEF technology in food processing, such as cost-effectiveness, scalability, and potential impacts on the nutritional profile of the gazpacho. These factors are critical for industry adoption.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Round 2

Reviewer 2 Report

Comments and Suggestions for Authors

After havins seen the modifications and answres by the authors, I believe it can be published.