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Volume 11
Issue 13
10.3390/foods11131848
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Article
Peer-Review Record

Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways

Foods 2022, 11(13), 1848; https://doi.org/10.3390/foods11131848
by Meng Li, Jinzhe Li, Yuxuan Huang, Munkh-Amgalan Gantumur, Akhunzada Bilawal, Abdul Qayum and Zhanmei Jiang *
Reviewer 2: Anonymous
Foods 2022, 11(13), 1848; https://doi.org/10.3390/foods11131848
Submission received: 3 June 2022 / Revised: 16 June 2022 / Accepted: 20 June 2022 / Published: 23 June 2022
(This article belongs to the Special Issue How Milk Treatments Affect the Chemical Characteristics and Digestibility of Dairy Products)

Round 1

Reviewer 1 Report

This research was to analyze and compare oxidative and physical stabilities 1of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A 14 and GPP-B) that were formed via two different pathways

The conclusion of the manuscript must be improved. 

The conclusion should have the answer for this question. Which does glycosylated hydrolysable has the best characteristics for a stability emulsion in formed concise.

Figure 3. ¿What time is the photography? and the photograph should be bigger.

 Figure 4 should be centrated

 Figure 5. The photography of GPP A and GPP B should be separated

The conclusion can be write “The GPP-A exhibited higher browning intensity and DPPH radical scavenge ability in comparison with GPP-B. The CLA emulsion formed by GPP-A exhibited lower creaming index, particle size and primary, secondary oxidative. Also it had a higher absolute potential, fraction of interfacial adsorption exhibited and stronger CLA. The GPP-A showed an emulsification-based delivery system for embedding CLA and it avoid the loss of biological activities”

Author Response

Please see the attachment. 

Author Response File: Author Response.docx

Reviewer 2 Report

In this study Authors compared stabilities of CLA emulsions stabilized by glycosylated hydrolysate A (GPP-A) and glycosylated hydrolysate B (GPP-B). This study is a continuation of a previous research on glycosylated whey protein hydrolysate-loaded CLA emulsions. Glycosylated whey protein hydrolysates could be prepared via two different pathways. During food processing, whey protein hydrolysate was glycosylated and obtained glycosylated whey protein hydrolysate A was labelled as GPP-A, whereas glycosylated whey protein was hydrolyzed and the formed glycosylated whey protein hydrolysate B was labelled as GPP-B.

The paper is well written. The results are interesting and they are valuable extension of the previous work.

3.5. Comparison of microstructure of CLA emulsions stabilized by glycosylated hydrolysates

Why you did not use an image analysis to show the differences between GPP-A and GPP-B?

94 change this sentence

Quality of the figures is very poor...use original data and not the figures scans.

Author Response

Please see the attachment. 

Author Response File: Author Response.docx

Round 2

Reviewer 1 Report

The authors did the corrections

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