Investigating the Potential of Polypore Fungi as Eco-Friendly Materials in Food Industry Applications

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

The paper is okay.

I added only some remarks and two additions in the attached reviewed manuscript version.

 

Comments for author File: Comments.pdf

Author Response

Comments 1:

The paper is okay.

I added only some remarks and two additions in the attached reviewed manuscript version.

Response 1:

Thank you for your detailed review. We have amended the publication by correcting all formatting errors and addressing the stylistic and linguistic issues you highlighted. Regarding the use of italics for fungal author names in subsections, it is not feasible to remove this formatting as the entire subsection formatting is italicized.

Furthermore, we have incorporated the issues you mentioned:

1) We have added information regarding the belief held by the Chinese population in the medicinal properties of edible fungi

2) We have provided detailed information on the sterilization of fungal samples, including the use of an autoclave.

3) We have added information about the Iceman Ötzi and his use of the fungus Fomes fomentarius

Reviewer 2 Report

Comments and Suggestions for Authors

 

MS review:

Investigating the Potential of Polypore Fungi as Eco-friendly Materials in Food Industry Applications

Tomasz Pawłowicz, Karolina Anna Gabrysiak, Konrad Wilamowski

The authors provide an overview of Poroid fungi, which represent an untapped forest support resource traditionally used in both historical and modern medicine due to their diverse bioactive properties. However, their potential for materials development in the food industry remains largely unexplored. The authors emphasize that despite the widespread use of Poroids in traditional and modern medicine, in industrial applications, especially in food packaging and tableware, the method of use is at an early stage.

The purpose of the study is to review the ecological significance and potential industrial applications of Poroid fungi.

The authors provide brief information about existing research and generalizations of ideas about the genetic diversity, biochemical capabilities and ecological role of Poroid species, such as Fomes fomentarius, Fomitopsis pinicola, Trametes versicolor, etc. The study not only highlights the potential of polyporoid fungi in advancing green technologies, but also the importance of using renewable resources in materials science, facilitating the transition to more sustainable industrial practices.

 The work is interesting and relevant.

This is like a revised student lecture that gives a brief overview of the subject using the most common species of Poroid fungi as examples. However, I hoped that the MS would provide information about the research of the authors of this article themselves. All the facts presented are widely known to specialists. What new knowledge does this MS bring?

It is written clearly and interestingly, but it does not contain any new data. Only the most widely known facts are described briefly.

Author Response

Comment 1:  

The authors provide brief information about existing research and generalizations of ideas about the genetic diversity, biochemical capabilities and ecological role of Poroid species, such as Fomes fomentarius, Fomitopsis pinicola, Trametes versicolor, etc. The study not only highlights the potential of polyporoid fungi in advancing green technologies, but also the importance of using renewable resources in materials science, facilitating the transition to more sustainable industrial practices.

The work is interesting and relevant.

This is like a revised student lecture that gives a brief overview of the subject using the most common species of Poroid fungi as examples. However, I hoped that the MS would provide information about the research of the authors of this article themselves. All the facts presented are widely known to specialists. What new knowledge does this MS bring?

It is written clearly and interestingly, but it does not contain any new data. Only the most widely known facts are described briefly.

Response 1:

Thank you for your insightful comments on our manuscript. We acknowledge your concerns regarding the presentation of well-known information. The intention behind this approach was to establish a solid foundation of existing knowledge, which is essential for highlighting the significant research gap concerning the use of polyporoid fungi materials in the food industry, particularly in contexts where these materials come into contact with food products.

The manuscript deliberately recapitulates established facts to set the stage for introducing unexplored areas—specifically the durability of these materials and their potential interactions with food products. We are particularly interested in the impact of products that could significantly affect the packaging materials made from polyporoid fungi, such as alcoholic beverages and those containing live bacterial cultures. This aspect is critical given the lack of existing data on the structural integrity and safety implications of polyporoid fungi when used in food-related applications.

To emphasize the direction and purpose of our upcoming research, we have moderately expanded the discussion section. This expansion serves to underscore the necessity of our future studies, which will focus on mechanical durability tests and the effects of polyporoid fungi on food products. These forthcoming studies aim to provide empirical data that will fill the identified research gap.

Therefore, while the current manuscript may revisit known themes, it is crafted to underline the importance of the novel investigations we plan to undertake. We believe that this groundwork is essential for understanding the innovative contributions that our subsequent empirical research will offer to the field.

We appreciate your critique and hope that this explanation clarifies the strategic setup of our manuscript as a precursor to more detailed, original research that will be documented in our future publications.

Reviewer 3 Report

Comments and Suggestions for Authors

 

This review paper presents the potential of forest polypore fungi as a promising biomaterial resource for eco-friendly applications in the food sector, especially in food packaging. The paper describes several polypore species of mushrooms from the Białowie ˙za Primeval Forest, that may fit the goal of being used as biomaterial in the food industry, as this forest is rich with this group of fungi and abundant deadwood along with minimal human intervention.

 

Strengths

 

1.      The idea is very interesting, and it is a nice review on the mushroom of interest, their habitat and role in the ecosystem to justify them being an eco-friendly source of biomaterial.

2.      The review describes well the mushrooms species and their habitat, especially in a certain forest Białowie ˙za Primeval,

3.      The discussion is well-crafted, mentioning the current limitation of the use of forest polypore mushrooms in food industry, and suggesting further studies including study of their chemistry and the toxic potential of the post-processing metabolites, as well as, potential for meeting food characteristics, the need for further cultivation processes to increase biomass yield, and the need to meet food regulations.

 

 

 

Weaknesses

 

1.     My general concern is that while the mushroom presented are eco-friendly, and play important roles in the forest, I am not sure of their utility in the food industry. The food industry will need high quantities of material. Commercial harvesting of such high quantities of mushrooms from the forest will likely harm the ecology and the functionality of the forest. Moreover, the authors have mentioned an advantage of this forest as having limited numbers of visitors. I wonder what will happen once the food industry will start to use this forest as a source of the mushrooms. It is necessary to discuss these issues as well.

2.     To emphasize the possibility of using the polypore mushrooms as eco-friendly source of biomaterials, the authors have emphasized this point too many times within the MS. There are too many repeats of the general sentences conveying the same meaning (Lines 49,  62,  140,  162, 166; 174 and others.). Many of the sentences mentioning the word "packaging" (34 sentences) in effect, say the same thing i.e. that there is a potential to use polypore fungi and biomaterial for food packaging, with not much of evidence, or preliminary data in this respect. I suggest reducing the repeats of this type of sentence, only to places that it is necessary.

3. While the review incomprehensively describes the mushrooms species and their habitat, especially in the certain forest Białowie ˙za Primeval, it has failed to provide strong data on the polypore to give them an advantage on other type of fungi, especially other lignocellulolytic mushrooms. Also, the descriptions of the positive biochemical characteristics of the different species that will enable them to be used in food packaging, is very poor and contain only general statements such as their utility in medicine and cosmetic industries. How is this relevant to the food industry? My suggestion is to add a table summarizing a preliminary knowledge on the characteristics of the different potential species that make them candidates to be use as biomaterial, with the related references.

3.     I suggest providing some numerical data. Is there any estimation on the mushroom yield that could be found in this forest, or other forest? Will it be enough to be use in the food industry?  How much will be used by the potential food processes?

Author Response

Comment 1: 

My general concern is that while the mushroom presented are eco-friendly, and play important roles in the forest, I am not sure of their utility in the food industry. The food industry will need high quantities of material. Commercial harvesting of such high quantities of mushrooms from the forest will likely harm the ecology and the functionality of the forest. Moreover, the authors have mentioned an advantage of this forest as having limited numbers of visitors. I wonder what will happen once the food industry will start to use this forest as a source of the mushrooms. It is necessary to discuss these issues as well.

Response 1:

The Białowieża Forest is an example of region where these fungi are prevalent, although they are also found throughout Poland's commercial forests. In these areas, commercial harvesting of forest products typically has minimal environmental impact. Notably, the impact of fungi on timber often poses a greater risk than the harvesting itself  (point we have elaborated on in section 5 - Discussion). The next phase of our research will assess the impacts of harvesting these fungi and evaluate their potential application in the food industry. Our methodology starts with testing the feasibility of utilizing these fungi, before analyzing profitability and specific operational techniques.

In response to your concerns, we have updated the manuscript to include that the commercial harvesting raises ecological issues and developing a sustainable extraction strategy is essential (added to section 4.1.)

In addition, we have emphasized the potential prestige enhancement for small enterprises by adopting these biomaterials, as discussed in section 4.1. Utilizing polypore fungi-derived materials offers these businesses a unique opportunity to distinguish their products in the marketplace, thereby not only contributing to environmental sustainability but also enhancing their brand value significantly. This distinctive aspect further supports the localized use and specialized nature of these materials, aligning with ecological and commercial goals

 

Comment 2:

To emphasize the possibility of using the polypore mushrooms as eco-friendly source of biomaterials, the authors have emphasized this point too many times within the MS. There are too many repeats of the general sentences conveying the same meaning (Lines 49, 62, 140, 162, 166; 174 and others.). Many of the sentences mentioning the word "packaging" (34 sentences) in effect, say the same thing i.e. that there is a potential to use polypore fungi and biomaterial for food packaging, with not much of evidence, or preliminary data in this respect. I suggest reducing the repeats of this type of sentence, only to places that it is necessary.

Response 2:

We have critically evaluated the text and eliminated repetitive statements, ensuring that each mention of the use of polypore fungi for packaging now serves a distinct and necessary purpose within the context of our study. The specific lines you referenced have been thoroughly reviewed and revised to avoid redundancy, while retaining the necessary emphasis on the innovative potential of these materials.

Additionally, we have streamlined the content to enhance the clarity and impact of our findings, reducing the overall number of sentences that mention certain words (such as "packaging").

Comment 3: 

While the review incomprehensively describes the mushrooms species and their habitat, especially in the certain forest Białowie ˙za Primeval, it has failed to provide strong data on the polypore to give them an advantage on other type of fungi, especially other lignocellulolytic mushrooms. Also, the descriptions of the positive biochemical characteristics of the different species that will enable them to be used in food packaging, is very poor and contain only general statements such as their utility in medicine and cosmetic industries. How is this relevant to the food industry? My suggestion is to add a table summarizing a preliminary knowledge on the characteristics of the different potential species that make them candidates to be use as biomaterial, with the related references.

Response 3:

Due to the current absence of specific research on the use of these fungi in food production, their applicationi in medicine and cosmetics indicates their safe and beneficial biochemical profiles, which are relevant to their potential use in food packaging. The antimicrobial and preservative properties of these fungi, derived from their medicinal use, are crucial for enhancing food safety and extending shelf life—key considerations in food packaging applications. 

Our selection of polypore fungi, particularly those that are large and commonly found in nature, like those in the Białowieża Forest, is based on their well-documented effects on human health. This choice is supported by existing research that provides a preliminary assessment of their safety in contact with food products, an essential factor for materials used in direct contact with edibles.

Upon review, we find that the characteristics currently discussed throughout the manuscript cover the fundamental properties of these fungi extensively. Including a separate table would largely duplicate the information already provided in the text. Additionally, key features such as the mechanical durability of the fungi and their specific safety in food industry applications have not been the subject of extensive empirical research to date.

We are, however, committed to further exploring these characteristics and agree that a detailed table would be highly beneficial in future publications. We plan to conduct additional studies to gather the necessary data on these critical properties. Once we have this empirical evidence, we will be better positioned to present a comprehensive table that not only summarizes the properties but also includes relevant references supporting their application as biomaterials in the food industry.

Comment 4:
I suggest providing some numerical data. Is there any estimation on the mushroom yield that could be found in this forest, or other forest? Will it be enough to be use in the food industry? How much will be used by the potential food processes?

Response 4:

We have emphasized in the discussion section (section 5, Discussion) the existing research gaps regarding the resilience of fungi, their physicochemical properties, and their impact on food products. This focus highlights the critical areas that need further investigation to fully understand and utilize the potential of fungal biomaterials in sustainable packaging solutions

Regarding your query on mushroom yield - inventories have indeed been conducted in the Białowieża Forest, as well as in other forests, which have provided us with valuable data concerning the species present. However, it is important to note that while we have detailed qualitative data on the types of fungi available, quantitative studies specifically measuring the biomass yield of these fungi have not been conducted to date. This gap in data limits our current ability to provide precise figures on potential yields.

As for the utilization of these fungi in food processes, this is a key aspect of our ongoing research. We plan to determine how much of each fungal species would be required for various applications in the food industry. This will involve experimental trials to assess the practicality of using these fungi at a commercial scale and to understand the volume needed to make their use economically viable.

 

Round 2

Reviewer 2 Report

Comments and Suggestions for Authors

Good, publish it