Improvement of Printability Properties of High-Protein Food from Mealworm (Tenebrio molitor) Using Guar Gum for Sustainable Future Food Manufacturing

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

This is a very interesting and applicable manuscript. It meets the requirement of Sustainability. In order to improve this manuscript, some comments and suggestions are listed below.

1.    Please state the number of repeats and the number of independent experiments performed for the data shown in all figures of the manuscript. ANOVA followed by multiple comparison is required.

2.    Proposed deletion of Fig. 2, which is only part of Fig. 1.

3.    Please state the basis for the maximum guar gum concentration of 1.75%.

4.    It is suggested that Fig. 3 be differentiated into two graphs like Fig. 4 (G’ and G"). Meanwhile, the color of the legends in Fig. 5a and 5b should be consistent.

Author Response

Reviewer 1

 

This is a very interesting and applicable manuscript. It meets the requirement of Sustainability. In order to improve this manuscript, some comments and suggestions are listed below.

1. Please state the number of repeats and the number of independent experiments performed for the data shown in all figures of the manuscript. ANOVA followed by multiple comparison is required.

>> Thank you for your suggestion, Professor. I wanted to let you know that each experiment was performed with three replicates. While I agree that using ANOVA to compare experimental results is a good idea, I think it has quite necessary for tasks with a small number of replicates like the one in this study. However, I have added statistical analysis so that the experimental results can be compared with significance. You can find the explanation of the statistical analysis on line #201 - #205, and the number of replicates of the experiment on line number #118 - #119 and #203.

2. Proposed deletion of Fig. 2, which is only part of Fig. 1.

>>Thank you for suggestion professor. I have already deleted Fig. 2

3. Please state the basis for the maximum guar gum concentration of 1.75%.

> Thank you for your advice, Professor. In our preliminary sample, we found that using a guar gum concentration higher than 1.75% w/w significantly reduces the printability of MP. We used a guar gum concentration of 1.9% w/w, and as a result, the printed sample had filament missing in some layers, and the surface of the top layer was not smooth. Therefore, we have decided to use a guar gum concentration of 1.75% w/w as the maximum concentration for our research.

4. It is suggested that Fig. 3 be differentiated into two graphs like Fig. 4 (G’ and G"). Meanwhile, the color of the legends in Fig. 5a and 5b should be consistent.

> For Fig 3 (now changed to Fig.2), "I would like to present a graph that displays the yield stress value of each MP sample. This value was obtained from the cross-section point of the G’ and G” curves. Therefore, I decided to use a graph that includes both G' and G" in the same pattern of graph.

>For the Fig 5a and 5b (now changed to Fig.4a and 4b), I added color to the legends following your suggestion and found that it made the graph clearer and easier to understand. Thank you very much for your advice. The edited Fig. was shown at line number $308.

Reviewer 2 Report

Comments and Suggestions for Authors

I recommend the publication in present form.

The working methods, experimental design and results obtained are clearly presented. The arguments and discussions are coherent. They are balanced and convincing. Conclusions are supported by the results obtained in the research section.

Author Response

Reviewer 2

 

I recommend the publication in present form.

The working methods, experimental design and results obtained are clearly presented. The arguments and discussions are coherent. They are balanced and convincing. Conclusions are supported by the results obtained in the research section.

>> Thank you very much for your compliment professor. We will continuously improve our research working.

 

Reviewer 3 Report

Comments and Suggestions for Authors

This manuscript explores the printability properties of mealworm paste with the addition of guar gum as a sustainable source of protein. It is an interesting study and the data collected demonstrated meaningful results. Some comments to improve the quality of the manuscript are as follows:

1) Title: No guar gum or hydrocolloids? Please revise.

2) Abstract: Good to include more significant and meaningful quantitative data findings. 

3) Introduction: It is correct to explain the role of mealworm paste as a source of sustainable protein, but to claim the use of worm as an ingredient can reduce food waste is slightly questionable. Is worm considered as a type of food waste?

line 44-46, please rephrase.

Why guar gum is selected in the present study as compared to other hydrocolloids? Any reason? Please elaborate.

The rationale of the study is not clearly stated in introduction. Is the main objective on determination of printability properties, or developing a space/astronaut food?

4) Materials & methods: Any reason for the selection of guar gum in the range of 1-1.75%?

Please include a section for statistical analysis.

5) Results and discussions

Table 1, only one replicate for carbohydrate?

Fig 5, any reason for a higher MP 1.25 G' than that of MP 1.5? And why MP1.5 G" is lower than MP1.25 G"? And MP0 G" is higher than MP1 G"? Any possible explanation?

Table 2, how nozzle size and infill affect the printability properties?

6) Conclusion is slightly long, try to make it more concise that tallies with the objective of this study.

Comments on the Quality of English Language

There are numerous obvious syntax errors throughout the entire manuscript to be corrected.

Author Response

Please see the attachment

Author Response File: Author Response.pdf

Reviewer 4 Report

Comments and Suggestions for Authors

The research was done to see if a rehydrated mealworm and guar gum mixture could be printable to produce a food product acceptable to humans. It further discussed the possibility of using mealworm food products in space. Astronauts could consume the mealworm food product as a good source of protein and fat. 

The research is clear and complete. Although it wasn't a highly complex study, it is relevant, comprehensive, well-structured and scientifically sound. The conclusion reflected the results accurately. The experimental design was appropriate and would be reproducible. It seemed like a well-designed and diverting project. 

Author Response

Reviewer 4

 

The research was done to see if a rehydrated mealworm and guar gum mixture could be printable to produce a food product acceptable to humans. It further discussed the possibility of using mealworm food products in space. Astronauts could consume the mealworm food product as a good source of protein and fat. 

The research is clear and complete. Although it wasn't a highly complex study, it is relevant, comprehensive, well-structured and scientifically sound. The conclusion reflected the results accurately. The experimental design was appropriate and would be reproducible. It seemed like a well-designed and diverting project. 

>>Thank you very much for your compliment professor. We will take your compliments into consideration in developing our future research.