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Applied Sciences
Volume 11
Issue 5
10.3390/app11052377
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Article
Peer-Review Record

Optimization of Aging Time for Improved Antioxidant Activity and Bacteriostatic Capacity of Fresh and Black Garlic

Appl. Sci. 2021, 11(5), 2377; https://doi.org/10.3390/app11052377
by Tsan-Chang Chang 1,* and Hung-Der Jang 2
Reviewer 1: Anonymous
Reviewer 2: Anonymous
Appl. Sci. 2021, 11(5), 2377; https://doi.org/10.3390/app11052377
Submission received: 10 February 2021 / Revised: 1 March 2021 / Accepted: 3 March 2021 / Published: 8 March 2021
(This article belongs to the Section Food Science and Technology)

Round 1

Reviewer 1 Report

Black garlic appears in Europe in recent years and it's considered a novel specialty and is considered as healthy food or superfood. The study shows how the antioxidant and bacteriostatic activity of garlic can be improved by aging conditions.  In my opinion, the authors did quite interesting and useful pieces o work and the article is worth to be published.

English is not my mother’s tongue but please check lines 40, 140 and 339.

Best regards

 

40 - a period of time please consider a change to period or time

140  - with the solution

339 - please consider change adding to add

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 2 Report

The aim of the reviewed manuscript is to optimize the aging time for antioxidant activity and bacteriostatic capacity of fresh and black garlic  with an enriched  content of total phenol as a way to improve the quality of the finished product that meets the expected and high standards.

The authors of this manuscript chose , garlic for the research, which was produced in Yunlin region, Taiwan and used as a material for aging under temperature of 70 °C, humidity of 85 % for various durations—5, 10, 15, 20, 25, 30, 35 and 40 days. Subsequently, the changes in pH, free amino acid content, allicin content, antioxidant activity, and bacteriostatic capacity were analyzed and compared. The optimization of aging time for antioxidant activity and bacteriostatic capacity of BG of different ages were thus understood, and the results can serve as a reference for assessing the feasibility of developing BG as a functional food.

According to the reviewer, the article was prepared correctly: the validity of the research undertaken was explained; individual research goals and methods of achieving them were defined, the methodology was correctly presented, the results documenting the achievement of the intended goals were also adequately supported by tables and figures. Therefore, I believe that this manuscript deserves to be published in its present version.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

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