Effect of Maltodextrin Replacement by Selected Native Starches and Disaccharides on Physicochemical Properties of Pumpkin Oil Capsules Prepared by Spray-Drying

Round 1

Reviewer 1 Report

The manuscript is an approach to replace maltodextrin with native starches or disaccharides as an encapsulating agent. The introduction is too focused on matodextrin and mostly includes data that are even not loosely related to spray-drying or encapsulation.  Moreover, the reason for choosing starch and disaccharides is also not clear. It is also not clear why author discuss clean label trend as it seems not really connected to the research conducted. The material and method section is quite accurate but at some parts require clarification (Brabender), some of the methods are doubled (as applied to different materials). The discussion with literature is quite extensive; however some statements require clarification (details below), the results discussion could be extended. The conclusions are supported by results, however some minor changes are requested.

 

Line 52-53 this statement is debatable, source must be provide

Line 59-60 sentence is not accurate please, correct

Line 65-68 replacement of maltodextrin with starch or disaccharides will not fix this problem

Line 69-72 the GI will be depended on DE (so it should be provided)

Line 78-79 please rephrase, currently it does not define clean label properly

Line 99 and 101 – providing Brabender viscoisty without paste concentration is pointless, especial that pasting parameters were provided later on

Line 121 – suspension is more proper term (in this context)

Line 122 – paste is proper term (suspension was already gelatinized)

Line 180-186 almost the same information was provided earlier

Line 229 – native starches, that are not treated by enzymes do not have visible pores

Table 1 – what viscosity, final ? ,  Final gelatinization temperature at 93 does not mean that the process was done (it’s the limit temperature of the measurement) if the sample is characterized by breakdown close to 0 it possibly means that the process would carry on in higher temperatures (what is of importance when spray drying)

Line 252- please do not use term gelation and gelatinization interchangeably. The first one is process of forming a gel (coagulation of sol), which is not formed during brabender analysis as shear forces as well temeperaure inhibit that process. (Same applies to table 1)

Line 257 hydrolisis ?

Line 275 At temperature below 50°C starch granules almost do not swell, the phenomenon between temperature and microstructure of starch granules was well presented here: https://www.mdpi.com/2304-8158/9/5/670/htm

Line 293-295 what is the reason for that phenomenon?

Line 433 degradation caused by?

Line 437-439 in my opinion this statement should not be included in conclusions

Author Response

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Reviewer 2 Report

Recommendation: minor revision

Manuscript number: applsci-1466662

Article Type:

Title: Effect of maltodextrin replacement by selected native starches and disaccharides on physicochemical properties of pumpkin oil capsules prepared by spray-drying

 

The Authors were investigated physicochemical characteristics of model pumpkin oil encapsulated with the use of maltodextrin, native starches, trehalose and lactose.

The results showed that maltodextrin can be replaced by other carbohydrates during encapsulation of pumpkin oil. The best replacements of maltodextrin were native wheat starch and lactose.

Comments:

• Abstract: In my opinion should highlighted that model pumpkin oil encapsulated with the use of maltodextrin will be replace with other carbohydrates. So, please change the sentence: "The aim of the study is to compare physicochemical characteristics of model pumpkin oil encapsulated with the use of maltodextrin (dextrose equivalent DE=17.5), three native starches (wheat, rice, maize) and two disaccharides (trehalose and lactose)", because here is not clear said about it.
• Table 5. Please, here also show ±SD for results

 

 

Author Response

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Reviewer 3 Report

The manuscript deals with the effect of maltodextrin replacement by selected native starches and disaccharides on physicochemical properties of pumpkin oil capsules prepared by spray-drying.

 

The English language must be revised.

Please separate values from units, e.g. “130 ºC” not “130ºC”.

 

Abstract

This section is vague. Please present your main results.

 

Introduction

The topics must be better linked.

 

Materials and methods

Line 218- “The differences between the samples were determined using the analysis of variance (ANOVA) with Dunkan test at p ≤ 0.05 significance level.”??Dukan test?or Duncan’s test?Please revise.

Water solubility??

Color determination??

 

Results and discussion

Figure 1, size of each particle in red, necessary??

 

Conclusion

Line 436- “In this way, these valuable compounds should be better protected against oxidation. It seems, that lactose with significantly lower glycaemic index (only 47 for lactose vs. 110 for maltodextrin as was shown in Introduction) can be recommended for encapsulation of oils rich in sterols, tocopherols and squalene.”??necessary?

Author Response

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Round 2

Reviewer 1 Report

The manuscript was improved substantially, nevertheless at some points the manuscript would benefit from improvements:

 

Line 19 – unit is wrong, probably kg/m³

Line 53 – please change widely to may be used, I agree (with the producer statement) that maltodextrin is widely used in food industry, but it is not widely used in all of those applications

Line 87 – 3% is not correct value of moisture content for starch

Line 104 – please use term pasting properties

Line 238-239 observed phenomenon israther due to natural differences in molecular structure of starch from different sources

Line 307 – unit of bulk density is not correct here as well

Line 318-320 the differences between samples are very small, I think it will be good to discuss te in relation to absolute color difference, it may be also substituted by whitness index or both values could be discussed. The formulas can be found in https://www.mdpi.com/1420-3049/26/17/5417/htm

Line 420- as mentioned earlier, this phenomenon is probably not related to hydrolysis, it was just depended on the final viscosity (that was proven by the results), what was the reason between differences in final viscosity was not evaluated.

Author Response

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Reviewer 3 Report

The manuscript was improved.

Author Response

The review does not require any comments.