Quality Evaluation of Plant Oil Blends Interesterified by Using Immobilized Rhizomucor miehei Lipase

Round 1

Reviewer 1 Report

Comments to the Author

The manuscript entitled “Influence of enzymatic interestrification on physiochemical and thermal properties of plant oil mixtures” submitted to the Applied Sciences, evaluates the effects of enzymatic interesterification and its effects on the oil blends. However, there are minor issues to the manuscript which have to be improved before it can be considered for publication.

 

Abstract: more numerical results should be included.

- Keywords: I would say it is good to have 5-6 keywords maximum.

- Introduction: it is correct and well written.

- Line 51-63: This paragraph is not related to the objective of the study, I suggest it be shortened.

Materials and methods

-Line 107: why the authors selected the three different weight ratios of plant oils (1:3, 1:1, 3:1)? Were any preliminary tests applied?

 

 

Author Response

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Author Response File: Author Response.docx

Reviewer 2 Report

The effort to evaluate chemical characteristics of the inter-esterified oil mixtures as shown in the manuscript is appreciated.

However, the manuscript is not recommended for publishing in the journal because of an essential problem in the experimental design: Lack of control samples which are the oil mixtures undergone the same treatment conditions but without enzyme.

It is impossible to have reliable and reasonable conclusion on the effect of enzymatic treatment without the non-enzymatic treated samples.

 

In addition, the experiment design is also too simple as only one set of treatment conditions was done. This led to the simplicity of the data. It would be more significant if the effects of different enzymatic treatment conditions were investigated like the changes in the amount of enzyme, treatment temperature and esterification time.  

 

Author Response

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Author Response File: Author Response.docx

Reviewer 3 Report

Thanks for your valuable study. The authors studied the effect of enzymatic interesterification on quality and oxidative stability of plant oil blends that is valuable and important in the food industry. However some points can be improved before any decision:

Major points:

Abstract, conclusion: The authors tested the effect of enzymatic interesterification on quality and oxidative stability of plant oil blends, but in conclusion just mentioned the quality. What is the reason?

What is your mean for ''the modified plant oil blend samples''?

Introduction:

It is so long. Also, the references are old. Please use some recent studies as well.

Methods: What was the main statistical method (s)? Tukey test is used for post-comparing.

Discussion: good, however, some recent studies can be used as well.

Minor points:

Results: Please add the standard deviation and significant sign for all Figures.

Please mention p-values in all Tables.

 

Conclusion: The authors mentioned ''On one hand all the analysed variants of modified oil mixtures indicated acceptable thermal and oxidative stability, but on the other hand their hydrolytic stability were at an insufficient level.'' Why? I think the place for this sentence is not there.

Author Response

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Author Response File: Author Response.docx

Round 2

Reviewer 2 Report

Some writing revisions could not make the any significant improvement in the significance of the research results.

The responses of the authors are not convince regarding the simplicity of the research.

Once again, "Rejection is suggested"

Reviewer 3 Report

Thanks for the good modification on the manuscript 'Quality evaluation of plant oil blends interesterified by using immmobilized Rhizomucor miehei lipase'.

 

I checked. All my concerns resolved. The manuscript can be accepted.