Pulsed Electric Field as a Mild Treatment for Extended Shelf-Life and Preservation of Bioactive Compounds in Blood Orange Juice
, Giusy Maria Platania 1, Margherita Amenta 1, Gabriele Ballistreri 1, Francesco Galvano 2, Ivo Achu Nges 3 and Nicolina Timpanaro 1Round 1
Reviewer 1 Report
Comments and Suggestions for AuthorsThis is a really good study. It is simple but really clear and addresses the practical problems properly. It advanced the application of PEF in the industry with much solid academic evidence.
Regarding the MS content, everything looks good to me. I don't think there is much that could be further improved.
Author Response
Many thanks for your comments. We’re very proud to present new evidences for the application of the PEF technology in the industry.
Reviewer 2 Report
Comments and Suggestions for AuthorsThe research aimed to explore the application of Pulsed Electric Field (PEF) technology as a mild processing method for stabilizing freshly-squeezed orange juice. The article is a valuable contribution to the field of sustainable food processing. The use of PEF technology is promise in enhancing the quality and shelf life of freshly-squeezed fruit juices. The use of PEF technology as a mild processing method is innovative and addresses the need for the agri-food industry in this topic.
The findings have practical meaning for the commercial production of freshly-squeezed juices with extended shelf life and enhanced health benefits.
However the study focuses solely on blood orange juice. Future research could explore the applicability of PEF technology to other types of juices and food products or aoolicalibility of the effects of varying storage conditions and durations, not only in refrigerated conditions.
Once corrected, the article can be printed.
Author Response
COMMENT 1: The research aimed to explore the application of Pulsed Electric Field (PEF) technology as a mild processing method for stabilizing freshly-squeezed orange juice. The article is a valuable contribution to the field of sustainable food processing. The use of PEF technology is promise in enhancing the quality and shelf life of freshly-squeezed fruit juices. The use of PEF technology as a mild processing method is innovative and addresses the need for the agri-food industry in this topic.
The findings have practical meaning for the commercial production of freshly-squeezed juices with extended shelf life and enhanced health benefits.
Response 1: Many thanks for your comments. We’re very proud to present new evidences for the application of the PEF technology in the industry.
COMMENT 2: However the study focuses solely on blood orange juice. Future research could explore the applicability of PEF technology to other types of juices and food products or applicability of the effects of varying storage conditions and durations, not only in refrigerated conditions.
Once corrected, the article can be printed.
Response 2: Many thanks for your comment. Indeed, as you stated, our study is focused on blood orange juice providing new insights for promoting the application of the PEF technology in the citrus fruit processing industry. We agree with you that the applicability of the herein proposed PEF technology to other types of juices and in other storage conditions (refrigerated or not) must be object of further studies and that’s what we’re planning to do in the near future. Therefore, we revised the manuscript by adding this sentence at the end of the conclusion section:
‘The applicability of the herein proposed PEF technology to other types of fruit and vegetable juices (acidic or not) and in other storage conditions (refrigerated or not) will be object of further studies to validate its effectiveness and promote its application in other fruit and vegetable supply chains.’
Reviewer 3 Report
Comments and Suggestions for AuthorsIn my opinion the manuscript entitled Pulsed electric field as a mild treatment for extended shelf-life and preservation of bioactive compounds in blood orange juice by Fabroni et al., is a quite interesting study. Authors aimed to study the application of Pulsed Electric Fields (PEF) for the stabilization of fresh blood orange juice. Materials and methods are enough described, results are presented and compared with the current state of the art.
I have some comments and suggestions as follows:
1. Please rephrase the following sentence, abstract lines 12-13: Addressing climate change necessitates transitioning these processes toward sustainability. It does not have an academic sound.
2. Lines 37-49 belong to the same references. The introduction part has also the key role to search the latest articles in the field, to find a large body of literature, to compare and to analyze the current state of the art. Therefore, please try find a large number of references and to realize a debate. The same issue for lines 51-69.
3. Lines 69-75 the information belong to the authors finding? Because there is no reference.
4. Lines 209-210: the abbreviation for UJ and PEFJ has been already mentioned. There is no need to repeat: UJ (untreated juice) and PEFJ (PEF-treated juice) immediately.
5. Lines 226-229: it must be pointed out is repeated too much. Authors could assess it must be highlighted or find another synonym.
6. Line 243: 2,7495 ± 0.0010 I think is point instead of comma.
7. The conclusion part must present the obtained results and future perspective. There is no need to highlight the Italy situation and re-pasteurization heat treatment used (see lines 698-699). This could be mentioned in the introduction part.
Comments for author File: 
Comments.pdf
Minor editing of English language required.
Author Response
In my opinion the manuscript entitled Pulsed electric field as a mild treatment for extended shelf-life and preservation of bioactive compounds in blood orange juice by Fabroni et al., is a quite interesting study. Authors aimed to study the application of Pulsed Electric Fields (PEF) for the stabilization of fresh blood orange juice. Materials and methods are enough described, results are presented and compared with the current state of the art.
I have some comments and suggestions as follows:
COMMENT 1. Please rephrase the following sentence, abstract lines 12-13: Addressing climate change necessitates transitioning these processes toward sustainability. It does not have an academic sound.
Response 1: Thanks for your comment. Revision done, as suggested.
COMMENT 2. Lines 37-49 belong to the same references. The introduction part has also the key role to search the latest articles in the field, to find a large body of literature, to compare and to analyze the current state of the art. Therefore, please try find a large number of references and to realize a debate. The same issue for lines 51-69.
Response 2: Thanks for your comment. New references for lines 37-49 and 51-69 have been added to the text, as suggested.
COMMENT 3. Lines 69-75 the information belong to the authors finding? Because there is no reference.
Response 3: Thanks for your comment. The reference has been added for lines 69-75, as suggested.
COMMENT 4. Lines 209-210: the abbreviation for UJ and PEFJ has been already mentioned. There is no need to repeat: UJ (untreated juice) and PEFJ (PEF-treated juice) immediately.
Response 4: Thanks for your comment. Revision done, as suggested.
COMMENT 5. Lines 226-229: it must be pointed out is repeated too much. Authors could assess it must be highlighted or find another synonym.
Response 5: Thanks for your comment. Revision done, as suggested.
COMMENT 6. Line 243: 2,7495 ± 0.0010 I think is point instead of comma.
Response 6: Thanks for your comment. Revision done, as suggested.
COMMENT 7. The conclusion part must present the obtained results and future perspective. There is no need to highlight the Italy situation and re-pasteurization heat treatment used (see lines 698-699). This could be mentioned in the introduction part.
Response 7: Thanks for you comment. As suggested, we moved the Italy situation to the introduction section.
