Effects of Allium ursinum L. Leaves and Egg Amount on Quality Attributes, Polyphenol Content, and Antioxidant Capacity of Pasta

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

I have reviewed your manuscript titled “The Effects of Egg Quantity on Quality Attributes, Polyphenol Content, and Antioxidant Capacity of Pasta Enriched with Allium ursinum L. Leaves.” Overall, the study presents a suitable experimental design and interesting results on the fortification of pasta with A. ursinum leaves. However, there are some areas that require further clarification and can enhance the quality of the manuscript:

Abstract

• The specific conditions of the experiment, such as cooking temperature or storage time of the samples, are not mentioned. Include them to provide a more complete experimental context.
• Add details about p-values and the statistical significance of the mentioned results.
• Improve the conclusion at the end of the abstract to summarize the main findings and their importance.

Introduction

• Add information on how the addition of A. ursinum L. could affect consumer perception and acceptability of the final product. I also suggest improving the clarity of the justification, highlighting the relevance of the study and how it fills a gap in the current literature.

Materials and Methods

• The characteristics of the raw materials used, such as the wheat variety or the origin of the eggs, are not described.

Results and Discussion

• The results of the sensory evaluation and nutritional value do not include statistical analysis, such as standard deviation. Please include them.
• Include a discussion on factors that could have contributed to the differences in polyphenol content.
• Expand the comparison of the results with previous studies to place the findings in a broader context.
• The possible biochemical mechanisms behind the observed effects are not addressed. Include a discussion on the possible biochemical mechanisms that explain the effects of the addition of A. ursinum L. and eggs on pasta properties.
• Add suggestions on how the study results can be applied in the food industry or in the formulation of food products.
• Include a brief section mentioning the study's limitations and proposing areas for future research.

Conclusion

• Include the potential long-term implications of the study's findings, both on consumer health and the food industry.

Comments on the Quality of English Language

No comments

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

This manuscript investigates the impact of eggs and garlic leaves on pasta quality. The manuscript posits that fresh wild garlic leaves can be utilized as a substitute to produce pasta with high nutritional value. Here are some suggestions:

1. The title needs revision to better reflect the focus of the study. For example, in line 34 of the abstract, the conclusions highlight the garlic leaves more prominently than the eggs.

2. Lines 222 and Line 22, it should be 20g, not 20%. The addition proportions differ across treatments. Additionally, Table 1 shows a 20g decrease in pasta made without wild garlic leaves compared to the AU treatment. Why were this formulation design chosen? A more reasonable approach might involve a variation in substituents or flour. The relevant data in the pasta made in this way have original differences. This may be a flaw in this manuscript.

3. Units that need to be added for OCT and other indicators in Table 2.

4. Check the significance test results in Table 2; there seem to be some errors.

5. Improve Figure 3 by adding titles to the x and y axes at the very least.

6. What is the total polyphenol content in wild garlic leaves?

7. Similarly, confirm the significance test results for FRAP in cooked pasta in Table 3.

8. Table 4 and Figure 4 present the same data in different formats. Retain one.

9. Likewise, add units to the metrics in Tables 5 and 6. Include standard deviations in the data and suggest performing significance tests.

10. Line 494, "highest garlic flavor and the least amount of egg were the most favored." Does AU_2 treatment have the highest garlic flavor?

11. In the abstract, "Our results indicate that the optimal cooking time (OCT) increases, swelling index (SI) and water absorption (WA) decrease with increasing egg content in pasta, while cooking losses (CL) in pasta decreased." This statement is inaccurate. Table 2 shows that WA does not continuously decrease, and importantly, many data show no significant differences.

Author Response

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Author Response File: Author Response.pdf

Round 2

Reviewer 1 Report

Comments and Suggestions for Authors

No comments

Author Response

Dear Reviewer 1,

We appreciate you taking the time to look over our submission. We appreciate all of your suggestions, which enabled us to improve our manuscript.

Thank you very much,

The authors

Reviewer 2 Report

Comments and Suggestions for Authors

The author has made some revisions to the manuscript, but it still requires further improvement.

1. The significance test results for the FRAP of Cooked pasta in Table 3 need to be rechecked; at the very least, the AU3 treatment should be 'a' instead of 'b.'

2. Improve Figure 1: In "A. ursinum L.," the "L" is an abbreviation for Linnaeus and should be formatted as “A. ursinum L.” not “A. ursinum L”; moreover, the "L" should not be in italics, as specified in Section 2.1, Line 143.

3. Include the significance test results in Table 4.

4. Regarding Comment 4, the author’s response indicates the revisions were made, but the actual changes are not present.

5. There are still numerous errors in the references, such as inconsistency in journal name abbreviation, and the species names must be italicized.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf