Process Parameter Optimization and Characterization for an Edible Film: Flaxseed Concern
, Ajay Singh 2,*, Monica Trif 3, Manoj Kumar 4, Pradyuman Kumar 5, Ramandeep Kaur 6 and Navjeet Kaur 2Round 1
Reviewer 1 Report
Dear authors,
The content of the paper is correct although there is a lack of novelty in the study since there is no new parameters analysed or new ingredients tested, however I consider interesting to publish although considering improvement in certain aspects:
*Introduction needs to extend appropriately
*Material and methods sensory analysis need to be described better how the panellist analysed or even tested the film which where the main parameters analysed in taste bitterness?
*Results part of the graphs and tables do not contain the statistic
*Conclusion needs to be extended and highlighted the main aspects.
Author Response
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Author Response File: 
Author Response.pdf
Reviewer 2 Report
REVIEW coatings-1350217-v1
“Process Parameter Optimization and Characterization for an Edible film; Flaxseed Concern”
By SnehPunia Bangar, Ajay Singh, Monica Trif, Manoj Kumar, Pradyuman Kumar, Ramandeep Kaur, and Navjeet Kaur
The manuscript is well written and presents an extensive and useful work on the edible films based on flaxseed, which can find successful application in the food industry. It considers the physical properties of flaxseed, proximate characterization, rheological, mechanical and thermal features of two types of flaxseed meal-based edible films, and a control.
Despite the good appearance, the present manuscript needs some slight improvements as follows:
- Abstract and Introduction – spaces between some words are missing; for instance: “Consumerdemands” (line 16), “foremostreason” (line 46), “excellentkeeping”, “generallyproduced” (line 48)…, and many others.
- The authors must include some information about the edible coating materials of plant origin – pectins, cellulose derivatives and other polysaccharides. In this regard, if the authors decide, the following suitable article could be also cited:
Tumbarski Y., Petkova N., Todorova M., Ivanov I., Deseva I., Mihaylova D. and Ibrahim S.A., 2020. Effects of pectin-based edible coatings containing a bacteriocin of Bacillus methylotrophicus BM47 on the quality and storage life of fresh blackberries. Italian Journal of Food Science, 32(2): 420-437. https://doi.org/10.14674/IJFS-1663
- Materials and methods – well described, but some methods are not citing an appropriate reference (for instance: Film Formation and Casting; Thickness; Tensile Strength and Elongation at Break; Seal Strength; Sensory Analysis, etc).
- Results and discussion – well presented.
- References - sufficient and up-to-date.
Comments for author File: 
Comments.docx
Author Response
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Author Response File: Author Response.pdf
Reviewer 3 Report
The manuscript entitled “Process Parameter Optimization and Characterization for an Edible film; Flaxseed Concern” showed an interesting results to use flaxseed with pectin to obtain edible films. Some suggestions to improve the manuscript as following:
1- Line 16, add space between Consumer demands.
Line 17 add space also Mucilage’s (a……
Line 36 add space between (LinumUsitatissimum)
Line 42 add space between minimizes the
Line 46 add space between foremost reason
Line 48 add space between excellentkeeping
Line 48 add space between generallyproduced
Line 50 add space between migration both
Line 55 add space between enhancementof
Line 61 add space between Administration,and
Line 65 add space between ombinationspresented
Line 69 add space between highlightedphysico-chemical,
2- The introduction is to short you can add more articles about the properties of pectin films I suggest you to use following articles:
-Valdés, A. et al. (2015) Natural Pectin Polysaccharides as Edible Coatings. Coatings 2015, 5, 865-886. https://doi.org/10.3390/coatings5040865
- Al-Asmar et al. 2020. Effect of Mesoporous Silica Nanoparticles on The Physicochemical Properties of Pectin Packaging Material for Strawberry Wrapping. Nanomaterials 2020, 10, 52; doi:10.3390/nano10010052
- Kocira, et al. (2021). Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review. Agronomy 2021, 11, 813. https://doi.org/10.3390/agronomy11050813
- Porta et al., 2020. Biopolymers as Food Packaging Materials. Int. J. Mol. Sci. 2020, 21, 4942; doi:10.3390/ijms21144942
- Giosafatto et al., 2019. Effect of Mesoporous Silica Nanoparticles on Glycerol-Plasticized Anionic and Cationic Polysaccharide Edible Films. Coatings 2019, 9, 172; doi:10.3390/coatings9030172
- Luna-Sosa et al. (2020). Pectin-Based Films Loaded with Hydroponic Nopal Mucilages: Development and Physicochemical Characterization. Coatings 2020, 10, 467. https://doi.org/10.3390/coatings10050467
- Al-Asmar et al. 2020. Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah. Foods 2020, 9, 698; doi:10.3390/foods9060698
- Ngo et al., (2020). Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan. Int. J. Mol. Sci. 2020, 21, 2224; doi:10.3390/ijms21062224
3- Line 83 add space between Fibroplusand
Line 101 add space between offlaxseed
Line 136 add space between WhereA600is and 600nm,and Xis
Line 147 add space between Filmsamples
Line 173 add space between.. betweenthe
Line 177 add space between filmperformed
Line 189 add spaces between triplicatewasanalyzed
4- For the Tensile Strength and Elongation at Break how you calculate the value because the Texture Analyzer (TA.XT2i, M/s Stable Micro System, UK) do not give you the results directly? Please add the equations and support it with references.
5- For the Seal Strength measurement support you method with reference. I suggest you to use
- Das, M., & Chowdhury, T. (2016). Heat sealing property of starch basedself-supporting edible films. Food Packaging and Shelf Life, 9, 64–68.
Sabbah et al., 2019. Improved shelf-life of Nabulsi cheese wrapped with hydrocolloid films. Food Hydrocolloids 96 (2019) 29–35 https://doi.org/10.1016/j.foodhyd.2019.05.010
6- Line 198 add space between PhysicalCharacteristics
Line 199 add space between processessuch
Line 200 add space between processduring
Line 209 add space between LowCI
Line 250 add space between films(control,
Line 282 add space between itsmolecular
Line 287 add space between complexwith
Line 306 add space between ofhydrogen
Line 313 add space between Customerattraction
Line 319 add space between Aslight
Line 354 add space between surroundingscomes
Line 355 add space between excellentbarrier
Line 360 add space between filmsas
Line 368 add space between filmsare
Line 377 add space between alongwith
Line 389 add space between to the
Line 389 add spaces between inthe test samplescompared
Line 400 add space between contrast,lowseal
Line 407 add space between revealstheir
Line 409 add space between The Tgvalue
Line 428 add space between variousfood and feedindustrial
Line 429-432 add space between alternativefor, longevity.Studied , filmswere
7- Line 236 change figure to Figure.
8- Line 256-257 “The experiment was performed to determine the best combination required for film formation” where are the results the experiment that you show only use one concentration of flaxseed (FS) and pectin (PEC) while how about (1 FS: 6 PEC ; 3 FS : 4 PEC ; 4 FS : 3 PEC ; 5 FS : 2 PEC and 6 FS : 1 PEC). Moreover how about the FS alone without PEC or Glycerol does it form film? And why you use only one concentration of Glycerol 3mL?
9- Line 270 and 271 there is number 3 below the Table 3 what it is? Also 3c?
10- Line 330-340, Compare the Light Transmission and Transparency results with the previous obtained results.
11- Line 350-351 clarify the sentence “The water vapor permeability of films was lesser than synthetic films such as polyester film (0.0091 g mm/kPa h m2) and high density polyethylene film (HDPE) (0.0012 g mm/kPa h m2)” I suggest you to use the same unit when you compare your results with the previous one.
12- Figure 3 should move up under the subsection 3.3.6
13- Check reference number 5, 7, 9, 19, 21, 32. The article titles should be small letter not capital.
14- Reference 19 the Latin word (Linum Usitatissimum. L) Should be Italic and check all references.
Author Response
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Author Response File: Author Response.pdf
Reviewer 4 Report
The manuscript entitled " Process Parameter Optimization and Characterization for an Edible film; Flaxseed Concern " written by SnehPunia Bangar et.al, reported that The physical properties of flaxseed, proximate characterization, rheological, mechanical and thermal features of flaxseed meal-based edible films were investigated. A development strategy worked through pectin + flaxseed meal to a plasticizer (glycerol) ratio (7:3 w/v). The developed blended films were 98-99% soluble in water and acid, indicating their usefulness when applied as a coating. The mechanical properties, tensile strength and elongation value of the test sample were less than the control.
In my view, there are some questions need to be solved before it can be accepted for publication. Here is the detail of necessary revision,
- In "2.5.6. Solubility Index", the description of "0.01N hydrochloric acid" and "1N hydrochloric acid" is wrong, please correct it.
- Please test each set of data in Figure 1 more times to be more convincing.
- It is recommended to make some modifications to Figure 4 to make it more beautiful.
- Please modify the content of the abstract as appropriate.
- Please subdivide the content of "physical characterization and proximate composition of the flaxseed" in Table 2 to make Table 2 more concise and clear.
Author Response
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Author Response File: Author Response.pdf
Round 2
Reviewer 1 Report
Dear authors, thanks for your time enhancing the paper, the reviewers have find the paper acceptable although one of the reviewer (2) mentioned few minor changes. Please addressed if the changes if it is possible and submit for publication.
Kind regards
Reviewer 3 Report
The Authors did all the suggestions. So I recommend to Accept the manuscript in present form.
Reviewer 4 Report
Accept in present form.
