Milk Protein-Based Edible Films: Influence on Mechanical, Hydrodynamic, Optical and Antioxidant Properties
, Belén Arely Camargo-Olivas 1, Rogelio Sánchez-Vega 4,*, Mayra Cristina Soto-Caballero 1, Nora Aideé Salas-Salazar 1, MarÃa Antonia Flores-Córdova 1 and MarÃa Janeth RodrÃguez-Roque 1,*Round 1
Reviewer 1 Report
The present study is of interest for the scientific community and not only, as bio-based coating materials are gaining more and more interest.
Milk proteins are used to produce edible coatings as they impart moderate elongation, good tensile strength, act as good oxygen barriers, retard moisture loss and are flexible and generally have no taste or flavour. Developments of milk proteins based edible films are the constant attempts to offer value-added uses to milk constituents.
But still where is the novelty of this study? The whey proteins are commercially available, not even isolated from a source to add value.
The study would have had more value if the authors would have done further research investigationg the properties of coatings on fruits quality and self-life, not only showing an example of film appearance on a fruit (strawberry).
Author Response
Please, see the attachment
Author Response File: 
Author Response.pdf
Reviewer 2 Report
The authors address influence of milk protein based edible films on mechanical, hydrodynamic, optical and antioxidant properties.
The application of milk protein based films is not new, but information evaluating their influence on the film properties is still missing in literature.
The paper is well organized; the text was clear and well written. The conclusions address relevant questions posed in the abstract.
The authors did mainly the first step for the application of milk protein based coatings, by testing the rudimentary properties of films. However, as stated in the conclusion, further studies are necessary for evaluating the degree in which these milk proteins based edible films can preserve the quality of fresh covered food. Additionally the functional properties should be tested and described in more detail in another publication.
The following comments lead to my decision of “minor revision”:
- Line 207ff/Table 2: important data for all properties are missing; for example temperature and relative humidity. In this context the authors should add some information about sorption isotherms and the influence of relative humidity on WVTR through protein based coatings from literature (in the results chapter or in introduction chapter)
- Line 255: Compare the WVTR values with values from literature: for example with publications of Schmid et al
Further comments:
- Line 95: acquired
- Line 210: “more wet” sounds non-scientific
- Pseudo-accuracy: revise you measured values: in most cases one position after decimal point should be enough
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
Round 2
Reviewer 1 Report
The authors adressed all comments/suggestions. I agree with the version re-submit it.
