Progress in Fruit and Vegetable Preservation: Plant-Based Nanoemulsion Coatings and Their Evolving Trends
, Senka Popović, Tamara Erceg, Jelena Vulić, Jasna Čanadanović-Brunet, Gordana Ćetković and Vanja Travičić *
Round 1
Reviewer 1 Report
Comments and Suggestions for Authors
In this paper, the composition, preparation method, application technology, action mechanism and characteristics of nanoemulsion encapsulation materials are discussed in detail, and detailed examples are given to illustrate its storage and fresh-keeping effect on fruits and vegetables, which provides important theoretical guidance for the further application of natural, safe and degradable nanoemulsion encapsulation materials. At the same time, it also provides a great reference value for the deeper renewal and industrial application of nanoemulsion encapsulation materials. However, there are some minor problems to be mentioned.
Abstract: A more detailed summary of the research content of this review should be made, such as the preparation and industrial application of nanoemulsion encapsulation materials.
Keywords: Incomplete related words, lack of emphasis on key points, and lack of important keywords, such as application methods, preparation techniques, component analysis, and preservation effects.
Line 246: Repeated writing of a substance - alginate
3.2 Subdividing the content of this paragraph into several small paragraphs and summarizing them into subheadings will make the content more hierarchical and easier to understand.
Line 304: The classification of intermolecular forces is somewhat vague, maybe need to make the interpretation of types and monomers clearer.
5. Dividing the content of this paragraph into several aspects to explain will have a more hierarchical sense, such as new additives, technical equipment, and regulatory systems.
Line 844: A more detailed explanation of future research directions and content will make the article more in-depth.
Author Response
Please see the attachment.
Author Response File: 
Author Response.pdf
Reviewer 2 Report
Comments and Suggestions for Authors
The author summarized the nano-emulsion coatings based on plants and its development trend. This work is comprehensive, and the advantages and disadvantages of various methods are introduced in detail. This article can be published after some revision ad suggested below:
1.With regard to edible coatings, the author shows the advantages and disadvantages of this method through pictures, but the text in Figure 1 is too small and needs further modification to make it readable.
2. Line 219, “as well as other additives” in the sentence “All compounds employed in coatings must be food-grade and safe for human consumption, as well as other additives.” is unclear, so it is suggested to express it again.
3.Line 222, the word “fruit” should be changed to “fruits”. This simple grammatical error should also be noted in other parts of the manuscript.
4.To make the research background more detailed, more new work should be cited in the introduction.
5.The layout of pictures is not uniform enough. It is recommended to improve the clarity of the pictures.
Comments on the Quality of English Language
Moderate editing of English language required
Author Response
Please see the attachment
Author Response File: Author Response.pdf
Reviewer 3 Report
Comments and Suggestions for Authors
The document titled " Progress in Fruits and Vegetables Preservation: Plant-Based Nanoemulsion Coatings and Their Evolving Trends " offers an in-depth review of edible coatings for food, particularly focusing on vegetables and fruits. It highlights the most commonly used coatings and active compounds derived from natural sources that can effectively enhance the shelf life of food. The paper also outlines the principal effects of the coating on factors such as color, humidity, pH, and other significant parameters.
To enhance the document, I suggest adding a section that describes the most commonly employed techniques for generating coatings, apart from nanoemulsions. This addition could include information about the characteristics of the membranes formed on the food, such as whether they are porous. Additionally, it would be beneficial to explore the potential application of these coatings to meat.
Here are some further suggestions:
Please enhance Figure 1 as it is challenging to read.
Is the sentence on line 149 accurate?
Is the sentence on line 157 accurate?
Comments on the Quality of English Language
no comments
Author Response
Please see the attachment
Author Response File: Author Response.pdf
