Enhancing the Antioxidant Ability of Momordica grosvenorii Saponin to Resist Gastrointestinal Stresses via Microcapsules of Sodium Alginate and Chitosan and Its Application in Beverage
Round 1
Reviewer 1 Report
I recommend minor corrections regarding some typo errors. Moderate English changes required
The manuscript is very well written. Preparation of MGS capsule process construction and optimization is well described it. optimal conditions for MGS capsule preparation were determined with ER as evaluation indices using a response surface analysis in terms of the three factors cSA, REI, and RSM.
Authors present the MGS Capsule morphology very important determination to describe the capsule evolution in vivo. Another important determination refer to MGS capsule antioxidant capacity. In conclusion the formation of MGS capsules effectively strengthens the antioxidant overcoming the limitation of its sensitivity to acidic surroundings and lead to succesful manufacture of Momordica grosvenorii fruits-based juice.
Author Response
Point 1: I recommend minor corrections regarding some typo errors. Moderate English changes are required.
Response 1: Thank you for your kind suggestions. The manuscript including some typo errors and moderate English changes has been modified according to your comments (see lines 59, 60, 81, 127, 134, 182, 221, 251, 260, 267-270, 293, 305, 297, 302, 309, 310, 313, 320, 331, 362).
Reviewer 2 Report
This paper by Liu et al. reports a way (via microcapsules of sodium alginate and chitosan) of enhancing the antioxidant ability of M. grosvenorii saponin after simulating a gastrointestinal physico-chemical stress. Details on its possible application in beverages are also reported. The paper is well structured and well presented. The results are well described, also by the use of appropriate figures and tables, and no particular criticism is raised by this reviewer.
I have only a minor question to ask to the Authors, related to possible use of the newly generated microcapsules. In lines 355-360 (page 11) the Authors write: "Additionally, this MGS-based juice holds high stability, one of key factors affecting the acceptance of consumers [47]. Therefore, addition of encapsulated MGS should be one innovation for the development of the fruit juice products. To our knowledge, this is first report that MGS microcapsules with enhanced antioxidant activity are supplemented to the beverage products processed by the fruits". It would be good to better explain how and why addition of encapsulated MGS is an innovation. In other words, beside higher stability, are there any more reasons to insist on further developing this device?
Author Response
Response to Reviewer 2 Comments
Point 1: I have only a minor question to ask to the Authors, related to possible use of the newly generated microcapsules. In lines 355-360 (page 11) the Authors write: "Additionally, this MGS-based juice holds high stability, one of key factors affecting the acceptance of consumers [47]. Therefore, addition of encapsulated MGS should be one innovation for the development of the fruit juice products. To our knowledge, this is first report that MGS microcapsules with enhanced antioxidant activity are supplemented to the beverage products processed by the fruits". It would be good to better explain how and why addition of encapsulated MGS is an innovation. In other words, beside higher stability, are there any more reasons to insist on further developing this device?
Response 1: Thank you for your kind comments.
Indeed, besides higher stability, there are two more reasons to insist on further development. One is the effectiveness of protection on bioactive substances (MGS). The other is the precise and effective release of the MGS, which can improve the functionality of the drink greatly. Both of the views have been added to the revised manuscript (see lines 362-365). Two cited references also have been supplemented (see line 479 for Reference 41 and line 493 for reference 48).
