Traditional Fermented Foods: Challenges, Sources, and Health Benefits of Fatty Acids
, Mengzhen Huang 2, Chinasa V. Olovo 3,4, Chiamaka L. Mgbechidinma 5,6, Yu Yang 1,†, Jing Liu 1, Bo Li 1, Mengliu Zhu 1, Kexue Yu 1,†, He Zhu 1,2,*, Xiaoman Yao 1, Le Bo 1 and Otobong D. Akan 2,7,*Round 1
Reviewer 1 Report
The quality of the figures is very low. Please correct in final version.
Author Response
Reviewer 1
- The quality of the figures is very low. Please correct in final version.
Response: We have increased the resolutions of all our figures. They are okay now
Reviewer 2 Report
1. The title is not representing the study still think about the best-suited title
2. In the abstract write the organization of the review and the gap to write this review
3. The figures are blurred, better again prepare the figure with the best quality
4. Sucrose is a macronutrient? Usually, figure 1A should talk about the carbohydrates not only about the sucrose
5. In Figure 1C why used glycerol? Is it tri-glycerol?
6. Line 66 corrects the year as "15000- 20000
7. Line 80, how fermentation decreases the malnutrition
8. Table 1, the second column heading, and the information given is not matching
9. There is information about tarhana two times, better give at one place
10. There are many fermented traditional products are there, why limited to only a few products
11. What is the mean of NA in table 1
12. Table 2, Acetic acid is a fatty acid?? check this
13. Section 2.2 look incomplete, needs to give the role in fatty acid synthesis etc
14. Can you represent section 2.3 in image form?
15. Section 2.4 should be written broadly
16. Section 2.5 is not clear add some more information and link to the topic
17. In Section 3, the heading and the information given is not matching, and look table 2 is opted for this section. Recheck this section
18. In the conclusions no need to give citations check this once
Author Response
Reviewer 2
- The title is not representing the study still think about the best-suited title
Response: We have edited the title of the Review. We sought to capture the challenges around the commercialization of traditional fermented foods and highlight the health benefits of fatty acids-
- In the abstract write the organization of the review and the gap to write this review
Response: Line 28-31 captures the challenge faced during scaling of traditional fermented foods production and retention of health beneficial components.
- The figures are blurred, better again prepare the figure with the best quality
Response: We have resized and increased the resolution of the figures as suggested
- Sucrose is a macronutrient? Usually, figure 1A should talk about the carbohydrates not only about the sucrose
Response: Figure 1A complies the several carbohydrates. Therefore, sucrose is just one of the carbohydrates and are transformed to either glucose or fructose
- In Figure 1C why used glycerol? Is it tri-glycerol?
Response: We have replaced it with a more appropriate name ‘triacylglycerol’
- Line 66 corrects the year as "15000- 20000
Response: We have corrected the year to 15000 - 20000
- Line 80, how does fermentation decrease malnutrition?
Response: Fermentation decreases malnutrition by increasing the nutrient and health-promoting properties of raw foods
- Table 1, the second column heading, and the information given is not matching
Response: The second column mentions microorganisms involved in the fermentation of the traditional food according to the literature.
- There is information about tarhana two times, better give at one place
Response: We separated them according to mentioned literature. Both times, studies show they yielded different fatty acids.
- There are many fermented traditional products are there, why limited to only a few products
Response: We tabulated information on traditional fermented foods that yielded fatty acids according to published literature
- What is the mean of NA in table 1
Response: NA means that the information was NOT AVAILABLE in the literature
- Table 2, Acetic acid is a fatty acid?? check this
Response: Yes Sir, Acetic acid is a short-chain fatty acid (SCFA), produced by caecal and colonic fermentation stimulated by the ingestion of dietary fibre
- Section 2.2 look incomplete, needs to give the role in fatty acid synthesis etc
Response: We have reformed this section, merged it with former 2.3
- Can you represent section 2.3 in image form?
Response: Figure 2 covers what has been explained in former section 2.3.
- Section 2.4 should be written broadly
Response: We have reformed former section 2.4. merging it section former 2.5
- Section 2.5 is not clear add some more information and link to the topic
Response: We have reformed former section 2.5. it is now section 2.3.
- In Section 3, the heading and the information given is not matching, and look Table 2 is opted for this section. Recheck this section
Response: Section 3 talks about the health benefits of fatty acids, Figure 2 is a summary of the pathways that are influenced by certain fatty acids.
- In the conclusions no need to give citations check this once
Response: We have removed citations that are inconsequential or whose points have been made aforehand. The remaining citations in the conclusion stated important or new facts [131,133,134]
