Thai Rice Vinegars: Production and Biological Properties

Round 1

Reviewer 1 Report

Necessary to reformulate aim of research to hypothesis by taking into account why selected parameters were analysed during solid state fermentation

L136-137 Describe DNS method, Method title was used for first time, so do not use abbreviation here

L187 Not clear description of 2.7 . What measures were used for improvement. Please rewrite in way suitable for methods part

L181 HPLC was mentioned few times before 2.6, 

L249. Add producer and full title of SPSS

L255 Not clear where are results about which discussion presented

L520-522 Text corresponds to methods part, not results

Conclussions should be corrected, by mentioning results of study and their impact on field. Unnecessary information decrease value of research results

Information about analysed commercial samples should be added to materials section

3.3.4 section should be rewritten. Information necessary for methodology should be replaced to sectionmaterials and methods

Author Response

Dear sir,

We thank you for the opportunity to revise the manuscript "Thai Rice Vinegars: Production and Biological Properties" (Manuscript ID Applsci 1253325) for publication as article in section Food Science and Technology in Applied Sciences Journal.  We also thanks  for your helpful comments. Following these suggestions, we have made a number of revisions to the manuscript as in the attached file. We look forward to your response and hope the revisions will enable you to accept this version of manuscript.

Author Response File: Author Response.pdf

Reviewer 2 Report

Review

The authors have chosen four types of traditional Thai rice for vinegar production. They used solid-state fermentation and after that they compared the antibacterial, antioxidative and anticancer activity of samples.

The introduction shortly describe the rice vinegar varieties and their health benefits. The aim of the research is to produce vinegar by solid state fermentation but it is not clear why. Is this method of production not specific to the product? Or this type of rice are very specific? Please, give a more thorough explanation of why the stated goal is needed! Other question: what research problem did you start from? What is the added value of your work to theory and practice?

I consider it superfluous to present the process of vinegar fermentation twice in the paper. I suggest omitting it from the introduction part. However more information about health advantages is needed.

Methdology:
The authors compared four rice sample after fermentation by GC, HPLC and titration and after that they determined biological properties of rice vinegars. The statistical analysis is mainly mean calculation and ANOVA method, and they determined significant differences too. This methods are generally used and comparable with other sources.

Results and discussion:

The authors describe the most important results, and draw them on figures. They compared results with earlier studies. I miss more reliable statistical analysis, and the use of controls.

Conclusion:

I find it too bold (unfounded) to state the health-promoting effect of rice vinegars based on four small samples. Please, highlight what is the scientific value of the research! What limitations have you identified? What other new research directions have you found?

Author Response

Dear sir,

We thank you for the opportunity to revise the manuscript "Thai Rice Vinegars: Production and Biological Properties" (Manuscript ID Applsci 1253325) for publication as article in section Food Science and Technology in Applied Sciences Journal. We also thanks for your helpful comments. Following these suggestions, we have made a number of revisions to the manuscript as in the attached file. We look forward to your response and hope the revisions will enable you to accept this version of manuscript.

Yours sincerely,

Nopakarn Chandet

Author Response File: Author Response.pdf

Reviewer 3 Report

This manuscript after revision, I think it is an interesting article.

1. What are the main contributing ingredients of samples? Sample must be sufficiently characterized (e.g., by HPLC fingerprints) and specified for the content of marker compounds to ensure consistent quality and reproducible pharmacological activity.
2. In the legend of Figures 2 and 3, the sample labels are uniformly capitalized to facilitate reading. Please revised.
3. The article should be as brief as possible.

Author Response

Dear sir,

We thank you for the opportunity to revise the manuscript "Thai Rice Vinegars: Production and Biological Properties" (Manuscript ID Applsci 1253325) for publication as article in section Food Science and Technology in Applied Sciences Journal. We also thanks for your helpful comments. Following these suggestions, we have made a number of revisions to the manuscript as in the attached file. We look forward to your response and hope the revisions will enable you to accept this version of manuscript.

Yours sincerely,

Nopakarn Chandet

Author Response File: Author Response.pdf

Round 2

Reviewer 2 Report

Dear Authors, 

After your revision I accept the paper for publication. 

Kind regards