In Vitro Hypoglycemic Potential, Antioxidant and Prebiotic Activity after Simulated Digestion of Combined Blueberry Pomace and Chia Seed Extracts
, Teodora Ciucan 1, Andreea Iosageanu 1, Ana-Maria Seciu-Grama 1, Ana-Maria Prelipcean 1, Elena Utoiu 1, Viorica Coroiu 1, Ana-Maria Ghenea 3 and Ticuta Negreanu-Pirjol 2,4Round 1
Reviewer 1 Report
Dear Editor,
The topic is interesting and the current manuscript will contribute with novel findings to the scientific literature. However, it contains some drawbacks.
*Please specify exactly what BCM represents in the abstract.
*Keywords could be re-ordered according to the flowchart of MS.
*Introduction part is not acceptable in this present form. My opinion, it is too long and not emphasized the hypothesis of study.
* Why was the blueberry pomace extract not dried? Why was the sample stored in a desiccator? Temperature?
*Chia seed extract is powder but blueberry pomace extract is aqueous system (not exactly powder). So, how author adjusted their weight in BMC?
*Solvent flow ratio in HPLC analysis?
*Results and discussion part is not suitable in terms of scientific writing. For example, section 3.1: the first sentence should be combined the other paragraph. This part should be checked and the flowchart should be reorganized.
*Conclusion part like a discussion. Please reorganized this part. Why are the findings important for further studies? etc.
Author Response
Dear reviewer,
Please see the attachment.
Thank you!
Author Response File: 
Author Response.pdf
Reviewer 2 Report
The submitted article investigated the α-amylase inhibition, antioxidant, and prebiotic capacity of a mixture of blueberry pomace and chia seed extracts in experimental models in vitro, before and after simulated gastrointestinal digestion, to provide novel ingredients for functional food development. The article is well written, and the research is promising with great potential for application in the food industry; I have only some minor suggestions for the authors.
Highlight at the end of the introduction section the novelty of the presented study.
In the Material section, explain how the pomace powder was obtained, what kind of drying and processing parameters were used, and what device was used to transform pomace to powder.
Page 3, line 143, why a weight ratio of 5:1 combining BP and CS was selected. Please elaborate.
Page 4, line 166, add the name and state of the HPLC system producer
Page 10, split figure 4 into figure and table.
Page 12, In the conclusion section, provide possible applications of the obtained mixture. In what kind of food product it would be valuable and why.
Author Response
Dear reviewer,
Please see the attachment.
Thank you!
Author Response File: Author Response.pdf
