PONE-D-22-28821Effect of packaging in preventing cholesterol autoxidation in milk chocolates for a higher quality and safer shelf-lifePLOS ONE

Dear Dr. Canzoneri,

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This research was funded by Soremartec Italia Srl, Alba (CN), Italy.

Federico Canzoneri, Matteo Arveda, Rosanna Zivoli, Andrea Peraino and Roberto Menta are employed by Soremartec Italia Srl, Alba (CN, Italy). At the time of conceptualization, Davide Risso was employed by Soremartec Italia Srl, while his current employer is Tate & Lyle Italy SpA. Giuseppe Poli and Valerio Leoni have scientific consultancy contracts with Soremartec Italia Srl.

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Federico Canzoneri, Matteo Arveda, Rosanna Zivoli, Andrea Peraino and Roberto Menta are employed by Soremartec Italia Srl, Alba (CN, Italy). At the time of conceptualization, Davide Risso was employed by Soremartec Italia Srl, while his current employer is Tate & Lyle Italy SpA. Giuseppe Poli and Valerio Leoni have scientific consultancy contracts with Soremartec Italia Srl. The above mentioned authors were involved in the study design, collection, analysis, interpretation of data, the writing of this article and the decision to submit it for publication. All authors declare no other competing interests.

  

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Reviewer #1: Yes

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2. Has the statistical analysis been performed appropriately and rigorously?

Reviewer #1: No

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Reviewer #1: Yes

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Reviewer #1: Yes

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5. Review Comments to the Author

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Reviewer #1: The authors investigated how long the three prototype milk chocolates could be safely kept on the market, adopting as a quality marker the generation of non-enzymatic cholesterol oxides, expanding the spectrum of non-enzymatic COPs analysis by including the quantification of 7αOHC as well. At the same time, the protective effect of two different food packaging in mitigating the generation of non-enzymatic COPs in the three prototype milk chocolates after 3, 6, 9, 12 months of shelf-life was determined. The results demonstrate a suitable packaging represents an affordable and very promising strategy to prevent the autoxidation reactions in milk chocolate.

This study is well prepared and organized. The results are good and thoroughly discussed. Some major changes are required.

In the introduction: The authors should introduce the packaging materials that have been frequently used in packaging milk chocolate.

In materials and methods: Statistical analysis should be added for data analysis.

Packaging characteristics section should test the physical properties (such as WVP, OP, mechanical properties) of the two different packaging materials selected.

Data in the tables should be statistically analyzed.

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Reviewer #1: No

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Effect of packaging in preventing cholesterol autoxidation in milk chocolates for a higher quality and safer shelf-life

PONE-D-22-28821R1

Dear Dr. Canzoneri,

We’re pleased to inform you that your manuscript has been judged scientifically suitable for publication and will be formally accepted for publication once it meets all outstanding technical requirements.

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Kind regards,

Brahma Nand Singh

Academic Editor

PLOS ONE

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Reviewers' comments: