Dear Authors,
I am writing to submit my review of the manuscript entitled “Production of gelatin-based sustainable food packaging from turkey (Meleagris 2 gallopavo) skin by-product: film solution rheology and structural characterization” I have thoroughly assessed the content of the paper, and while I find the manuscript findings intriguing. The given information is in this manuscript is useful for researchers and academia and article would be great contribution in related discipline .However, I have some concerns regarding the clarity and detail, and precision of different sections
• The title is not reflecting the true sense-Please reconsider as per the aim and objective of research
Production of gelatin-based sustainable food packaging from turkey (Meleagris 2 gallopavo) skin by-product: film solution rheology and structural characterization
Suggestion: Development & Characterization of ----------------------------------------------------
• Keep a proper sequence in the abstract and end with conclusion. Focus on the Research gap you have covered in our study What? Why? How? Findings of the study?
• L-33 mention numerical value for better understanding- With increasing glycerol ratio, moisture content increased while film 33 thickness, density and water barrier properties remained constant because TG films exhibited 34 compact structures
• Creating confusion_-TG40 showed the less amorphous film structure compared to BG30 37 due to the glycerol induced interaction enhancement. With lower decomposition rates and 38 higher residues, TG20 and TG30 showed higher thermal stability
• Is there any difference in ratio of collagen in both birds??????????? There are a large number of studies on 76 chicken processing wastes. However, there are limited studies on the utilization of turkey skin, 77 an important by-product of turkey processing or slaughter, as a source of gelatin, which has 78 been increasingly consumed in recent years and is a rich source of collagen
• How the collection was carried out and any sfety protocols??????????????????/
Mention inclusion and excluoion critera????/ Raw material (turkey skins) sourced from poultry processing company (Bolca Turkey Plant, 93 Bolu, Turkiye). It was kept in plastic containers at -18°C until processing. A dry plucking 94 method was utilized to separate the feathers from the turkey skins
• L-119 Keep the sentene siple for better understanding Temperature sweep tests of the film solutions were determined using a rheometer (Anton Paar, 120 MCR-302, Austria) equipped with a Peltier heating system with a cone and plate configuration 121 with a 1 mm gap (50 mm diameter) by performing from 40 to 5°C with cooling rates of 122 0.5°C/min within the linear viscoelastic range (LVR). At constant shear strain of 0.5% and 123 frequency of 1 Hz, storage (G') and loss (G'') moduli were measured to determine the crossover 124 points of G' and G'' during cooling, called gelation temperature (Tg).
• L-196 check cited references and statements -The equilibrium 196 modulus values towards the lowest temperature increased with increasing glycerol content and 197 these values were higher than those of BG films, indicating a decrease in the flow and spreading 198 properties of the film solutions probably due to the additional small junction zones and 199 intermolecular forces induced by glycerol. The G′ and G″ of the tapioca starch/decolorized 200 Hsian-tsao leaf gum film solutions showed an increment with rising glycerol content (Chen et 201 al,. 2009). The gelation temperatures of the turkey film solutions (22-23°C) were not affected 202 by the glycerol addition rate (p>0.05), but were found to be higher than the BG film solutions 203 (19.7 °C) (p
• Cite the following referecns-
o Tümerkan, Elif Tuğçe Aksun. "Sustainable utilization of gelatin from animal-based Agri–food waste for the food industry and pharmacology." Valorization of Agri-Food Wastes and By-Products (2021): 425-442.
o Harrazi, Narjes, Hatice Neval Özbek, Derya Koçak Yanık, Imen Zaghbib, and Fahrettin Göğüş. "Development and characterization of gelatin-based biodegradable films incorporated with pistachio shell hemicellulose." Journal of Food Science and Technology (2024): 1-11..
• Remove grammatical mistakes
• Need to rewrite the conclusion
 Recheck Legends description is as per figure number and discussion-
 I urge the authors to improve the English language for better flow of literature.
 Please check reference style throughout MS
o Italic all the scientific names,