Extractos naturales y compuestos bioactivos en confitería: Análisis bibliométrico
Palabras clave:
Compuestos bioactivos, extractos naturales, antioxidantes, microencapsulación, confitería funcionalResumen
La demanda de productos de confitería con ingredientes funcionales está en constante crecimiento. El objetivo de esta investigación fue analizar la producción científica relacionada con el uso de extractos naturales y compuestos bioactivos en la formulación de confitería mediante un análisis bibliométrico, para identificar tendencias, aplicaciones y oportunidades para la innovación. Se realizó una búsqueda avanzada en Web of Science, seguida de un análisis bibliométrico utilizando el software R para evaluar la evolución en la publicación de artículos, temas emergentes y vacíos en la literatura. Los resultados mostraron un aumento constante en el interés científico sobre el tema, con un crecimiento anual del 21.92% en publicaciones, especialmente en torno a compuestos fenólicos, actividad antioxidante y estabilidad de los productos. Además, se identificaron tres clústeres de investigación principales: “polyphenols”, “essential oil” y “phenolic-compounds”, cada uno con enfoques específicos en el desarrollo de confitería funcional. En conclusión, la incorporación de ingredientes naturales en la confitería mejora la calidad nutricional, pero representa desafíos, como la estabilidad de los compuestos bioactivos y la aceptación sensorial del producto. La exploración continua y la integración de técnicas emergentes, como la microencapsulación y la extracción asistida por ultrasonido, representan perspectivas prometedoras para avanzar en este campo.
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Derechos de autor 2025 Azucena Máximo-Olguín, Elizabeth Contreras-López, Jesús Guadalupe Pérez-Flores, Laura García-Curiel, Karla Soto-Vega, Emmanuel Pérez-Escalante
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.
