Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects

开菲尔 益生菌 食品科学 健康福利 发酵乳制品 生物技术 食品加工中的发酵 生物 医学 乳酸 传统医学 细菌 遗传学
作者
Handray Fernandes de Souza,Giovana Felício Monteiro,Lorena Teixeira Bogáz,Eduardo Novais Souza Freire,Karina Nascimento Pereira,Marina Vieira de Carvalho,Adriano G. Cruz,Igor Viana Brandi,Eliana Setsuko Kamimura
出处
期刊:Food Research International [Elsevier]
卷期号:175: 113716-113716 被引量:17
标识
DOI:10.1016/j.foodres.2023.113716
摘要

Although milk kefir and water kefir have different physical, chemical and microbiological characteristics, several microbial species that make up kefir stand out with probiotic functions. Furthermore, because it is suitable for a variety of substrates, kefir and the species of probiotic microorganisms that make it up are seen as a promising alternative in the development of probiotic and health-promoting foods. The aim of this study was to carry out a bibliometric analysis of water kefir and milk kefir in probiotic foods and to critically analyze recent applications and prospects. Using the Scopus database, 202 documents published between 2013 and 2022 were identified and submitted to bibliometric analysis using the VOSviewer software. Regarding recent applications, 107 documents published between 2021 and June 2023 were identified. It was observed that, in the literature consulted, no study used bibliometric analysis to evaluate the use of water kefir and milk kefir in probiotic foods. Due to the presence of probiotic species, kefir has been listed as an alternative for the production of new probiotic food matrices that are beneficial to health. Recent applications show kefir's potential in the development of probiotic products based on fruit and fruit juice, whey beverages, fermented milks and derivatives, and alcoholic beverages such as beers.
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