摘要
The relationship between food and human health drives the search for knowledge of food components that are related to these benefits. The scientific community shows a growing interest in the knowledge of the interactions between components of citrus fruits and probiotics to develop ways to improve the quality of the food produced. In this bibliometric review, a study of scientific publications is carried out on the potential of probiotics in citrus fermentation, addressing the importance and future trends of plant-based products in the functional food group as an alternative to the dairy market. The review process of the articles initially took place with a bibliometric analysis and was followed by a literature review. The Scopus database was used in the search for articles, carried out in May 2021. The use of foods as carriers of probiotics is an alternative that has been growing and the surveys evaluated show the desire to diversify the probiotics available on the market. In addition, it was observed that citrus fruits have great potential for the development of functional foods due to their high acceptability and possibilities of development and application in various products.
摘要译文
食品与人类健康之间的关系推动了与这些好处相关的食品成分的了解。科学界对柑橘类水果和益生菌之间相互作用的知识越来越感兴趣，以开发提高生产食品质量的方法。在这篇文献计量综述中，对柑橘发酵益生菌的潜力进行了一项科学出版物的研究，以解决功能食品集团中植物性产品的重要性和未来趋势，以替代奶制品市场。文章的审查过程最初是通过文献计量分析进行的，随后进行了文献综述。 Scopus数据库用于搜索2021年5月进行的文章。将食物用作益生菌的载体是一种替代方法，已在增长，评估的调查表明，渴望多样化市场上可用的益生菌。此外，观察到柑橘类水果在功能食品的开发中具有很大的潜力，因为它们的高可接受性以及在各种产品中的开发和应用可能性。
Shênia Santos Monteiro;Verônica Macário de Oliveira;Matheus Augusto de Bittencourt Pasquali. Probiotics in Citrus Fruits Products: Health Benefits and Future Trends for the Production of Functional Foods—A Bibliometric Review[J]. Foods, 2022,11(9): 1299