Artículo

Probiotics in Citrus Fruits Products: Health Benefits and Future Trends for the Production of Functional Foods-A Bibliometric Review

Resumen

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.
He, Xiaona (58653364300); Chen, Huiting (58753097200); Zhu, Xinyu (58753327700); Gao, Wei (37052008600)
Non-pharmaceutical interventions in containing COVID-19 pandemic after the roll-out of coronavirus vaccines: a systematic review
2024
10.1186/s12889-024-18980-2
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85195438657&doi=10.1186%2fs12889-024-18980-2&partnerID=40&md5=ebc1c69bc6884a90e4758fc81966bfd7
Department of Epidemiology and Health Statistics, School of Public Health, Jiangxi Medical College, Nanchang University, Nanchang, China; Jiangxi Provincial Key Laboratory of Preventive Medicine and Public Health, Nanchang University, No. 461, Bayi Ave,, Nanchang, 330006, China
All Open Access; Gold Open Access
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