Keywords
“Antioxidants” “Functional ingredients”, “Dietary fibers”, “Functional biscuits/cookies”, “Phenolic compounds”
This article is included in the Manipal Academy of Higher Education gateway.
Recent studies have found that functional biscuits are becoming increasingly popular as a convenient and nutritious food option. Numerous studies have concluded that the functional ingredients which impart functional properties to biscuits are beneficial for human consumption and can be incorporated into functional biscuits. However, there is a lack of information on essential functional ingredients that can be used to develop functional biscuits. This bibliometric study addresses this gap by identifying the current research trends in functional ingredients to develop functional biscuits.
To investigate current research trends on functional ingredients and their effectiveness in developing functional biscuits.
The study followed the “Scientific Procedures and Rationales for Systematic Literature Reviews” standards for retrieving literature. The study went through three major stages, “assembling”, “arranging”, and “assessing” to retrieve 612 articles from the Scopus database from 2013 to 2023. Through further filtering, 395 articles were selected.
The analysis was conducted using R Studio and VOS viewer. The performance analysis and science mapping tools were used to evaluate the articles. The results showed a 5.76% annual growth in publication trends. The most researched functional ingredients were antioxidants, bioactive compounds, and dietary fiber. The review summarized the most studied foods to develop functional biscuits and highlighted the most experimented technological advancements.
The study revealed an increasing interest in developing functional biscuits and the need for further research to improve their effectiveness and sensory properties. Further, there is a need to determine the impact of technology on extracting functional ingredients from foods, so they can be incorporated into functional biscuits.
“Antioxidants” “Functional ingredients”, “Dietary fibers”, “Functional biscuits/cookies”, “Phenolic compounds”
The year 2023 was celebrated as the 75th anniversary year of the World Health Organization with an announcement of the theme for the year 2023 as “Health for all”, which brings into focus the sustainable development goal (SDG 3) “Ensure healthy lives promoting well-being for all at all ages”.26 The theme promotes SDG 3 and highlights the importance of research on food with functional properties. Similarly, a market report on functional foods states that the functional food market is expected to generate revenue of USD 137.1 billion by 2026 at a CAGR of 6.8%.25 This socio-transformation has led to a higher response to functional foods drawing attention to the research on functional ingredients. Hasler et al (2002) described functional foods as “foods enriched with nutrients to add health benefits, not for balanced calorie content”.1,2 International Food Information Council (2006), the International Life Sciences Institute (1999), and Thomas & Earl (1994) have commonly accepted the definition of “functional foods” as “Foods or parts of foods that provide additional physiological benefits beyond their basic nutritional value”.3 In short functional foods can be summarized as foods that promote good health, enhance well-being, and improve quality of life. The functionality of such foods is enhanced by functional ingredients with the ability to promote or provide a positive influence on human health. These new types of ingredients that provide anticipated outcomes favoring health due to physiological changes to the human body are labeled “functional ingredients"4 and may include carotenoids, flavonoids, dietary fibers, phenolic and allyl compounds and many more.
Moreover, the influence of diet on the well-being of mankind and the role of functional foods in decreasing the risk of illness has led to growing acceptance, resulting in a remarkable era for new functional foods based on functional ingredients.5 Among the range of functional ingredients, dietary fiber, and phenolic compounds are two significant components found in plants with several physiological effects. Based on structure, phenolic acids, flavonoids, lignans, and stilbene differ and such substances are mentioned as functional ingredients as they offer benefits beyond just nutritional and energetic gains.4 A high-fat biscuit dominance in the market has led biscuits to the apparent choice when consumers are told to reduce their fat intake.6 Therefore, biscuits are often used as a medium to experiment with enriching protein and improving other nutritional aspects7
Hence, the research on readily available functional biscuits has become significant in the past few years, motivating producers to create novel, nutritious biscuits with health-enhancing qualities.
The purpose of the study is to analyze publications from 2013 until 2023 on functional ingredients and provide an overview of the literature related to functional ingredients. The paper aims to examine research trends in assessing the efficacy of biscuits as a medium to incorporate functional ingredients using bibliometric analysis.
Research questions are framed as below:
RQ1. What publishing trend has been observed in recent years on functional ingredient research?
RQ2. What is the contribution of the most influencing articles on functional ingredients?
RQ3. What documents reveal in context to most prolific authors, influential articles, and contributing journals on functional ingredient research?
RQ4. Which foods have been investigated the most to study functional ingredients in the last three years to develop functional biscuits?
RQ5. Which functional ingredients are investigated the most by research publications?
RQ6. What future advancements could be researched on functional ingredients to develop functional biscuits?
The study predominantly adopts “Scientific Procedures and Rationales for Systematic Literature Reviews” (“SPAR-4-SLR”) standards for retrieving literature as illustrated in Figure 1.
The justification for choosing the method is due to the superior quality of SPAR-4-SLR over the PRISMA Guidelines. Moreover, the method follows three major stages to segregate articles such as “assembling”, “arranging”, and “assessing” articles.8
To detect and obtain the range of articles on functional ingredients, the study reviewed previous intellectual research work to get the required understanding. The alternate terminologies of functional biscuits, such as “enriched biscuits,” “functional cookies,” and “nutritional biscuits”, are included. The keywords “Functional biscuits” OR “Functional ingredients” generated 5187 documents in the first search approach. The second search approach followed the keywords “Functional biscuits” OR “functional ingredients” OR “Nutritional Biscuits,” which retrieved 5197 documents. The last approach used “functional biscuits,” “functional ingredients,” “Enriched Biscuits,” OR “Nutritional Biscuits,” generating 5265 documents. The document search was based on selected keywords, and the last approach was made on 17th February 2023 to collect articles. The search thread followed the title, abstract, and keywords to identify documents. The Scopus database was used to retrieve articles as this is the major database, and 612 documents were identified from the search process.
Post the assembling step, the selected documents were arranged based on filter functions on the Scopus database as per “year, subject, document type, source type, publication stage, and language”. The search strategies were confined to “2013-2023, “Chemistry, Agricultural & Biological Science, Multidisciplinary, Social sciences, Health professionals and Psychology,” Articles, Review, Conference proceedings, final, journal, and English,” respectively. The process yielded 612 articles. Furthermore, the data was downloaded in “CSV” format. Each article was read with a special emphasis on abstract, findings, and conclusion yielding 395 corpora of articles for review using databases such as Elsevier, Sage, Springer, Emerald, Taylor & Francis, Sci Vi, Wiley Open access, and Google Scholar.9
The bibliometric analysis approach was employed to assess the collection of 395 articles on the functional ingredients research. Biblioshiny (Rstudio-R version 4.2.2) and VOSviewer (1.6.19) software were used as the assessment tool, using performance analysis and science mapping to achieve bibliometric analysis. The analysis by Biblioshiny reveals year-wise publications, most influencing articles, most contributing journals, and prominent authors under performance analysis. VOS viewer displays the major keyword themes found in functional ingredients research and co-citation among authors.10
The performance of a specific research field is revealed through performance analysis.10 Additionally, this analysis outlines publications through the years, trends of publications, most influencing articles, top contributing authors, and the most relevant authors. Figure 2 displays the study tools used for analysis.
The total publication trend through 2013-2023 is represented in Figure 3. The publication trend from 2015–2022 displays an ascending trend in the number of articles published. The publication of articles increased close to double during the years 2021 & 2022. An upward graph has continued until 2022, although the annual growth rate remained fixed at 5.76%. In 2022, the number of published articles reached 76, and 2023 will likely see a further increase in research trends in functional ingredients.
The study examines diverse documents, including research on functional biscuits and ingredients. Table 1 represents publications with the keywords “functional ingredients,” “functional biscuits,” and “Nutritional biscuits.” The displayed statistics highlight 84.31% of documents in a category as published articles. Publications as review papers constitute 61% and 1% as conference papers.
Table 2 represents the most influential articles on functional ingredients research reaching a total number of citations above 75. It is observed that the study of11 titled “HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits.” is the most prominent study on functional ingredients research published in the Food Chemistry with 331 total citations and 36.8 total citations per year. The article by12 with a total of 288 citations, secured the second spot. Similarly, the top ten most cited articles have accumulated 2113 citations. The ten most influential articles have studied sumac, peanuts, bananas, banana peels, brown algae, microalgae, mango peel, wheat, and oat as natural sources of bioactive compounds, dietary fiber, phenolic compounds, antioxidants, flavonoids, carotenoids, etc. Table 3 enlists food investigated by the most influential articles. All the studied foods have shown the highest potential to develop new biscuits as a medium to incorporate functional ingredients.
Table 4 displays the most contributing journals in functional ingredient research. It is evident that” Food Chemistry” and “Food & Function” journals stand first and second with “97” and “40” significant contributions, respectively. Interestingly both journals have amassed total citations “4144” and “1329” and stand at “39” and “19” h index individually with their higher contributions.
Table 5 and Figure 4 exhibit the most prolific authors in functional ingredients. It has illustrated that “Barros L” and “Ferreira ICFR” are the most prominent authors in this field, with ten publications each. The most prominent authors, Barros L, 2022 and Ferreira ICFR, 2022 investigated wild edible mushrooms and concluded that they can be a source of nutritional and functional components. Hence, wild edible mushrooms can be incorporated into a balanced diet as a source of proteins and can be utilized for innovative bio-based formulation. Frias J, 2020; Martínez-Villaluenga C, 2020 studied barley grain (flour) and found the ideal method of germinating grain for 3.5 days, maintaining the temperature at 16°C.for producing nutrient-rich and functional barley flour. It is worth emphasizing that these articles have studied various foods like rosemary, xoconostle fruit (opuntia mature scheinvar cv. Rosa) by-products, tarragon, and pineapple by-products for their phenolic and bioactive compounds as well as techniques like fermentation, ultra-sonication, and biochemical and molecular profiling. Table 6 displays a summary of foods investigated by prominent authors.
Table 7 summarizes articles from 2021-2023 that investigate foods for their potential use in developing functional biscuits. Recent studies have examined the potential of Amla and Apple pomace, Thyme, Tannat grape skin, Jujub flour, Bee pollen, Chickpea, Lemon peel, and lemon pomace to add functionality to new biscuits. The studies have demonstrated positive results regarding the acceptability and quality of cookies/biscuits in terms of functionality.
To understand a particular research subject through visual depiction is conducted by using science-mapping analysis. This evaluation involves several types of analysis, including thematic, factorial, temporal, and network analysis. The study has utilized Network analysis to elucidate the primary themes concerning functional ingredients research.
Network analysis was conducted by applying co-authorship mapping and co-occurrence mapping using VOS viewer software.
To examine the co-authorship link minimum of 10 authors with a max 75-citation threshold were selected. Out of 396 authors, 30 fulfilled the criteria. The mapping demonstrated that all top authors with the highest citation of 331(red cluster) and lowest citation of 77 (grey cluster) had zero total link strength among themselves.
During co-occurrence mapping, all keywords that were ministered by the full counting method were considered as part of the analysis. To enhance accuracy, the study implemented certain parameters to perform analysis to avoid repetition of keywords. Additionally, the lowest of five instances were set to select the keywords. As a result, out of 1149 keywords, 32 satisfied multiple criteria after data cleaning.
The clustering technique is used to focus on three clusters out of five clusters. Figure 5 demonstrates the network visualization that appeared through scientific articles. The cloud diagram illustrates the frequency of a word in the article and its correlation with other keywords. Each term is depicted as a frame in the diagram, and the size of the frame represents the number of times the term appears in publications. Different colors represent the frames grouped into clusters. The curved lines indicate the proximity of the terms, while the thickness of the lines reflects the strength of the connection between pairs of topic areas or keywords. The clusters provide insight into the relationship between different topics.
Three clusters out of five, red, green, and blue, are more prominent than the rest. The red areas represent topics related to antioxidant properties, by-products of food processing, developing functional foods, biscuits, and techniques.
The green clusters comprise functional ingredients, antioxidant activity, bioactive peptides, bioaccessibility, encapsulation, and physiochemical properties. Among the repeatedly occurring keywords, antioxidant activity tops the list with 33 occurrences.
The blue cluster highlights functional properties, dietary fiber, rheology, polyphenols, texture, and bread.
The software displays the keywords that have the most frequent occurrences alongside other keywords displayed in Table 8. “Occurrence” refers to the number of articles that feature the keyword. Antioxidant activity, functional ingredients, Antioxidants, Dietary fiber, Phenolic compounds, Bioactive compounds, Polyphenols, Antioxidant capacity, Functional properties, and Functional foods are the most highly co-occurring keywords with occurrence weights (total link strength) as 33(25),31(22),23(12),20(21),20(21),18(19),18(20),17(20),14(13), 13(13).
VOS viewer can show three different mapping visualizations from Figure 5 (network visualization), Figure 6 (overlay visualization), and Figure 7 (density visualization) are created.
Figure 6 displays developments related to keywords over the researched periods. The colors of the keyword frames depict the researched period. The yellow cluster represents the keywords from studies published from 2020 onwards. Antioxidant activities, health benefits, and bioaccessibility are observed as the most occurred keywords in recent studies, including germination, bread, texture, and flour.
The depth of researched areas can be seen in Figure 7. Deep concentration of colors interprets topics undertaken by more researchers to study. The most deliberated topics by researchers are functional ingredients, antioxidant activity, bioactive compounds, phenolic compounds, antioxidants, polyphenols, dietary fiber, functional foods, flavonoids, phenols, and bioaccessibility.
This bibliometric analysis of articles retrieved from Scopus could successfully examine the efficacy of biscuits as a medium to incorporate functional ingredients. The results matched with past studies that have proved biscuits as an effective medium to incorporate functional ingredients4,7
A bibliometric analysis approach also highlighted present trends, evolution, and scope for upcoming advances in functional ingredient research from a global perspective.
Publication trends: Although the selected publications’ issue year is 2013, the publication trend gained impetus from the year 2015. The reasoning for the same could be associated with (United Nations, 2015b), seventeen sustainable development goals (SDGs) in the 2030 agenda for sustainable development, adopted by United Nations Member States in 2015. The increase in research publications on functional ingredients could be justified as a result of SDG goals, the second goal being “Zero Hunger,” and the third “Good Health and Well-being”.13 The year 2022, with 76 publications and an annual growth of 39.5%, shows rising importance in functional ingredient research worldwide.
The most influential article, “HPLC–DAD–ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits, “turns out as the most contributing article with 331 citations (11) followed by “Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on the zein-gallic acid system.” (12) at 288 citations, sourced from Food Chemistry. The results show that “Food Chemistry” and “Food & Function” were among the most contributing journals, with 97 and 40 articles, respectively.
It is worth mentioning that both articles investigated techniques to extract bioactive compounds (211) from sumac and innovative gallic acid combined zein sub-micron fiber mat (packaging material) with antioxidant activity through an electrospinning technique, respectively. Both articles highlight the importance of technology and techniques to extract bioactive compounds from foods to develop functional materials for the packaging industry. Along the same line, Betoret's 2011 study discusses the use of Microencapsulation, Vacuum impregnation, and nutrigenomic techniques in developing functional foods. It highlights the importance of technologies to avert the weakening of bioactive compounds14
Among the most relevant authors, Barros L and Ferreira ICFR account for ten publications in food ingredients research which causes the expansion in research. The co-authorship was examined by using network analysis using VOS viewer software. Among the most cited 30 authors, zero total link strength was detected, indicating that authors have not collaborated in analyzed papers.
Food investigated by influential articles- The top influential articles investigated foods such as sumac,11 peanuts,15 brown algae,16 microalgae,5 extruded wheat bran, and mango.4 These studies on foods open the doors to developing new functional biscuits and validate the claim made by14 that foods with functional properties signify a prospect of attaining pioneering products that could fulfill the current demand. The success of producing functional biscuits can be found in other studies done by7 on soy flour & rice bran,17 industry by-products like hemp,18 artichoke by-products and19 Finger Millet and Carrot Pomace. Similarly, a study by Mitreyski, 2023 highlights the finding and states that the significant rise in the popularity of readily consumable functional foods in recent years is prompting manufacturers to create novel, nutrient-rich products that benefit health.20
The data shows that the recent studies conducted from 2020 onwards have explored foods like (industrial waste) apple and amla, corncob, and Thyme, as well as upcycled defatted sunflower seed flour (industry by-products) for developing functional biscuits, validating the answers to framed research questions 1-4.
Most researched functional ingredients- The review focuses on the status and trends in functional ingredient research. The network analysis emerges into five clusters “Functional ingredients,” “Antioxidant Activity,””Bioactive compound,””Phenolic compounds,” and “Dietary Fiber.” Among the keywords, “Antioxidant activity” tops with 33 occurrences, which restates the findings of a study by Yeasmen 2021, about “antioxidant activity” with 57 occurrences.21 The second highest among keywords analysis is “Functional ingredient,” with 31 occurrences justifying a growing trend toward considering the connection between food and health. An association between dietary fiber and phenolic compounds is proved by4 who claim that incorporating phenolic compounds and dietary fiber in food components not only enhances the performance of foods but is also used to develop functional foods that provide health advantages.
Recent publications are found to focus their studies on “Bioaccessibility”, “Antioxidant properties”, “Health benefits”, “Flour”, “Germination”, “Bread”, and “Texture”. Yeasmen, 2021 study concludes that a fresh approach is required to evaluate bioaccessibility and bioavailability by studying the efficacy of leafy Phenolic compounds to access and utilize for commercial purposes.21 Barros L, 2022, Ferreira ICFR, 2022, and Mc Clements DJ, 2021 studies have assessed the association between natural food sources' antioxidant properties and health benefits. The finding by Faller (2023) and Brito (2021) has listed health benefits such as antidiabetic, anticancer, hepatoprotective, neuroprotective, anti-inflammatory, anti-arthritic, antibacterial, insecticidal effects, cardiovascular diseases, obesity, diabetes, and even cancer. The rational narrated answers to research question 5.
The integration of functional ingredients in developing new functional products is rising as studies have successfully incorporated various functional ingredients like phenolic compounds, bioactive compounds, flavonoids, antioxidants, etc. in bakery products. Although customers consider bakery foods and biscuits to be unhealthy, there have been numerous research studies in recent decades, aimed at improving the nutritional content of biscuits.22–24 The result of the study demonstrates the rise in technological and technique-oriented innovations in the context of extracting functional ingredients from existing foods. Age-old techniques like fermentation, germination, or sprouting are making waves in recent studies to extract functional ingredients from grains and pulses.
Additionally, the impact of technology like encapsulation, freeze-drying, and electrospinning needs more investigation to check their impact on developed functional foods could be highlighted through assessed articles. Food packaging material with the added advantage of functionality, lower production costs & increased shelf life is one of the upcoming fields of study that require scientists’ attention. Future studies are required to assess the potential of the peptides, nutrition, and germination due to their present status of the lesser network. Additionally, the study claims that more studies are required in the future to intensify the bioaccessibility & bioavailability of bioactive compounds from the consumption of developed functional products.
The study uses bibliometric analysis to study literature on functional ingredients and biscuits. The study assessed 395 documents and aspects such as variations in the number of publications over the research period, articles published, sources of publications, prolific authors, and keywords using R studio and VOS viewer. It is evident from analysis that the number of publications related to the topic is estimated to rise with time. Figure 5-7 mapping derivations based on title, abstract, keyword, and publications using VOS viewer. It study shows that functional ingredients are linked with various other fields. However, it can be noticed from search keywords, “functional ingredients”, “functional biscuits”, and “nutritional biscuits,” and through applying visualization mapping (VOS viewer) that there are keywords without network with other keywords. These keywords, such as peptides, germination, and nutrition, can be considered potential topic areas to research. Among functional foods, bread was one of the products investigated for its flour replacement without hampering texture which emphasizes textural evaluation of novel foods is on the rise. Nevertheless, the research limitation of the study is that data was generated from the Scopus database alone, and future studies could use various other sources such as the Web of Science or PUB Med.
Views | Downloads | |
---|---|---|
F1000Research | - | - |
PubMed Central
Data from PMC are received and updated monthly.
|
- | - |
Are the rationale for, and objectives of, the Systematic Review clearly stated?
Partly
Are sufficient details of the methods and analysis provided to allow replication by others?
Yes
Is the statistical analysis and its interpretation appropriate?
Partly
Are the conclusions drawn adequately supported by the results presented in the review?
Partly
If this is a Living Systematic Review, is the ‘living’ method appropriate and is the search schedule clearly defined and justified? (‘Living Systematic Review’ or a variation of this term should be included in the title.)
Partly
Competing Interests: No competing interests were disclosed.
Reviewer Expertise: Food science and technology
Are the rationale for, and objectives of, the Systematic Review clearly stated?
Partly
Are sufficient details of the methods and analysis provided to allow replication by others?
Partly
Is the statistical analysis and its interpretation appropriate?
Yes
Are the conclusions drawn adequately supported by the results presented in the review?
Partly
If this is a Living Systematic Review, is the ‘living’ method appropriate and is the search schedule clearly defined and justified? (‘Living Systematic Review’ or a variation of this term should be included in the title.)
Not applicable
Competing Interests: No competing interests were disclosed.
Reviewer Expertise: food ingredients; food technology; food product development; food science and nutrition; functional foods; systematic literature reviews; data analysis; impact of food ingredients on health
Alongside their report, reviewers assign a status to the article:
Invited Reviewers | ||||
---|---|---|---|---|
1 | 2 | 3 | 4 | |
Version 3 (revision) 16 Dec 24 |
read | read | read | |
Version 2 (revision) 22 Oct 24 |
read | |||
Version 1 29 Apr 24 |
read | read |
Provide sufficient details of any financial or non-financial competing interests to enable users to assess whether your comments might lead a reasonable person to question your impartiality. Consider the following examples, but note that this is not an exhaustive list:
Sign up for content alerts and receive a weekly or monthly email with all newly published articles
Already registered? Sign in
The email address should be the one you originally registered with F1000.
You registered with F1000 via Google, so we cannot reset your password.
To sign in, please click here.
If you still need help with your Google account password, please click here.
You registered with F1000 via Facebook, so we cannot reset your password.
To sign in, please click here.
If you still need help with your Facebook account password, please click here.
If your email address is registered with us, we will email you instructions to reset your password.
If you think you should have received this email but it has not arrived, please check your spam filters and/or contact for further assistance.
Comments on this article Comments (0)