A bibliometric review of functional ingredients and their efficacy in developing functional biscuits

Kshama Vishwakarma; Varalakshmi Chandra Sekaran; Vidya Patwardhan; Asha Kamath

doi:10.12688/f1000research.148029.1

Home Browse A bibliometric review of functional ingredients and their efficacy...

ALL Metrics

Views

Downloads

Get PDF

Get XML

Export

▬

✚

Systematic Review

A bibliometric review of functional ingredients and their efficacy in developing functional biscuits

[version 1; peer review: 2 approved with reservations]

Kshama Vishwakarma¹, Varalakshmi Chandra Sekaran ², Vidya Patwardhan¹, Asha Kamath³

PUBLISHED 29 Apr 2024

Author details Author details

¹ Welcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India
² Department of Health Policy, Prasanna School of Public Health, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India
³ Department of Data Science, Prasanna School of Public Health, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India

Kshama Vishwakarma
Roles: Conceptualization, Data Curation, Formal Analysis, Investigation, Methodology, Project Administration, Software, Validation, Visualization, Writing – Original Draft Preparation, Writing – Review & Editing

Varalakshmi Chandra Sekaran
Roles: Investigation, Methodology, Validation, Visualization, Writing – Original Draft Preparation, Writing – Review & Editing

Vidya Patwardhan
Roles: Conceptualization, Formal Analysis, Investigation, Methodology, Resources, Software, Supervision, Validation, Visualization, Writing – Original Draft Preparation, Writing – Review & Editing

Asha Kamath
Roles: Conceptualization, Data Curation, Formal Analysis, Investigation, Methodology, Resources, Software, Supervision, Validation, Visualization, Writing – Review & Editing

OPEN PEER REVIEW

REVIEWER STATUS

This article is included in the Manipal Academy of Higher Education gateway.

Abstract

Introduction

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.

Objective

To investigate current research trends on functional ingredients and their effectiveness in developing functional biscuits.

Method

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.

Result

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.

Conclusion

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.

Keywords

“Antioxidants” “Functional ingredients”, “Dietary fibers”, “Functional biscuits/cookies”, “Phenolic compounds”

Corresponding author: Varalakshmi Chandra Sekaran

Competing interests: No competing interests were disclosed.

Grant information: The author(s) declared that no grants were involved in supporting this work.

Copyright: © 2024 Vishwakarma K et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to cite: Vishwakarma K, Chandra Sekaran V, Patwardhan V and Kamath A. A bibliometric review of functional ingredients and their efficacy in developing functional biscuits [version 1; peer review: 2 approved with reservations]. F1000Research 2024, 13:421 (https://doi.org/10.12688/f1000research.148029.1) First published: 29 Apr 2024, 13:421 (https://doi.org/10.12688/f1000research.148029.1) Latest published: 16 Dec 2024, 13:421 (https://doi.org/10.12688/f1000research.148029.3)

Introduction

The year 2023 was celebrated as the 75^th 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?

Methods

The study predominantly adopts “Scientific Procedures and Rationales for Systematic Literature Reviews” (“SPAR-4-SLR”) standards for retrieving literature as illustrated in Figure 1.

Figure 1. Scientific Procedures and Rationales for Systematic Literature Reviews Criteria.

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

Assembling

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 17^th 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.

Arranging

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

Assessing

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

Results and Discussion

Performance analysis

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.

Figure 2. Bibliometric Tools Used in Analysis.

Publication through the years

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.

Figure 3. Publication Trends over the Years.

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 1. Publications by document types.

Document Type	Number of Publication	Percentage of Total Publication
Article	333	84.31%
Review	61	15.44%
Conference Paper	1	0.25%
Total	395	100%

Most influencing articles

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 2. Most influential articles.

Author	Year	Source	Title	DOI	Total Citations	TC per Year
ABU-REIDAH IM	2015	Food chemistry	“HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits.”	10.1016/j.foodchem.2014.06.011	331	36.78
NEO YP	2013	Food chemistry	“Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein-gallic acid system.”	10.1016/j.foodchem.2012.09.010	288	26.18
SINGH B	2016	Food chemistry	“Bioactive compounds in banana and their associated health benefits - A review”	10.1016/j.foodchem.2016.03.033	229	28.63
ARYA SS.	2016	International journal of food science and technology	“Peanuts as functional food: a review”	10.1007/s13197-015-2007-9	217	27.13
KADAM SU.	2015	International journal of food science and technology	“Extraction, structure and biofunctional activities of laminarin from brown algae.”	10.1111/ijfs.12692	195	21.67
MATOS J	2017	Food and function	“Microalgae as healthy ingredients for functional food: A review.”	10.1039/c7fo00409e	190	27.14
QUIRÓS-SAUCEDA AE	2014	Food and function	“Dietary fiber and phenolic compounds as functional ingredients: Interaction and possible effect after ingestion.”	10.1039/c4fo00073k	182	18.2
VO T-S	2013	Journal of functional foods	“Fucoidans as a natural bioactive ingredient for functional foods.”	10.1016/j.jff.2012.08.007	166	15.09
ZHU F	2017	Food Chemistry	“Encapsulation and delivery of food ingredients using starch based system.”	10.1016/j.foodchem.2017.02.101	159	22.71
BUONO S	2014	Food and Function	“Functional ingredients from microalgae.”	10.1039/c4fo00125g	156	15.6
TORINO MI	2013	Food Chemistry	“Antioxidant and antihypertensive properties of liquid and solid state fermented lentils.”	10.1016/j.foodchem.2012.09.015	149	13.55
LUNA-VITAL DA	2015	Food research international	“Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review”	10.1016/j.foodres.2014.11.024	131	14.56
WANG L	2015	Food Chemistry	“Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking.”	10.1016/j.foodchem.2015.03.112	125	13.89
LIMÓN RI	2015	Food chemistry	“Fermentation enhances the content of bioactive compounds in kidney bean extracts.”	10.1016/j.foodchem.2014.09.084	122	13.56
MŁYNARCZYK K	2018	Journal of functional foods	“Bioactive properties of Sambucus nigra L. As a functional ingredient for food and pharmaceutical industry.”	10.1016/j.jff.2017.11.025	112	18.67
BRESCIANI L	2014	Food research international	“Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin.”	10.1016/j.foodres.2013.10.047	98	9.8
PASQUALONE A	2014	Food research international	“Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract.”	10.1016/j.foodres.2014.07.014	95	9.5
HUA M	2019	Food Chemistry	“Analysis and determination of phytosterols and triterpenes in different inbred lines of Djulis (Chenopodium formosanum Koidz.) hull: A potential source of novel bioactive." ingredients	10.1016/j.foodchem.2019.01.114	94	18.8
SȨCZYK Ł	2016	Food chemistry	“Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.”	10.1016/j.foodchem.2015.08.086	94	11.75
PASQUALONE A	2015	Food Chemistry	“Production and characterization of functional biscuits obtained from purple wheat.”	10.1016/j.foodchem.2015.02.025	94	10.44
NUNES JC	2016	Food Chemistry	“Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders.”	10.1016/j.foodchem.2015.11.050	91	11.38
PASTORIZA S	2017	Food and Function	“Healthy properties of green and white teas: An update”	10.1039/c7fo00611j	91	13
GAO Y	2018	International Journal of food science and Technology	“Gluten-free bakery and pasta products: prevalence and quality improvement.”	10.1111/ijfs.13505	91	15.17
NOOSHKAM M	2020	Food research international	“Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review”	10.1016/j.foodres.2020.109003	90	22.5
LUO Y	2014	Food Chemistry	“Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations.”	10.1016/j.foodchem.2014.01.048	90	9
YU G	2018	Food Chemistry	“Modification of carrot (Daucus carota Linn. var. Sativa Hoffm.) pomace insoluble dietary fiber with complex enzyme method, ultrafine comminution, and high hydrostatic pressure.”	10.1016/j.foodchem.2018.03.037	87	14.5
MOCAN A	2016	Journal of functional foods	“Biological and chemical insights of Morina persica L.: A source of bioactive compounds with multifunctional properties.”	10.1016/j.jff.2016.05.007	85	10.63
DAOU C	2014	International Journal of food science and Technology	“Functional and physiological properties of total, soluble, and insoluble dietary fibres derived from defatted rice bran.”	10.1007/s13197-013-0925-y	78	7.8
GÓMEZ-MASCARAQUE LG	2017	Food chemistry	“Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin.”	10.1016/j.foodchem.2017.04.133	77	11
SINGH JP	2016	International Journal of food science and technology	“Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum.”	10.1007/s13197-015-2103-x	77	9.63

Table 3. Food studied by most influential articles.

Food source	Functional Ingredients	Result	Reference
Sumac	Phenolic compounds	HPLC-DAD/QTOF-MS is a highly efficient method of analyzing phenolic and other phytochemicals in R. coriaria L (Sumac). By using this technique, a wide range of 211 compounds were tentatively identified in Sumac	Abu-Reidah, 2014
Peanuts	Proteins, 20 Amino Acids, Bioactive compounds like arginine (USDA,2014), Resveratrol, Phytosterols, Fiber, calcium, low on glycemic index, Phenolic acids and flavonoids,	Peanuts are a great source of nutrition. They can be abundantly utilized, especially in a country like India which is one of the leading producers of peanut	Arya,2007
Microalgae	Lipids, Microalgal proteins,bioactive peptides,caretinoids(b-carotene),essential vitamins (A, B1, B2, B6, B12, C, E, nicotinate, biotin, folic acid and pantothenic acid)	Microalgae have the potential to provide a reliable supply of numerous valuable natural compounds such as pigments, PUFAs, carbohydrates, and proteins that are widely used as functional ingredients. However, there are still several significant obstacles to overcome before eukaryotic microalgae and cyanobacteria can become widely used as food commodities instead of remaining in a niche market.	Buono, 2014
Lamarin from Brown Algae	Dietary Fiber, Biofunctional activities,f bioactive compounds such as polysaccharides, peptides, omega-3 fatty acids, carotenoids, phenolics, vitamins, and minerals	The lamarin can be obtained by using water and a slightly acidic environment. To enhance the amount and speed of extraction use of microwaves, ultrasonic waves, and supercritical fluids could be explored. Using laminarin or laminarin-rich extracts as functional food ingredients requires further investigation.	Kadam, 2014
Microalgae	Bioactive compounds, such as vitamins, essential amino acids, polyunsaturated fatty acids, minerals, carotenoids, enzymes, and fibre, Omega3 Polyunsaturated Fatty Acids (ω-3 PUFAs),caretonoid	Microalgae, show great potential as a valuable source of functional food products, which can augment the nutritional value of various foods. This is because of their balanced chemical composition and fast rate of growth.	Matos, 2017
Mango	Dietary Fiber	Products with balanced components and low predicted glycemic index response	Quiros-Sauceda et al, 2014
Extruded wheat bran	Dietary Fiber	An increase in Dietary fiber content and lower glycemic index was achieved.
Oat and wheat	Dietary Fiber	The cupcakes' quality characteristics were enhanced by incorporating 30% dietary fiber.
Mango Peel	Dietary fiber with associated phenolic compounds	Dietary fiber and polyphenols content increased by 14% and 90%, respectively
The by-product of apple juice	Dietary fiber with associated phenolic compounds	Increase the dietary fiber and polyphenols content to 14% and 7.16 mg g1, respectivel
Wine grape pomace	Dietary fiber with associated phenolic compounds	Increase dietary fiber and total phenolic content, also delay lipid oxidation of samples during refrigeration storage.
Corn maize	Gallic acid-loaded zein fiber	In this study, researchers could effectively add Gallic acid to zein sub-micron fibers using electrospinning at varying ratios. These findings suggest that the resulting fiber mats could be used in packaging materials and as scaffolding for microbial cultures.	Neo, 2013
Banana and banana peel	Phenoloc compounds-gallic acid, catechin, epicatechin, tannins, and anthocyanin. Flavonols- quercetin, myricetin, kaempferol and cyanidin. Carotenoids, Phytosterols,Antioxidant activity	Banana varieties with high levels of bioactive compounds should be identified, promoted, and used in breeding programs to create bio-fortified cultivars. The peel of bananas is also a rich source of bioactive compounds and dietary fiber and could be used as a functional food source.	Singh, 2016
Brown seaweeds, brown algae	Fucoidans-	Studies have shown that fucoidans have a significant impact on human health and nutrition due to their many biological activities and health benefits, and functional uses in areas such as pharmaceuticals, nutraceuticals, cosmeceuticals, and functional foods.	Thanh-Sang Vo, 2013
Food ingredients	Polyphenols, carotenoids, vitamins, enzymes, and probiotics	Starch-based systems have effectively encapsulated food ingredients with a high level of efficiency. When encapsulation is successful, it can improve the overall quality of food products	Zhu, 2017

Table 4. Top most contributing journals.

Sources	Articles	Total Citations	h-index
Food Chemistry	97	4144	39
Food and Function	40	1329	19
Food research international	40	1137	19
Journal of food science and Technology	55	982	17
International Journal of food science and Technology	34	706	13
Foods	26	284	10
Journal of food processing and Preservation	51	305	10
Nutrients	16	265	10
Journal of functional foods	10	554	8

Table 5. Most prolific authors.

Author	Year	Title	Source	DOI	Total Citation	Total Citation/Year
BARROS L	2016	"Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese.”	FOOD AND FUNCTION	10.1039/c6fo00270f	54	6.75
BARROS L	2017	“Coloring attributes of betalains: a key emphasis on stability and future applications.”	FOOD AND FUNCTION	10.1039/c7fo00144d	45	6.429
BARROS L	2016	“Non-fermented and fermented jabuticaba (myrciaria cauliflora mart.) Pomaces as valuable sources of functional ingredients.”	FOOD CHEMISTRY	10.1016/j.foodchem.2016.04.011	41	5.125
BARROS L	2015	“Xoconostle fruit (opuntia matudae scheinvar cv. Rosa) by-products as potential functional ingredients.”	FOOD CHEMISTRY	10.1016/j.foodchem.2015.04.012	32	3.556
BARROS L	2018	“Edible flowers of tagetes erecta l. As functional ingredients: phenolic composition, antioxidant and protective effects on caenorhabditis elegans.”	NUTRIENTS	10.3390/nu10122002	28	4.667
BARROS L	2016	“Ceratonia siliqua l. Hydroethanolic extract obtained by ultrasonication: antioxidant activity, phenolic compounds profile and effects in yogurts functionalized with their free and microencapsulated forms.”	FOOD AND FUNCTION	10.1039/c6fo00100a	18	2.25
BARROS L	2020	“Potential health claims of durum and bread wheat flours as functional ingredients”	NUTRIENTS	10.3390/nu12020504		4.25
BARROS L	2016	“Tarragon phenolic extract as a functional ingredient for pizza dough: comparative performance with ascorbic acid (e300).”	JOURNAL OF FUNCTIONAL FOODS	10.1016/j.jff.2016.08.019	8	1
BARROS L	2022	“Biochemical and molecular profiling of wild edible mushrooms from huila, angola.”	FOODS	10.3390/foods11203240	0	0
BARROS L	2022	“Pineapple by-products as a source of bioactive compounds with potential for industrial food application.”	FOOD AND FUNCTION	10.1039/d2fo00657j	0	0
BRENNAN CS	2018	“Gluten-free bakery and pasta products: prevalence and quality improvement.”	INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY	10.1111/ijfs.13505	91	15.167
BRENNAN CS	2019	“Utilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pasta.”	INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY	10.1111/ijfs.13927	13	2.6
BRENNAN CS	2016	“Synergistic effects of barley, oat and legume material on physicochemical and glycemic properties of extruded cereal breakfast products.”	JOURNAL OF FOOD PROCESSING AND PRESERVATION	10.1111/jfpp.12617	10	1.25
BRENNAN CS	2022	“Potential applications of hemp (cannabis sativa l.) Extracts and their phytochemicals as functional ingredients in food and medicinal supplements: a narrative review”	INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY	10.1111/ijfs.16116	0	0
CHEN J	2019	“Structure, physicochemical properties and adsorption function of insoluble dietary fiber from ginseng residue: a potential functional ingredient.”	FOOD CHEMISTRY	10.1016/j.foodchem.2019.01.114	94	18.8
CHEN J	2016	“Chemical components of cold pressed kernel oils from different torreya grandis cultivars.”	FOOD CHEMISTRY	10.1016/j.foodchem.2016.04.053	52	6.5
CHEN J	2021	“Protein-polyphenol functional ingredients: the foaming properties of lactoferrin are enhanced by forming complexes with procyanidin.”	FOOD CHEMISTRY	10.1016/j.foodchem.2020.128145	51	17
CHEN J	2020	“Amino acid-amidated pectin: preparation and characterization.”	FOOD CHEMISTRY	10.1016/j.foodchem.2019.125768	20	5
FERREIRA ICFR	2016	“Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese.”	FOOD AND FUNCTION	10.1039/c6fo00270f	54	6.75
FERREIRA ICFR	2017	“Coloring attributes of betalains: a key emphasis on stability and future applications.”	FOOD AND FUNCTION	10.1039/c7fo00144d	45	6.429
FERREIRA ICFR	2016	“Non-fermented and fermented jabuticaba (myrciaria cauliflora mart.) Pomaces as valuable sources of functional ingredients.”	FOOD CHEMISTRY	10.1016/j.foodchem.2016.04.011	41	5.125
FERREIRA ICFR	2015	“Xoconostle fruit (opuntia matudae scheinvar cv. Rosa) by-products as potential functional ingredients.”	FOOD CHEMISTRY	10.1016/j.foodchem.2015.04.012	32	3.556
FERREIRA ICFR	2018	“Edible flowers of tagetes erecta l. As functional ingredients: phenolic composition, antioxidant and protective effects on caenorhabditis elegans.”	NUTRIENTS	10.3390/nu10122002	28	4.667
FERREIRA ICFR	2016	“Ceratonia siliqua l. The hydroethanolic extract obtained by ultrasonication: antioxidant activity, phenolic compounds profile and effects in yogurts functionalized with their free and microencapsulated forms.”	FOOD AND FUNCTION	10.1039/c6fo00100a	18	2.25
FERREIRA ICFR	2020	“Potential health claims of durum and bread wheat flours as functional ingredients.”	NUTRIENTS	10.3390/nu12020504	17	4.25
FERREIRA ICFR	2016	“Tarragon phenolic extract as a functional ingredient for pizza dough: comparative performance with ascorbic acid (e300).”	JOURNAL OF FUNCTIONAL FOODS	10.1016/j.jff.2016.08.019	8	1
FERREIRA ICFR	2022	“Biochemical and molecular profiling of wild edible mushrooms from huila, angola.”	FOODS	10.3390/foods11203240	0	0
FERREIRA ICFR	2022	“Pineapple by-products as a source of bioactive compounds with potential for industrial food application.”	FOOD AND FUNCTION	10.1039/d2fo00657j	0	0

Most contributing journals

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.

Most prolific authors

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.

Figure 4. The Most Prolific Authors.

Table 6. Food studied by top 10 prolific authors.

Foods	Functional Ingredients	Result	Reference
Wild edible mushrooms (WEM)	Carbohydrates, proteins, and ashes also present low amounts of fat, Mannitol (sugar), organic acids, phenolic acids, and hydroethanolic extracts, responsible for their antioxidant, antibacterial, and antifungal activities.	Our inquiry adds to the recognition and comprehension of WEMs as crucial supplementary food sources in Angola, with some being documented for the first time. This encourages their use as essential nutritional and functional components, which can be incorporated into a balanced diet and utilized in innovative bio-based formulations.	BARROS L, 2022; FERREIRA ICFR, 2022
Barley grain (flour)	Vitamins B1, B2 and C, proteins,phenolic compounds	The ideal method for producing nutrient-rich and functional barley flours was found to be germination for a period of 3.5 days at a temperature of 16°C. When sprouted under these conditions, the β-glucan content of the barley was maintained at 87% of its initial level, and the sprouts showed levels of ascorbic acid, riboflavin, phenolic compounds, and GABA that were between 1.4 and 2.5 times higher than in non-sprouted grains.	FRIAS J, 2020; MARTÍNEZ-VILLALUENGA C, 2020
Whey protein	Antioxidants, emulsifiers, and foaming agents	Comprehending the diverse forms of protein-polyphenol interactions is crucial to create new whey protein-polyphenol components that can be used for particular purposes in food systems.	MCCLEMENTS DJ, 2021
Carob pulp	Bioactive extracts-Antioxidants	This research demonstrated that microencapsulation is effective in preserving the functional components in food products, while also maintaining the structure of polyphenols extracted from carob pulp. Additionally, using microencapsulation led to an improvement in the antioxidant strength of the end product.	SANTOS-BUELGA C, 2016
Capparis spinosa L. (C. spinosa	Flavonoids, phenolic acids, alkaloids, volatile oils, fatty acids, and polysaccharides	This article systematically reviews the botanical characteristics, traditional edible uses, phytochemical composition, bioactivities, and safety of C. spinosa. Additionally, it emphasizes the potential uses of C. spinosa in foods, which is being highlighted for the first time	WANG Y, 2022
Edible hemp (Cannabis sativa or Industrial hemp)	Phytochemicals, functional metabolites, such as tetrahydrocannabinol (THC), cannabidiol (CBD), and other cannabinoids	This comprehensive review examines the primary phytochemicals found in hemp and explores the key obstacles when using these substances in food and pharmaceutical products. The challenges include stability, toxicity, legal restrictions, and the isolation, extraction, and purification of these compounds.	BRENNAN CS, 2022
Food ingredients	Amino acids- Amino acid-amidated pectin (AAAP)	The AAAP conjugates have the potential to be appropriate as novel functional components in the food sector.	CHEN J, 2022
Food ingredients	Apigenin (APG)	The use of APG-OMT CM has the potential to be highly effective in functional food applications. Significantly, the research indicates a promising method of delivering hydrophobic food ingredients, which could improve their bioavailability.	LI B, 2021

Recent articles on functional biscuits

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.

Table 7. Foods used by recent studies to develop functional biscuits.

Functional Ingredients	Food source	Result	Reference
Functional property	Amla and apple pomace	The replacement of apple and amla pomace up to 10% for biscuit preparation was desirable. The inclusion of amla, apple, and pomace mix in the biscuits improves the nutritional content, functional properties, and overall qualities of the product.	Patel, 2022
Dietary fiber, phenolic content, antioxidant activity	Corncob (Zea Mays L.)	Enzymatic treatment of products made them less hard and more easily breakable while increasing their overall acceptability compared to products made without such treatment. This serves as an example of how corncob can be processed using enzymes to create a high-fiber supplement for human consumption that is readily available.	Hoang, 2022
Nutritional benefits	Thyme (Thymus vulgaris L.)	Thyme leaf powder cookies containing 3% TLP were found to be the most accepted in terms of their sensory qualities. This research not only confirms the nutritional value and taste evaluation of cookies made with thyme leaf powder but also guides the wider community on the importance of incorporating thyme herbs in their diets.	Waheed M, 2022
Flavonoids, phenolic acids, and anthocyanins, dietary fiber	Tannat Grape Skin	achieved a sensory score of 5.1 for biscuits. Yogurt and cookies were made by adding Tannat grape skin, and they have nutritional benefits such as being "no-added sugars" and a "source of fiber". These products may have the potential to influence important biochemical processes related to the development of diabetes.	Fernández-Fernández A. M, 2022
Nutritional benefits	Cassava starch (Manihot esculenta)	The study evaluated the quality of cookies made using microwave-modified pulp starch by replacing 10-40% of wheat flour. The cookies were deemed acceptable with a sensory score of above 5. This research could lead to the identification of functional ingredients that offer health benefits beyond just nutrition.	Khurshida S, 2022
Antioxidant activity, fiber and protein content	Tamarindus indica seed	The utilization of T. indica seed flour enhanced the fiber content of biscuits significantly up to 3.88 ± 0.02% and protein content up to 11.22 ± 0.05 (p < 0.05). The sensory and antioxidative properties of T. indica seeds were improved with moderate roasting, while microwave roasting was an effective method for roasting the seeds.	Bolek S, 2021
Dietary fiber, ash and total phenolic contents	Jujube flour (JF) or jujube fiber concentrate (JFC)	The weight, thickness, diameter, and spread ratio of enriched biscuits showed no differences. The sensory quality of the biscuits was acceptable, regardless of the JF level. A maximum of 10% of JFC can be added to achieve the desired quality of biscuits.	Masmoudi M, 2021
Phenolic content and antioxidative activity	Bee pollen	Bee Pollen is a component that can potentially enhance both the quality standards and functional characteristics of cookies.	Dundar A.N,2021
Dietary proteins (17–22%)	Chickpea (Cicer arietinum L.)	Chickpea proteins and hydrolysates show potential as functional ingredients and may become a viable substitute for a variety of applications (like cookies) due to the lack of strong flavor, neutral taste, and pale color	Boukid F,2021
Phenolic content and antioxidant activity	Lemon peel and lemon pomace	From a sensory perspective, the biscuits were visually appealing, flavorful, and aromatic. In summary, the results suggest that incorporating lemon processing by-products resulted in biscuits that were not only delicious but also beneficial for health.	Imeneo,2021

Science mapping

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

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.

Figure 5. Network Visualization of Keywords.

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).

Table 8. Keywords and occurrence link.

Keywords	Cluster number	Link	Occurrence	Total link strength
Antioxidant activity	Cluster 2 (green)	15	33	25
Functional ingredients	Cluster 2 (green)	13	31	22
Antioxidant	Cluster 4 (yellow)	8	23	12
Dietary fibre	Cluster 3 (blue)	10	20	21
Phenolic compounds	Cluster 4 (Yellow)	10	20	21
Bioactive compounds	Cluster 5 (Purple)	15	18	19
Polyphenols	Cluster 3 (blue)	14	18	20
Antioxidant capacity	Cluster 1 (red)	13	17	20
Functional properties	Cluster 3 (blue)	10	14	13
Functional foods	Cluster 1 (red)	9	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. Overlay Visualization.

Figure 7. Density Visualization.

Overlay visualization

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.

Density visualization

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.

Discussion

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

Relevant authors

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.

Upcoming study trends

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.

Conclusion

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.

Data availability statement

No data are associated with this article.

Bibliography

1. Bech-Larsen T, Scholderer J: Functional foods in Europe: consumer research, market experiences and regulatory aspects. Trends Food Sci. Technol. 2007; 18(4): 231–234. Publisher Full Text
2. Hasler CM: Functional foods: Benefits, concerns and challenges - A position paper from the American Council on Science and Health. J. Nutr. 2002; 132(12): 3772–3781. PubMed Abstract | Publisher Full Text
3. Day L, Seymour RB, Pitts KF, et al.: Incorporation of functional ingredients into foods. Trends Food Sci. Technol. 2009; 20: 388–395. Publisher Full Text
4. Quirós-Sauceda AE, Palafox-Carlos H, Sáyago-Ayerdi SG, et al.: Dietary fiber and phenolic compounds as functional ingredients: Interaction and possible effect after ingestion. Food Funct. 2014; 5(6): 1063–1072. PubMed Abstract | Publisher Full Text
5. Matos J, Cardoso C, Bandarra NM, et al.: Microalgae as healthy ingredients for functional food: A review. Food Funct. 2017; 8(8): 2672–2685. PubMed Abstract | Publisher Full Text
6. Boobier WJ, Baker JS, Davies B: Development of a healthy biscuit: An alternative approach to biscuit manufacture. Nutr. J. 2006; 5: 1–7.
7. Mishra N, Chandra R: Development of functional biscuit from soy flour &rice bran. Int. J. Agric. Food Sci. 2012; 2(1): 14–20. Reference Source
8. Paul J, Lim WM, O’Cass A, et al.: Scientific procedures and rationales for systematic literature reviews (SPAR-4-SLR). Int. J. Consum. Stud. 2021; 45(April): 1–16. Publisher Full Text
9. Goyal K, Kumar S: Financial literacy: A systematic review and bibliometric analysis. Int. J. Consum. Stud. 2021; 45(1): 80–105. Publisher Full Text
10. Donthu N, Kumar S, Mukherjee D, et al.: How to conduct a bibliometric analysis: An overview and guidelines. J. Bus. Res. 2021; 133(March): 285–296. Publisher Full Text
11. Abu-Reidah IM, Ali-Shtayeh MS, Jamous RM, et al.: HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits. Food Chem. 2015; 166: 179–191. PubMed Abstract | Publisher Full Text
12. Neo YP, Ray S, Jin J, et al.: Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein-gallic acid system. Food Chem. 2013; 136(2): 1013–1021. PubMed Abstract | Publisher Full Text
13. Halkos G, Gkampoura EC: Where do we stand on the 17 Sustainable Development Goals? An overview on progress. Econ Anal Policy. 2021; 70: 94–122. Publisher Full Text
14. Betoret E, Betoret N, Vidal D, et al.: Functional foods development: Trends and technologies. Trends Food Sci. Technol. 2011; 22(9): 498–508. Publisher Full Text
15. Arya SS, Salve AR, Chauhan S: Peanuts as functional food: a review. J. Food Sci. Technol. 2016; 53(1): 31–41. PubMed Abstract | Publisher Full Text | Free Full Text
16. Kadam SU, Tiwari BK, O’Donnell CP: Extraction, structure and biofunctional activities of laminarin from brown algae. Int. J. Food Sci. Technol. 2015; 50(1): 24–31. Publisher Full Text
17. Al Ubeed HMS, Brennan CS, Schanknecht E, et al.: Potential applications of hemp (Cannabis sativa L.) extracts and their phytochemicals as functional ingredients in food and medicinal supplements: a narrative review. Int. J. Food Sci. Technol. 2022; 57(12): 7542–7555. Publisher Full Text
18. San José FJ, Collado-Fernández M, López R: Sensory evaluation of biscuits enriched with artichoke fiber-rich powders (Cynara scolymus L.). Food Sci. Nutr. 2018; 6(1): 160–167. PubMed Abstract | Publisher Full Text
19. Nasir G, Chand K, Azaz Ahmad Azad ZR, et al.: Optimization of Finger Millet and Carrot Pomace based fiber enriched biscuits using response surface methodology. J. Food Sci. Technol. 2020; 57(12): 4613–4626. PubMed Abstract | Publisher Full Text | Free Full Text
20. Mitrevski J, Pantelić N, Dodevska MS, et al.: Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. Foods. 2023; 12(2). PubMed Abstract | Publisher Full Text | Free Full Text
21. Yeasmen N, Bhuiyan MHR, Orsat V: Unravelling scientific research towards the green extraction of phenolic compounds from leaves: a bibliometric analysis. Int. J. Food Sci. Technol. 2021; 56(10): 4893–4906. Publisher Full Text
22. Chandra S, Singh S, Kumari D: Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. J. Food Sci. Technol. 2015. Publisher Full Text
23. Dávila-Hernández G, Delgadillo-Arévalo CS, Sánchez-Pardo ME, et al.: Pretreatment of tamarind pericarp to increase antioxidant availability and its application in a functional food. J. Food Sci. Technol. 2021; 58(6): 2385–2394. PubMed Abstract | Publisher Full Text | Free Full Text
24. Oprea OB, Popa ME, Apostol L, et al.: Research on the Potential Use of Grape Seed Flour in the Bakery Industry. Foods. 2022; 11(11): 1–20. Publisher Full Text
25. Markets & Markets: Functional Food Ingredient Market.June 2021, cited 6/05/2023. Reference Source
26. World Health Organization: WHO 75^th Anniversary. Celebrating 75 years of improving public health.April 2023. Cited 6/5/2023. Reference Source

Comments on this article Comments (0)

Version 3

VERSION 3 PUBLISHED 29 Apr 2024

Author details Author details

Varalakshmi Chandra Sekaran
Roles: Investigation, Methodology, Validation, Visualization, Writing – Original Draft Preparation, Writing – Review & Editing

Asha Kamath
Roles: Conceptualization, Data Curation, Formal Analysis, Investigation, Methodology, Resources, Software, Supervision, Validation, Visualization, Writing – Review & Editing

Competing interests

No competing interests were disclosed.

Grant information

The author(s) declared that no grants were involved in supporting this work.

Article Versions (3)

version 3

Revised

Published: 16 Dec 2024, 13:421

https://doi.org/10.12688/f1000research.148029.3

version 2

Revised

Published: 22 Oct 2024, 13:421

https://doi.org/10.12688/f1000research.148029.2

version 1

Published: 29 Apr 2024, 13:421

https://doi.org/10.12688/f1000research.148029.1

© 2024 Vishwakarma K et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Download

Export To

metrics

	Views	Downloads
F1000Research	-	-
PubMed Central Data from PMC are received and updated monthly.	-	-

Citations

SEE MORE DETAILS

CITE

how to cite this article

Vishwakarma K, Chandra Sekaran V, Patwardhan V and Kamath A. A bibliometric review of functional ingredients and their efficacy in developing functional biscuits [version 1; peer review: 2 approved with reservations]. F1000Research 2024, 13:421 (https://doi.org/10.12688/f1000research.148029.1)

NOTE: If applicable, it is important to ensure the information in square brackets after the title is included in all citations of this article.

track

receive updates on this article

Track an article to receive email alerts on any updates to this article.

Open Peer Review

Version 1

VERSION 1

PUBLISHED 29 Apr 2024

Views

Reviewer Report 16 Aug 2024

Teti Estiasih, Universitas Brawijaya, Malang, East Java, Indonesia

Approved with Reservations

https://doi.org/10.5256/f1000research.162293.r305797

This article provides a bibliographic analysis of the functional ingredients for biscuits. However, the authors can not distinguish well the difference between functional ingredients and bioactive compounds. Functional ingredients are the ingredients used for manufactured foods that either have specific functions such as emulsifying or specific functions on health such as an ingredient high in carotene like carrot. Usually, the authors use the terms of bioactive compounds interchangeably with functional ingredients. For example: in Tables 3 and 6. The correct term is bioactive compounds instead of functional ingredients.

The title of this article is about functional biscuits, however, the analyzed published scholarly articles are general and do not focus on biscuits such as in Tables 2, 3, and 5.

The authors should mention the sources of the analyzed scholarly articles such as in Figure 3 and the Method section.

I suggest the Authors revise the title to make it more relevant to the content of this article. I recommend the title be: A Bibliographic Review of bioactive compounds and their efficacy in developing functional foods.

Lastly, the numbering for cited references should be listed based on the sequence of their citation in the text. For example, the No, 25 should be the No. 1 because this is the first citation.

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

I confirm that I have read this submission and believe that I have an appropriate level of expertise to confirm that it is of an acceptable scientific standard, however I have significant reservations, as outlined above.

CITE

Report a concern

Respond or Comment

Views

Reviewer Report 10 Aug 2024

Clara Talens, AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Bizkaia, Spain

Approved with Reservations

https://doi.org/10.5256/f1000research.162293.r305792

Summary of the manuscript: The manuscript presents a bibliometric analysis of research on functional ingredients used in developing functional biscuits. It aims to identify current trends, prolific authors, influential articles, and potential future advancements in this research area. The analysis is based on 395 articles retrieved from the Scopus database between 2013 and 2023, employing tools like R Studio and VOS Viewer for performance analysis and science mapping.
Overall assessment: The manuscript is well-structured and presents an important analysis of the literature on functional ingredients and their application in biscuits. The methodology is clear, and the use of bibliometric tools is appropriate for the research objectives. However, there are some areas that need improvement to enhance the clarity and impact of the paper.
Major comments:

Literature review:
- The literature review should be expanded to provide a more comprehensive background on the importance of functional biscuits and their role in health. The current review is somewhat brief and does not adequately establish the context for the bibliometric analysis.
- There should be more discussion on the different types of functional ingredients commonly used in biscuit formulations and their specific health benefits.
Methodology:
- The selection criteria for articles should be explained in more detail. While the use of the SPAR-4-SLR method is mentioned, the manuscript does not clearly describe how the articles were filtered and selected beyond the initial database search. It would be beneficial to include a flowchart illustrating the selection process.
- The manuscript claims that the SPAR-4-SLR method is superior to PRISMA guidelines but does not provide evidence or references to support this claim. A comparison or justification for this choice would strengthen the methodology section.
Data analysis:
- While the results section is thorough, it would benefit from more interpretation of the data. For instance, the manuscript mentions trends in publication growth and the most cited articles but does not discuss why these trends are occurring or their implications for the field.
- The network analysis section should include a discussion on the significance of the clusters identified and how they relate to the development of functional biscuits.
Discussion and conclusion:
- The discussion should be expanded to include the implications of the findings for future research and industry practice. Specifically, how can the identified trends and gaps be addressed in future studies? What are the practical applications of these findings in the food industry?
- The conclusion section is brief and could be more robust. It should summarize the key findings and suggest actionable recommendations for researchers and practitioners.
Clarity and readability:
- Some parts of the manuscript are densely written and could benefit from clearer language and shorter sentences. Simplifying the presentation of the data, particularly in the results section, would make the manuscript more accessible to a broader audience.
- The use of figures and tables is appropriate, but some could be better integrated into the text. For example, the discussion could reference specific tables or figures more explicitly to guide the reader.

Minor comments:

Abstract: The abstract provides a good summary of the paper, but it could be more specific about the key findings and their implications.
References: Ensure all references are current and relevant. Some of the references cited are over a decade old, and it might be beneficial to include more recent studies to support the analysis.
Formatting: Check for consistency in formatting, particularly in the references section and the use of headings and subheadings.
Data presentation: Remove the percentage signs if individual counting is being referred to or ensure the percentages are correct. For instance, the statement "Publications as review papers constitute 61% and 1% as conference papers" needs clarification or correction.
Language: Correct typographical errors in the conclusion, such as changing "It study shows" to "This study shows."

Recommendation:
The manuscript has potential and provides valuable insights into the research trends on functional ingredients in biscuits. However, it requires significant revisions to improve the depth of analysis, clarity of presentation, and overall impact. I recommend a major revision before reconsideration for publication.

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

CITE

Report a concern

Author Response 22 Oct 2024

Varalakshmi Chandra Sekaran, Department of Health Policy, Prasanna School of Public Health, Manipal Academy of Higher Education, Manipal, 576104, India

22 Oct 2024

Author Response

The literature review is updated as per the comments.

The methodology is improved and justification is added for the selected method.

The result section is updated as per ... Continue reading The literature review is updated as per the comments.

The methodology is improved and justification is added for the selected method.

The result section is updated as per the comment.

The network analysis section is improved to incorporate changes.

The revision is made to the discussion section.

All the comments are looked into and necessary changes are made in the manuscript.
The literature review is updated as per the comments.

The methodology is improved and justification is added for the selected method.

The result section is updated as per the comment.

The network analysis section is improved to incorporate changes.

The revision is made to the discussion section.

All the comments are looked into and necessary changes are made in the manuscript.
Competing Interests: None Close
Report a concern
Respond or Comment

COMMENTS ON THIS REPORT

Author Response 22 Oct 2024

Varalakshmi Chandra Sekaran, Department of Health Policy, Prasanna School of Public Health, Manipal Academy of Higher Education, Manipal, 576104, India

22 Oct 2024

Author Response

The literature review is updated as per the comments.

The methodology is improved and justification is added for the selected method.

The result section is updated as per ... Continue reading The literature review is updated as per the comments.

The methodology is improved and justification is added for the selected method.

The result section is updated as per the comment.

The network analysis section is improved to incorporate changes.

The revision is made to the discussion section.

All the comments are looked into and necessary changes are made in the manuscript.
The literature review is updated as per the comments.

The methodology is improved and justification is added for the selected method.

The result section is updated as per the comment.

The network analysis section is improved to incorporate changes.

The revision is made to the discussion section.

All the comments are looked into and necessary changes are made in the manuscript.
Competing Interests: None Close
Report a concern

Comments on this article Comments (0)

Version 3

VERSION 3 PUBLISHED 29 Apr 2024

Open Peer Review

Reviewer Status

Reviewer Reports

	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

Clara Talens, AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Bizkaia, Spain
Teti Estiasih, Universitas Brawijaya, Malang, Indonesia
Praveen Kumar Dubey, School of Agriculture, Lovely Professional University,, Phagwara, India
Smriti Gaur, Jaypee Institute of Information Technology, Noida, India

Comments on this article

All Comments(0)

Add a comment

Browse by related subjects

Back to all reports

Reviewer Report

0 Views

29 Jan 2025 | for Version 3

Smriti Gaur, Jaypee Institute of Information Technology, Noida, Uttar Pradesh, India

0 Views Cite this report Responses(0)

Approved With Reservations

Overall Comments: The authors presented an article, “A bibliometric review of functional ingredients and their efficacy in developing functional biscuits”. While the study provides valuable insights into the trends, contributions, and applications of functional ingredients in biscuit development, there are several areas where improvements can enhance the clarity and overall presentation. At some places, the language precision can also strengthen the manuscript’s readability. I have mentioned few specific comments, addressing these comments which will significantly improve the quality and impact of the manuscript.

Specific Comments:

The search strategy mentions alternate terminologies like "enriched biscuits" and "functional cookies," but it is unclear whether all relevant synonyms were comprehensively considered or not. The authors must clarify how they ensured the inclusion of all potential variations or related terms to avoid missing significant studies,
The sentence "The search thread followed the title, abstract, and keywords to identify documents" could be more precise to- "The search was conducted by filtering titles, abstracts, and keywords to identify relevant documents.".
The phrase "The publication of articles increased close to double during the years 2021&2022" could be rephrased to- "The number of articles published nearly doubled between 2021 and 2022.".
Consider adding a brief introductory sentence to explain the significance of Table 2 before diving into the details.
Phrases like "is the most prominent study" and "secured the second spot" could be replaced with more formal alternatives such as "is the most cited study" or "ranked second in total citations."
The sentence "Interestingly both journals have amassed total citations '4144' and '1329' and stand at '39' and '19' h index individually with their higher contributions" is overly complex- Kindly rephrase the sentence to deliver a more formal tone.
When discussing recent studies (Table 7), ensure consistent formatting for food names and methods. For instance, avoid switching between common and scientific names without context.
Kindly elaborate on how data cleaning for keywords was performed?
The limitation of using only the Scopus database is noted. Consider suggesting how incorporating additional databases, such as Web of Science or PubMed, might broaden the scope and validity of the findings.
Abbreviations should be placed after full names in the first place appearing throughout the manuscript (abstract and text separately).
The manuscript mentions many ingredients, but their scientific names are missing in several places. Kindly include the corresponding scientific names for all ingredients.
Scientific names (genus and species) should always be italicized as per convention. Carefully review the manuscript to ensure proper formatting of all scientific names.

Are the rationale for, and objectives of, the Systematic Review clearly stated?

Yes
Are sufficient details of the methods and analysis provided to allow replication by others?

Yes
Is the statistical analysis and its interpretation appropriate?

Yes
Are the conclusions drawn adequately supported by the results presented in the review?

Yes
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

Functional food

Respond to this report

Responses (0)

Back to all reports

Reviewer Report

5 Views

22 Jan 2025 | for Version 3

Praveen Kumar Dubey, School of Agriculture, Lovely Professional University,, Phagwara, India

5 Views Cite this report Responses(0)

Approved With Reservations

The quality of most figures is substandard. Please improve the resolution and presentation of the figures to enhance readability and visual appeal.
The section on bibliometric tools lacks sufficient detail. Currently, only two software tools are mentioned. Expand this section by including additional tools and providing a comparative discussion of their functionalities and applications.
Create a separate and detailed discussion on PRISMA and PRISMA-P methodologies. Additionally, compare these frameworks with SPAR-4-SLR, emphasizing how they can be more effective for research on functional foods.
The number of articles included for bibliometric analysis is not mentioned in Section 2.1.1. Please specify this information to ensure clarity and completeness.
The section titled “HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits” contains outdated or incomplete citations . Update the references (should be 592) to reflect current and accurate information.
The citations for the table of contents are missing from the reference section. Ensure that all references related to tables and their contents are included and properly formatted.

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?

Partly
Are the conclusions drawn adequately supported by the results presented in the review?

Yes
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.)

Yes

Competing Interests

No competing interests were disclosed.

Reviewer Expertise

Food Science, non-thermal technology

Respond to this report

Responses (0)

Back to all reports

Reviewer Report

4 Views

16 Jan 2025 | for Version 3

Clara Talens, AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Bizkaia, Spain

4 Views Cite this report Responses(0)

Approved

The authors have successfully addressed all the comments and clarified the remaining points.

Competing Interests

No competing interests were disclosed.

I confirm that I have read this submission and believe that I have an appropriate level of expertise to confirm that it is of an acceptable scientific standard.

Respond to this report

Responses (0)

Back to all reports

Reviewer Report

11 Views

19 Nov 2024 | for Version 2

Clara Talens, AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Bizkaia, Spain

11 Views Cite this report Responses(1)

Approved With Reservations

The manuscript has significantly improved in addressing the comments raised in the initial review. The authors have made considerable efforts to clarify their arguments, provide more detailed explanations, and enhance the structure of the paper. However, there are still three major comments that require further clarification or revision. Once these aspects are addressed, the manuscript will be in a stronger position for acceptance.

1. The justification for choosing the SPAR-4-SLR method over PRISMA is still unclear and requires more precise elaboration. The current statement, “The PRISMA guidelines were developed for general systematic reviews, and the justification for using guidelines does not support researchers’ decision-making,” is vague and lacks specificity.
Authors should explicitly explain what specific advantages SPAR-4-SLR offers for bibliometric reviews compared to PRISMA.
PRISMA is designed for systematic reviews focusing on evidence synthesis, while SPAR-4-SLR is tailored for reviews aiming to identify research trends, gaps, and patterns, often incorporating bibliometric analysis.

2. The manuscript mentions that the last update of the dataset was conducted on February 17, 2023, which raises a limitation regarding the comprehensiveness of the data. The authors should acknowledge this as a limitation in the discussion or conclusion section and, if feasible, provide a rationale for why an update is not possible (e.g., time or resource constraints).

3. The section on “most influencing articles” includes a prominent study on polyphenol extraction from Sumac fruits (HPLC-DAD-ESI-MS/MS screening). While this article is highly cited and relevant to functional ingredients, it is not directly related to functional biscuits, which is the core focus of this review. To improve relevance, the authors should prioritize influential articles that discuss the application of functional ingredients in biscuit formulations. If no such articles are prominent, the authors should explicitly state this gap in the literature and discuss its implications for the field.

Minor comment:
In the introduction, the phrase “products that” is repeated unnecessarily. This redundancy should be removed to improve readability and flow.

The manuscript is nearing completion but still requires clarification on methodological justification, acknowledgment of dataset limitations, and refinement of the relevance of influential articles.

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

Respond to this report

Responses (1)

Author Response

16 Dec 2024

Varalakshmi Chandra Sekaran, Department of Health Policy, Prasanna School of Public Health, Manipal Academy of Higher Education, Manipal, 576104, India

Reviewer’s comments: 2. Methodology:

1. The justification for choosing the SPAR-4-SLR method over PRISMA is still unclear and requires more precise elaboration. The current statement, “The PRISMA guidelines were developed for general systematic reviews, and the justification for using guidelines does not support researchers’ decision-making,” is vague and lacks specificity.
Authors should explicitly explain what specific advantages SPAR-4-SLR offers for bibliometric reviews compared to PRISMA.

Response: The methodology is improved, and the justification is updated.

Reviewer’s comments: The manuscript mentions that the last update of the dataset was conducted on February 17, 2023, which raises a limitation regarding the comprehensiveness of the data. The authors should acknowledge this as a limitation in the discussion or conclusion section and, if feasible, provide a rationale for why an update is not possible (e.g., time or resource constraints).

Response: Added under conclusion section as a limitation.

Reviewer’s comments: The section on “most influencing articles” includes a prominent study on polyphenol extraction from Sumac fruits (HPLC-DAD-ESI-MS/MS screening). While this article is highly cited and relevant to functional ingredients, it is not directly related to functional biscuits, which is the core focus of this review. To improve relevance, the authors should prioritize influential articles that discuss the application of functional ingredients in biscuit formulations. If no such articles are prominent, the authors should explicitly state this gap in the literature and discuss its implications for the field.
Response: Thank you for highlighting the gap. As per instructions, the discussion section is updated.

Reviewer’s comments: Minor comments:
In the introduction, the phrase “products that” is repeated unnecessarily. This redundancy should be removed to improve readability and flow.

Response: All the comments are looked into, and necessary changes are made to the manuscript.

View more View less

Competing Interests

No competing interests were disclosed.

Back to all reports

Reviewer Report

4 Views

16 Aug 2024 | for Version 1

Teti Estiasih, Universitas Brawijaya, Malang, East Java, Indonesia

4 Views Cite this report Responses(0)

Approved With Reservations

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

Respond to this report

Responses (0)

Back to all reports

Reviewer Report

19 Views

10 Aug 2024 | for Version 1

Clara Talens, AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Bizkaia, Spain

19 Views Cite this report Responses(1)

Approved With Reservations

Literature review:
- The literature review should be expanded to provide a more comprehensive background on the importance of functional biscuits and their role in health. The current review is somewhat brief and does not adequately establish the context for the bibliometric analysis.
- There should be more discussion on the different types of functional ingredients commonly used in biscuit formulations and their specific health benefits.
Methodology:
- The selection criteria for articles should be explained in more detail. While the use of the SPAR-4-SLR method is mentioned, the manuscript does not clearly describe how the articles were filtered and selected beyond the initial database search. It would be beneficial to include a flowchart illustrating the selection process.
- The manuscript claims that the SPAR-4-SLR method is superior to PRISMA guidelines but does not provide evidence or references to support this claim. A comparison or justification for this choice would strengthen the methodology section.
Data analysis:
- While the results section is thorough, it would benefit from more interpretation of the data. For instance, the manuscript mentions trends in publication growth and the most cited articles but does not discuss why these trends are occurring or their implications for the field.
- The network analysis section should include a discussion on the significance of the clusters identified and how they relate to the development of functional biscuits.
Discussion and conclusion:
- The discussion should be expanded to include the implications of the findings for future research and industry practice. Specifically, how can the identified trends and gaps be addressed in future studies? What are the practical applications of these findings in the food industry?
- The conclusion section is brief and could be more robust. It should summarize the key findings and suggest actionable recommendations for researchers and practitioners.
Clarity and readability:
- Some parts of the manuscript are densely written and could benefit from clearer language and shorter sentences. Simplifying the presentation of the data, particularly in the results section, would make the manuscript more accessible to a broader audience.
- The use of figures and tables is appropriate, but some could be better integrated into the text. For example, the discussion could reference specific tables or figures more explicitly to guide the reader.

Minor comments:

Abstract: The abstract provides a good summary of the paper, but it could be more specific about the key findings and their implications.
References: Ensure all references are current and relevant. Some of the references cited are over a decade old, and it might be beneficial to include more recent studies to support the analysis.
Formatting: Check for consistency in formatting, particularly in the references section and the use of headings and subheadings.
Data presentation: Remove the percentage signs if individual counting is being referred to or ensure the percentages are correct. For instance, the statement "Publications as review papers constitute 61% and 1% as conference papers" needs clarification or correction.
Language: Correct typographical errors in the conclusion, such as changing "It study shows" to "This study shows."

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

Respond to this report

Responses (1)

Alongside their report, reviewers assign a status to the article:

Approved - the paper is scientifically sound in its current form and only minor, if any, improvements are suggested

Approved with reservations - A number of small changes, sometimes more significant revisions are required to address specific details and improve the papers academic merit.

Not approved - fundamental flaws in the paper seriously undermine the findings and conclusions

[1] 1. Bech-Larsen T, Scholderer J: Functional foods in Europe: consumer research, market experiences and regulatory aspects. Trends Food Sci. Technol. 2007; 18(4): 231–234. Publisher Full Text

[2] 2. Hasler CM: Functional foods: Benefits, concerns and challenges - A position paper from the American Council on Science and Health. J. Nutr. 2002; 132(12): 3772–3781. PubMed Abstract | Publisher Full Text

[3] 3. Day L, Seymour RB, Pitts KF, et al.: Incorporation of functional ingredients into foods. Trends Food Sci. Technol. 2009; 20: 388–395. Publisher Full Text

[4] 4. Quirós-Sauceda AE, Palafox-Carlos H, Sáyago-Ayerdi SG, et al.: Dietary fiber and phenolic compounds as functional ingredients: Interaction and possible effect after ingestion. Food Funct. 2014; 5(6): 1063–1072. PubMed Abstract | Publisher Full Text

[5] 5. Matos J, Cardoso C, Bandarra NM, et al.: Microalgae as healthy ingredients for functional food: A review. Food Funct. 2017; 8(8): 2672–2685. PubMed Abstract | Publisher Full Text

[6] 6. Boobier WJ, Baker JS, Davies B: Development of a healthy biscuit: An alternative approach to biscuit manufacture. Nutr. J. 2006; 5: 1–7.

[7] 7. Mishra N, Chandra R: Development of functional biscuit from soy flour &rice bran. Int. J. Agric. Food Sci. 2012; 2(1): 14–20. Reference Source

[8] 8. Paul J, Lim WM, O’Cass A, et al.: Scientific procedures and rationales for systematic literature reviews (SPAR-4-SLR). Int. J. Consum. Stud. 2021; 45(April): 1–16. Publisher Full Text

[9] 9. Goyal K, Kumar S: Financial literacy: A systematic review and bibliometric analysis. Int. J. Consum. Stud. 2021; 45(1): 80–105. Publisher Full Text

[10] 10. Donthu N, Kumar S, Mukherjee D, et al.: How to conduct a bibliometric analysis: An overview and guidelines. J. Bus. Res. 2021; 133(March): 285–296. Publisher Full Text

[11] 11. Abu-Reidah IM, Ali-Shtayeh MS, Jamous RM, et al.: HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits. Food Chem. 2015; 166: 179–191. PubMed Abstract | Publisher Full Text

[12] 12. Neo YP, Ray S, Jin J, et al.: Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein-gallic acid system. Food Chem. 2013; 136(2): 1013–1021. PubMed Abstract | Publisher Full Text

[13] 13. Halkos G, Gkampoura EC: Where do we stand on the 17 Sustainable Development Goals? An overview on progress. Econ Anal Policy. 2021; 70: 94–122. Publisher Full Text

[14] 14. Betoret E, Betoret N, Vidal D, et al.: Functional foods development: Trends and technologies. Trends Food Sci. Technol. 2011; 22(9): 498–508. Publisher Full Text

[15] 15. Arya SS, Salve AR, Chauhan S: Peanuts as functional food: a review. J. Food Sci. Technol. 2016; 53(1): 31–41. PubMed Abstract | Publisher Full Text | Free Full Text

[16] 16. Kadam SU, Tiwari BK, O’Donnell CP: Extraction, structure and biofunctional activities of laminarin from brown algae. Int. J. Food Sci. Technol. 2015; 50(1): 24–31. Publisher Full Text

[17] 17. Al Ubeed HMS, Brennan CS, Schanknecht E, et al.: Potential applications of hemp (Cannabis sativa L.) extracts and their phytochemicals as functional ingredients in food and medicinal supplements: a narrative review. Int. J. Food Sci. Technol. 2022; 57(12): 7542–7555. Publisher Full Text

[18] 18. San José FJ, Collado-Fernández M, López R: Sensory evaluation of biscuits enriched with artichoke fiber-rich powders (Cynara scolymus L.). Food Sci. Nutr. 2018; 6(1): 160–167. PubMed Abstract | Publisher Full Text

[19] 19. Nasir G, Chand K, Azaz Ahmad Azad ZR, et al.: Optimization of Finger Millet and Carrot Pomace based fiber enriched biscuits using response surface methodology. J. Food Sci. Technol. 2020; 57(12): 4613–4626. PubMed Abstract | Publisher Full Text | Free Full Text

[20] 20. Mitrevski J, Pantelić N, Dodevska MS, et al.: Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. Foods. 2023; 12(2). PubMed Abstract | Publisher Full Text | Free Full Text

[21] 21. Yeasmen N, Bhuiyan MHR, Orsat V: Unravelling scientific research towards the green extraction of phenolic compounds from leaves: a bibliometric analysis. Int. J. Food Sci. Technol. 2021; 56(10): 4893–4906. Publisher Full Text

[22] 22. Chandra S, Singh S, Kumari D: Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. J. Food Sci. Technol. 2015. Publisher Full Text

[23] 23. Dávila-Hernández G, Delgadillo-Arévalo CS, Sánchez-Pardo ME, et al.: Pretreatment of tamarind pericarp to increase antioxidant availability and its application in a functional food. J. Food Sci. Technol. 2021; 58(6): 2385–2394. PubMed Abstract | Publisher Full Text | Free Full Text

[24] 24. Oprea OB, Popa ME, Apostol L, et al.: Research on the Potential Use of Grape Seed Flour in the Bakery Industry. Foods. 2022; 11(11): 1–20. Publisher Full Text

[25] 25. Markets & Markets: Functional Food Ingredient Market.June 2021, cited 6/05/2023. Reference Source

[26] 26. World Health Organization: WHO 75^th Anniversary. Celebrating 75 years of improving public health.April 2023. Cited 6/5/2023. Reference Source

A bibliometric review of functional ingredients and their efficacy in developing functional biscuits

Abstract

Introduction

Objective

Method

Result

Conclusion

Keywords

Introduction

Methods

Figure 1. Scientific Procedures and Rationales for Systematic Literature Reviews Criteria.

Assembling

Arranging

Assessing

Results and Discussion

Performance analysis

Figure 2. Bibliometric Tools Used in Analysis.

Publication through the years

Figure 3. Publication Trends over the Years.

Table 1. Publications by document types.

Most influencing articles

Table 2. Most influential articles.

Table 3. Food studied by most influential articles.

Table 4. Top most contributing journals.

Table 5. Most prolific authors.

Most contributing journals

Most prolific authors

Figure 4. The Most Prolific Authors.

Table 6. Food studied by top 10 prolific authors.

Recent articles on functional biscuits

Table 7. Foods used by recent studies to develop functional biscuits.

Science mapping

Network analysis

Figure 5. Network Visualization of Keywords.

Table 8. Keywords and occurrence link.

Figure 6. Overlay Visualization.

Figure 7. Density Visualization.

Overlay visualization

Density visualization

Discussion

Relevant authors

Upcoming study trends

Conclusion

Data availability statement

Bibliography

Comments on this article Comments (0)

Open Peer Review

Comments on this article Comments (0)

Open Peer Review

Reviewer Status

Reviewer Reports

Comments on this article

Browse by related subjects

Competing Interests Policy

Stay Updated