ALL Metrics
-
Views
-
Downloads
Get PDF
Get XML
Cite
Export
Track
Systematic Review

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

[version 1; peer review: 2 approved with reservations]
PUBLISHED 29 Apr 2024
Author details Author details
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”

Introduction

The year 2023 was celebrated as the 75th anniversary year of the World Health Organization with an announcement of the theme for the year 2023 as “Health for all”, which brings into focus the sustainable development goal (SDG 3) “Ensure healthy lives promoting well-being for all at all ages”.26 The theme promotes SDG 3 and highlights the importance of research on food with functional properties. Similarly, a market report on functional foods states that the functional food market is expected to generate revenue of USD 137.1 billion by 2026 at a CAGR of 6.8%.25 This socio-transformation has led to a higher response to functional foods drawing attention to the research on functional ingredients. Hasler et al (2002) described functional foods as “foods enriched with nutrients to add health benefits, not for balanced calorie content”.1,2 International Food Information Council (2006), the International Life Sciences Institute (1999), and Thomas & Earl (1994) have commonly accepted the definition of “functional foods” as “Foods or parts of foods that provide additional physiological benefits beyond their basic nutritional value”.3 In short functional foods can be summarized as foods that promote good health, enhance well-being, and improve quality of life. The functionality of such foods is enhanced by functional ingredients with the ability to promote or provide a positive influence on human health. These new types of ingredients that provide anticipated outcomes favoring health due to physiological changes to the human body are labeled “functional ingredients"4 and may include carotenoids, flavonoids, dietary fibers, phenolic and allyl compounds and many more.

Moreover, the influence of diet on the well-being of mankind and the role of functional foods in decreasing the risk of illness has led to growing acceptance, resulting in a remarkable era for new functional foods based on functional ingredients.5 Among the range of functional ingredients, dietary fiber, and phenolic compounds are two significant components found in plants with several physiological effects. Based on structure, phenolic acids, flavonoids, lignans, and stilbene differ and such substances are mentioned as functional ingredients as they offer benefits beyond just nutritional and energetic gains.4 A high-fat biscuit dominance in the market has led biscuits to the apparent choice when consumers are told to reduce their fat intake.6 Therefore, biscuits are often used as a medium to experiment with enriching protein and improving other nutritional aspects7

Hence, the research on readily available functional biscuits has become significant in the past few years, motivating producers to create novel, nutritious biscuits with health-enhancing qualities.

The purpose of the study is to analyze publications from 2013 until 2023 on functional ingredients and provide an overview of the literature related to functional ingredients. The paper aims to examine research trends in assessing the efficacy of biscuits as a medium to incorporate functional ingredients using bibliometric analysis.

Research questions are framed as below:

RQ1. What publishing trend has been observed in recent years on functional ingredient research?

RQ2. What is the contribution of the most influencing articles on functional ingredients?

RQ3. What documents reveal in context to most prolific authors, influential articles, and contributing journals on functional ingredient research?

RQ4. Which foods have been investigated the most to study functional ingredients in the last three years to develop functional biscuits?

RQ5. Which functional ingredients are investigated the most by research publications?

RQ6. What future advancements could be researched on functional ingredients to develop functional biscuits?

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.

49f0b531-c3ee-4d65-928d-096d814aecde_figure1.gif

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 17th February 2023 to collect articles. The search thread followed the title, abstract, and keywords to identify documents. The Scopus database was used to retrieve articles as this is the major database, and 612 documents were identified from the search process.

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.

49f0b531-c3ee-4d65-928d-096d814aecde_figure2.gif

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.

49f0b531-c3ee-4d65-928d-096d814aecde_figure3.gif

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 TypeNumber of PublicationPercentage of Total Publication
Article33384.31%
Review6115.44%
Conference Paper10.25%
Total395100%

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.

AuthorYearSourceTitleDOITotal CitationsTC per Year
ABU-REIDAH IM2015Food chemistry“HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits.”10.1016/j.foodchem.2014.06.01133136.78
NEO YP2013Food 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.2012.09.01028826.18
SINGH B2016Food chemistry“Bioactive compounds in banana and their associated health benefits - A review”10.1016/j.foodchem.2016.03.03322928.63
ARYA SS.2016International journal of food science and technology“Peanuts as functional food: a review”10.1007/s13197-015-2007-921727.13
KADAM SU.2015International journal of food science and technology“Extraction, structure and biofunctional activities of laminarin from brown algae.”10.1111/ijfs.1269219521.67
MATOS J2017Food and function“Microalgae as healthy ingredients for functional food: A review.”10.1039/c7fo00409e19027.14
QUIRÓS-SAUCEDA AE2014Food and function“Dietary fiber and phenolic compounds as functional ingredients: Interaction and possible effect after ingestion.”10.1039/c4fo00073k18218.2
VO T-S2013Journal of functional foods“Fucoidans as a natural bioactive ingredient for functional foods.”10.1016/j.jff.2012.08.00716615.09
ZHU F2017Food Chemistry“Encapsulation and delivery of food ingredients using starch based system.”10.1016/j.foodchem.2017.02.10115922.71
BUONO S2014Food and Function“Functional ingredients from microalgae.”10.1039/c4fo00125g15615.6
TORINO MI2013Food Chemistry“Antioxidant and antihypertensive properties of liquid and solid state fermented lentils.”10.1016/j.foodchem.2012.09.01514913.55
LUNA-VITAL DA2015Food research international“Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review”10.1016/j.foodres.2014.11.02413114.56
WANG L2015Food Chemistry“Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking.”10.1016/j.foodchem.2015.03.11212513.89
LIMÓN RI2015Food chemistry“Fermentation enhances the content of bioactive compounds in kidney bean extracts.”10.1016/j.foodchem.2014.09.08412213.56
MŁYNARCZYK K2018Journal of functional foods“Bioactive properties of Sambucus nigra L. As a functional ingredient for food and pharmaceutical industry.”10.1016/j.jff.2017.11.02511218.67
BRESCIANI L2014Food research international“Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin.”10.1016/j.foodres.2013.10.047989.8
PASQUALONE A2014Food research international“Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract.”10.1016/j.foodres.2014.07.014959.5
HUA M2019Food Chemistry“Analysis and determination of phytosterols and triterpenes in different inbred lines of Djulis (Chenopodium formosanum Koidz.) hull: A potential source of novel bioactive." ingredients10.1016/j.foodchem.2019.01.1149418.8
SȨCZYK Ł2016Food 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.2015.08.0869411.75
PASQUALONE A2015Food Chemistry“Production and characterization of functional biscuits obtained from purple wheat.”10.1016/j.foodchem.2015.02.0259410.44
NUNES JC2016Food Chemistry“Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders.”10.1016/j.foodchem.2015.11.0509111.38
PASTORIZA S2017Food and Function“Healthy properties of green and white teas: An update”10.1039/c7fo00611j9113
GAO Y2018International Journal of food science and Technology“Gluten-free bakery and pasta products: prevalence and quality improvement.”10.1111/ijfs.135059115.17
NOOSHKAM M2020Food research international“Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review”10.1016/j.foodres.2020.1090039022.5
LUO Y2014Food Chemistry“Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations.”10.1016/j.foodchem.2014.01.048909
YU G2018Food 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.2018.03.0378714.5
MOCAN A2016Journal of functional foods“Biological and chemical insights of Morina persica L.: A source of bioactive compounds with multifunctional properties.”10.1016/j.jff.2016.05.0078510.63
DAOU C2014International 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-y787.8
GÓMEZ-MASCARAQUE LG2017Food chemistry“Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin.”10.1016/j.foodchem.2017.04.1337711
SINGH JP2016International 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-x779.63

Table 3. Food studied by most influential articles.

Food sourceFunctional IngredientsResultReference
SumacPhenolic compoundsHPLC-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 SumacAbu-Reidah, 2014
PeanutsProteins, 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 peanutArya,2007
MicroalgaeLipids, 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 AlgaeDietary Fiber, Biofunctional activities,f bioactive compounds such as polysaccharides, peptides, omega-3 fatty acids, carotenoids, phenolics, vitamins, and mineralsThe 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
MicroalgaeBioactive compounds, such as vitamins, essential amino acids, polyunsaturated fatty acids, minerals, carotenoids, enzymes, and fibre, Omega3 Polyunsaturated Fatty Acids (ω-3 PUFAs),caretonoidMicroalgae, 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
MangoDietary FiberProducts with balanced components and low predicted glycemic index responseQuiros-Sauceda et al, 2014
Extruded wheat branDietary FiberAn increase in Dietary fiber content and lower glycemic index was achieved.
Oat and wheatDietary FiberThe cupcakes' quality characteristics were enhanced by incorporating 30% dietary fiber.
Mango PeelDietary fiber with associated phenolic compoundsDietary fiber and polyphenols content increased by 14% and 90%, respectively
The by-product of apple juiceDietary fiber with associated phenolic compoundsIncrease the dietary fiber and polyphenols content to 14% and 7.16 mg g1, respectivel
Wine grape pomaceDietary fiber with associated phenolic compoundsIncrease dietary fiber and total phenolic content, also delay lipid oxidation of samples during refrigeration storage.
Corn maizeGallic acid-loaded zein fiberIn 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 peelPhenoloc compounds-gallic acid, catechin, epicatechin, tannins, and anthocyanin. Flavonols- quercetin, myricetin, kaempferol and cyanidin. Carotenoids, Phytosterols,Antioxidant activityBanana 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 algaeFucoidans-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 ingredientsPolyphenols, carotenoids, vitamins, enzymes, and probioticsStarch-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 productsZhu, 2017

Table 4. Top most contributing journals.

SourcesArticlesTotal Citationsh-index
Food Chemistry97414439
Food and Function40132919
Food research international40113719
Journal of food science and Technology5598217
International Journal of food science and Technology3470613
Foods2628410
Journal of food processing and Preservation5130510
Nutrients1626510
Journal of functional foods105548

Table 5. Most prolific authors.

AuthorYearTitleSourceDOITotal CitationTotal Citation/Year
BARROS L2016"Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese.”FOOD AND FUNCTION10.1039/c6fo00270f546.75
BARROS L2017“Coloring attributes of betalains: a key emphasis on stability and future applications.”FOOD AND FUNCTION10.1039/c7fo00144d456.429
BARROS L2016“Non-fermented and fermented jabuticaba (myrciaria cauliflora mart.) Pomaces as valuable sources of functional ingredients.”FOOD CHEMISTRY10.1016/j.foodchem.2016.04.011415.125
BARROS L2015“Xoconostle fruit (opuntia matudae scheinvar cv. Rosa) by-products as potential functional ingredients.”FOOD CHEMISTRY10.1016/j.foodchem.2015.04.012323.556
BARROS L2018“Edible flowers of tagetes erecta l. As functional ingredients: phenolic composition, antioxidant and protective effects on caenorhabditis elegans.”NUTRIENTS10.3390/nu10122002284.667
BARROS L2016“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 FUNCTION10.1039/c6fo00100a182.25
BARROS L2020“Potential health claims of durum and bread wheat flours as functional ingredients”NUTRIENTS10.3390/nu120205044.25
BARROS L2016“Tarragon phenolic extract as a functional ingredient for pizza dough: comparative performance with ascorbic acid (e300).”JOURNAL OF FUNCTIONAL FOODS10.1016/j.jff.2016.08.01981
BARROS L2022“Biochemical and molecular profiling of wild edible mushrooms from huila, angola.”FOODS10.3390/foods1120324000
BARROS L2022“Pineapple by-products as a source of bioactive compounds with potential for industrial food application.”FOOD AND FUNCTION10.1039/d2fo00657j00
BRENNAN CS2018“Gluten-free bakery and pasta products: prevalence and quality improvement.”INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY10.1111/ijfs.135059115.167
BRENNAN CS2019“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 TECHNOLOGY10.1111/ijfs.13927132.6
BRENNAN CS2016“Synergistic effects of barley, oat and legume material on physicochemical and glycemic properties of extruded cereal breakfast products.”JOURNAL OF FOOD PROCESSING AND PRESERVATION10.1111/jfpp.12617101.25
BRENNAN CS2022“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 TECHNOLOGY10.1111/ijfs.1611600
CHEN J2019“Structure, physicochemical properties and adsorption function of insoluble dietary fiber from ginseng residue: a potential functional ingredient.”FOOD CHEMISTRY10.1016/j.foodchem.2019.01.1149418.8
CHEN J2016“Chemical components of cold pressed kernel oils from different torreya grandis cultivars.”FOOD CHEMISTRY10.1016/j.foodchem.2016.04.053526.5
CHEN J2021“Protein-polyphenol functional ingredients: the foaming properties of lactoferrin are enhanced by forming complexes with procyanidin.”FOOD CHEMISTRY10.1016/j.foodchem.2020.1281455117
CHEN J2020“Amino acid-amidated pectin: preparation and characterization.”FOOD CHEMISTRY10.1016/j.foodchem.2019.125768205
FERREIRA ICFR2016“Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese.”FOOD AND FUNCTION10.1039/c6fo00270f546.75
FERREIRA ICFR2017“Coloring attributes of betalains: a key emphasis on stability and future applications.”FOOD AND FUNCTION10.1039/c7fo00144d456.429
FERREIRA ICFR2016“Non-fermented and fermented jabuticaba (myrciaria cauliflora mart.) Pomaces as valuable sources of functional ingredients.”FOOD CHEMISTRY10.1016/j.foodchem.2016.04.011415.125
FERREIRA ICFR2015“Xoconostle fruit (opuntia matudae scheinvar cv. Rosa) by-products as potential functional ingredients.”FOOD CHEMISTRY10.1016/j.foodchem.2015.04.012323.556
FERREIRA ICFR2018“Edible flowers of tagetes erecta l. As functional ingredients: phenolic composition, antioxidant and protective effects on caenorhabditis elegans.”NUTRIENTS10.3390/nu10122002284.667
FERREIRA ICFR2016“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 FUNCTION10.1039/c6fo00100a182.25
FERREIRA ICFR2020“Potential health claims of durum and bread wheat flours as functional ingredients.”NUTRIENTS10.3390/nu12020504174.25
FERREIRA ICFR2016“Tarragon phenolic extract as a functional ingredient for pizza dough: comparative performance with ascorbic acid (e300).”JOURNAL OF FUNCTIONAL FOODS10.1016/j.jff.2016.08.01981
FERREIRA ICFR2022“Biochemical and molecular profiling of wild edible mushrooms from huila, angola.”FOODS10.3390/foods1120324000
FERREIRA ICFR2022“Pineapple by-products as a source of bioactive compounds with potential for industrial food application.”FOOD AND FUNCTION10.1039/d2fo00657j00

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.

49f0b531-c3ee-4d65-928d-096d814aecde_figure4.gif

Figure 4. The Most Prolific Authors.

Table 6. Food studied by top 10 prolific authors.

FoodsFunctional IngredientsResultReference
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 compoundsThe 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 proteinAntioxidants, emulsifiers, and foaming agentsComprehending 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 pulpBioactive extracts-AntioxidantsThis 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. spinosaFlavonoids, phenolic acids, alkaloids, volatile oils, fatty acids, and polysaccharidesThis 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 timeWANG Y, 2022
Edible hemp (Cannabis sativa or Industrial hemp)Phytochemicals, functional metabolites, such as tetrahydrocannabinol (THC), cannabidiol (CBD), and other cannabinoidsThis 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 ingredientsAmino 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 ingredientsApigenin (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 IngredientsFood sourceResultReference
Functional propertyAmla and apple pomaceThe 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 activityCorncob (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 benefitsThyme (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 fiberTannat Grape Skinachieved 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 benefitsCassava 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 contentTamarindus indica seedThe 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 contentsJujube 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 activityBee pollenBee 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 colorBoukid F,2021
Phenolic content and antioxidant activityLemon peel and lemon pomaceFrom 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.

49f0b531-c3ee-4d65-928d-096d814aecde_figure5.gif

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.

KeywordsCluster numberLinkOccurrenceTotal link strength
Antioxidant activityCluster 2 (green)153325
Functional ingredientsCluster 2 (green)133122
AntioxidantCluster 4 (yellow)82312
Dietary fibreCluster 3 (blue)102021
Phenolic compoundsCluster 4 (Yellow)102021
Bioactive compoundsCluster 5 (Purple)151819
PolyphenolsCluster 3 (blue)141820
Antioxidant capacityCluster 1 (red)131720
Functional propertiesCluster 3 (blue)101413
Functional foodsCluster 1 (red)91313

VOS viewer can show three different mapping visualizations from Figure 5 (network visualization), Figure 6 (overlay visualization), and Figure 7 (density visualization) are created.

49f0b531-c3ee-4d65-928d-096d814aecde_figure6.gif

Figure 6. Overlay Visualization.

49f0b531-c3ee-4d65-928d-096d814aecde_figure7.gif

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.2224 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.

Comments on this article Comments (0)

Version 3
VERSION 3 PUBLISHED 29 Apr 2024
Comment
Author details Author details
Competing interests
Grant information
Copyright
Download
 
Export To
metrics
Views Downloads
F1000Research - -
PubMed Central
Data from PMC are received and updated monthly.
- -
Citations
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

Current Reviewer Status: ?
Key to Reviewer Statuses VIEW
ApprovedThe 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 approvedFundamental flaws in the paper seriously undermine the findings and conclusions
Version 1
VERSION 1
PUBLISHED 29 Apr 2024
Views
4
Cite
Reviewer Report 16 Aug 2024
Teti Estiasih, Universitas Brawijaya, Malang, East Java, Indonesia 
Approved with Reservations
VIEWS 4
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 ... Continue reading
CITE
CITE
HOW TO CITE THIS REPORT
Estiasih T. Reviewer Report For: 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/10.5256/f1000research.162293.r305797)
NOTE: it is important to ensure the information in square brackets after the title is included in all citations of this article.
Views
19
Cite
Reviewer Report 10 Aug 2024
Clara Talens, AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Bizkaia, Spain 
Approved with Reservations
VIEWS 19
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 ... Continue reading
CITE
CITE
HOW TO CITE THIS REPORT
Talens C. Reviewer Report For: 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/10.5256/f1000research.162293.r305792)
NOTE: it is important to ensure the information in square brackets after the title is included in all citations of this article.
  • 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
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

Comments on this article Comments (0)

Version 3
VERSION 3 PUBLISHED 29 Apr 2024
Comment
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
Sign In
If you've forgotten your password, please enter your email address below and we'll send you instructions on how to reset your password.

The email address should be the one you originally registered with F1000.

Email address not valid, please try again

You registered with F1000 via Google, so we cannot reset your password.

To sign in, please click here.

If you still need help with your Google account password, please click here.

You registered with F1000 via Facebook, so we cannot reset your password.

To sign in, please click here.

If you still need help with your Facebook account password, please click here.

Code not correct, please try again
Email us for further assistance.
Server error, please try again.