Keywords
“Antioxidants” “Functional ingredients”, “Dietary fibers”, “Functional biscuits/cookies”, “Phenolic compounds”
This article is included in the Manipal Academy of Higher Education gateway.
Numerous studies have concluded that the functional ingredients benefit human health. Similarly, present times have seen exponential growth in functional food in bakery product segments like breads and biscuits. However, there is a lack of information on functional ingredients and their usefulness in developing functional bakery products. This bibliometric study addresses this gap by identifying the current research trends in functional ingredients.
To investigate current research trends on functional ingredients and their usefulness in developing functional biscuits.
The study followed the “Scientific Procedures and Rationales for Systematic Literature Reviews” standards for retrieving literature. The study went through three major stages, “assembling”, “arranging”, and “assessing” to retrieve 612 articles from the Scopus database from 2013 to 2023. Through further filtering, 395 articles were selected.
The analysis was conducted using R Studio and VOS viewer. The performance analysis and science mapping tools were used to evaluate the articles. The results showed a 5.76% annual growth in publication trends. The most researched functional ingredients were antioxidants, bioactive compounds, and dietary fiber. The review summarized the most studied foods used to develop functional biscuits and highlighted the most experimented technological advancements.
The study revealed the need for future research studies on functional ingredients with a focus on studying the implications of technical implications of technical advancements in extracting functional ingredients from foods. The study highlights the significance of future studies based on the acceptance of functional biscuits and their sensory properties focusing on the mass population. The study derives the knowledge on possible applicability of functional ingredients in developing new formulations from publications and their usefulness in developing new formulations. This insight on the applicability of functional ingredients provides an opportunity for biscuit/cookie manufacturing to boost consumption among the population to a new ascending graph.
“Antioxidants” “Functional ingredients”, “Dietary fibers”, “Functional biscuits/cookies”, “Phenolic compounds”
The revised version of the text has been made with due thanks to the reviewers. The changes that were incorporated include the following: The methodology is modified and justification is added for the selected method. The result section is updated with modifications to the network analysis. Revisions have also been made to the discussion section. Apart from this, grammar check is done and modifications have been incorporated.
See the authors' detailed response to the review by Clara Talens
The 75th anniversary World Health Day, celebrated in 2023, emphasized the theme “Health for all”, as promoted by World Health Organisation thereby underscoring the significance of research on food and nutrition. The studies on functional food have highlighted consumer’s influence in determining food choices based on health benefits.1 This societal shift has led to a heightened interest in functional foods with functional ingredients that provide additional physiological benefits beyond their basic nutritional content. A study2 defines functional foods as “foods enriched with nutrients to add health benefits, not for balanced calorie content”. Similarly, the International Food Information Council (2006), the International Life Sciences Institute (1999) have commonly accepted the definition of “functional foods” as “Foods or parts of foods that provide additional physiological benefits beyond their basic nutritional value”. Additionally, the Food and Nutrition Board (FNB) of the National Academy of Sciences defines functional foods as products that products that include potentially health-promoting ingredients, such as “any modified food or food ingredient that may provide a health benefit beyond that of the traditional nutrients it contains.” In summary, functional foods are foods that promote good health, enhance well-being, and improve quality of life. Bakery products, including breads and biscuits, have been the subject of numerous studies to enhance their functional properties. The widespread consumption of biscuits, particularly in regions with the highest per capita consumption, makes them ideal candidates for enrichment. Moreover, the convenience, cost-effectiveness, nutrient effectiveness, and variation in taste of biscuits make them the most consumer-preferred product.2 Several past studies3–8 have examined the incorporation of functional ingredients in biscuit formulations. Despite this, biscuits remain a popular choice for experimenting with increasing protein and improving other nutritional aspects.6 Recent research has shown that certain dietary components, while not essential for survival, can significantly affect overall quality of life. These positive health effects are attributed to the biological or physiological activity of ingredients in the body and are referred to as “bioactive function ingredients” or “functional food ingredients”.9 Functional ingredients are added to foods to promote or enhance their positive impact on human health. These ingredients are labeled “functional ingredients” because they offer expected health benefits through physiological changes in the human body.2 The role of functional foods in promoting human health and reducing the risk of illness has led to a growing acceptance and an era of new functional foods based on functional ingredients.10 Dietary fiber and phenolic compounds are two significant components found in plants with several physiological effects. These compounds are structurally different, and substances like phenolic acids, flavonoids, lignans, and stilbene are classified as functional ingredients due to their benefits beyond just nutritional and energetic gains.2
The literature review indicates that research on functional ingredients has become increasingly significant due to consumers’ growing awareness of healthy food consumption. Among functional foods, functional biscuits have garnered considerable attention from researchers due to their widespread popularity among consumers. This trend presents an opportunity for biscuit producers to create nutritious and novel biscuits with health-enhancing qualities. The health benefits associated with functional biscuits are supported by numerous studies that incorporate functional ingredients, such as dietary fibers, phenolic compounds, antioxidants, and bioactive compounds.5,7,11,12 These studies have highlighted various health benefits, including reducing obesity, lowering the risk of developing coronary disease, and preventing chronic and nutrition-related diseases, including nutrient deficiencies, diabetes, obesity, cardiovascular diseases, and cancers, among others. The present study aims to analyze publications from 2013 to 2023 on functional ingredients and provide an overview of the literature related to functional ingredients. The study investigates research trends in functional ingredients to understand their applicability in developing new formulations of functional biscuits. To achieve this, the study uses bibliometric analysis13 to examine research trends in functional ingredients. The study’s scope includes terminology related to functional ingredients, such as bioactive compounds and functional food ingredients, as well as studies examining the incorporation of functional ingredients in biscuits/cookies, breads, etc.
Research questions are framed as below:
RQ1. What trend has been observed in recent years regarding research on functional ingredient?
RQ2. Which functional ingredients did the most influencing articles on functional ingredients study?
RQ3. What information can be gleaned from documents about the most prolific authors, influential articles, and contributing journals in the field of functional ingredient research?
RQ4. What foods have been investigated the focus of the majority of studies on functional ingredients in development of functional biscuits in the past three years?
RQ5. Which functional ingredients have been the subject of most research publications?
RQ6. What potential advancements and functional ingredients could future research studies explore with focus on their usefulness in developing functional biscuits?
The study predominantly adopts “Scientific Procedures and Rationales for Systematic Literature Reviews” (“SPAR-4-SLR”) standards14 for retrieving literature as illustrated in Figure 1.
The justification for choosing the method is due to the superior quality of SPAR-4-SLR14 over the PRISMA Guidelines. The PRISMA guidelines were developed for general systematic reviews, and the justification for using guidelines does not support researchers’ decision-making. Moreover, the method follows three major stages to segregate articles such as “assembling”, “arranging”, and “assessing” articles.14
2.1.1 Assembling
The study reviewed previous intellectual research work to get the required understanding to detect and obtain the range of articles on functional ingredients from the SCOPUS database. 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 final search string result generated 5265 articles that were used for the further filtering process.
Post the assembling step, the selected documents were arranged based on filter functions on the Scopus database as per “year, subject, document type, source type, publication stage, and language”. The search strategies were confined to “2013-2023. The subjects included “Chemistry, Agricultural & Biological Science, Multidisciplinary, Social sciences, Health professionals and Psychology,” The type of documents included Articles, Review, Conference proceedings, final, journal”, and language for selected article was “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 documents for review using databases such as Elsevier, Sage, Springer, Emerald, Taylor & Francis, Sci Vi, Wiley Open access, and Google Scholar. The document’s sources included the 1.“British Food Journal, 2. Food and Function, 3. Food and Nutrition Research, 4. Food Chemistry, 5. Food Research International, 6. Food Research, 7. Food Science and Nutrition, 8. Foods, 9. Foods and Raw Materials, 10. International Journal of Food Science and Technology, 11. Future Foods, 12. Journal of Food Processing and Preservation, 13.Journal of Food Science and Technology, 14. Journal of Functional Foods, 15. Nutrition and Food Science and Nutrients”.
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 bibliometric analysis.15 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 authors.13,15
The performance of a specific research field is revealed through performance analysis.13 Additionally, this analysis outlines publications through the years, trends of publications, most influencing articles, top contributing authors, and the most relevant authors. Figure 2 displays the study tools used for analysis.
The total publication trend through 2013-2023 is represented in Figure 3 and Figure 4 illustrates publication trends over a decade. 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. This rise in publications could be associated with COVID-19 and consistent efforts by the WHO to spread awareness of healthy food consumption and the development of alertness among the population about food choices.
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 0.25% as conference papers.
Table 2 represents the most influential articles on functional ingredients research reaching a total number of citations above 75. It is observed that study16 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 by Ref. 17 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 (Table 2) have studied sumac, peanuts, bananas, banana peels, brown algae, microalgae, mango peel, wheat, and oats as natural sources of bioactive compounds, dietary fiber, phenolic compounds, antioxidants, flavonoids, carotenoids, etc. Table 5 enlists food investigated by the most influential articles. The most cited articles set the foundation for future studies and innovation. Hence, future studies could contribute to functional ingredients (dietary fibers, bioactive compounds, phenolic compounds, etc.) optimization studies to develop healthier and marketable functional biscuits.
Table 3 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.
Top most contributing journals.
Table 4 and Figure 5 exhibit the most prolific authors in functional ingredients. It has illustrated that “Barros L” and “Ferreira ICFR” are the most prominent authors in this field, with ten publications each. The most prominent authors, Barros L, 2022 and Ferreira ICFR, 2022 investigated wild edible mushrooms and concluded that they can be a source of nutritional and functional components. Hence, wild edible mushrooms can be incorporated into a balanced diet as a source of proteins and can be utilized for innovative bio-based formulation. Frias J, 2020; Martínez-Villaluenga C, 2020 studied barley grain (flour) and found the ideal method of germinating grain for 3.5 days, maintaining the temperature at 16°C.for producing nutrient-rich and functional barley flour. It is worth emphasizing that these articles have studied various foods like rosemary, xoconostle fruit (opuntia mature scheinvar cv. Rosa) by-products, tarragon, and pineapple by-products for their phenolic and bioactive compounds as well as techniques like fermentation, ultra-sonication, and biochemical and molecular profiling. Table 6 displays a summary of foods investigated by prominent authors.
Table 7 summarizes articles from 2021-2023 that investigate foods for their potential use in developing functional biscuits. Recent studies have examined the potential of Amla and Apple pomace, Thyme, Tannat grape skin, Jujub flour, Bee pollen, Chickpea, Lemon peel, and lemon pomace to add functionality to new biscuits. The studies have demonstrated positive results regarding the acceptability and quality of cookies/biscuits in terms of functionality.
To understand a particular research subject through visual depiction is conducted by using science-mapping analysis. This evaluation involves several types of analysis, including thematic, factorial, temporal, and network analysis. The study has utilized Network analysis to elucidate the primary themes concerning functional ingredients research.
Network analysis was conducted by applying co-authorship mapping and co-occurrence mapping using VOS viewer software.
To examine the co-authorship link minimum of 10 authors with a max 75-citation threshold were selected. Out of 396 authors, 30 fulfilled the criteria. The mapping demonstrated that all top authors with the highest citation of 331 (red cluster) and lowest citation of 77 (grey cluster) had zero total link strength among themselves.
During co-occurrence mapping, all keywords that were ministered by the full counting method were considered as part of the analysis. To enhance accuracy, the study implemented certain parameters to perform analysis to avoid repetition of keywords. Additionally, the lowest of five instances were set to select the keywords. As a result, out of 1149 keywords, 32 satisfied multiple criteria after data cleaning.
The clustering technique is used to focus on three clusters out of five clusters. Figure 6 demonstrates the network visualization that appeared through scientific articles. The cloud diagram illustrates the frequency of a word in the article and its correlation with other keywords. Each term is depicted as a frame in the diagram, and the size of the frame represents the number of times the term appears in publications. Different colors represent the frames grouped into clusters. The curved lines indicate the proximity of the terms, while the thickness of the lines reflects the strength of the connection between pairs of topic areas or keywords. The clusters provide insight into the relationship between different topics.
Three clusters out of five, red, green, and blue, are more prominent than the rest. The red areas represent topics related to antioxidant properties, by-products of food processing, developing functional foods, biscuits, and techniques. The network analysis showed a strong interdependence of these concepts like food processing byproducts, using functional foods like biscuits with antioxidant properties by following specific techniques or processes. Techniques and food processing byproducts could act as bridges to transform food waste into healthy food items particularly widely consumed biscuits.
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 green cluster focuses on functional ingredients with other terms reflecting the ways to measure their performance (antioxidant activity) and ensure their absorption by the body (bioaccessibility) through technique (encapsulation).
The blue cluster highlights functional properties, dietary fiber, rheology, polyphenols, texture, and bread. This cluster shows the interplay between ingredients (dietary fiber and polyphenol) their functional effects (rheology and functional properties) and the quality outcome of the final product (bread).
The network analysis of keywords implies that research on functional ingredients is multifaceted. It highlights the deep understanding of how functional ingredients interact with other foods and influence the overall quality and texture of developed food products.
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).
Keywords and occurrence link.
VOS viewer can show three different mapping visualizations from Figure 6 (network visualization), Figure 7 (overlay visualization), and Figure 8 (density visualization) are created.
Figure 7 displays developments related to keywords over the researched periods. The colors of the keyword frames depict the researched period. The yellow cluster represents the keywords from studies published from 2020 onwards. Antioxidant activities, health benefits, and bioaccessibility are observed as the most occurred keywords in recent studies, including germination, bread, texture, and flour.
The depth of researched areas can be seen in Figure 8. Deep concentration of colors interprets topics undertaken by more researchers to study. The most deliberated topics by researchers are functional ingredients, antioxidant activity, bioactive compounds, phenolic compounds, antioxidants, polyphenols, dietary fiber, functional foods, flavonoids, phenols, and bioaccessibility.
This bibliometric analysis retrieved articles from Scopus and effectively examined the publication trends in functional ingredients to derive insight into their usefulness in developing biscuits with functional properties. The results corroborated previous studies that have demonstrated biscuits as an effective medium for incorporating functional ingredients.4,6 A bibliometric analysis approach also elucidated current trends, evolution, and potential for future advances in functional ingredient research from a global perspective.
Although the selected publications’ issue year is 2013, the publication trend gained momentum from the year 2015. This trend could be associated with the 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 may be attributed to the SDG goals, specifically the second goal of “Zero Hunger” and the third goal of “Good Health and Well-being”.18 The year 2022, with 76 publications and an annual growth of 39.5%, demonstrates the increasing significance of functional ingredient research worldwide.
“HPLC–DAD–ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits,” emerges as the most contributing article with 331 citations.2 Followed by “Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on the zein-gallic acid system”10 at 288 citations, sourced from Food Chemistry. It is noteworthy 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 emphasize the significance of technology and techniques for extracting bioactive compounds from foods to develop functional materials for the packaging industry. Similarly, Ref. 19 study examines the utilization of Microencapsulation, Vacuum impregnation, and nutrigenomic techniques in developing functional foods. It underscores the importance of technologies to prevent the degradation of bioactive compounds.4
The results indicate that “Food Chemistry” and “Food & Function” were among the most contributing journals, with 97 and 40 articles, respectively. Both articles achieved an “h” index of 39 & 19 respectively.
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.
The most influential articles examined foods such as sumac,2 peanuts,6 brown algae,20 microalgae,10 extruded wheat bran,5 and mango.21,22 These studies on various foods provide opportunities for developing novel functional biscuits and validate the assertion made by Ref. 4 that foods with functional properties represent a potential for creating innovative products that could meet current demand. The successful production of functional biscuits is evidenced in other studies conducted by Ref. 23 on soy flour, rice bran,24 industry by-products like hemp,25 artichoke by-products,26,27 Finger Millet28 and Carrot Pomace.28,29 Correspondingly, a study by Ref. 8 highlights the finding and states that the substantial increase in the popularity of readily consumable functional foods in recent years is motivating manufacturers to create novel, nutrient-rich products that offer health benefits.8 Moreover, the data shows that the recent studies conducted from 2020 onwards have explored foods like an industrial waste (Apple and Amla, Corncob, and Thyme), as well as industry by-products, (upcycled defatted sunflower seed flour) for developing functional biscuits, validating the answers to framed research questions 1-4.
The review examines the status and trends in functional ingredient research. The network analysis reveals five clusters: “Functional ingredients,” “Antioxidant Activity,” “Bioactive compound,” “Phenolic compounds,” and “Dietary Fiber.” Among the keywords, “Antioxidant activity” is most prevalent with 33 occurrences, which corroborates the findings of a study by Ref. 30, reporting “antioxidant activity” with 57 occurrences.30 The second most frequent keyword is “Functional ingredient,” with 31 occurrences, indicating a growing trend toward considering the relationship between food and health. A study2 demonstrates the association between dietary fiber and phenolic compounds, asserting that incorporating phenolic compounds and dietary fiber in food components not only enhances the performance of foods but is also utilized to develop functional foods that offer health benefits.2 Recent publications have focused their studies on “Bioaccessibility”, “Antioxidant properties”, “Health benefits”, “Flour”, “Germination”, “Bread”, and “Texture”. The study by Ref. 30 concludes that a novel approach is necessary to evaluate bioaccessibility and bioavailability by investigating the efficacy of leafy Phenolic compounds for access and utilization in commercial applications.30 Publications by Barros L (2022), Ferreira ICFR (2022), and Mc Clements DJ (2021) have assessed the association between natural food sources’ antioxidant properties and health benefits. The findings by Faller (2023) and Brito (2021) have enumerated health benefits such as Antidiabetic, Anticancer, Hepatoprotective, Neuroprotective, Anti-inflammatory, Anti-arthritic, Antibacterial, Insecticidal effects, and potential impacts on Cardiovascular diseases, Obesity, Diabetes, and Cancer—the rational narrated answers to research question 5.
The integration of functional ingredients in developing novel functional products is increasing as studies have successfully incorporated various functional ingredients such as phenolic compounds, bioactive compounds, flavonoids, and antioxidants into functional foods specific to bakery products. Although consumers perceive bakery products as unhealthy, the publication data shows numerous research studies in recent decades have aimed at improving the nutritional content of biscuits. The results of these studies demonstrate an increase in technological and technique-oriented innovations in the context of extracting functional ingredients from existing foods. Traditional techniques such as fermentation, germination, and sprouting are gaining prominence in recent studies to extract functional ingredients from grains and pulses. Furthermore, the impact of technologies such as encapsulation, freeze-drying, and electrospinning requires further investigation to assess their effect on developed functional foods, as highlighted through the evaluated articles. Food packaging material with the added advantages of functionality, lower production costs, and increased shelf life represents an emerging field of study that necessitates scientific attention. Future research is required to assess the potential of peptides, nutrition, and germination due to their status of limited network connectivity. Additionally, the study suggests that further investigations are necessary to enhance the bioaccessibility and bioavailability of bioactive compounds from the consumption of developed functional products. From the perspective of developing functional biscuits, future studies could explore the technological advancements to extract functional ingredients and evaluate the bioaccessibility and bioavailability through the consumption of functional biscuits.
The study employs bibliometric analysis to examine the literature on functional ingredients and biscuits. The investigation 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 utilizing R studio and VOS viewer. Analysis indicates that the number of publications related to the topic is projected to increase over time. Figures 6-8 present mapping derivations based on title, abstract, keyword, and publications using VOS viewer. The study used search keywords, “functional ingredients”, “functional biscuits”, and “nutritional biscuits,” but only 10 % of total publications are focused on examining the functional properties of nutritionally enhanced biscuits/cookies. Hence, the study highlights the need and opportunity for future studies focusing development of functional biscuits by using advanced techniques of extracting functional ingredients. Additionally, the insight gathered from the study provides a means to understand the efficacy of the functional ingredients in developing functional biscuits as the data proves the successful incorporation of functional ingredients by using foods with functional properties. Additionally, the study demonstrates that functional ingredients are associated with various other fields through the application of visualization mapping (VOS viewer) including absorption of functional ingredients and development of packaging material, etc. The study findings highlight that keywords without network connections to other keywords including peptides, germination, and nutrition can be of potential topics for future research. The experiment study done by many publications with various techniques like fermentation, germination, and freeze-drying provides an opportunity for future research to study their applicability to develop new formulations of functional biscuits. Among the publication data, bread was one of the products investigated for its flour replacement without compromising texture, which emphasizes that textural evaluation of novel foods could be a prominent study area for future studies. Hence, the study recommends that future studies focused on developing functional biscuits would boost the biscuit industry to great heights as such studies would provide the foundation for biscuit manufacturers to introduce innovative functional biscuits in the market.
Nevertheless, a limitation of the study is that data was generated solely from the Scopus database, and future studies could utilize various other sources such as the Web of Science or PUB Med.
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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
Are the rationale for, and objectives of, the Systematic Review clearly stated?
Partly
Are sufficient details of the methods and analysis provided to allow replication by others?
Yes
Is the statistical analysis and its interpretation appropriate?
Partly
Are the conclusions drawn adequately supported by the results presented in the review?
Partly
If this is a Living Systematic Review, is the ‘living’ method appropriate and is the search schedule clearly defined and justified? (‘Living Systematic Review’ or a variation of this term should be included in the title.)
Partly
Competing Interests: No competing interests were disclosed.
Reviewer Expertise: Food science and technology
Are the rationale for, and objectives of, the Systematic Review clearly stated?
Partly
Are sufficient details of the methods and analysis provided to allow replication by others?
Partly
Is the statistical analysis and its interpretation appropriate?
Yes
Are the conclusions drawn adequately supported by the results presented in the review?
Partly
If this is a Living Systematic Review, is the ‘living’ method appropriate and is the search schedule clearly defined and justified? (‘Living Systematic Review’ or a variation of this term should be included in the title.)
Not applicable
Competing Interests: No competing interests were disclosed.
Reviewer Expertise: food ingredients; food technology; food product development; food science and nutrition; functional foods; systematic literature reviews; data analysis; impact of food ingredients on health
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