Bactérias lácticas na fermentação do trigo: uma análise bibliométrica da produção de peptídeos antioxidantes
DOI:
https://doi.org/10.58951/fstoday.2025.005Palavras-chave:
Bactérias do ácido láctico, Fermentação, Produção de peptídeos antioxidantes, Hidrólise de proteína de trigo, Ingredientes alimentares funcionaisResumo
A crescente demanda por alimentos funcionais levou a um interesse em processos de fermentação que aumentam a produção de peptídeos antioxidantes. Este estudo teve como objetivo realizar uma análise bibliométrica de bactérias do ácido láctico (BAL) usadas na fermentação do trigo para produzir peptídeos antioxidantes. Para isso, dados de 2010 a 2023 foram coletados do banco de dados Web of Science®, com foco em publicações relacionadas a BAL, proteínas do trigo e peptídeos antioxidantes. Os resultados da pesquisa foram analisados usando o pacote bibliometrix R, que permitiu um exame aprofundado de tendências de pesquisa, colaborações e estudos influentes. Os resultados indicaram aumento da atividade de pesquisa, com uma taxa média de crescimento anual de 13,18% e contribuições de países como China e Itália. As principais áreas de foco incluíram métodos de fermentação, produção de peptídeos e aplicações de compostos bioativos relacionadas à saúde. As redes de colaboração destacaram a importância de parcerias internacionais no avanço deste campo. Os resultados forneceram insights sobre o desenvolvimento e a aplicação de BAL na ciência dos alimentos, enfatizando o potencial dos peptídeos bioativos produzidos a partir do trigo na promoção da saúde por meio da atividade antioxidante. Este estudo contribui para a compreensão do cenário de pesquisa e do potencial futuro do uso de LAB para produzir ingredientes alimentares funcionais.
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