Soro de leite como ingrediente funcional na indústria alimentícia: um estudo bibliométrico sobre seu potencial e inovação
DOI:
https://doi.org/10.58951/fstoday.2025.007Palavras-chave:
Peptídeos bioativos, Tecnologias de encapsulamento, Digestão anaeróbia, Hidrolisados de proteínas, Bioeconomia circularResumo
O soro de leite, subproduto da indústria laticinista, apresenta desafios ambientais significativos devido à sua elevada carga orgânica quando descartado de forma inadequada. Este estudo teve como objetivo analisar a produção científica sobre a utilização do soro de leite na indústria alimentícia por meio de indicadores bibliométricos e mapeamento do conhecimento, a fim de identificar tendências, aplicações emergentes, inovações e lacunas na literatura. Foi realizada uma análise bibliométrica com dados extraídos da base Web of Science®, processados com o pacote Bibliometrix no software R. Os resultados revelaram um crescimento contínuo da produção científica entre 2004 e 2024, com uma taxa média anual de crescimento de 15,82%, destacando-se a China, os Estados Unidos e o Brasil como principais países contribuidores. As principais áreas de pesquisa incluem as propriedades funcionais do soro, suas aplicações em tecnologias de encapsulamento, estabilidade de emulsões e produção de peptídeos bioativos com propriedades antioxidantes, antimicrobianas e anti-hipertensivas. Ademais, o papel do soro na sustentabilidade é evidenciado por seu potencial na produção de biogás e biopolímeros, bem como em aplicações na nutrição humana e animal, em consonância com os princípios da economia circular. Conclui-se que a versatilidade do soro como ingrediente funcional e seu potencial em aplicações sustentáveis impulsionam o crescimento das pesquisas. Investigações futuras devem concentrar-se na otimização de processos biotecnológicos para ampliar a funcionalidade do soro, reduzir seu impacto ambiental e explorar seu potencial nutracêutico, principalmente por meio de estudos clínicos que validem os benefícios à saúde dos peptídeos bioativos derivados do soro.
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