Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects

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dc.creatorHandray Fernandes de Souza
dc.creatorGiovana Felício Monteiro
dc.creatorLorena Teixeira Bogáz
dc.creatorEduardo Novais Souza Freire
dc.creatorKarina Nascimento Pereira
dc.creatorMarina Vieira de Carvalho
dc.creatorAdriano Gomes da Cruz
dc.creatorIgor Viana Brandi
dc.creatorEliana Setsuko Kamimura
dc.date.accessioned2024-09-23T20:40:06Z
dc.date.accessioned2025-09-08T23:54:55Z
dc.date.available2024-09-23T20:40:06Z
dc.date.issued2024-01
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipOutra Agência
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2023.113716
dc.identifier.issn1873-7145
dc.identifier.urihttps://hdl.handle.net/1843/76834
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Research International
dc.rightsAcesso Restrito
dc.subjectAlimentos funcionais
dc.subjectBebidas fermentadas
dc.subjectKefir
dc.subjectProbióticos
dc.subjectBibliometria
dc.titleBibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects
dc.typeArtigo de periódico
local.citation.spage113716
local.citation.volume173
local.description.resumoAlthough milk kefir and water kefir have different physical, chemical and microbiological characteristics, several microbial species that make up kefir stand out with probiotic functions. Furthermore, because it is suitable for a variety of substrates, kefir and the species of probiotic microorganisms that make it up are seen as a promising alternative in the development of probiotic and health-promoting foods. The aim of this study was to carry out a bibliometric analysis of water kefir and milk kefir in probiotic foods and to critically analyze recent applications and prospects. Using the Scopus database, 202 documents published between 2013 and 2022 were identified and submitted to bibliometric analysis using the VOSviewer software. Regarding recent applications, 107 documents published between 2021 and June 2023 were identified. It was observed that, in the literature consulted, no study used bibliometric analysis to evaluate the use of water kefir and milk kefir in probiotic foods. Due to the presence of probiotic species, kefir has been listed as an alternative for the production of new probiotic food matrices that are beneficial to health. Recent applications show kefir's potential in the development of probiotic products based on fruit and fruit juice, whey beverages, fermented milks and derivatives, and alcoholic beverages such as beers.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0963996923012644

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