Incorporation of dietary phenolic compounds into dairy products: Interactions and beneficial effects

• Published in: International journal of dairy technology Vol. 78; no. 1
• Main Authors: Yu, Cheng‐wei, Hu, Qi‐rui
• Format: Journal Article
• Language: English
• Published: 01.02.2025
• Subjects: Antioxidant; antioxidant activity; Bibliometric analysis; dairy industry; Dairy products; dairy technology; evolution; Phenolic compounds; probiotics; rheological properties; sensory properties; Stability
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/1471-0307.13161

In this paper, VOSviewer and CiteSpace were used to conduct bibliometric approaches to investigate the current trends (2010–2023) of ‘incorporation of polyphenol‐rich ingredients in dairy products’. Given the diversity, bioactivity and accessibility of phenolic compounds, researches in this field have seen extensive global engagement and have been currently experiencing rapid growth. The improvements in antioxidant activity and stability of dairy products were topical beneficial effects of phenolic compounds. Moreover, antimicrobial properties and support for probiotic functions of phenolic compounds are critical factors driving their widespread application in the dairy industry. Additionally, there has been a significant interest in the interactions between phenolic compounds and proteins in dairy products as well. Furthermore, the attention on rheological property and sensory property might be rising in the upcoming years. This paper quantified and visualised the evolution of polyphenol‐rich dairy products and provided insights into future trends. There are 217 publications ‘incorporation of dietary phenolic compounds into dairy products’ being collected from Web of Science. After the bibliometrics analysis through CiteSpace and VOSviewer, the industry trends and the advantages of phenolic compounds were quantitated and visualised.