Incorporation of dietary phenolic compounds into dairy products: Interactions and beneficial effects
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 ha...
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| Published in | International journal of dairy technology Vol. 78; no. 1 |
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| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
01.02.2025
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1364-727X 1471-0307 |
| DOI | 10.1111/1471-0307.13161 |
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| Abstract | 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. |
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| AbstractList | 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. 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. |
| Author | Yu, Cheng‐wei Hu, Qi‐rui |
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| Cites_doi | 10.1111/1750-3841.16015 10.1016/j.indcrop.2017.12.027 10.1111/1541-4337.13180 10.3390/nu12010236 10.1007/s11947-021-02699-8 10.1016/j.idairyj.2023.105721 10.1016/j.lwt.2023.114493 10.3390/molecules27217513 10.1177/15347346231153538 10.1016/j.nut.2013.10.011 10.1016/j.compbiomed.2021.104365 10.1016/j.foostr.2021.100191 10.1002/jsfa.9357 10.1016/j.foodchem.2020.127565 10.3168/jds.2015-10814 10.1016/j.foodchem.2014.10.057 10.1111/1541-4337.12844 10.3168/jds.2018-15184 10.1186/s41043-022-00339-1 10.1002/jsfa.11596 10.3168/jds.2020-19130 10.3390/foods10010075 10.1021/jf035488c 10.12688/f1000research.52692.1 10.1021/acs.jafc.5b01614 10.1101/pdb.top79 10.1016/j.foodres.2022.111841 10.1016/j.heliyon.2023.e18457 10.1038/s41372-022-01502-6 10.3390/foods11233915 10.1111/1471-0307.12987 10.1007/s13197-022-05355-x 10.1016/j.foodres.2023.113269 |
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| Title | Incorporation of dietary phenolic compounds into dairy products: Interactions and beneficial effects |
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