Industrial waste in the food science and technology area
a bibliometric study from 1990 to 2019
DOI:
https://doi.org/10.31686/ijier.vol8.iss4.2199Keywords:
waste, industry, food, bibliometrics, reuseAbstract
In recent years, due to the potential of its properties, the use of industrial waste has generated interest of study in the academic community in the area of Food Science and Technology (FST). The goal of this work was investigate the importance of food industrial waste by bibliometric tools in articles, reviews and proceeding papers published in the last 28 years. It was verified that the research on industrial residues in the area of FST has evolved over the years, being more remarkable from the year of 2006. The research found 1453 documents published in 183 journals. The 7 most productive countries were analyzed, with Brazil being highlighted due to greater predominance of publications in the area. It was observed that antioxidant activity, extraction, optimization, by-products and purification have attracted great attention to food and/or cosmetic industries.
References
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[2] J.D. Sachs. The age of sustainable development, Columbia University Press, New York, 2015.
[3] L.H. Pelizer, M.H. Pontieri, and I.O. Moraes. “Utilização de resíduos agro-industriais em processos biotecnológicos como perspectiva de redução do impacto ambiental,” Journal of Technology Management & Innovation, 2(1), 2007, pp. 118-127.
[4] J.J. Mateo, and S. Maicas. “Valorization of winery and oil mill wastes by microbial technologies,” Food Research International, 73, 2015, pp. 13-25. http://doi.org/10.1016/j.foodres.2015.03.007
[5] R.S. Singh, N. Kaur, and J.F. Kennedy. “Pullulan production from agro-industrial waste and its applications in food industry: A review,” Carbohydrate Polymers, 217, 2019, pp. 46-57. http://doi.org/10.1016/j.carbpol.2019.04.050
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[7] C.S. Neethu, K.M. Mujeeb Rahiman, E. Rosmine, A.V. Saramma, and A.A. Mohamed Hatha. “Utilization of agro-industrial wastes for the production of lipase from Stenotrophomonas maltophilia isolated from Arctic and optimization of physical parameters.” Biocatalysis and Agricultural Biotechnology, 4(4), 2015, pp. 703-709. http://doi.org/10.1016/j.bcab.2015.09.002
[8] E. Roselló-Soto, M. Koubaa, A. Moubarik, R.P. Lopes, J.A. Saraiva, N. Boussetta, N. Grimi, and F.J. Barba. “Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds,” Trends in Food Science & Technology, 45(2), 2015, pp. 296-310. http://doi.org/10.1016/j.tifs.2015.07.003
[9] L. Sepúlveda, A. Romani, C.N. Aguilar, and J. Teixeira. “Valorization of pineapple waste for extraction of bioactive compounds and glycosides using autohydrolysis,” Innovative Food Science and Emerging Technologies, 47, 2018, pp. 38-45. http://doi.org/10.1016/j.ifset.2018.01.012
[10] D.C. Vodnar, L.F. Calinoiu, F.V. Dulf, B.E. Stefanescu, G. Crisan, and C. Socaciu. “Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste,” Food Chemistry, 231, 2017, pp. 131-140. http://doi.org/10.1016/j.foodchem.2017.03.131
[11] A.B. Diaz, A. Blandino, and I. Caro. “Value added products from fermentation of sugars derived from agro-food residues,” Trends in Food Science & Technology, 71, 2018, pp. 52-64. http://doi.org/10.1016/j.tifs.2017.10.016
[12] S. Stajcic, G. Cetkovic, J. Canadonovic-Brunet, S. Djilas, A. Mandic, and D. Cetojevic-Simin. “Tomato waste: Carotenoids content, antioxidant and cell growth activities,” Food Chemistry, 172, 2015, pp. 225-232. http://doi.org/10.1016/j.foodchem.2014.09.069
[13] N. Mirabella, V. Castellani, and S. Sala. “Current options for the valorization of food manufacturing waste: a review.” Journal of Cleaner Production, 65, 2014, pp. 28-41. http://doi.org/10.1016/j.jclepro.2013.10.051
[14] T. van Leeuwen. “The application of bibliometric analyses in the evaluation of social science research. Who benefits from it, and why it is still feasible,” Scientometrics, 66, 2006, pp. 133-154. http://doi.org/10.1007/s11192-006-0010-7
[15] H. Chen, W. Jiang, Y. Yang, Y. Yang, and X. Man. “State of the art on food waste research: a bibliometrics study from 1997 to 2014,” Journal of Cleaner Production, 140(2), 2017, pp. 840-846. http://doi.org/10.1016/j.jclepro.2015.11.085.
[16] N.H.F. Hoppen, and S.A.S. Vanz. “Neurosciences in Brazil: a bibliometric study of main characteristics, collaboration and citations,” Scientometrics, 109, 2016, pp. 121-141. http://doi.org/10.1007/s11192-016-1919-0
[17] K. Chand, A. Rajeshwari, Hiremathad, M. Singh, M.A. Santos, and R.S. Keri. “A review on antioxidant potential of bioactive heterocycle benzofuran: Natural and synthetic derivatives,” Pharmacological Reports, 69(2), 2017, pp. 281-295. http://doi.org/10.1016/j.pharep.2016.11.007
[18] Z. Kalaycioglu, and F.B. Erim. “Total phenolic contents, antioxidant activities, and bioactive ingredientes of juices from pomegranate cultivars worldwide,” Food Chemistry, 221, 2017, pp. 496-507. http://doi.org/10.1016/j.foodchem.2016.10.084
[19] T.B. Dey, S. Chakraborty, K.K. Jain, A. Sharma, and R.C. Kuhad. “Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review,” Trends in Food Science & Technology, 53, 2016, pp. 60-74. http://doi.org/10.1016/j.tifs.2016.04.007
[20] F.J. Barba, Z. Zhu, M. Koubaa, A.S. Sant’Ana, and V. Orlien. “Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review,” Trends in Food Science & Technology, 49, 2016, pp. 96-109. http://doi.org/10.1016/j.tifs.2016.01.006
[21] A. Sila, and A. Bougatef. “Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review,” Journal of Functional Foods, 21, 2016, pp. 10-26. http://doi.org/10.1016/j.jff.2015.11.007
[2] J.D. Sachs. The age of sustainable development, Columbia University Press, New York, 2015.
[3] L.H. Pelizer, M.H. Pontieri, and I.O. Moraes. “Utilização de resíduos agro-industriais em processos biotecnológicos como perspectiva de redução do impacto ambiental,” Journal of Technology Management & Innovation, 2(1), 2007, pp. 118-127.
[4] J.J. Mateo, and S. Maicas. “Valorization of winery and oil mill wastes by microbial technologies,” Food Research International, 73, 2015, pp. 13-25. http://doi.org/10.1016/j.foodres.2015.03.007
[5] R.S. Singh, N. Kaur, and J.F. Kennedy. “Pullulan production from agro-industrial waste and its applications in food industry: A review,” Carbohydrate Polymers, 217, 2019, pp. 46-57. http://doi.org/10.1016/j.carbpol.2019.04.050
[6] A.P. Paiva, M.F.P. Barcelos, J.A.R. Pereira, E.B. Ferreira, and S. Ciabotti. “Characterization of food bars manufactured with agroindustrial by-products and waste,” Ciência e Agrotecnologia, 36(3), 2012, pp. 333-340. http://dx.doi.org/10.1590/S1413-70542012000300009
[7] C.S. Neethu, K.M. Mujeeb Rahiman, E. Rosmine, A.V. Saramma, and A.A. Mohamed Hatha. “Utilization of agro-industrial wastes for the production of lipase from Stenotrophomonas maltophilia isolated from Arctic and optimization of physical parameters.” Biocatalysis and Agricultural Biotechnology, 4(4), 2015, pp. 703-709. http://doi.org/10.1016/j.bcab.2015.09.002
[8] E. Roselló-Soto, M. Koubaa, A. Moubarik, R.P. Lopes, J.A. Saraiva, N. Boussetta, N. Grimi, and F.J. Barba. “Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds,” Trends in Food Science & Technology, 45(2), 2015, pp. 296-310. http://doi.org/10.1016/j.tifs.2015.07.003
[9] L. Sepúlveda, A. Romani, C.N. Aguilar, and J. Teixeira. “Valorization of pineapple waste for extraction of bioactive compounds and glycosides using autohydrolysis,” Innovative Food Science and Emerging Technologies, 47, 2018, pp. 38-45. http://doi.org/10.1016/j.ifset.2018.01.012
[10] D.C. Vodnar, L.F. Calinoiu, F.V. Dulf, B.E. Stefanescu, G. Crisan, and C. Socaciu. “Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste,” Food Chemistry, 231, 2017, pp. 131-140. http://doi.org/10.1016/j.foodchem.2017.03.131
[11] A.B. Diaz, A. Blandino, and I. Caro. “Value added products from fermentation of sugars derived from agro-food residues,” Trends in Food Science & Technology, 71, 2018, pp. 52-64. http://doi.org/10.1016/j.tifs.2017.10.016
[12] S. Stajcic, G. Cetkovic, J. Canadonovic-Brunet, S. Djilas, A. Mandic, and D. Cetojevic-Simin. “Tomato waste: Carotenoids content, antioxidant and cell growth activities,” Food Chemistry, 172, 2015, pp. 225-232. http://doi.org/10.1016/j.foodchem.2014.09.069
[13] N. Mirabella, V. Castellani, and S. Sala. “Current options for the valorization of food manufacturing waste: a review.” Journal of Cleaner Production, 65, 2014, pp. 28-41. http://doi.org/10.1016/j.jclepro.2013.10.051
[14] T. van Leeuwen. “The application of bibliometric analyses in the evaluation of social science research. Who benefits from it, and why it is still feasible,” Scientometrics, 66, 2006, pp. 133-154. http://doi.org/10.1007/s11192-006-0010-7
[15] H. Chen, W. Jiang, Y. Yang, Y. Yang, and X. Man. “State of the art on food waste research: a bibliometrics study from 1997 to 2014,” Journal of Cleaner Production, 140(2), 2017, pp. 840-846. http://doi.org/10.1016/j.jclepro.2015.11.085.
[16] N.H.F. Hoppen, and S.A.S. Vanz. “Neurosciences in Brazil: a bibliometric study of main characteristics, collaboration and citations,” Scientometrics, 109, 2016, pp. 121-141. http://doi.org/10.1007/s11192-016-1919-0
[17] K. Chand, A. Rajeshwari, Hiremathad, M. Singh, M.A. Santos, and R.S. Keri. “A review on antioxidant potential of bioactive heterocycle benzofuran: Natural and synthetic derivatives,” Pharmacological Reports, 69(2), 2017, pp. 281-295. http://doi.org/10.1016/j.pharep.2016.11.007
[18] Z. Kalaycioglu, and F.B. Erim. “Total phenolic contents, antioxidant activities, and bioactive ingredientes of juices from pomegranate cultivars worldwide,” Food Chemistry, 221, 2017, pp. 496-507. http://doi.org/10.1016/j.foodchem.2016.10.084
[19] T.B. Dey, S. Chakraborty, K.K. Jain, A. Sharma, and R.C. Kuhad. “Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review,” Trends in Food Science & Technology, 53, 2016, pp. 60-74. http://doi.org/10.1016/j.tifs.2016.04.007
[20] F.J. Barba, Z. Zhu, M. Koubaa, A.S. Sant’Ana, and V. Orlien. “Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review,” Trends in Food Science & Technology, 49, 2016, pp. 96-109. http://doi.org/10.1016/j.tifs.2016.01.006
[21] A. Sila, and A. Bougatef. “Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review,” Journal of Functional Foods, 21, 2016, pp. 10-26. http://doi.org/10.1016/j.jff.2015.11.007
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Copyright (c) 2020 Dayane Santos Conceição Soares, Daniela Almeida dos Anjos, Márcio Nannini da Silva Florêncio, Ana Karla de Souza Abud, Antonio Martins de Oliveira Junior
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How to Cite
Santos Conceição Soares, D., Almeida dos Anjos, D., da Silva Florêncio, M. N., de Souza Abud, A. K., & de Oliveira Junior, A. M. (2020). Industrial waste in the food science and technology area: a bibliometric study from 1990 to 2019. International Journal for Innovation Education and Research, 8(4), 01-11. https://doi.org/10.31686/ijier.vol8.iss4.2199
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