Métodos emergentes en la conservación de alimentos: un análisis bibliométrico

Maria Isabel Páez Valencia; Jose David Cárdenas Nieto

doi:10.22490/ECBTI.9966

Vol. 5 No. 2 (2024)

Published 2025-10-07

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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Artículos

Emerging methods in food preservation: a bibliometric analysis

DOI: https://doi.org/10.22490/ECBTI.9966

Maria Isabel Páez Valencia Universidad Nacional Abierta y a Distancia

Jose David Cárdenas Nieto Universidad Nacional Abierta y a Distancia

Pre-print (Spanish)

Abstract
References

Emerging preservation methods are a research field that seeks more efficient, safe, and sustainable alternatives to traditional techniques, aiming to extend the shelf life of food and reduce microbiological risks with a lesser impact on the food's characteristics. In this study, a bibliometric analysis of the scientific literature on emerging methods in food preservation was conducted. For this purpose, the Scopus database was used, from which a total of 57 documents were obtained for the period 2001-2024, and the VOSviewer software was used to construct the keyword correlation map. The results showed low and stable growth in publications until 2015, followed by a significant increase in interest in this field from 2016 onwards, suggesting renewed attention to the topic. The dominant subject area was Agriculture and Biological Sciences, followed by Chemistry and Engineering. Geographically, Portugal stood out as the most productive country, and its institutions, the Instituto Superior Técnico and the Universidade de Lisboa, led the research. The co-occurrence network analysis of keywords revealed three main research clusters. The first cluster (Red) focused on physical and chemical treatments, such as irradiation and antioxidants, and their impact on bioactivity and bacterial control. The second cluster (Green) addressed food safety and microbiology, with a focus on microbial inactivation in products like fruits. The third cluster (Blue), whose central node is "food preservation," encompassed the general concepts of preservation and storage, showing an emerging connection with digital storage. The emerging technologies discussed in the articles include irradiation, ohmic heating, pulsed light, high-pressure processing (HPP), bioconservation, and modified atmosphere packaging (MAP). These methods seek to extend shelf life and ensure food safety in a more efficient, safe, and sustainable way, while preserving quality.

keywords: Food, emergents, preservation, food safety, microbial inactivation

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Páez Valencia, M. I., & Cárdenas Nieto, J. D. (2025). Emerging methods in food preservation: a bibliometric analysis. Documentos De Trabajo ECBTI, 5(2). https://doi.org/10.22490/ECBTI.9966

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