[目的]分析壳聚糖在果蔬保鲜中的应用研究热点.[方法]基于文献计量学方法,利用1991-2023年CNKI和WOS数据库,对壳聚糖在果蔬保鲜领域的930篇中文和803篇英文文献进行可视化分析,使用Citespace作图,分别从年代、作者、机构、国家、研究热点、演进趋势等几个层面进行归纳统计.[结果]1991-2023年发文量整体呈上升趋势,到2022年底,中文和外文文献发文量分别为47篇和100篇,CNKI数据库发文量排名前三的期刊是《食品工业科技》《食品科学》《食品研究与开发》,WOS数据库发文量排名前三的期刊是Food Chemistry(42篇)、Scientia Horticulturae(41篇)和Postharvest Biology And Technology(39篇).发文量排名前3的国家是中国、印度、美国.研究机构主要为高校和研究所.从研究热点来看,主要集中在壳聚糖复合膜、壳聚糖保鲜机制、与新兴科技手段结合、壳聚糖结合其他处理等领域.[结论]依据文献的分析总结了目前壳聚糖在果蔬保鲜领域的发展,为后续研究提供帮助.
Research hotspots and visualization analysis of fruit and vegetable chito-san preservation based on CiteSpace
[Objective]Fruits and vegetables contain various nutrients and are essential for people's di-ets.However,post-harvest fruits and vegetables are prone to decay and spoilage,so extending the shelf life of fruits and vegetables has always been a research direction.Chitosan is widely used in fruit and vegetable preservation due to its good biocompatibility,biodegradability,safety,film-forming proper-ties and antibacterial properties,which can extend the storage period of fruits and vegetables.In recent years,research has reported the successful application of chitosan biofilm in fruit and vegetable preser-vation.CiteSpace has been used to create a scientific knowledge map of chitosan's application in fruit and vegetable preservation research,and quantitative comparation has been conducted on domestic liter-ature on chitosan's application in fruit and vegetable preservation research.The aim is to grasp the cur-rent research status of chitosan's application and provide reference value for future research on chito-san's application in fruit and vegetable preservation.[Methods]This work employed the bibliometric approach to visualize and analyze 930 Chinese and 803 English works of literature from 1991 to 2023.Citespace was used to create graphs,and statistics from various dimensions,including authors,institu-tions,countries,research hotspots and evolutionary trends,were summarized.[Results]The general pattern of publications from 1991 to 2023 indicated an upward trend in terms of quantity,by the end of 2022,there were 47 publications in Chinese and 100 publications in foreign languages.The number of publications increased to more than 30 per year in Chinese and more than 80 per year in foreign lan-guages.Science and Technology of Food Industry,Food Science,and Food Research and Development were the top three journals in the CNKI database for publications,while Food Chemistry(42 articles),Scientia Horticulturae(41 articles),and Postharvest Biology and Technology(39 articles)were the top three journals in the WOS database for publications.The writers'distribution indicated that the main authors interacted and collaborated closely in the groups they had already formed,exchanging messages regularly.However,generally speaking,there was less cross-institutional cooperation-mostly between individuals.Universities and institutes made up the majority of research institutions.Brazil,India and China were the top 3 nations in terms of publications.The freshness preservation impact,shelf life,edi-ble coating film and other factors were both domestic and foreign hotspot areas,according to an analy-sis of the clustering of research hotspots.The foreign literature on chitosan-related research was more extensive,covering topics like microencapsulation and chitosan quaternary ammonium salt.The prima-ry focus of Chinese research hotspots was the impact of chitosan on the freshness preservation and stor-age quality of fruits and vegetables.Here is a summary of the research hotspots in this area,which fall into the following categories:composite chitosan film,chitosan preservation mechanism,the combina-tion with emerging technological means,chitosan composite treatment and other fields.Due to its short-comings-poor moisture barrier,limited air permeability,weak mechanical qualities,etc.—a single chi-tosan membrane finds it challenging to meet all of the requirements for preserving fresh fruits and vege-tables after harvest.The research demonstrates the advantages of several composite antimicrobial mem-brane types over single chitosan membranes,as well as the notable enhancement of their antibacterial characteristics.In fruit and vegetable preservation,combining chitosan with other treatments is also one of the hotspots for preservation research.Examples of these treatments include the use of chitosan in combination with ethanol and a magnetic field treatment,chitosan and ultrasonic treatment,chitosan and salicylic acid,and chitosan in combination with other treatments,which increase the efficacy,com-pared to a single treatment.In vitro experiments and complex food matrices have revealed the broad-spectrum antibacterial characteristics of chitosan.Its antimicrobial activity is dependent on its molecu-lar weight,degree of deacetylation,concentration,microorganism and environmental variables(pH,temperature).Chitosan's antioxidant qualities as a preservative have been proven in vitro,and to some extent,these qualities are favorably connected with the level of deacetylation.Food quality decline is mostly caused by enzymatic reactions,and chitosan can have an impact on enzyme activity.It lessens the amount of fruit and vegetable enzymatic browning that occurs during storage.Lastly,chitosan's bar-rier quality is critical to the preservation of fruits and vegetables.The chitosan layer not only blocks ex-ogenous microorganisms but also has selective permeability to oxygen and water vapor to a certain ex-tent,which directly affects the shelf life of food.As a result of the increasing use of composite active in-gredients and technological integration,the field has grown quickly from 2020 to the present.New de-velopments include the development of layers of self-assembled edible coated films and the polycrystal-line phase transition cold burst phenomenon.Research has also focused more on the preservation mech-anism and effective targeted inhibition.Researchers concentrate on the impact of chitosan on the fresh-ness and quality of fruits and vegetables.Other new research hotspots include disease resistance mecha-nisms,fresh fruits and veggies insurance effect,biopolymer nanoparticles,polysaccharide-based com-posite film and others.[Conclusion]Because of its special qualities,chitosan has gained a lot of atten-tion in the fruit and vegetable preservation business.Chitosan has a lot of potential for preserving fruits and vegetables,as seen by the good response to its widespread application.The study on chitosan has advanced recently thanks to advancements in science and technology,and current research topics in-clude polysaccharide-based composite membranes,disease resistance mechanisms,preservation mecha-nisms,layer self-assembled edible coatings and biopolymer nanoparticles.This paper concluded by summarizing the findings of recent studies on chitosan in the field of fruit and vegetable preservation,laying the groundwork and offering support for further research.
Fruit and vegetableChitosanCiteSpaceKnowledge mapStorageHotspots
万方数据
维普
