Tendencias en el uso de la fermentación para mejorar la calidad de producción del cacao: Un análisis cienciométrico
DOI:
https://doi.org/10.18041/2619-4465/interfaces.2.13402Palabras clave:
Cacao, Fermentación, Análisis cienciométrico, Calidad del cacao, MicroorganismosResumen
El cacao (Theobroma cacao) es la materia prima esencial para la producción de chocolate y sus derivados, representando un cultivo de gran valor económico, social y ambiental. Actualmente, existe un interés creciente en nuevas técnicas de fermentación para optimizar el procesamiento y mejorar atributos como el aroma y el sabor. A pesar de los avances en biotecnología y microbiología, no se había realizado una revisión bibliográfica exhaustiva que integrara estos hallazgos. Por lo tanto, el objetivo de este estudio es realizar un análisis cienciométrico de la investigación académica sobre la fermentación del cacao entre 2004 y 2024. Se utilizaron las bases de datos Scopus y Web of Science, identificando 1.121 documentos. Los resultados muestran un crecimiento constante en las publicaciones, con picos notables desde 2017. Brasil, Ghana y Costa de Marfil lideran la producción científica, mientras que autores como Schwan R. y Afoakwa E. destacan por sus investigaciones en la dinámica microbiana y el desarrollo de precursores del sabor. El análisis de redes identificó temas clave como el uso de cultivos iniciadores, la optimización de las cajas de fermentación y la reducción de compuestos amargos. Este estudio ofrece una visión estructurada de los avances en el área, proporcionando una base para que productores e investigadores mejoren la competitividad y sostenibilidad de la cadena del cacao.
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