Tecnologías de secado para el mango (Mangifera indica): Una revisión cienciométrica
DOI:
https://doi.org/10.18041/2619-4465/interfaces.2.13407Palabras clave:
Mango, Tecnologías de secado, Análisis cienciométrico, Conservación de alimentos, Valor añadidoResumen
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La agroindustria actual experimenta una alta demanda de alimentos saludables, con larga vida útil y de buena calidad, lo que impulsa la búsqueda de métodos eficientes para el aprovechamiento sostenible del mango. En este sentido, se busca promover el desarrollo y la optimización de diversas técnicas de secado para preservar los valores nutricionales del mango, aumentando al mismo tiempo su valor añadido. Aunque existe investigación sobre diferentes métodos de deshidratación (aire caliente, secado solar, liofilización), la literatura científica específica está dispersa. El objetivo principal de este artículo es identificar y clasificar los principales métodos científicos relacionados con el secado de mango mediante una revisión cienciométrica basada en Scopus y Web of Science. El análisis abarca la evolución de las publicaciones, los autores más citados, los países líderes en investigación y las palabras clave más frecuentes. Los resultados destacan una tendencia hacia tecnologías de secado híbridas y el uso de energías renovables para mejorar la eficiencia energética y la retención de compuestos bioactivos, proporcionando una hoja de ruta para futuras innovaciones en el procesamiento de frutas tropicales.
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