Drying Technologies for Mango (Mangifera indica): A Scientometric Review
DOI:
https://doi.org/10.18041/2619-4465/interfaces.2.13407Parole chiave:
Mango, Drying technologies, Scientometric review, Food preservation, Added valueAbstract
Currently, the agribusiness is experiencing a high demand for healthy foods that have a long shelf life and are of good quality, driving the search for efficient methods for the sustainable use of mangoes. In this sense, it seeks to promote the development and optimization of various drying techniques to preserve the nutritional values of mango, while increasing their added value. However, although there is related research on different methods of mango dehydration, such as hot air drying, solar drying and freeze-drying, the specific scientific literature on the subject is scarce and dispersed in time. The main objective of this article is to identify and classify the main scientific methods related to mango drying to carry out a scientometric review based on a search in Scopus and Web of Science. The analysis covers the evolution of publications, the most cited authors, the leading countries in research, and the most frequent keywords. The results highlight a trend toward hybrid drying technologies and the use of renewable energy to improve energy efficiency and the retention of bioactive compounds, providing a roadmap for future innovations in tropical fruit processing.
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