Research Status and Hotspots Analysis of Cranberry Food Based on Bibliometric

ZHAO Chenyu; ZHU Dan; ZHU Libin; YANG Tianyou; NIU Guangcai; WEI Wenyi; ZHANG Yufan

doi:10.13386/j.issn1002-0306.2023110239

Volume 45 Issue 19

Sep. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(19): 94-103. > DOI: 10.13386/j.issn1002-0306.2023110239

ZHAO Chenyu, ZHU Dan, ZHU Libin, et al. Research Status and Hotspots Analysis of Cranberry Food Based on Bibliometric[J]. Science and Technology of Food Industry, 2024, 45(19): 94−103. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110239.

Citation:

PDF (12820 KB)

Research Status and Hotspots Analysis of Cranberry Food Based on Bibliometric

ZHAO Chenyu^{1, 2,},
ZHU Dan^3, ,,
ZHU Libin^{1, 2},
YANG Tianyou^{1, 2},
NIU Guangcai^{1, 2, ,},
WEI Wenyi^{1, 2},
ZHANG Yufan^{1, 2}

1.
Food College, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
Agri-food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing 163319, China
3.
College of Life Science and Biotechnology, Heilongjiang Bayi Agricultural University, Daqing 163319, China

More Information

Received Date: November 21, 2023
Available Online: August 01, 2024

Graphical Abstract

Abstract

Abstract

Based on the bibliometric method, relevant research literature in the field of cranberry food included in the CNKI database from 2013 to 2023 was searched and further analyzed. A total of 444 Chinese and English literatures were obtained through screening, and CiteSpace software was used to analyze the current research status and hotspots in this field from the perspectives of annual publication volume, issuing journals, countries, authors and their institutions, as well as co-occurrences, clustering, and emergent words of keywords. The results showed that the overall trend of the number of publications from 2013 to 2023 was stable, with an average of about 40 publications per year. The journal with the highest number of publications was Food Chemistry (25), which accounted for 6% of the total literature, followed by Food & Function (22) and Journal of Agricultural and Food Chemistry (20). The top 3 countries in terms of the number of articles published were the United States, Poland, and Canada. The author with the most postings was Christina Khoo (17), a researcher from Ocean Spray, USA. The keyword analysis in the CNKI database showed that the keywords with the highest frequency were cranberry, proanthocyanidins, cranberry juice, bioactive components, urinary tract infection, antioxidant properties, intestinal microbiota and processing, health functions, and so on. The hotspots of the literature research in the field of cranberry food were mostly focused on the study of cranberry composition and function, and the exploration of the application of new processed products such as cranberry juice in the food industry. By comprehensively analyzing the literature in the CNKI database, this article can point out the direction for researchers in China cranberry food industry to engage in related research, and provide data references and help in predicting the future development trend of the industry.
- cranberry,
- food,
- bibliometric analysis,
- research hotspots,
- CiteSpace

FullText(HTML)

References (51)

References

[1]	HE X, LIU R H. Cranberry phytochemicals:Isolation, structure elucidation, and their antiproliferative and antioxidant activities[J]. Journal of Agricultural and Food Chemistry,2006,54(19):7069−7074. doi: 10.1021/jf061058l
[2]	MURAT Y, KUBRA S. Changes in volatile compounds and some physicochemical properties of European cranberrybush (Viburnum opulus L.) during ripening through traditional fermentation[J]. Journal of Food Science,2015,80(4):C687−C694.
[3]	郭小李, 瞿伟菁, 张雯, 等. 越桔果渣黄酮对高尿酸血症的影响[J]. 营养学报,2007,29(2):199−201. [GUO X L, QU W J, ZHANG W, et al. Effects of flavonoids from lingonberry pomace on hyperuricemia[J]. Journal of Nutrition,2007,29(2):199−201.] doi: 10.3321/j.issn:0512-7955.2007.02.026 GUO X L, QU W J, ZHANG W, et al. Effects of flavonoids from lingonberry pomace on hyperuricemia[J]. Journal of Nutrition, 2007, 29（2）: 199−201. doi: 10.3321/j.issn:0512-7955.2007.02.026
[4]	衣晓峰. 药食俱佳蔓越橘[N]. 中国中医药报, 2010-04-22(007). [YI X F. Cranberries are good for medicine and food[N]. China Traditional Chinese Medicine News, 2010-04-22(007).] YI X F. Cranberries are good for medicine and food[N]. China Traditional Chinese Medicine News, 2010-04-22（007）.
[5]	赵金海, 曹涤非, 李瑶, 等. 蔓越莓的营养成分测定及保健功能研究[J]. 黑龙江科学,2018,9(9):4−5. [ZHAO J H, CAO D F, LI Y, et al. Determination of nutrient composition and research on health care function of cranberry[J]. Heilongjiang Science,2018,9(9):4−5.] doi: 10.3969/j.issn.1674-8646.2018.09.002 ZHAO J H, CAO D F, LI Y, et al. Determination of nutrient composition and research on health care function of cranberry[J]. Heilongjiang Science, 2018, 9（9）: 4−5. doi: 10.3969/j.issn.1674-8646.2018.09.002
[6]	姚立君, 李赫宇, 李许伟, 等. 蔓越莓营养与保健功能研究进展[J]. 食品研究与开发,2013,34(8):120−123. [YAO L J, LI H Y, LI X W, et al. Progress of cranberry nutrition and health functions[J]. Food Research and Development,2013,34(8):120−123.] YAO L J, LI H Y, LI X W, et al. Progress of cranberry nutrition and health functions[J]. Food Research and Development, 2013, 34（8）: 120−123.
[7]	KARIM N, RASHWAN A K, LIU S, et al. An updated review on chemical compositions, biological capabilities, and clinical benefits of cranberries[J]. Food Bioscience, 2023,54:102877.
[8]	WEI T, LIU W, ZHENG Z, et al. Bibliometric analysis of research trends on 3-monochloropropane-1,2-diol esters in foods[J]. Journal of Agricultural and Food Chemistry,2022,70(49):15347−15359. doi: 10.1021/acs.jafc.2c06067
[9]	陈悦, 陈超美, 刘则渊, 等. CiteSpace知识图谱的方法论功能[J]. 科学学研究,2015,33(2):242−253. [CHEN Y, CHEN C M, LIU Z Y, et al. Methodological functions of CiteSpace knowledge graph[J]. Research in Science,2015,33(2):242−253.] doi: 10.3969/j.issn.1003-2053.2015.02.009 CHEN Y, CHEN C M, LIU Z Y, et al. Methodological functions of CiteSpace knowledge graph[J]. Research in Science, 2015, 33（2）: 242−253. doi: 10.3969/j.issn.1003-2053.2015.02.009
[10]	CHU J, ZHANG J, WU Y H, et al. Colorectal cancer and gut viruses:A visualized analysis based on CiteSpace knowledge graph[J]. Frontiers in Microbiology,2023,14:1239818. doi: 10.3389/fmicb.2023.1239818
[11]	陈相荣, 李凯燕, 陈昱熹, 等. 蔓越莓产业在中国的发展研究——以抚远市红海植业为例[J]. 农村经济与科技,2020,31(19):220−222. [CHEN X R, LI K Y, CHEN Y X, et al. A study on the development of cranberry industry in China-A case study of Honghai plantation in Fuyuan City[J]. Rural Economy and Technology,2020,31(19):220−222.] doi: 10.3969/j.issn.1007-7103.2020.19.090 CHEN X R, LI K Y, CHEN Y X, et al. A study on the development of cranberry industry in China-A case study of Honghai plantation in Fuyuan City[J]. Rural Economy and Technology, 2020, 31（19）: 220−222. doi: 10.3969/j.issn.1007-7103.2020.19.090
[12]	UNTEA A E, VARZARU I, SARACILA M, et al. Antioxidant properties of cranberry leaves and walnut meal and their effect on nutritional quality and oxidative stability of broiler breast meat[J]. Antioxidants,2023,12(5):1084. doi: 10.3390/antiox12051084
[13]	AMIN R, THALLURI C, DOCEA A O, et al. Therapeutic potential of cranberry for kidney health and diseases[J]. eFood,2022,3(5):e33. doi: 10.1002/efd2.33
[14]	NEMZER B V, AL-TAHER F, YASHIN A, et al. Cranberry:Chemical composition, antioxidant activity and impact on human health:Overview[J]. Molecules,2022,27(5):1503−1522. doi: 10.3390/molecules27051503
[15]	陈媛媛, 赵敏. 蔓越莓的营养保健功能和抑菌作用概述[J]. 农技服务,2021,38(7):106−107,111. [CHEN Y Y, ZHAO M. Overview of the nutritional and health functions and antibacterial effects of cranberries[J]. Agricultural Technology Service,2021,38(7):106−107,111.] CHEN Y Y, ZHAO M. Overview of the nutritional and health functions and antibacterial effects of cranberries[J]. Agricultural Technology Service, 2021, 38（7）: 106−107,111.
[16]	张锐. 基于知识图谱的中国品牌理论演进研究[D]. 徐州:中国矿业大学, 2013. [ZHANG R. A study on the evolution of Chinese brand theory based on knowledge mapping [D]. Xuzhou:China University of Mining and Technology, 2013.] ZHANG R. A study on the evolution of Chinese brand theory based on knowledge mapping [D]. Xuzhou: China University of Mining and Technology, 2013.
[17]	LIAN K, LI X, WANG X, et al. A bibliometric and visual analysis of research trends and hotspots of myocardial apoptosis:A review[J]. Medicine,2023,102(38):e35236. doi: 10.1097/MD.0000000000035236
[18]	郝毫, 陈琛. 基于文献计量的我国食品沙棘研究进展分析[J]. 现代食品,2022,28(9):12−17. [HAO H, CHEN C. Bibliometric-based analysis of the research progress of food seabuckthorn in China[J]. Modern Food,2022,28(9):12−17.] HAO H, CHEN C. Bibliometric-based analysis of the research progress of food seabuckthorn in China[J]. Modern Food, 2022, 28（9）: 12−17.
[19]	HE H, LIU C, CHEN M, et al. Effect of dietary patterns on inflammatory bowel disease:A machine learning bibliometric and visualization analysis[J]. Nutrients,2023,15(15):3442−3466. doi: 10.3390/nu15153442
[20]	李建科, 杨静慧, 杨恩芹, 等. 蔓越莓引种栽培的环境因素研究[J]. 天津农学院学报,2011,18(4):27−30. [LI J K, YANG J H, YANG E Q, et al. Environmental factors of cranberry cultivation[J]. Journal of Tianjin Agricultural College,2011,18(4):27−30.] doi: 10.3969/j.issn.1008-5394.2011.04.009 LI J K, YANG J H, YANG E Q, et al. Environmental factors of cranberry cultivation[J]. Journal of Tianjin Agricultural College, 2011, 18（4）: 27−30. doi: 10.3969/j.issn.1008-5394.2011.04.009
[21]	陈哲, 陈旭明, 张玉婷, 等. 蔓越莓奇亚籽复合保健饮料的工艺研究及货架期预测[J]. 农产品加工,2021(13):40−45. [CHEN Z, CHEN X M, ZHANG Y T, et al. Process study and shelf-life prediction of cranberry chia seed complex health drink[J]. Agricultural Product Processing,2021(13):40−45.] CHEN Z, CHEN X M, ZHANG Y T, et al. Process study and shelf-life prediction of cranberry chia seed complex health drink[J]. Agricultural Product Processing, 2021（13）: 40−45.
[22]	白海娜. 响应面法优化红薯蔓越莓复合饼干工艺[J]. 食品安全导刊,2022(34):130−135. [BAI H N. Optimization of sweet potato cranberry composite cookie process by response surface method[J]. Food Safety Guide,2022(34):130−135.] doi: 10.3969/j.issn.1674-0270.2022.34.spaqdk202234047 BAI H N. Optimization of sweet potato cranberry composite cookie process by response surface method[J]. Food Safety Guide, 2022（34）: 130−135. doi: 10.3969/j.issn.1674-0270.2022.34.spaqdk202234047
[23]	HUANG X, ZHENG J, MA Y, et al. Analysis of emerging trends and hot spots in respiratory biomechanics from 2003 to 2022 based on CiteSpace[J]. Frontiers in Physiology,2023,14:1190155. doi: 10.3389/fphys.2023.1190155
[24]	ŠEDBARĖ R, JANULIS V, RAMANAUSKIENE K. Formulation and biopharmaceutical evaluation of capsules containing freeze-dried cranberry fruit powder[J]. Plants,2023,12(6):1397. doi: 10.3390/plants12061397
[25]	宋淑敏, 石杰, 魏连会, 等. 蔓越莓汉麻籽多肽口服液的研制[J]. 食品工业,2018,39(10):125−127. [SONG S M, SHI J, WEI L H, et al. Development of cranberry-hemp seed polypeptide oral solution[J]. Food Industry,2018,39(10):125−127.] SONG S M, SHI J, WEI L H, et al. Development of cranberry-hemp seed polypeptide oral solution[J]. Food Industry, 2018, 39（10）: 125−127.
[26]	宛美志. 蔓越莓花色苷提取纯化工艺优化及微胶囊制备研究[D]. 沈阳:沈阳农业大学, 2018. [WAN M Z. Research on the optimization of cranberry anthocyanin extraction and purification process and microcapsule preparation [D]. Shenyang:Shenyang Agricultural University, 2018.] WAN M Z. Research on the optimization of cranberry anthocyanin extraction and purification process and microcapsule preparation [D]. Shenyang: Shenyang Agricultural University, 2018.
[27]	王彦平, 陶森, 孙瑞琳, 等. 蔓越莓抗氧化干蛋糕的制作工艺[J]. 食品工业科技,2017,38(12):282−286. [WANG Y P, TAO S, SUN R L, et al. Production process of dried cranberry antioxidant cake[J]. Food Industry Science and Technology,2017,38(12):282−286.] WANG Y P, TAO S, SUN R L, et al. Production process of dried cranberry antioxidant cake[J]. Food Industry Science and Technology, 2017, 38（12）: 282−286.
[28]	甄子辰, 刘阳, 王珊珊, 等. 基于文献计量的乳酸菌细菌素研究进展分析[J]. 食品工业科技,2024,45(9):378−388. [ZHEN Z C, LIU Y, WANG S S, et al. Bibliometric-based analysis of the research progress of lactic acid bacteria bacteriocins[J]. Food Industry Science and Technology,2024,45(9):378−388.] ZHEN Z C, LIU Y, WANG S S, et al. Bibliometric-based analysis of the research progress of lactic acid bacteria bacteriocins[J]. Food Industry Science and Technology, 2024, 45（9）: 378−388.
[29]	裴彤, 李金英, 王颖, 等. 蔓越莓产业发展及栽培技术研究进展[J]. 吉林林业科技, 2022, 51(2):32-37. [PEI T, LI J Y, WANG Y, et al. Progress of cranberry industry development and cultivation technology[J]. Jilin Forestry Science and Technology, 2022, 5102):32-37.] PEI T, LI J Y, WANG Y, et al. Progress of cranberry industry development and cultivation technology[J]. Jilin Forestry Science and Technology, 2022, 5102）: 32-37.
[30]	张鑫, 王吉, 胡静荣, 等. 基于CiteSpace和文献计量分析平台的鱼糜研究可视化分析[J]. 食品科学,2023,44(1):362−370. [ZHANG X, WANG J, HU J R, et al. Visualization and analysis of surimi research based on CiteSpace and bibliometric analysis platform[J]. Food Science,2023,44(1):362−370.] doi: 10.7506/spkx1002-6630-20220125-251 ZHANG X, WANG J, HU J R, et al. Visualization and analysis of surimi research based on CiteSpace and bibliometric analysis platform[J]. Food Science, 2023, 44（1）: 362−370. doi: 10.7506/spkx1002-6630-20220125-251
[31]	WANG X, HONG Y, GU Z, et al. Themes, trends, and knowledge structure in 30 years of starch research in food science and technology:A visualization review[J]. Starch-Stä rke,2022,74(5−6):2100274.
[32]	吴雨凌, 马雨辰, 邓胡雪, 等. 基于CiteSpace的食品和肠道微生物研究的计量分析[J]. 食品工业科技,2022,43(23):1−10. [WU Y L, M Y C, DENG H X, et al. CiteSpace-based econometric analysis of food and gut microbiology research[J]. Food Industry Science and Technology,2022,43(23):1−10.] WU Y L, M Y C, DENG H X, et al. CiteSpace-based econometric analysis of food and gut microbiology research[J]. Food Industry Science and Technology, 2022, 43（23）: 1−10.
[33]	李远雷, 康正, 郑岩, 等. 全球各国疾控体系研究热点分析[J]. 现代预防医学,2021,48(8):1413−1417,1429. [LI Y L, KANG Z, ZHENG Y, et al. Analysis of research hotspots of disease control systems in countries around the world[J]. Modern Preventive Medicine,2021,48(8):1413−1417,1429.] LI Y L, KANG Z, ZHENG Y, et al. Analysis of research hotspots of disease control systems in countries around the world[J]. Modern Preventive Medicine, 2021, 48（8）: 1413−1417,1429.
[34]	ZHANG X L, ZHENG Y, XIA M L, et al. Knowledge domain and emerging trends in vinegar research:A bibliometric review of the literature from WoSCC[J]. Foods,2020,9(2):166−199. doi: 10.3390/foods9020166
[35]	SERGAZY S, SHULGAU Z, KAMYSHANSKIY Y, et al. Blueberry and cranberry extracts mitigate CCl₄-induced liver damage, suppressing liver fibrosis, inflammation and oxidative stress[J]. Heliyon,2023,9(4):e15370. doi: 10.1016/j.heliyon.2023.e15370
[36]	何畔. 蔓越莓提取物抗氧化性及对Caco-2炎症细胞紧密连接性的影响[D]. 哈尔滨:东北农业大学, 2016. [HE P. Antioxidant properties of cranberry extract and effects on tight junctionality of Caco-2 inflammatory cells [D]. Harbin:Northeast Agricultural University, 2016.] HE P. Antioxidant properties of cranberry extract and effects on tight junctionality of Caco-2 inflammatory cells [D]. Harbin: Northeast Agricultural University, 2016.
[37]	KARBOUNE S, DAVIS E J, FLISS I, et al. In-vitro digestion and fermentation of cranberry extracts rich in cell wall oligo/polysaccharides[J]. Journal of Functional Foods,2022,92:105039. doi: 10.1016/j.jff.2022.105039
[38]	张臣飞, 夏秋良, 尹乐斌, 等. 响应面法优化大豆纤维蔓越莓饼干配方研究[J]. 食品研究与开发,2017,38(3):75−80. [ZHANG C F, XIA Q L, YIN L B, et al. Optimization of soybean fiber cranberry cookie formulation by response surface method[J]. Food Research and Development,2017,38(3):75−80.] doi: 10.3969/j.issn.1005-6521.2017.03.017 ZHANG C F, XIA Q L, YIN L B, et al. Optimization of soybean fiber cranberry cookie formulation by response surface method[J]. Food Research and Development, 2017, 38（3）: 75−80. doi: 10.3969/j.issn.1005-6521.2017.03.017
[39]	ALEKSEENKO E V, CHERNYKH V Y, BAKUMENKO O E. Shaped jelly marmalade with cranberry concentrate[C]//IOP Conference Series:Earth and Environmental Science. IOP Publishing, 2021, 640(5):052007.
[40]	MARAIS J, KHOO C. Polyphenolic content of sweet dried cranberries compared to cranberry juice cocktail[J]. The FASEB Journal,2013,27(1):1079−1098.
[41]	王振伟. 蔓越莓酸奶的研制及工业化应用研究[D]. 上海:华东理工大学, 2021. [WANG Z W. Development and industrialization of cranberry yogurt [D]. Shanghai:East China University of Science and Technology, 2021.] WANG Z W. Development and industrialization of cranberry yogurt [D]. Shanghai: East China University of Science and Technology, 2021.
[42]	LIU H, GARRETT T J, SU Z, et al. Modifications of the urinary metabolome in young women after cranberry juice consumption were revealed using the UHPLC-Q-orbitrap-HRMS-based metabolomics approach[J]. Food & function,2020,11(3):2466−2476.
[43]	NOVOTNY J A, BAER D J, KHOO C, et al. Cranberry juice consumption lowers markers of cardiometabolic risk, including blood pressure and circulating C-reactive protein, triglyceride, and glucose concentrations in adults[J]. The Journal of nutrition,2015,145(6):1185−1193. doi: 10.3945/jn.114.203190
[44]	SONG K, FAN H, GU L. Separation of proanthocyanidin polymers from American cranberries and predictive modeling of depolymerization using response surface methodology[J]. Journal of Food Processing and Preservation,2020,44(10):e14765.
[45]	KLAVINS L, PERKONS I, MEZULIS M, et al. Procyanidins from cranberry press residues-extraction optimization, purification and characterization[J]. Plants,2022,11(24):3517−3532. doi: 10.3390/plants11243517
[46]	CAILLET S, CÔTÉ J, SYLVAIN J F, et al. Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria[J]. Food Control,2012,23(2):419−428. doi: 10.1016/j.foodcont.2011.08.010
[47]	张波, 张莉敏, 张荣桂. 蔓越莓及蔓越莓制品体外抑菌试验的测定与分析[J]. 工业微生物,2022,52(4):32−36. [ZHANG B, ZHANG L M, ZHANG R G. Determination and analysis of in vitro bacteriostatic test of cranberry and cranberry products[J]. Industrial Microbiology,2022,52(4):32−36.] doi: 10.3969/j.issn.1001-6678.2022.04.005 ZHANG B, ZHANG L M, ZHANG R G. Determination and analysis of in vitro bacteriostatic test of cranberry and cranberry products[J]. Industrial Microbiology, 2022, 52（4）: 32−36. doi: 10.3969/j.issn.1001-6678.2022.04.005
[48]	VARNAITĖ L, KERŠIENĖ M, ŠIPAILIENĖ A, et al. Fiber-rich cranberry pomace as food ingredient with functional activity for yogurt production[J]. Foods,2022,11(5):84−92.
[49]	谢春阳, 高远. 蔓越莓干型酒发酵及澄清工艺优化[J]. 酿酒科技,2014(11):61−64. [XIE C Y, GAO Y. Optimization of fermentation and clarification process of dry cranberry wine[J]. Winemaking Science and Technology,2014(11):61−64.] XIE C Y, GAO Y. Optimization of fermentation and clarification process of dry cranberry wine[J]. Winemaking Science and Technology, 2014（11）: 61−64.
[50]	袁娟娜, 范瑞强, 吴元胜, 等. 念珠菌生物膜研究热点与前沿可视化分析[J]. 皮肤性病诊疗学杂志,2014,21(3):201−205. [YUAN J N, FAN R Q, WU Y S, et al. Visualization and analysis of hotspots and frontiers in Candida biofilm research[J]. Journal of Dermatology and Venereology,2014,21(3):201−205.] doi: 10.3969/j.issn.1674-8468.2014.03.010 YUAN J N, FAN R Q, WU Y S, et al. Visualization and analysis of hotspots and frontiers in Candida biofilm research[J]. Journal of Dermatology and Venereology, 2014, 21（3）: 201−205. doi: 10.3969/j.issn.1674-8468.2014.03.010
[51]	WANG Y Z, WU C C, WANG X Q. Bibliometric study of pain after spinal cord injury[J]. Neural Plasticity,2021:1−15.