Tendencias de investigación sobre el aprovechamiento alimentario del mucílago de cacao (Theobroma cacao L): un análisis bibliométrico
DOI:
https://doi.org/10.63688/cggfj371Palabras clave:
mucílago de cacao, valorización alimentaria, fermentación, análisis bibliométrico, mapa temáticoResumen
Introducción: El mucílago de cacao (Theobroma cacao L.) ha pasado de ser considerado un residuo del procesamiento del fruto a constituir una materia prima con potencial para el desarrollo de alimentos, bebidas fermentadas e ingredientes de valor agregado. Este estudio analizó la evolución de la producción científica, la estructura temática, las aplicaciones alimentarias y las principales tendencias de investigación relacionadas con su aprovechamiento.
Metodología: Se desarrolló un estudio documental, descriptivo e interpretativo que integró análisis bibliométrico y revisión temática cualitativa. Los registros se recuperaron de Scopus y Web of Science el 13 de julio de 2026. De 436 documentos identificados, se eliminaron 127 duplicados y, posteriormente, se aplicaron criterios de selección de revistas Q1-Q2 y pertinencia temática, conformándose un corpus final de 214 artículos publicados entre 1966 y 2026 en 131 fuentes científicas.
Resultados: La producción presentó una tasa de crecimiento anual de 4,08 %, un promedio de 33,49 citas por documento y 36,45 % de colaboración internacional. El mapa temático identificó temas motores vinculados con pulpa de cacao, bebidas, enzimas y compuestos bioactivos; temas básicos asociados con fermentación y microorganismos; temas de nicho relacionados con compuestos aromáticos y valorización de biomasa; y temas emergentes o en declive vinculados con líquidos de exudación, evaluación sensorial y nuevas rutas biotecnológicas. Las aplicaciones incluyeron vinos, cervezas, kéfir, jugos probióticos, kombucha, jarabes, sorbetes y edulcorantes naturales.
Conclusiones: La evidencia muestra una transición hacia la valorización del mucílago como materia prima alimentaria. Su consolidación industrial requiere avances en estandarización, inocuidad, estabilidad, aceptación sensorial, viabilidad económica y escalamiento sostenible.
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Derechos de autor 2026 Alexander Rody Muñoz Cruzati, Gustavo Martínez Valenzuela (Autor/a)
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
