Applications of Spirulina in the food industry: Scientometric and systematic review
Thiwanga N. Withana, Yohan. S Ranasinghe, Ajith I. Rathnayke, T. C. Bamunuarachchige, H.K.S. De Zoysa
Abstract
Spirulina, a filamentous cyanobacterium, is widely recognized as a food supplement that is rich in protein (50-60%), antioxidants, essential fatty acids, and other minor nutrients. It serves various industries, including food, cosmetics, and personal care, all boosted by biotechnology. In this study, a bibliometric analysis was conducted using the Web of Science (WOS) database, which includes 399 publications from SCI-EXPANDED, SSCI, and A&HCI documents based on the application of Spirulina in the food industry published from 2014 to 2024 as a quantitative analysis. The analysis showed that 2021 had the highest number of publications. Keywords such as microalgae, Spirulina platensis , biomass, and antioxidants are widely used in this field. A potential alternative to health supplementation for humans is the most cited paper of 2019, with 460 total citations. Brazil has the highest number of articles published in this field, while Spain leads in collaborative research studies. Furthermore, the study provides a comprehensive overview of the application of Spirulina in the food industry, addressing nutritional deficiencies, current trends, challenges, and emerging opportunities for international research collaborations. Overall, this study aims to investigate the benefits and potential applications of Spirulina in the food industry through viable biotechnology and emphasizes it as a versatile tool, highlighting the necessity of bibliometric analysis for future research.