인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
This study aims to map global research trends in the nanoencapsulation of bioactive compounds in chocolate products using a bibliometric analysis. Data were obtained from the Scopus database and analyzed using VOSviewer software for publications published between 2015 and 2025. The results indicate an increasing interest in research on the use of nanoencapsulation technology in chocolate formulations, particularly to support the development of functional foods with higher antioxidant activity. The direction of functional chocolate research is influenced by a country's role in the global cocoa supply chain. Cocoa-producing countries tend to focus on raw material utilization and potential bioactive compounds, while countries with established chocolate industries and high consumption levels place greater emphasis on formulation, processing technology, and functional enrichment of chocolate products. Keyword co-occurrence analysis indicates the dominance of topics such as bioactive compounds, antioxidant activity, encapsulation, and various chocolate formulation approaches. In general, incorporating bioactive compounds into chocolate aims to enhance its functional value without compromising product quality. However, most research still focuses on extracts from fruits, leaves, and spices, while bioactive sources from oil-producing plants remain relatively underexplored, opening up opportunities for further research in the field of functional chocolate.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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