Nanoencapsulation of bioactive compounds in chocolate products: A bibliometric study

¹ Doctoral Program of Agricultural Science, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36A, Surakarta 57126, Indonesia
² Department of Agricultural Product Technology, Vocational School, Universitas Sebelas Maret, Jl. Ir. Sutami 36A, Surakarta 57126, Indonesia
³ Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36A, Surakarta 57126, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

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.