The impact of processing on soy allergenicity: A comprehensive bibliometric analysis

¹ Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia
² Center for Agro-based Industry, Ministry of Industry, Kota Bogor, Indonesia
³ Departement of Agricultural Product Technology, Teuku Umar University, Aceh Barat, Indonesia
⁴ Department of Nutritional Science, Faculty of Health Sciences, Universitas Esa Unggul, Jakarta, Indonesia

^* Corresponding author: hnpalupi@apps.ipb.ac.id

Abstract

The objective of this study is to conduct a bibliometric analysis of the impact of various processing techniques to decrease soy allergenicity. Data were collected from the Scopus database, encompassing the years 2000 to 2023, utilizing the keywords “processing” and “soy allergen.” A total of 111 articles were analyzed using Biblioshiny and VOSviewer, with a focus on how processing methods affect soybean allergens. The analysis revealed that China is the leading contributor in terms of publications and international collaborations, particularly with institutions such as Henan University of Technology and China Agricultural University. The findings indicate that processing methods, including heating, fermentation, and enzymatic hydrolysis, can reduce the allergenic potential of soy. This study provides valuable insights for the development of safer soy-based products for individuals with allergies and underscores the necessity for further research into the mechanisms underlying changes in allergenicity due to processing. These findings are expected to inspire innovations in soy-based food products and contribute to food safety policies.