Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 115762 10.21603/2308-4057-2027-1-694 ZJXSVY Research Article Research Article Research Article Hibiscus sabdariffa L. antimicrobial compounds for food applications: A bibliometric analysis Hibiscus sabdariffa L. antimicrobial compounds for food applications: A bibliometric analysis https://orcid.org/0000-0002-9654-3469 Perez-Flores Jesus G. Perez-Flores Jesus G. https://orcid.org/0000-0002-1432-2882 Cervantes-Elizarraras Alicia Cervantes-Elizarraras Alicia alicia_cervantes@uaeh.edu.mx https://orcid.org/0000-0003-2015-6734 Portillo-Torres Lizbeth A. Portillo-Torres Lizbeth A. https://orcid.org/0000-0001-8961-2852 Garcia-Curiel Laura Garcia-Curiel Laura https://orcid.org/0000-0002-4268-9753 Perez-Escalante Emmanuel Perez-Escalante Emmanuel https://orcid.org/0000-0002-9678-1264 Contreras-Lopez Elizabeth Contreras-Lopez Elizabeth https://orcid.org/0000-0001-7863-2911 Rangel-Vargas Esmeralda Rangel-Vargas Esmeralda https://orcid.org/0000-0002-1047-9612 Angel-Jijon Carlos Angel-Jijon Carlos Autonomous University of the State of Hidalgo Pachuca Мексика Autonomous University of the State of Hidalgo Pachuca Mexico Autonomous University of the State of Hidalgo Pachuca Мексика Autonomous University of the State of Hidalgo Pachuca Mexico Autonomous University of the State of Hidalgo Pachuca Мексика Autonomous University of the State of Hidalgo Pachuca Mexico Agroindustrial Engineering, Polytechnic University of Francisco I. Madero Tepatepec Мексика Agroindustrial Engineering, Polytechnic University of Francisco I. Madero Tepatepec Mexico Autonomous University of the State of Hidalgo Pachuca Мексика Autonomous University of the State of Hidalgo Pachuca Mexico Autonomous University of the State of Hidalgo Pachuca Мексика Autonomous University of the State of Hidalgo Pachuca Mexico Autonomous University of the State of Hidalgo Pachuca Мексика Autonomous University of the State of Hidalgo Pachuca Mexico Autonomous University of the State of Hidalgo Pachuca Мексика Autonomous University of the State of Hidalgo Pachuca Mexico Autonomous University of the State of Hidalgo Pachuca Мексика Autonomous University of the State of Hidalgo Pachuca Mexico National Technological Institute of Mexico Acapulco de Juárez Мексика National Technological Institute of Mexico Acapulco de Juárez Mexico 28 02 2026 28 02 2026 15 1 61 85 09 03 2025 08 12 2025 https://jsocnet.ru/en/nauka/article/115762/view

The increasing demand for natural antimicrobial agents in food preservation has led to a growing interest in Hibiscus sabdariffa L. due to its antimicrobial properties. We conducted a bibliometric analysis to assess the scientific production of antimicrobial extracts and compounds from H. sabdariffa, identifying research trends, relevant applications in the food industry, and knowledge gaps. A structured search was performed in the Web of Science database, retrieving articles published between 1984 and 2025. Bibliometric indicators, including annual publication trends, most influential journals, research collaboration networks, and keyword co-occurrence, were analyzed using R and VOSviewer. The results indicated a yearly growth rate of 8.15% in H. sabdariffa antimicrobial research, with significant contributions from Mexico, Egypt, and India. Studies have demonstrated that H. sabdariffa extracts, particularly ethanolic and aqueous fractions, exhibit potent antibacterial activity against Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus, attributed to phenolic compounds, flavonoids, and anthocyanins. Despite promising applications, challenges remain regarding the stability of H. sabdariffa compounds in food matrices, standardization of extraction methods, and regulatory approval for commercialization. Future research should optimize extraction techniques, develop nanoencapsulation strategies to enhance stability, and explore synergistic effects with other natural antimicrobials. Additionally, interdisciplinary studies combining food science, pharmacology, and biotechnology could further elucidate H. sabdariffa’s antimicrobial mechanisms and facilitate its integration into sustainable food preservation systems. This analysis provides valuable insights into the current research landscape and outlines strategic directions for advancing the application of H. sabdariffa-based antimicrobials in the food industry.

The increasing demand for natural antimicrobial agents in food preservation has led to a growing interest in Hibiscus sabdariffa L. due to its antimicrobial properties. We conducted a bibliometric analysis to assess the scientific production of antimicrobial extracts and compounds from H. sabdariffa, identifying research trends, relevant applications in the food industry, and knowledge gaps. A structured search was performed in the Web of Science database, retrieving articles published between 1984 and 2025. Bibliometric indicators, including annual publication trends, most influential journals, research collaboration networks, and keyword co-occurrence, were analyzed using R and VOSviewer. The results indicated a yearly growth rate of 8.15% in H. sabdariffa antimicrobial research, with significant contributions from Mexico, Egypt, and India. Studies have demonstrated that H. sabdariffa extracts, particularly ethanolic and aqueous fractions, exhibit potent antibacterial activity against Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus, attributed to phenolic compounds, flavonoids, and anthocyanins. Despite promising applications, challenges remain regarding the stability of H. sabdariffa compounds in food matrices, standardization of extraction methods, and regulatory approval for commercialization. Future research should optimize extraction techniques, develop nanoencapsulation strategies to enhance stability, and explore synergistic effects with other natural antimicrobials. Additionally, interdisciplinary studies combining food science, pharmacology, and biotechnology could further elucidate H. sabdariffa’s antimicrobial mechanisms and facilitate its integration into sustainable food preservation systems. This analysis provides valuable insights into the current research landscape and outlines strategic directions for advancing the application of H. sabdariffa-based antimicrobials in the food industry.

 Antimicrobial properties phenolics extraction standardization natural food preservatives encapsulated bioactives shelf-life extension Antimicrobial properties phenolics extraction standardization natural food preservatives encapsulated bioactives shelf-life extension

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