Innovation, research and development on the passion fruit peel flour: bibliometric approach

Abstract The passion fruit peel flour, retrieved from the drying and milling of fruit-processing residues, is rich in fibers. In fact, it is an important food source, featuring many benefits for the human organism. Current study forwards a scientific and technological evaluation of the passion fruit peel flour development through bibliometric indicators. Data from scientific production were collected from Web of Science database and patent search was performed at different databases USPTO, WIPO, EPO and INPI. Bibliometric analysis addresses key sections focused on articles and patent applications, authors and inventors, relevant areas of interest, institutions and countries. The analysis of citations and analysis of social networks were also used as complementary indicators. The scientific and technological production of the passion fruit peel flour has occurred mostly in Brazil, particularly at universities. Since production is still fledging, greater investments are required to improve Science, Technology & Innovation (ST&I) indicators in the field.

摘要：以果品加工残余物经干燥、粉碎制得的百香果果皮粉富含膳食纤维，是一类重要的食用原料，对人体健康具有多重益处。本研究通过文献计量指标，对百香果果皮粉的研发进程开展科技评价。科研产出数据采集自Web of Science数据库，专利检索则在美国专利商标局（United States Patent and Trademark Office，USPTO）、世界知识产权组织（World Intellectual Property Organization，WIPO）、欧洲专利局（European Patent Office，EPO）及巴西国家工业产权局（Instituto Nacional da Propriedade Industrial，INPI）等多个数据库中完成。文献计量分析涵盖论文与专利申请、作者与发明人、核心研究领域、研究机构及所属国家等核心板块；同时辅以引文分析与社会网络分析作为补充评价指标。百香果果皮粉相关的科技产出主要集中于巴西，且多来自高校。由于该领域的研发仍处于起步阶段，需加大投入以提升该领域科学、技术与创新（ST&I）相关指标水平。