Genésio José da Silva Neto

INTRODUCTION: Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors. Despite its wide use, a systematic understanding of recent scientific advances remains limited, highlighting the importance of bibliometric approaches. METHODS: A bibliometric analysis was conducted using publications indexed between 2020 and 2024, retrieved from scientific databases, and analyzed through quantitative indicators of scientific production, collaboration networks and research trends. RESULTS: The analysis demonstrated a consistent growth in scientific output, with research leadership by countries such as China, India and Italy, reflecting strong governmental investment and well‐established research frameworks. In the food industry, bromelain is applied in meat tenderization, beverage clarification and as a processing aid. Recent studies emphasize its role in the production of protein hydrolysates with bioactive properties, including antioxidant and antihypertensive activities. In the pharmaceutical field, its anti‐inflammatory, analgesic and antitumoral effects are explored in the treatment of burns and tumors, as well as its potential neuroprotective applications. In cosmetics, bromelain is used in exfoliating formulations and dentifrices for stain removal. CONCLUSION: Bromelain research extends across multiple disciplines, promoting advances in biological sciences, medicine and chemical engineering. Recent efforts have focused on identifying alternative sources beyond pineapple, aiming to obtain enzymes with improved stability and functionality under diverse processing conditions. These advances reinforce bromelain's potential as a versatile and sustainable biotechnological resource. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

This bibliometric review aimed to map recent scientific production (2020–2026) on autochthonous bacterial strains applied to the food industry, focusing on experimental studies retrieved from the Scopus^® database. Boolean operators and truncation were applied to refine searches and exclude yeast-related terms, and keyword co-occurrence analysis was performed using VOSviewer (v1.6.20). A total of 44,095 experimental articles were analyzed. Results revealed a stable annual output exceeding 8000 papers between 2021 and 2024, indicating sustained scientific interest in the topic. China and the United States accounted for over 55% of total publications, with Chinese institutions and funding agencies showing predominant activity. Research was mainly distributed across Biochemistry, Genetics, Molecular Biology, Medicine, and Microbiology, reflecting applied and mechanistic approaches. Two major thematic clusters were identified: one focused on gastrointestinal health and microbiota modulation and another centered on microbial metabolism, probiotic functionality, and biochemical characterization. The findings confirm the growing scientific and technological relevance of autochthonous strains in improving food quality, safety, and functionality, especially in fermented products, and provide valuable insights for guiding future research and innovation in food microbiology and biotechnology.