Feijoa: scientific research trends and its potential for technological application

Abstract

Feijoa (Acca sellowiana) is a fruit native to Brazil that has been attracting increasing interest due to its bioactive and sensory properties. This study aimed to map the scientific production on the species over the last 20 years, identifying emerging trends, potential technological applications of its different parts, and knowledge gaps. A bibliometric analysis was performed using the results obtained from a search in the Web of Science platform using combinations of keywords and Boolean operators (“feijoa” OR “Acca sellowiana” OR “Acca sellowiana (O. Berg) Burret” OR “A. sellowiana” OR “Feijoa sellowiana”) in the title, abstract, and keyword fields, excluding review articles. In total, 244 articles were identified, distributed across more than 40 research areas, with Brazil standing out, accounting for 95 publications. The applications described include the use of different fruit fractions to produce fermented beverages, jams, flours, and biodegradable films, as well as the extraction of pectin and essential oils, both of which exhibit antioxidant activity and a high content of phenolic compounds. The most established themes involve bioactive compounds, processing, and post-harvest quality, while terms such as “gut microbiota” and “silver nanoparticles” represent emerging trends. The mapping revealed gaps, particularly in the scarcity of in vivo studies, sensory analyses, and large-scale applications.