Hesperidin Encapsulation for Food, Pharmaceutical, and Chemical Industries: A Bibliometric Review

ABSTRACT The aim of the present study was to perform a comprehensive bibliometric review of the encapsulation of hesperidin, mapping the trajectory, trends, and characteristics of research on this subject, with emphasis on applications for food, pharmaceutical, and chemical industries. A systematic search was conducted in the Scopus database using specific descriptors (“hesperidin” AND “encapsulation” OR “immobilization”), with subsequent quantitative and qualitative analyses of bibliometric indicators using the VOSviewer software. The results revealed growth in scientific production, which intensified after 2020. The main fields of knowledge involved were biochemistry, genetics, and molecular biology (19.4%), pharmacology (18.3%), chemistry (15.7%), materials science (6.3%), confirming the multidisciplinary nature. The analysis of keyword co‐occurrence identified four main thematic clusters: antioxidant and bioactive properties of citrus flavonoids; in vivo studies using animal models; nano/microencapsulation technologies; physicochemical characterization and delayed release. In conclusion, hesperidin encapsulation constitutes a promising, multidisciplinary, and rapidly expanding scientific field. This indicates significant opportunities for applications in the pharmaceutical, nutraceutical, functional food, chemical, and cosmetic industries, although advances in methodological standardization, clinical validation, and industrial scalability are needed for the complete maturation of the field.