Hibiscus sabdariffa L. antimicrobial compounds for food applications: A bibliometric analysis

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.