Palm sap beyond sweeteners: mapping research trends and future sustainable directions

Palm sap, particularly from the palmyra palm ( Borassus flabellifer ), represents a valuable natural resource with multifaceted applications in nutrition, medicine, and sustainable industries. This study provides a comprehensive bibliometric analysis of research trends related to palm sap, utilizing data from the Web of Science and Scopus databases covering the period of 2015–2025. Analysis reveals that Indonesia, Thailand, and India are leading contributors to the scientific literature in this domain. Research activities have primarily focused on the physicochemical properties, bioactive constituents, fermentation dynamics, preservation techniques, and value-added applications of palm sap and its derivatives. The findings highlight the potential of palm sap to be produced as functional foods, renewable bioethanol, antimicrobial agents, biodegradable composites, and photovoltaic materials. Despite increasing research outputs, significant gaps persist regarding the optimization of processing techniques, quality assurance standards, toxicity evaluation, and commercialization strategies. Additionally, concerns such as acrylamide formation during thermal processing and microbial quality during storage underscore the need for stringent quality control measures. Future research directions should emphasize the integration of biotechnological advancements, such as microbial strain optimization and metabolic engineering, with traditional knowledge systems to enhance product development. Furthermore, interdisciplinary approaches combining food science, material science, biotechnology, and ethnobotany are critical to unlocking the full potential of palm sap. This bibliometric review provides a consolidated foundation for future investigations, aiming to foster innovation, promote sustainable utilization, and support policy development for palm-based resources in the context of global food security, renewable energy, and health care solutions.