Kojic acid as an emerging biotechnological product: advances in production, applications, and optimization based on scientific output analysis

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dc.contributor.advisorGomez Rios, David Andres
dc.contributor.advisorRamirez-Malule, Howard
dc.contributor.authorArteaga Muñoz, Laura Daniela
dc.contributor.authorGómez Martinez, Laura Marcela
dc.date.accessioned2026-09-14T15:12:28Z
dc.date.available2026-09-14T15:12:28Z
dc.date.issued2026
dc.description.abstractKojic acid (KA) is a fungal secondary metabolite with recognized applications in cosmetics, pharmaceuticals, and food due to its antioxidant, antimicrobial, and depigmenting properties. However, industrial production remains limited by low fermentation yields and high costs. To assess the research landscape, a bibliometric analysis was performed using the Scopus database (1993– 2025), focusing on original research articles with the keywords “kojic acid” and “production.” Findings reveal a sustained rise in publications since 2010, with marked growth after 2017, led by Asian countries such as South Korea, China, and Japan. Network and cluster analyses identify two main axes of research: process optimization through microbial fermentation and genetic engineering, and biomedical applications related to tyrosinase inhibition. This study consolidates fragmented knowledge, highlights key contributors and trends, and points to future directions such as hybrid bioprocesses and synthetic biology, which are critical to achieving competitive industrial-scale production and expanding KA’s market potential.eng
dc.description.degreelevelPregradospa
dc.description.degreenameINGENIERO (A) QUÍMICO (A)spa
dc.format.extent1 recurso en linea (28 paginas)
dc.format.mimetypeapplication/pdf
dc.identifier.notificationemaillaura.daniela.arteaga@correounivalle.edu.co
dc.identifier.notificationnameLaura Daniela Arteaga Muñoz (1006593371)
dc.identifier.notificationnameLaura Marcela Gomez Martinez (1006343425)
dc.identifier.urihttps://hdl.handle.net/10893/41628
dc.language.isoeng
dc.publisherUniversidad del Vallespa
dc.publisher.branchSede Cali
dc.publisher.facultyFACULTAD DE INGENIERÍAspa
dc.publisher.placeColombiaspa
dc.publisher.programINGENIERÍA QUÍMICAspa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.coarhttp://purl.org/coar/access_right/c_abf2spa
dc.rights.licenseAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)spa
dc.subject.ddc540 - Química y ciencias afines
dc.subject.lembBiotecnología
dc.subject.lembFermentación microbiana
dc.subject.lembAspergillus
dc.subject.lembIngenieria genetica
dc.subject.lembAnalisis bibliometrico
dc.titleKojic acid as an emerging biotechnological product: advances in production, applications, and optimization based on scientific output analysis
dc.typeTrabajo de grado - Pregrado
dc.type.coarhttp://purl.org/coar/resource_type/c_7a1f
dc.type.coarversionhttp://purl.org/coar/version/c_970fb48d4fbd8a85spa
dc.type.contentText
dc.type.driverinfo:eu-repo/semantics/bachelorThesis
dc.type.redcolhttp://purl.org/redcol/resource_type/TP
dc.type.versioninfo:eu-repo/semantics/publishedVersionspa
dspace.entity.typePublication
person.identifier.orcid0000-0003-1013-5809
relation.isDirectorOfPublication05362d8e-beb3-48c5-8cfc-ba08a737cb40
relation.isDirectorOfPublication.latestForDiscovery05362d8e-beb3-48c5-8cfc-ba08a737cb40
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