Microorganisms with the ability to dissolve phosphorus have the potential to release this essential nutrient into the soil through natural solubilization processes, which allows for boosting plant growth and development. While literature reviews acknowledge their potential, unexplored territories concerning accessibility, application, and effective integration into sustainable agriculture necessitate further research. This manuscript employed distinct methodologies to execute a bibliometric analysis and a literature review. The combined application of both methodologies enables a holistic understanding of the domain landscape and its innovative facets. For the bibliometric analysis, the propositions of Donthu and Jia were utilized, supplemented by tools, such as Bibliometrix. The literature review adhered to a systematic methodology predicated on Petersen’s guidelines to represent the domain accurately, pinpointing trends and gaps that could steer future, more detailed research. This investigation uncovers an escalating interest in studying these microorganisms since the 2000s, emphasizing their significance in sustainable agriculture and the context of phosphorus scarcity. It was also discerned that India and China, nations with notable agricultural sectors and a high demand for phosphorus fertilizers, spearheaded research output on this subject. This signifies their substantial contribution to the progression of this scientific field. Furthermore, according to the research consulted, phosphorus-solubilizing microorganisms play a pivotal role in the symbiotic interaction of soil with plant roots and represent an efficacious strategy to counteract the low availability of phosphorus in the soil and sustainably enhance agricultural systems. Finally, this review contributes to the relevant domain by examining existing empirical evidence with special emphasis on sustainable agriculture, improved understanding of phosphorus solubilization mechanisms, and recognition of various microbial entities.

Coffee cultivation in the Department of Cauca, Colombia, is vital for much of the department’s economy. Coffee processing generates waste, such as pulp, which accounts to about 40% of the fresh fruit. Currently, in most cases in Cauca, coffee byproducts are discarded, and, in other cases, the coffee pulp is used for fertilizers, generating environmental problems due to its decomposition. This research aims to design a process for supplying a functional food in the form of an energy bar based on coffee pulp and other components of the region, such as quinoa and panela, helping to mitigate the environmental impact of coffee production. Our research included four phases. First, we determined the study area; in the second phase, we studied an energy bar’s nutritional and physical characteristics. Then, the requirements and specifications of the bar were defined, and the authors documented the process diagram, variables within the process, and the quality plan. Finally, the authors conducted experiments to determine optimal mixing proportions. From the experiment with the mixtures, we found a formulation that satisfies the needs and specifications of the bar which is composed of 50% cereals, 30% panela syrup, and 20% coffee pulp. The selected formulation’s qualitative properties (organoleptic, chemical, and microbial) are acceptable for human consumption and provide high energy content of 365.21 and 291.56 kcal/100 g for the energy bar and coffee pulp raisins, respectively.

Cacao (Theobroma cacao) is considered a functional food due to its composition, which is rich in bioactive compounds such as flavonoids, theobromine, dietary fiber, and essential minerals. Several studies have shown that flavonoids have antioxidant and anti-inflammatory properties, helping to reduce oxidative stress and protecting against cardiovascular diseases. In addition, their ability to stimulate nitric oxide production improves blood circulation and lowers blood pressure. These benefits, coupled with its ability to improve mood and cognitive function, position cocoa as a key ingredient in the development of functional foods aimed at improving quality of life and preventing chronic diseases. This research aims to create a product that incorporates cocoa and essential oils extracted from aromatic plants native to the department of Cauca. This represents a significant step toward the sustainable use of these ingredients in the region, promoting consumer welfare and health while strengthening sustainable practices, fostering innovation, and boosting economic and social development in the department. The research is developed in five phases: determination of the study area, characterization of the cocoa production chain in the department of Cauca, selection of essential oils, application of an experimental mixture design and physicochemical and microbiological analyses of the final product. From the experimental design of the mixture, it was determined that the most appropriate formulation of the bar is 60% dark chocolate (70% cocoa), 29% sweet chocolate, 10% pure strawberry and 1% fennel essential oil (Foeniculum vulgare), reaching an average sensory acceptability of 3.23 on a five-point hedonic scale. The qualitative properties (organoleptic, chemical and microbial) of the selected formulations are acceptable for human consumption and provide a high energy content of 506.25 kcal/100 g for chocolate bars filled with strawberry puree and fennel essential oil.