Hydroxypropyl cellulose (HPC) is a versatile cellulose ether with two standardized forms: highly substituted (H-HPC), which is water-soluble and thermoresponsive, and low-substituted (L-HPC), which is insoluble but swellable. This systematic review with bibliometric analysis aimed to map the global HPC research landscape (2005–2024), focusing on publication trends, research impact, and thematic directions. Original research articles and conference proceedings indexed in Scopus were included, while reviews and non-research items were excluded. The database was searched on 7 July 2025 using predefined strategies and analyzed using Excel for descriptive statistics and VOSviewer for network visualization. Risk of bias assessment was not applicable; data accuracy was ensured through duplicate removal and the use of standardized bibliometric indicators. A total of 1273 H-HPC and 92 L-HPC publications were analyzed. H-HPC research dominates multidisciplinary applications in drug delivery, 3D printing, thermochromic, and energy materials, whereas L-HPC remains focused on pharmaceutical disintegration and binding. Nevertheless, the field is constrained by reliance on commercial grades and a narrow application focus, leaving broader material innovations underexplored. HPC is positioned as a strategic polysaccharide derivative with expanding translational potential. Future studies should emphasize greener synthesis, advanced functionalization, and industrial scale-up. Funding: Supported by BRIN. Systematic review registration: INPLASY202590019.

Broken rice is an underutilized agro-industrial by-product with high starch content and potential for value-added applications. However, native starch has several limitations, including high hydrophilicity and relatively large particle size, which may restrict its broader functional use. This study investigated the modification of broken rice starch through acetylation followed by sulfuric-acid hydrolysis to obtain acetylated starch with reduced particle size. Acetylation was carried out using two acetic anhydride levels, namely 10 and 20 g/100 g starch, and reaction times of 15, 30, and 45 min. The modified starches were evaluated for acetyl content and degree of substitution (DS), and were further characterized by Fourier transform infrared spectroscopy (FTIR), particle size analysis, zeta potential measurement, and scanning electron microscopy (SEM). Increasing acetic anhydride level and reaction time increased acetyl content and DS, with the highest DS value of 0.119 ± 0.004 obtained at 20 g/100 g starch and 45 min. After acid hydrolysis, the DS decreased to 0.055 ± 0.002. FTIR spectra indicated structural changes after acetylation and subsequent hydrolysis. The acid-hydrolyzed acetylated starch showed an average particle size of 557.72 ± 3.18 nm, a polydispersity index (PDI) of 0.08 ± 0.03, a zeta potential of 3.10 ± 0.40 mV, and irregular surface morphology. These findings indicate that sequential acetylation and acid hydrolysis of broken rice starch produced an acetylated starch material with reduced particle size and altered surface characteristics. However, the low zeta potential suggests limited colloidal stability, indicating that further optimization is required before further application-related evaluation.

INPLASY202590019 Hydroxypropyl cellulose in sustainable functional materials: A two-decade research landscape analysis with translational insights Keywords: hydroxypropyl cellulose; bibliometric an…

Cocoa pulp, a byproduct of cocoa processing, offers strong potential as a substrate for probiotic beverages. This study developed a cocoa-pulp probiotic drink fermented with Saccharomyces cerevisiae var. boulardii, a well-known probiotic yeast. A bioprocessing strategy was applied by varying fermentation time, sucrose concentration, and inoculum level. The beverages produced were evaluated for physicochemical properties, antioxidant and antimicrobial activities, and chemical composition. Using the Analytical Hierarchy Process (AHP), the optimal formulation was identified as 20 hours of fermentation with 3% sucrose and 5% inoculum. This formulation showed high yeast viability (8.101 ± 0.001 log cfu/mL), potent antioxidant activity (81.33%), balanced total soluble solids (9 °Brix), and suitable acidity (1.19% titratable acidity; pH 3.47). Key flavor chemical constituents included ethyl 9-hexadecenoate, hexadecenoic acid ethyl ester, (E)-9-octadecenoic acid ethyl ester, and androst-5,15-dien-3-ol acetate. Overall, cocoa pulp juice fermented with S. cerevisiae var. boulardii demonstrated strong potential for producing functional probiotic beverages while supporting sustainable cocoa food systems.