TITLE:
β-Glucans: Characterization, Extraction Methods, and Valorization
AUTHORS:
Ana Chioru, Aurica Chirsanova
KEYWORDS:
β-Glucans, Yeast, Extraction, Valorization, Value-Added Products
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.10,
October
31,
2023
ABSTRACT: β-glucans are bioactive compounds with a wide range of biological
properties, including anticancer,
anti-inflammatory, antioxidant, and immune-modulating properties. Due to
their specific physical properties, such as (in)solubility, viscosity, and
gelation, β-glucans are increasingly
being used in the food, pharmaceutical, and cosmetic industries. The purpose of
this review is to provide an overview of the different types of β-glucans, their sources, especially
Saccharomyces cerevisiae yeasts, and the methods of extraction, isolation, and
purification of β-glucans, with the
aim of optimizing these methods for the efficient production process. Moreover, the physico-chemical properties, modifications, current applications and future
prospects of the use of β-glucans
in food, medicines, cosmetics and other potential value-added products
are summarized. The data presented indicate that β-glucans will play an increasingly important role in the sector of
special-purpose food products as well as in other current and future areas.