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https://doi.org/10.1016/j.carbpol.2009.05.023

has been cited by the following article:

• 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.