A critical review on production and industrial applications of beta-glucans
Abstract
A great interest of β-glucans with many health-promoting and prebiotic properties has been registered. β-Glucans are major bioactive compounds known to have biological activities including anti-cancer, anti-inflammatory, and immune-modulating properties. Due to the specific physical properties of β-glucan, such as water solubility, viscosity, and gelation, it has been increasingly used by the food and other industries. The aim of this review is to present an overview on the production technologies of β-glucan, such as extraction, isolation, purification technologies from different sources, for instance yeast, fungi, bacteria, and cereal, aiming its optimization for more effective production processes. Furthermore, the physicochemical properties, chemical modifications, possible industrial applications and future prospects of β-glucans in foods, medicines, cosmetics, and other potential value-added products are also summarized. Data indicate that β-glucans will play an increasing role in current and future global food and medical sectors.
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Both the β-glucan source and extraction method can have a significant impact on key β-glucan characteristics, namely structure and molecular weight.
“It is important to note that both the β -glucan source and extraction method can have a significant impact on key β -glucan characteristics, namely structure and molecular weight [72].”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [72]
Cites
Microwave-Assisted Extraction of Flavonoids: A Review
Routray, W., & Orsat, V. (2012) · Food and Bioprocess Technology · doi:10.1007/s11947-011-0573-z · Cited by 676 · see citing works
An insight into anti-inflammatory effects of fungal beta-glucans
Du, B., Lin, C., Bian, Z., & Xu, B. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.09.002 · Cited by 193 · see citing works
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Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product
Jaeger, A., Arendt, E. K., Zannini, E., & Sahin, A. W. (2020) · Fermentation · doi:10.3390/fermentation6040123 · Cited by 172 · see citing works
“It is important to note that both the β-glucan source and extraction method can have a significant impact on key β-glucan characteristics, namely structure and molecular weight [72].”
BackgroundFărcaș, A. C., Socaci, S. A., Nemeș, S. A., Pop, O. L., Coldea, T. E., Fogarasi, M., & Biriș-Dorhoi, E. S. (2022) · Nutrients · doi:10.3390/nu14173470 · Cited by 75 · see citing works
Makhamrueang, N., Raiwa, A., Jiaranaikulwanitch, J., Kaewarsar, E., Butrungrod, W., & Sirilun, S. (2023) · Cosmetics · doi:10.3390/cosmetics10030085 · Cited by 14 · see citing works
- Authors
- Zhu, F., Du, B., & Xu, B.
- Affiliations
- Hebei Normal University of Science and Technology (CN)
- Beijing Normal-Hong Kong Baptist University (CN)
- Corresponding author
- Xu, Baojun
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2016-01
- Volume
- 52
- Pages
- 275-288
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W1025061508
- Cited by
- 388
- References
- 2
- Citations by year
- 2026: 30 · 2025: 38 · 2024: 40 · 2023: 31 · 2022: 40 · 2021: 58 · 2020: 45 · 2019: 46 · 2018: 25 · 2017: 27 · 2016: 6 · 2015: 2
- FWCI
- 26.70
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Hydrocolloids (publishedVersion)
- Funders
- Beijing Normal University-Hong Kong Baptist University United International College, China (R201402)
- National Natural Science Foundation of China (31470542)
- Natural Science Foundation of Hebei Province (C2014407059)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Health Sciences › Medicine › Pharmacology › Fungal Biology and Applications
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Keywords
- β-glucan, β-glucan production, extraction and isolation, yeast, fungi, bacteria, cereal β-glucan, physicochemical properties, chemical modification, prebiotics, health-promoting properties, food applications, cosmetics, pharmaceutical applications, value-added products
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