Beta-Glucans: Novel Sources, Green Extraction Techniques, and Health Benefits

Chapter 1: Molecular and Chemical Description of β-Glucans Discusses sources: barley, oats, mushrooms, yeast, seaweed. Highlights functionalities and benefits. Emphasizes the impact of source selection on application. Discusses specific linkages (β(1→6) and β(1→3)) and their roles in biological activity and health efficacy. Sustainable Production and Practical Applications Chapter 2: Sustainable Production Methods and Applications Advocates for sustainable β-glucan production. Prepares the reader for detailed study on economic and environmental benefits. Highlights the importance of sustainable production in industry and science. Extraction Methods Chapter 3: Traditional and Modern Extraction Methods Reviews mechanical, chemical, enzymatic, and ultrasonic extraction methods. Compares environmentally friendly, cost-effective, and efficient methods. Recommends best practices. Highlights the advantages of modern ultrasonic and enzymatic methods for higher production and purity. Health Properties Chapter 4: Health Benefits and Nutritional Value Examines toxicity, cholesterol levels, and immunomodulatory effects. Discusses the nutritional value of β-glucans. Highlights β-glucans' ability to lower cholesterol and enhance immunity. Explores their role in functional foods and supplements. Examines how β-glucans modify gut flora for health benefits. Trends and Applications Chapter 5: Current and Future Trends Investigates sustainable food industry products. Focuses on innovative, green extraction methods. Discusses the importance of sustainable β-glucans production. Highlights potential applications in biomedicine and cosmetics. Conclusions and Implications Chapter 6: Key Findings and Recommendations Summarizes β-glucans applications and future research directions. Emphasizes the need for cross-disciplinary cooperation. Calls for further studies on sustainable extraction methods. Case Study Chapter 7: Brewer's Yeast Case Study by Gabrielle et al. (2022) Examines BSY (brewer's wasted yeast) as a source of β-glucan. Analyzes extraction methods focusing on yield, purity, and functional properties. Highlights β-glucan's antioxidant, hypocholesterolemic, and immunomodulatory properties. Discusses environmental and industrial benefits of using BSY. Suggests potential for converting brewery waste into commercial products.