Cereal β-<span style="font-variant: small-caps">d</span>-Glucans in Food Processing Applications and Nanotechnology Research
Cereal (1,3)(1,4)-β-<span style="font-variant: small-caps;">d</span>-glucans, known as β-<span style="font-variant: small-caps;">d</span>-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natu...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/3/500 |
| _version_ | 1797318710132736000 |
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| author | Lucie Jurkaninová Václav Dvořáček Veronika Gregusová Michaela Havrlentová |
| author_facet | Lucie Jurkaninová Václav Dvořáček Veronika Gregusová Michaela Havrlentová |
| author_sort | Lucie Jurkaninová |
| collection | DOAJ |
| description | Cereal (1,3)(1,4)-β-<span style="font-variant: small-caps;">d</span>-glucans, known as β-<span style="font-variant: small-caps;">d</span>-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natural sources. Thanks to their physicochemical properties β-<span style="font-variant: small-caps;">d</span>-glucans have therapeutic and nutritional potential and a specific place for their functional characteristics in diverse food formulations. They can function as thickeners, stabilizers, emulsifiers, and textural and gelation agents in beverages, bakery, meat, and extruded products. The objective of this review is to describe the primary procedures for the production of β-<span style="font-variant: small-caps;">d</span>-glucans from cereal grains, to define the processing factors influencing their properties, and to summarize their current use in the production of novel cereal-based foods. Additionally, the study delves into the utilization of β-<span style="font-variant: small-caps;">d</span>-glucans in the rapidly evolving field of nanotechnology, exploring potential applications within this technological realm. |
| first_indexed | 2024-03-08T03:56:14Z |
| format | Article |
| id | doaj.art-085c95a9a41e46f98c894826a22a00d3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T03:56:14Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-085c95a9a41e46f98c894826a22a00d32024-02-09T15:12:24ZengMDPI AGFoods2304-81582024-02-0113350010.3390/foods13030500Cereal β-<span style="font-variant: small-caps">d</span>-Glucans in Food Processing Applications and Nanotechnology ResearchLucie Jurkaninová0Václav Dvořáček1Veronika Gregusová2Michaela Havrlentová3Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Praha, Czech RepublicCrop Research Institute, Drnovská 507, 161 06 Prague, Czech RepublicDepartment of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Námestie J. Herdu 2, 917 01 Trnava, SlovakiaDepartment of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Námestie J. Herdu 2, 917 01 Trnava, SlovakiaCereal (1,3)(1,4)-β-<span style="font-variant: small-caps;">d</span>-glucans, known as β-<span style="font-variant: small-caps;">d</span>-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natural sources. Thanks to their physicochemical properties β-<span style="font-variant: small-caps;">d</span>-glucans have therapeutic and nutritional potential and a specific place for their functional characteristics in diverse food formulations. They can function as thickeners, stabilizers, emulsifiers, and textural and gelation agents in beverages, bakery, meat, and extruded products. The objective of this review is to describe the primary procedures for the production of β-<span style="font-variant: small-caps;">d</span>-glucans from cereal grains, to define the processing factors influencing their properties, and to summarize their current use in the production of novel cereal-based foods. Additionally, the study delves into the utilization of β-<span style="font-variant: small-caps;">d</span>-glucans in the rapidly evolving field of nanotechnology, exploring potential applications within this technological realm.https://www.mdpi.com/2304-8158/13/3/500β-<span style="font-variant: small-caps">d</span>-glucanscerealsextractionprocessingfood applicationnanotechnology |
| spellingShingle | Lucie Jurkaninová Václav Dvořáček Veronika Gregusová Michaela Havrlentová Cereal β-<span style="font-variant: small-caps">d</span>-Glucans in Food Processing Applications and Nanotechnology Research Foods β-<span style="font-variant: small-caps">d</span>-glucans cereals extraction processing food application nanotechnology |
| title | Cereal β-<span style="font-variant: small-caps">d</span>-Glucans in Food Processing Applications and Nanotechnology Research |
| title_full | Cereal β-<span style="font-variant: small-caps">d</span>-Glucans in Food Processing Applications and Nanotechnology Research |
| title_fullStr | Cereal β-<span style="font-variant: small-caps">d</span>-Glucans in Food Processing Applications and Nanotechnology Research |
| title_full_unstemmed | Cereal β-<span style="font-variant: small-caps">d</span>-Glucans in Food Processing Applications and Nanotechnology Research |
| title_short | Cereal β-<span style="font-variant: small-caps">d</span>-Glucans in Food Processing Applications and Nanotechnology Research |
| title_sort | cereal β span style font variant small caps d span glucans in food processing applications and nanotechnology research |
| topic | β-<span style="font-variant: small-caps">d</span>-glucans cereals extraction processing food application nanotechnology |
| url | https://www.mdpi.com/2304-8158/13/3/500 |
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