Beta-Glucans: Characterization, Extraction, Practical application (A Scoping Review)

Introduction. Beta-glucans are a diverse group of compounds found in the cell walls of various microorganisms, including bacteria, fungi, yeasts, algae, and plants. These compounds have a wide range of properties that make them useful in various applications. However, research on beta-glucans has been fragmented, with technological and biological aspects often treated in isolation. This lack of systematic analysis prevents us from fully understanding the relationships between different types of beta-glucans, their extraction methods, and their properties.

Purpose: To systematize and organize information about the properties, production methods, and applications of beta-glucans in order to identify key factors that determine their functionality, as well as to identify areas where further research is needed in order to improve their use in the food and related industries. 

Materials and Methods. The sources for this review were selected from the Scopus, OpenAlex, and RSCI databases. We chose a chronological interval between 2020 and 2025 as the criteria for including materials, in order to ensure that the data we collected was relevant. The search, selection, and cataloging of publications were carried out in accordance with the PRISMA-ScR protocol.

Results: The review provides a detailed chemical characterization and classification of beta-glucans, depending on their source (cereal, non-cereal, or spore). The structural organization and localization of these compounds are described, as well as the main extraction methods used to obtain them (aqueous, chemical, enzymatic, ultrasonic, microwave). The effect of these methods on the molecular weight and spatial conformation of beta-glucans is analyzed, and their consequent effects on functional properties are demonstrated. Data on the use of beta-glucans in food technology (meat, dairy products, bakery) and biomedicine is systematized. Emphasis is placed on the dual nature of their technological and physiological functions.

Conclusion. The functionality of beta-glucans depends not only on their natural source, but also on the conditions of extraction. This makes extraction methods an important tool for controlling the properties of beta-glucans. The practical significance of our research lies in the ability to select the type of beta-glucan and its production method based on the desired properties, and to recommend its use as a multifunctional ingredient in food and other related fields.

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