AUTHOR=Gautério Gabrielle Victoria , Silvério Sara Isabel Da Cruz , Egea Mariana Buranelo , Lemes Ailton Cesar 

TITLE=β-glucan from brewer’s spent yeast as a techno-functional food ingredient

JOURNAL=Frontiers in Food Science and Technology

VOLUME=2

YEAR=2022

URL=https://www.frontiersin.org/journals/food-science-and-technology/articles/10.3389/frfst.2022.1074505

DOI=10.3389/frfst.2022.1074505

ISSN=2674-1121

ABSTRACT=<p>Brewer’s spent yeast (BSY) is a by-product generated during beer production. After heat inactivation, large quantities of BSY are discarded or sold as a low-cost animal feed supplement. Fortunately, BSY can be a good source of valuable compounds such as β-glucan, which has several biological and techno-functional properties for application as a food ingredient. Practical application of β-glucan from BSY requires disruption cell wall and purification steps that significantly influences the yield, cost, biological, physic-chemical, and technological characteristics of this compound. This mini-review presents the use of BSY as a source of β-glucan, the available methods to extract it, and its biological and techno-functional properties.</p>