{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,12]],"date-time":"2026-03-12T06:07:22Z","timestamp":1773295642916,"version":"3.50.1"},"reference-count":58,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2022,12,1]],"date-time":"2022-12-01T00:00:00Z","timestamp":1669852800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Food. Sci. Technol."],"abstract":"<jats:p>Brewer\u2019s 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 \u03b2-glucan, which has several biological and techno-functional properties for application as a food ingredient. Practical application of \u03b2-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 \u03b2-glucan, the available methods to extract it, and its biological and techno-functional properties.<\/jats:p>","DOI":"10.3389\/frfst.2022.1074505","type":"journal-article","created":{"date-parts":[[2022,12,1]],"date-time":"2022-12-01T06:59:50Z","timestamp":1669877990000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":19,"title":["\u03b2-glucan from brewer\u2019s spent yeast as a techno-functional food ingredient"],"prefix":"10.3389","volume":"2","author":[{"given":"Gabrielle Victoria","family":"Gaut\u00e9rio","sequence":"first","affiliation":[]},{"given":"Sara Isabel Da Cruz","family":"Silv\u00e9rio","sequence":"additional","affiliation":[]},{"given":"Mariana Buranelo","family":"Egea","sequence":"additional","affiliation":[]},{"given":"Ailton Cesar","family":"Lemes","sequence":"additional","affiliation":[]}],"member":"1965","published-online":{"date-parts":[[2022,12,1]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"320","DOI":"10.1016\/j.meatsci.2013.02.011","article-title":"Effect of inulin, \u03b2-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters","volume":"94","author":"\u00c1lvarez","year":"2013","journal-title":"Meat Sci."},{"key":"B2","doi-asserted-by":"publisher","first-page":"53","DOI":"10.1177\/1082013219865379","article-title":"Application of rich in \u03b2-glucan flours and preparations in bread baked from frozen dough","volume":"26","author":"Andrzej","year":"2019","journal-title":"Food Sci. 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