Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals

Abstract

Food and agro-industrial by-products provoke a great environmental and economic impact that must be minimized by adding value to these wastes within the framework of circular economy. The relevance of β-glucans obtained from natural sources (cereals, mushrooms, yeasts, algae, etc.), in terms of their interesting biological activities (hypocholesterolemic, hypoglycemic, immune-modulatory, antioxidant, etc.), has been validated by many scientific publications. Since most of these by-products contain high levels of these polysaccharides or can serve as a substrate of β-glucan-producing species, this work reviewed the scientific literature, searching for studies that utilized food and agro-industrial wastes to obtain β-glucan fractions, attending to the applied procedures for extraction and/or purification, the characterization of the glucans and the tested biological activities. Although the results related to β-glucan production or extraction using wastes are promising, it can be concluded that further research on the glucans’ characterization, and particularly on the biological activities in vitro and in vivo (apart from antioxidant capacity), is required to reach the final goal of formulating novel nutraceuticals based on these molecules and these raw materials.

Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties

“…The proportion of proteins found in the wine lees biomass is 42.62% ± 1.57%, 77.62% ± 9.14% and 52.24% ± 3.23%. The obtained values are higher compared to the data from the study published by De Iseppi [17] [42] carried out also on the red wine lees 14.5% -15.7%. The protein content extracted from yeasts Saccharomyces cerevisiae is 33% -54% [43].…”