Optimization of the β-glucan extraction conditions from different waxy barley cultivars

The effect of commercial enzyme preparation-assisted maceration on the yield, quality, and bioactivity of essential oil from waste carrot seeds (<em>Daucus carota</em> L.)

“…The optimization of the enzymatic pretreatment of waste carrot seeds prior to hydro-distillation was performed according to the Taguchi experimental design approach, which allows for reducing costs and time consumption by eval uating several process factors at the same time with the smallest number of experimental runs based on a table known as the orthogonal array (Cukor et al, 2011;Chen et al, 2011;Tadayon et al, 2012;Benito-Román et al, 2011).…”

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

“…The MW of β-glucan of these samples varied from 0.45 × 10 6 to 1.32 × 10 6 g/mol. Various research studies have shown that temperature, pH and pH-temperature interaction of the extraction process are important factors in β-glucan recovery and functionality [28,[30][31][32]. As temperature increases beyond 60 °C, the starch contamination of the extract increases due to gelatinisation of starch.…”

“…This hypothesis was proved when the viscosity of the β-glucan gum was found to increase with an increase in pH of the extract. In 2011, a Taguchi experimental design was used to find an optimal combination of factors that maximise the extraction yield from waxy barley cultivars [32]. At pH close to neutrality and temperature of 55 °C, an extraction yield of (73.4 ± 1.2)% was obtained at the optimal conditions of particle size, 100 μm; solvent:flour ratio of 5; stirring rate, 1000 rpm and extraction time, 3 h. However, molecular weight (MW) of β-glucan or its viscosity was not taken into account in the aforementioned study.…”

Pressurized aqueous ethanol extraction of β-glucans and phenolic compounds from waxy barley

“…There has been extensive research on β-glucan extraction from barley as summarized by Benito-Román, Alonso, and Lucas (2011). But, despite the use of different technologies, all authors concluded that β-glucan recovery from cereals is complicated since there are mass transfer limitations to the extraction.…”