Cereal (1,3)(1,4)-β-d-glucans, known as β-d-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natural sources. Thanks to their physicochemical properties β-d-glucans have therapeutic and nutritional potential and a specific place for their functional characteristics in diverse food formulations. They can function as thickeners, stabilizers, emulsifiers, and textural and gelation agents in beverages, bakery, meat, and extruded products. The objective of this review is to describe the primary procedures for the production of β-d-glucans from cereal grains, to define the processing factors influencing their properties, and to summarize their current use in the production of novel cereal-based foods. Additionally, the study delves into the utilization of β-d-glucans in the rapidly evolving field of nanotechnology, exploring potential applications within this technological realm.

Crop Research Institute Drnovská 507 161 06 Prague Czech Republic

Department of Biotechnology Faculty of Natural Sciences University of Ss Cyril and Methodius Námestie J Herdu 2 917 01 Trnava Slovakia

Department of Food Science Faculty of Agrobiology Food and Natural Resources Czech University of Life Sciences Kamýcká 129 165 00 Praha Czech Republic

National Agricultural and Food Center Research Institute of Plant Production Bratislavská Cesta 122 921 68 Piešťany Slovakia

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