Emulsion stability of β-Glucans isolated from wine lees in oilbased systems

Abstract

β-Glucans are natural polysaccharides widely distributed in various biological sources, including cereals, fungi, yeast, bacteria, and algae, each source providing β-glucans with distinct structural and functional characteristics. Their physiological properties depend strongly on origin, molecular structure, molecular weight, degree of branching, and solubility, which influence their biological activity and functional performance. Cereal β-glucans are typically characterized by linear β-(1→3)(1→4) linkages associated with cholesterol-lowering and glycemic control effects, whereas yeast and fungal β-glucans mainly contain β-(1→3)(1→6) linkages responsible for immunomodulatory activity. Additionally, extraction methods and processing conditions significantly affect the molecular conformation, hydration behavior, viscosity, gel-forming capacity, and interactions with lipid phases, determining their suitability for applications in food, pharmaceutical, and cosmetic systems. The aim of this study was to evaluate the ability of β-glucans isolated from wine lees to stabilize oil-in-water emulsions prepared with two lipid phases: avocado oil and the bio-based ester diisopropyl adipate (DIPA).