Comparison of the Conventional, Chemical, and Ultrasound Extraction of Crude Polysaccharides and Their Properties from .

This study aimed to compare the efficiency of four extraction methods, hot water (HW), hot alkaline (HA), ultrasound-assisted water (UW), and ultrasound-assisted alkaline (UA), for extracting crude β-glucan from , focusing on yield, functionality, and antidiabetic potential. The response surface methodology was used to optimize extraction conditions. Among all methods, UW yielded the highest β-glucan content (34.51 ± 0.82 g/100 g dry extract), indicating enhanced extraction efficiency through acoustic cavitation. However, HW demonstrated the most preserved structural integrity, exhibiting superior and consistent swelling power across all tested pH conditions, which indicated an excellent water-holding capacity. The ability of HA to scavenge antioxidants was significantly higher than that of other methods, likely due to the enhanced release of phenolic residues under alkaline conditions. UA showed the most potent inhibition against α-amylase (IC = 1.46 mg/mL) and α-glucosidase (IC = 1.21 mg/mL), demonstrating the potential for type 2 diabetes management. These results highlight that while UW is optimal for yield, HW preserves functional integrity, HA enhances antioxidant properties, and UA is promising for enzyme inhibition. The findings provide insights into tailoring extraction strategies for targeted functional or nutraceutical applications.