Abstract

Recent advancements in extraction techniques have revolutionized the extraction of plant bioactive compounds. Novel technologies such as Microwave Assisted Extraction (MAE), Supercritical Fluid Extraction (SCF), Pulsed Electric Field Extraction (PEF), Ultrasonication Extraction (UAE), Enzyme Assisted Extraction (EAE), High Pressure Process Extraction (HPP), and Cloud Point Extraction (CPE) are gaining traction. Celebrated for their green efficacy and cost-effectiveness, these methods are preferable over traditional techniques due to low solvent consumption, reduced extraction times, high purity of extracts, and non-thermal processing. Their non-toxic, environmentally friendly nature aligns well with sustainable practices. MAE uses microwave energy to heat solvents in contact with samples, enhancing extraction. SCF employs supercritical fluids, often carbon dioxide, for efficient dissolution and extraction of target compounds. PEF applies high voltage bursts to plant tissues, disrupting cell membranes and releasing bioactive substances. UAE uses ultrasonic waves to create cavitation in the solvent, promoting compound extraction. EAE leverages specific enzymes to break down cell walls, enhancing bioactive release. HPP uses high pressure to disrupt cell structures, extracting compounds without thermal degradation. CPE separates compounds based on their solubility in a surfactant solution at a specific temperature. These innovative techniques are particularly valuable in the food and pharmaceutical sectors, enabling efficient extraction of bioactive compounds to enhance food security and develop health-promoting products. This chapter aims to highlight the potential applications of these advanced methods in food processing, emphasizing their role in producing high-quality, bioactive-rich extracts.