Summary
This narrative review synthesises current knowledge on extraction methods for plant bioactive compounds, contrasting traditional techniques (maceration, Soxhlet, heat reflux) with emerging sustainable approaches (supercritical fluid, ultrasound-assisted, microwave-assisted, and pulsed electric field extraction). The authors emphasise that innovative methods can minimise heat and solvent exposure, thereby preserving beneficial bioactive properties whilst addressing financial, technological, and regulatory barriers to implementation in food manufacturing.
Regional applicability
The review is not geographically specific and addresses extraction methodology applicable across jurisdictions. Findings on regulatory compliance and labelling transparency are relevant to United Kingdom food industry practices, though specific alignment with UK Food Standards Authority guidance would require supplementary assessment.
Key measures
Extraction efficiency, preservation of bioactive compounds (flavonoids, phenolic acids), heat exposure, solvent use, regulatory compliance, retention of antioxidant, anti-inflammatory, and antimicrobial properties
Outcomes reported
The review examines conventional extraction methods (heat reflux, maceration, Soxhlet) and innovative techniques (SFE, UAE, MAE, PEF) for isolating bioactive compounds from plant materials. It evaluates their principles, benefits, drawbacks, practical applications, and impacts on preservation of health-beneficial properties whilst meeting food safety and regulatory standards.
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