Extraction of polyphenols and essential oils from herbs with green extraction methods – An insightful review

As the global appetite for clean label foods surges, the demand for natural plant compounds is skyrocketing. But how we harvest these valuable ingredients is undergoing a radical, much-needed green revolution.

Polyphenols and essential oils are increasingly vital for the booming clean label food sector, acting as natural antioxidants and antimicrobials. Traditionally, extracting these phytochemicals from herbs has been an uphill battle—relying on energy-heavy, time-consuming processes that demand large amounts of organic solvents and high temperatures.

Aligning with the United Nations Sustainability Development Plan, modern science is stepping up to replace these harsh chemical methods. Innovative non-thermal technologies are leading the charge. Ultrasound-Assisted Extraction, Microwave-Assisted Extraction, and Cold Plasma-Assisted Extraction have emerged as powerful green alternatives.

This insightful review highlights how these advanced techniques successfully sidestep the drawbacks of conventional methods. Not only do they reduce solvent and energy consumption, but they also deliver higher yields of stable, high-quality bioactive compounds essential for modern food formulations.

Key Points

• Booming global demand for plant-based clean label food ingredients
• Conventional extraction methods are time-consuming and energy-intensive
• Green technologies deliver higher yields of bioactive compounds