Supercritical Fluid Extraction as a Potential Extraction Technique for the Food Industry †

Seaweed is a superfood hiding in plain sight—yet the Western world barely touches it. Now, green chemistry might finally unlock its full potential for the food industry.

Seaweed has been a dietary staple in Asia for centuries, with China leading global production. But in the West, it remains an afterthought—despite being packed with polysaccharides, proteins, dietary fiber, vitamins, minerals, and pigments. These bioactive compounds are exactly what the food industry craves, from nutritional boosts to smarter packaging materials. The challenge? Getting them out of the seaweed efficiently and sustainably. Traditional methods like maceration are slow and solvent-hungry. Enter pressurized liquid extraction (PLE), a green technique that uses high temperature and pressure to pull out target compounds in minutes, with less solvent and higher yields. But PLE alone isn't perfect. The trick, researchers say, is combining it with supercritical CO2 extraction—a one-two punch that balances high yields with economic feasibility. The extracted compounds could soon appear in edible coatings, bioplastics, and even animal feed, enhancing both nutrition and functionality. This review sifts through the latest data to see if PLE, especially paired with SFE-CO2, can become the go-to method for turning seaweed into a food industry powerhouse.

Key Points

• Seaweed is nutrient-rich but underused in the West.
• Pressurized liquid extraction (PLE) offers green, efficient extraction.
• PLE combined with supercritical CO2 boosts yields and scalability.