Sustainable innovations in garlic extraction: A comprehensive review and bibliometric analysis of green extraction methods

What if the key to greener, more efficient garlic extraction lies in microwaves, sound waves, and supercritical fluids? A new review reveals how these cutting-edge techniques are transforming the way we obtain natural food colorants.

Garlic, a kitchen staple, is also a treasure trove of bioactive compounds. But traditional extraction methods are often wasteful and energy-hungry. A comprehensive review explores three green alternatives: Microwave-Assisted Extraction (MAE), Ultrasound-Assisted Extraction (UAE), and Supercritical Fluid Extraction (SFE). These techniques use less energy, produce minimal waste, and rely on non-toxic solvents—a win for both the environment and product purity.

The review finds that MAE, UAE, and SFE consistently outperform conventional methods in yield and purity of valuable compounds like anthocyanins, carotenoids, and betacyanins. This means more potent extracts with a smaller ecological footprint. However, scaling up these methods from lab to industry remains a hurdle, alongside regulatory and cost challenges.

Despite these obstacles, the future looks bright. Researchers are focusing on optimizing extraction conditions, improving scalability, and ensuring regulatory compliance. The push for sustainable extraction aligns perfectly with consumer demand for natural, safe food ingredients—and the planet benefits too.

Key Points

• MAE, UAE, SFE boost yield and purity
• Green methods cut energy and waste
• Scaling and cost remain challenges