Revolution of Bioactive Compound Extraction: Impacts on Food Safety, Health, and Sustainability

ABSTRACT Extraction is the initial stage in isolating bioactive compounds from plant materials, particularly challenging due to the insoluble nature of secondary metabolites such as flavonoids and phenolic acids. Traditional methods, including heat reflux, maceration, and Soxhlet extraction, are effective, but they vary in apparatus and efficiency. Innovative extraction techniques, such as supercritical fluid extraction (SFE), ultrasound‐assisted extraction (UAE), microwave‐assisted extraction (MAE), and pulsed electric field (PEF), are gaining traction due to their sustainable and nontoxic approaches. The review aims to examine various conventional and eco‐friendly extraction methods and highlight their principles, benefits, drawbacks, and practical applications. It also addresses the challenges of traditional and novel techniques, including financial, technological, and regulatory barriers. Importantly, the preservation of bioactive compounds is emphasized, as they possess antioxidant, anti‐inflammatory, and antimicrobial properties, which offer health benefits. By utilizing innovative techniques that minimize heat exposure and solvent use, manufacturers can ensure that extracted compounds retain their beneficial properties while complying with safety regulations and transparency in labeling.