Unlocking the Potential of Rosmarinus officinalis L.: Modern and Sustainable Strategies for the Extraction of Bioactive Metabolites for Cosmetic and Functional Food Applications

The food and cosmetics industries are showing increasing scientific interest in plant-based bioactive compounds, positioning rosemary (Rosmarinus officinalis L.) as a high-value source of phytochemicals with antioxidant, antimicrobial, anti-inflammatory, and neuroprotective properties. This review analyzes the principal methods used to extract rosemary bioactive metabolites, comparing conventional techniques with emerging approaches in terms of extraction efficiency, sustainability, and preservation of bioactive compounds. The discussion covers hydrodistillation, steam distillation, Soxhlet extraction, and supercritical fluid extraction, as well as emerging technologies such as ultrasound, microwave, pulsed electric field, enzyme-assisted extraction, and deep eutectic solvents. Particular attention is given to how extraction strategies influence the recovery and stability of major compounds, including carnosic acid, carnosol, rosmarinic acid, 1,8-cineole, and α-pinene, considering their different physicochemical properties. Overall, emerging technologies may improve extraction yield or reduce processing time under specific conditions; however, their environmental performance and ability to preserve compound stability depend on solvent selection, energy and water consumption, process configuration, and downstream requirements. These advances support the sustainable production of rosemary-derived ingredients with promising applications in functional foods and cosmetic formulations.