review · Food Science & Nutrition
Plant-based foods supply an array of bioactive compounds, including polyphenols, flavonoids, alkaloids, terpenoids, and carotenoids, which are recognised for their functional qualities and health benefits. Extracting these materials relies on traditional solvent methods alongside modern alternatives such as supercritical fluid, ultrasound-assisted, and microwave-assisted extraction, which recover compounds while preserving bioactivity. Purification and separation from complex plant matter make use of chromatography, centrifugation, and filtration. Precise chemical identification and structural mapping are achieved through techniques like mass spectrometry, nuclear magnetic resonance, and infrared spectroscopy. These phytochemicals demonstrate valuable characteristics, notably antioxidant, anti-inflammatory, antimicrobial, and anticancer activities, driving interest in their use across functional foods, pharmaceuticals, nutraceuticals, and cosmeceuticals.
Bioactive substances from edible plants offer natural alternatives for supporting health and treating disease. Understanding how to efficiently extract, purify, and identify these molecules without destroying their beneficial properties is essential for validating their biological effects and incorporating them reliably into everyday products.
The work maps processes relevant to companies developing functional foods, nutraceuticals, pharmaceuticals, and cosmeceuticals. By detailing advanced extraction and analytical workflows, it supports industrial product formulation and quality control. Because the abstract describes an overview of existing extraction methods and emerging industrial uses rather than testing a specific product, the findings reflect early-stage process guidance for commercial developers.
AI-generated from the published abstract. Always read the original work before citing.
This review delves into the diverse array of bioactive compounds present in plant-based foods, emphasizing their extraction, isolation, identification, characteristics, and emerging applications. Plant-based foods are abundant in bioactive compounds such as polyphenols, flavonoids, alkaloids, terpenoids, and carotenoids, which have gained substantial attention for their potential health benefits and functional properties. The extraction of these compounds employs both conventional methods, like solvent extraction, and modern techniques, including supercritical fluid extraction, ultrasound-assisted extraction, and microwave-assisted extraction, all designed to efficiently recover bioactive compounds while maintaining their structural integrity and bioactivity. Isolation processes, such as chromatography (HPLC, GC), centrifugation, and filtration, are employed to separate and purify these compounds from complex plant matrices. Advanced analytical methods, including mass spectrometry (MS), nuclear magnetic resonance (NMR), and infrared spectroscopy (IR), are used for the identification and structural elucidation of these bioactive compounds, providing detailed insights into their chemical makeup and properties. The characteristics of these compounds, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer activities, have been extensively studied for their therapeutic potential. Additionally, the growing applications of bioactive compounds in functional foods, nutraceuticals, pharmaceuticals, and cosmeceuticals underscore their expanding significance across various industries. This review offers a thorough exploration of bioactive compounds in plant-based foods, covering their extraction and isolation methods, identification, properties, and emerging uses, underscoring their vast potential to enhance human health and well-being.
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DOI: 10.1002/fsn3.70351
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