Extraction of plant bioactive compounds using ionic liquid technique and its application in the food industry and its comparison with other modern extraction methods

Abstract

The modern food industry is tasked with producing nutritious, functional, and sustainable foods, placing a premium on advanced methods for extracting bioactive compounds. These naturally occurring substances including polyphenols, flavonoids, carotenoids, and omega-3 fatty acids are crucial for enhancing human health and improving the quality, stability, and sensory appeal of food products. Conventional extraction techniques often rely on volatile, toxic solvents, raising environmental, safety, and efficiency concerns. In response, the principles of green chemistry have fostered the development of innovative solvents, most notably ionic liquids (ILs). Ionic liquids are organic salts that remain liquid at temperatures below 100 °C, characterized by their negligible vapor pressure, high thermal stability, non-flammability, and—most importantly their tunable physicochemical properties. This adjustability allows ILs to be tailored for specific extraction tasks, making them highly effective, selective, and environmentally benign alternatives to traditional organic solvents. Their application in the recovery of bioactive compounds from plant, animal, and microbial sources offers substantial improvements in yield, efficiency, and compound integrity, while reducing energy consumption and hazardous waste. The adoption of IL-based extraction technology addresses key challenges in food production, enabling cleaner processes and supporting the development of functional foods and nutraceuticals. By aligning with sustainability goals and enhancing the health profile of food products, ILs represent a transformative tool for the food industry, paving the way toward safer, greener, and more efficient production systems.