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Eco‐Friendly Extraction and Characterization of Terpenoids From Plants as Functional Food Ingredients: A Review.

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Title: Eco‐Friendly Extraction and Characterization of Terpenoids From Plants as Functional Food Ingredients: A Review.
Authors: Hammed, Ameen1 (AUTHOR), Yeasmen, Nushrat2 (AUTHOR) nyeasmen@bau.edu.bd, Orsat, Valérie1 (AUTHOR), Parise, Adadi (AUTHOR)
Source: Journal of Food Biochemistry. 9/16/2025, Vol. 2025, p1-24. 24p.
Subjects: Terpenes, Functional foods, Extraction techniques, Quantitative research, Health promotion
Abstract: Terpenoids have emerged as essential ingredients in the functional food industry due to their diverse bioactivities and potential health benefits. This review examines recent advances in green extraction techniques and characterization methods for terpenoids from plants, with further focus on their applications as functional food ingredients. The study explores novel extraction methods, including supercritical fluid, ultrasound‐assisted, high‐pressure, and microwave‐assisted extraction, detailing their underlying extraction mechanisms, operating conditions, and compatibility for extracting terpenoids. It also evaluates various qualitative and quantitative characterization techniques, including chromatographic, spectroscopic, and computational methods. Additionally, the review discusses the current and potential applications of terpenoids in functional foods, highlighting their roles in food preservation, flavoring, coloring, packaging, and health promotion. By synthesizing recent research, this work offers insights into the efficient extraction, accurate characterization, and innovative utilization of terpenoids in the functional food sector. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Eco‐Friendly Extraction and Characterization of Terpenoids From Plants as Functional Food Ingredients: A Review.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Biochemistry%22">Journal of Food Biochemistry</searchLink>. 9/16/2025, Vol. 2025, p1-24. 24p.
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  Data: <searchLink fieldCode="DE" term="%22Terpenes%22">Terpenes</searchLink><br /><searchLink fieldCode="DE" term="%22Functional+foods%22">Functional foods</searchLink><br /><searchLink fieldCode="DE" term="%22Extraction+techniques%22">Extraction techniques</searchLink><br /><searchLink fieldCode="DE" term="%22Quantitative+research%22">Quantitative research</searchLink><br /><searchLink fieldCode="DE" term="%22Health+promotion%22">Health promotion</searchLink>
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  Data: Terpenoids have emerged as essential ingredients in the functional food industry due to their diverse bioactivities and potential health benefits. This review examines recent advances in green extraction techniques and characterization methods for terpenoids from plants, with further focus on their applications as functional food ingredients. The study explores novel extraction methods, including supercritical fluid, ultrasound‐assisted, high‐pressure, and microwave‐assisted extraction, detailing their underlying extraction mechanisms, operating conditions, and compatibility for extracting terpenoids. It also evaluates various qualitative and quantitative characterization techniques, including chromatographic, spectroscopic, and computational methods. Additionally, the review discusses the current and potential applications of terpenoids in functional foods, highlighting their roles in food preservation, flavoring, coloring, packaging, and health promotion. By synthesizing recent research, this work offers insights into the efficient extraction, accurate characterization, and innovative utilization of terpenoids in the functional food sector. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1155/jfbc/9746960
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      – Code: eng
        Text: English
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        PageCount: 24
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      – SubjectFull: Terpenes
        Type: general
      – SubjectFull: Functional foods
        Type: general
      – SubjectFull: Extraction techniques
        Type: general
      – SubjectFull: Quantitative research
        Type: general
      – SubjectFull: Health promotion
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      – TitleFull: Eco‐Friendly Extraction and Characterization of Terpenoids From Plants as Functional Food Ingredients: A Review.
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            NameFull: Orsat, Valérie
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            – D: 16
              M: 09
              Text: 9/16/2025
              Type: published
              Y: 2025
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