Abstract
Plants contain several valuable green chemicals that are widely used in food industries for various applications. These green chemicals from the plant materials have been extracted through different conventional processing techniques such as maceration, soxhlet extraction, and nonconventional assisting methods such as microwave, ultrasound, pressurized liquid, supercritical fluid, and pulsed electric field. The efficiency of the extraction method varies depending on various factors such as nature of plant matrix, chemistry of plant extract, type of solvent, and the methodology used for extraction. Various optimized methodologies and technological developments help to obtain the plant extracts from different types of plant materials with higher yields and better quality.
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