Title : Green chemistry in action: Enzymatic extraction of bioactive phenolics
Abstract:
Phenolic compounds are a diverse group of bioactive molecules with well-documented antioxidant, anti-inflammatory, and antimicrobial properties, widely distributed in plant tissues and have significant applications in food, pharmaceuticals, and cosmetics. Enzymatic extraction has gained attention as a sustainable green alternative to harsh chemical solvents, offering improved yield, selectivity, and bioactivity of phenolic compounds. This method utilizes hydrolytic enzymes such as cellulases, hemicellulases, and pectinases to break down plant cell wall structures, facilitating the release of bound phenolics. Many other hydrolytic enzymes including amylases, proteases, esterases etc are also used for the extraction of phenolic compounds. The efficiency of enzymatic extraction depends on several factors including enzyme type and concentration, substrate characteristics, temperature, pH, and incubation time. Enzymatic extraction has been successfully applied to various plant materials such as fruits, vegetables, and agro-industrial residues, supporting its potential for sustainable and value-added recovery of natural antioxidants. Recent advances in enzyme engineering and process optimization continue to refine enzymatic extraction techniques, making them a promising tool for sustainable production of phenolic-rich extracts. Further optimization and scale-up of enzymatic protocols may enhance industrial applicability and support the development of functional foods, nutraceuticals, and cosmeceuticals
