ABSTRACT
In the last decade, supercritical fluid technology has reemerged, mainly due to a dramatic rise in the research and development activities focused on innovative approaches as well as new trends in the pharmaceutical, food, and chemical sectors. In the food industry, these new trends include an increased preference for natural products over synthetic ones and regulations related to nutritional and toxicity levels of the active ingredients. On the other hand, consumers are taking a more proactive role in maintaining their health, which has driven a new generation of products on the market addressing disease prevention. These trends have made supercritical fluid technology a primary alternative to traditional solvent extraction for the extraction and fractionation of active ingredients.
