There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction techniques should not alter food quality. Here, we review technologies for extracting polyphenolic compounds from foods. Conventional techniques include percolation, decoction, heat reflux extraction, Soxhlet extraction and maceration, whereas advanced techniques are ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, high-voltage electric discharge, pulse electric field extraction and enzyme-assisted extraction. Advanced techniques are 32–36% more efficient with approximately 15 times less energy consumption and producing higher-quality extracts. Membrane separation and encapsulation appear promising to improve the sustainability of separating polyphenolic compounds. We present kinetic models and their influence on process parameters such as solvent type, solid and solvent ratio, temperature and particle size.

对具有改善免疫系统等健康益处的植物性食品的需求不断增长。这尤其是由于在许多水果、蔬菜和功能性食品中少量存在多酚。提取多酚具有挑战性，因为提取技术不应改变食品质量。在这里，我们回顾了从食品中提取多酚化合物的技术。常规技术有渗漉、煎煮、热回流提取、索氏提取和浸渍，而先进的技术有超声辅助提取、微波辅助提取、超临界流体提取、高压放电、脉冲电场提取和酶辅助提取。先进技术的效率提高了 32-36%，能耗降低了约 15 倍，并生产出更高质量的提取物。膜分离和封装似乎有望提高分离多酚化合物的可持续性。我们提出了动力学模型及其对工艺参数的影响，例如溶剂类型、固体和溶剂比例、温度和粒度。