Consumers are increasingly aware of the impact of food on their health. Thus, foods with natural components are preferred over food with synthetic components. The demand for natural ingredients such as plant extracts is fast-growing globally. Plant extracts are known for their antioxidant and antibacterial activities due to the presence of bioactive metabolites. Plant extracts can be used in food as coloring agents, flavoring agents, preservative agents, functional ingredients, and edible oil. Thus, the recovery of bioactive metabolites for food matrices is a strategy widely used in the food and herbal medicinal sector and with a significant economic value (Jha & Sit, 2022). For example, according to the International Trade Centre (2022), plant extracts belong to a market estimated at USD 6.9 billion in 2020. Moreover, plant extracts can participate in the global functional food market, which is rapidly expanding and expect to grow up to 276.68 billion dollars at the end of 2024 with a compound annual growth rate of 9% (Lokhande & Pathak, 2021). Among the metabolites from plants, animals, microorganisms, and marine microorganisms with potential application in the food industry are carbohydrates, pigments, lipids, proteins, and amino acids. (Swamy & Akhtar, 2019). Moreover, the demand for bioactive compounds in different industries such as pharmaceuticals, food, nutraceuticals, cosmetics, and agricultural is growing, and the recovery of these compounds from plant and agro-industrial byproducts sources has been receiving significant attention. In that context, researchers are developing effective extraction processes under the approach of the Green Chemistry concept and its principles (Mohd Fuad et al., 2021).