Biologically active compounds can be conventionally extracted and are very important for functional food ingredient industries. Functional foods can be derived practically from various feedstock by utilizing many processes such as enrichment process, fortification or other modifications of nutritive components. Currently, functional foods commonly include some plant extract(s) rich in BACs that can be produced with the current extraction technologies, however may have some thermal impacts on extraction quality and yield. The available technologies to overcome that issue are reviewed.