Enzyme-assisted Extraction of Plant Phenolics: From Green Extraction to Biomedical Applications

Abstract:

Phenolic compounds are plant-derived bioactive molecules with antioxidant, anti-inflammatory, and antimicrobial properties. However, conventional extraction methods often provide limited recovery while requiring large volumes of organic solvents and conditions that may degrade thermolabile compounds. Enzyme-assisted extraction (EAE) has emerged as a sustainable alternative by selectively degrading plant cell wall polysaccharides to improve phenolic release. This review summarizes recent advances in EAE, with emphasis on extraction mechanisms, process optimization, hybrid technologies, industrial applications, and future directions. A systematic search of PubMed, Scopus, Web of Science, and Google Scholar identified studies published between 2020 and 2026. After applying predefined eligibility criteria, 90 peer-reviewed studies were included in this qualitative synthesis. Across diverse plant matrices, EAE consistently achieved higher phenolic recovery than conventional extraction while reducing solvent use, energy consumption, extraction time, and thermal degradation. The improved performance was mainly attributed to enzymatic disruption of cellulose, hemicellulose, and pectin, which increased cell wall permeability and facilitated the release of both free and bound phenolics. Multienzyme systems generally outperformed single enzymes because of their synergistic activity. Representative studies reported a 112% increase in phenolic recovery from green pistachio hulls, a 6.4-fold increase in gallic acid following tannase treatment, and a 91.3% improvement in extraction efficiency when enzymatic pretreatment was combined with ultrasound. Enzyme cost, process optimization, and limited industrial validation remain the main barriers to large-scale implementation. The available evidence indicates that EAE is an efficient and environmentally sustainable platform for recovering plant phenolics. Further advances in enzyme engineering, hybrid extraction technologies, and process optimization are expected to improve scalability and facilitate broader applications in food, pharmaceutical, nutraceutical, and cosmetic industries.