Click on “Download PDF” for the PDF version or on the title for the HTML version.

If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

Abstract. Terpenoids are emerging as essential ingredients in the functional foods industry due to their diverse bioactivities and potential health benefits. This review examines recent advances in green extraction techniques and characterization methods for terpenoids from plants, with further focus on their applications as functional food ingredients. The study explores novel extraction methods, including supercritical fluid, ultrasound-assisted, high pressure, and microwave-assisted extraction, detailing their mechanisms, operating conditions, and compatibility for extracting terpenoids. It also evaluates various qualitative and quantitative characterization techniques, including chromatographic, spectroscopic, and computational methods. Additionally, the review discusses the current and potential applications of terpenoids in functional foods, highlighting their roles in food preservation, flavoring, coloring, and health promotion. By synthesizing recent research, this work offers insights into the efficient extraction, accurate characterization, and innovative utilization of terpenoids in the functional food sector.