The document discusses the non-thermal extraction of bioactive compounds, which are food components that positively influence health and can be derived from various techniques. It categorizes extraction methods into conventional and non-conventional techniques, detailing specific methods such as microwave-assisted extraction, supercritical fluid extraction, ultrasound-assisted extraction, enzyme-assisted extraction, and pressurized liquid extraction. Each method is characterized by unique mechanisms, benefits, and equipment used, highlighting advances aimed at increasing efficiency and reducing environmental impact.