Food industry is increasingly interested in replacing conventional processes of plant extraction, as well as microbial inactivation, by alternative, greener and cheaper techniques. In many cases, chemical extraction processes are hindered by several drawbacks such as the use of chemical solvents, which is associated with many health and environmental issues. Furthermore, the use of high temperatures to improve and/or accelerate the processes, which may affect and degrade the thermolabile compounds, is usually required. Among the most promising techniques that could be competitive to the current extraction methods of molecules from plant matrices and microbial inactivation of food products, ultrasound assisted supercritical fluid extraction has taken great interest. This non -exhaustive review, covering the last 20 years, gives a critical commentary on the main published results using this emerging technology. Promising prospects opened up by new applications are described, without omitting the main limitations still to be overcome for a harmonious industrial development of these technologies.