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This study pioneers a multidimensional approach that simultaneously compares ultrasound-assisted carotenoid extraction from spray-dried (SD) and solar-dried (SolD) Spirulina platensis, evaluating both food-grade and emerging green biosolvents, validated through COSMO-SAC predictions and optimized using RSM. The SD sample showed higher carotenoid yields with most solvents, consistent with particle size data indicating less aggregation than SolD. Solvent efficacy varied depending on drying method and carotenoid type; acetone was optimal for zeaxanthin and \u03b2-carotene from SD and \u03b2-carotene from SolD, while methanol and ethanol were more effective for zeaxanthin in SolD. The green solvent 2-methyltetrahydrofuran (2-MeTHF) demonstrated excellent carotenoid affinity in COSMO-SAC predictions and ranked as the second most effective solvent in the SD sample, underscoring its potential as a sustainable alternative. RSM models using 2-MeTHF (SD) and ethanol (SolD) showed excellent prediction accuracy (R2 &gt; 98%). Optimized extraction conditions yielded ~4-fold higher total carotenoid recovery compared to non-optimized conditions. Combining computational tools and experiments offers an effective strategy to optimize sustainable extraction of health-promoting carotenoids from Spirulina.<\/jats:p>","DOI":"10.3390\/molecules30193881","type":"journal-article","created":{"date-parts":[[2025,9,25]],"date-time":"2025-09-25T12:05:13Z","timestamp":1758801913000},"page":"3881","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Ultrasound-Assisted Extraction of Spirulina platensis Carotenoids: Effect of Drying Methods and Performance of the Emerging Biosolvents 2-Methyltetrahydrofuran and Ethyl Lactate"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3513-4642","authenticated-orcid":false,"given":"Elena","family":"Rodr\u00edguez-Rodr\u00edguez","sequence":"first","affiliation":[{"name":"Department of Chemistry in Pharmaceutical Sciences, Analytical Chemistry, Faculty of Pharmacy, Complutense University of Madrid (UCM), 28040 Madrid, Spain"},{"name":"VALORNUT Research Group (920030-UCM), 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1473-6153","authenticated-orcid":false,"given":"\u00c1ngeles","family":"Mor\u00f3n-Ortiz","sequence":"additional","affiliation":[{"name":"Food Colour & Quality Laboratory, Area of Nutrition & Food Science, Universidad de Sevilla, 41012 Seville, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1940-442X","authenticated-orcid":false,"given":"Paula","family":"Mapelli-Brahm","sequence":"additional","affiliation":[{"name":"Food Colour & Quality Laboratory, Area of Nutrition & Food Science, Universidad de Sevilla, 41012 Seville, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2907-5826","authenticated-orcid":false,"given":"Cassamo U.","family":"Mussagy","sequence":"additional","affiliation":[{"name":"Laboratorio de Desarrollo de Bioprocesos Sostenibles (Labisost), Escuela de Agronom\u00eda, Facultad de Ciencias Agron\u00f3micas y de los Alimentos, Pontificia Universidad Cat\u00f3lica de Valpara\u00edso, Quillota 2260000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0223-1393","authenticated-orcid":false,"given":"Fabiane O.","family":"Farias","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Engineering, Department of Chemical Engineering, Polytechnique Center, Federal University of Paran\u00e1, Curitiba 80060-000, PR, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4913-5171","authenticated-orcid":false,"given":"Bego\u00f1a","family":"Olmedilla-Alonso","sequence":"additional","affiliation":[{"name":"Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonio J.","family":"Mel\u00e9ndez-Mart\u00ednez","sequence":"additional","affiliation":[{"name":"Food Colour & Quality Laboratory, Area of Nutrition & Food Science, Universidad de Sevilla, 41012 Seville, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"447","DOI":"10.1016\/S0140-6736(18)31788-4","article-title":"Food in the Anthropocene: The EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems","volume":"393","author":"Willett","year":"2019","journal-title":"Lancet"},{"key":"ref_2","unstructured":"European Commission (2025, June 09). 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