Polyphenols are bioactive compounds metabolized by plants that have antioxidant, anti-inflammatory and antimicrobial properties, thus sparking a growing interest in various industrial sectors such as pharmaceuticals, food, and cosmetics. However, recent research demonstrates the antioxidant activity of polyphenols can be compromised when these compounds are in glycosylated form. Glycosylation, which involves the attachment of one or more sugar molecules to the structure of polyphenols, can interfere with qualities for use in several applications, also limiting bioavailability and biological activity. To address this challenge, novel methods explored like use of hydrolytic enzymes produced by microorganisms to degrade glycosylated polyphenols and release aglycone forms, which are un-linked structures with the greatest biological potential. Enzymatic hydrolysis not only promotes sustainable production of aglycones but also offers significant advantages compared to traditional chemical methods, which lead to several disadvantages such as reduced product yield, alteration of the chemical structure of aglycones, and generation of contaminant waste that is difficult to recycle due to use of highly concentrated acids and bases. In contrast, use of enzymes presents itself as an ecological alternative because of their biodegradability and can operate under milder conditions, minimizing the risk of degradation of bioactive compounds. The objective of this review article is to open a new perspective in biotechnology field, emphasizing the importance of bioprocesses in the efficient and low-cost production of biocompounds that could not only be more effective but involve safer and more sustainable production processes for environment.