Uses of carotenoid-rich ingredients to design functional foods: a review

Carotenoids in food production

  • Shahida Anusha Siddiqu
  • Salome Dini
  • Yasaman Esmaeili
  • Sahar Roshanak
  • Ali Ali Redha
  • Sajad Ahmad Wani
Keywords: Carotenoids, Food production, Bakery products, Extruded snacks, Gluten-free products, Meat products


Carotenoids are isoprenoids that are extensively dispersed in foods that have always been part of the human diet.
Certain carotenoids can be transformed into retinoids with vitamin A activity, which is needed for humans. Additionally, they are far more flexible, since they may be found in foods not just as sources of vitamin A, and also as natural colors, antioxidants, and health-promoting substances. Functional foods provide health advantages in addition to basic nourishment. They can be found in a variety of forms, including whole, fortified, enriched, or enhanced meals. A flood of information about the health advantages of functional foods has been supplied by several epidemiological research. This review discusses the factor for healthy and sustainable usage of carotenoidrich ingredients for the design of functional food products primarily intended for health promotion. Furthermore, data on sources, intakes, and variables influencing bioavailability are summarized.


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How to Cite
Anusha Siddiqu, S., Dini, S., Esmaeili, Y., Roshanak, S., Ali Redha, A., & Ahmad Wani, S. (2023). Uses of carotenoid-rich ingredients to design functional foods: a review. Journal of Food Bioactives, 21.