Astaxanthin in Food Systems: From Natural Sources and Stability Challenges to Emerging Functional Applications

Abstract

Astaxanthin is a high-value xanthophyll carotenoid known for its antioxidant activity and potential health benefits that is becoming increasingly important in food, nutraceutical, and health-related applications. In recent years, growing interest in natural bioactive compounds has driven research on astaxanthin sources, bioactivity, functional properties, and its applications in food, nutraceutical, and health-related subjects. This review synthesizes current knowledge on the natural sources, extraction methods, stability, biological activities, and food applications of astaxanthin, with particular attention to challenges and opportunities relevant to food systems. The review discusses a food science-oriented perspective that connects molecular properties and biological functionality with processing stability, formulation strategies, and regulatory considerations. Special emphasis is given to emerging extraction and encapsulation methods, interactions with complex food matrices, and technological limitations affecting bioavailability and consumer acceptance. The review also highlights recent advances in sustainable production, valorization of marine by-products, and the potential role of astaxanthin in personalized nutrition and precision health frameworks. These approaches contribute to circular food systems by reducing food-processing waste, replacing synthetic antioxidants with natural alternatives, and supporting more resource-efficient and environmentally sustainable food production.