As further evidence on the health benefits of carotenoids is
discovered, there is likely to be an increased demand for the
addition of carotenoids into functional food products. However,
due to the instability of carotenoids and multiple mechanisms
of carotenoid degradation in foods, it is essential that the mechanisms
of carotenoid degradation in each product are identified
and that ingredient formulations are engineered to ensure
carotenoid stability over the shelf-life of the food. Conventional
emulsions, multi-layer emulsions, and solid-lipid particles are
several carotenoid delivery systems that should be considered
for use in functional food formulations since each of these systems
has the potential to offer multiple forms of carotenoid protection,
while still allowing for easy incorporation into foods.