Integrating biosynthesis insights with biotechnological potential of bioactive carotenoids in food systems

Carotenoids, a class of natural compounds in the terpenoid family, are known for their bioactivity and ability to improve human health, and are thus extensively linked to food applications. While current sourcing of carotenoids is principally synthetic, consumers show a strong preference for natural carotenoids, which has driven the growth of carotenoid production via microbial fermentation using algae, bacteria or yeast platforms. By bridging advanced biosynthetic machinery with formulation science, this review critically examines the translational potential of microbial carotenoids as multifunctional ingredients in future food products. Key findings and conclusions : Recent advances in metabolic engineering and synthetic biology have enabled efficient production of commonly utilized carotenoids, such as astaxanthin and β-carotene, and demonstrated proof-of-concept for engineering rare or new-to-nature carotenoids with potential biological activities in microbial hosts. Current developments include strategies for targeted engineering of biosynthetic pathways and precursor supply, and encapsulation technologies for enhancing the bioavailability and stability of carotenoids in functional foods. Nevertheless, biotechnological production of carotenoids and associated downstream processing approaches face both challenges and prospects in scaling up to industrial production. • The demand for natural carotenoids is continuously rising • Biotechnological production of carotenoids has emerged as a sustainable solution • Synthetic biology and metabolic engineering can guide production optimization • Nanotechnology approaches improve the bioavailability of microbial carotenoids • Carotenoids hold potential for diversified end-use applications