ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects. However, their utilization is prevented by low water solubility, instability under processing and storage conditions, and limited absorption in the gastrointestinal tract. To address these challenges, excipient emulsion systems have been introduced as promising carriers. This review summarizes the main dietary sources and physiological importance of carotenoids, outlines the intrinsic and extrinsic factors that regulate their bioavailability, and highlights advances in excipient emulsion design. Particular attention is given to the influence of the lipid type and concentration, emulsifier properties, droplet size, and food matrix interactions on carotenoid release, micellization, and intestinal uptake. Evidence from digestion models and animal studies shows that such emulsions can markedly increase carotenoid bioaccessibility and systemic availability. Moreover, their successful integration into real food matrices demonstrates the potential of these systems for developing next‐generation functional foods.
Ceyhan et al. (Fri,) studied this question.