The crimson gem: Unveiling the vibrant potential of lycopene as a functional food ingredient

Colour is the primary characteristic of food that influences consumers' impression, choice and general acceptance of food. Recently, there has been a surge in awareness and interest regarding the plausible influence of food on human health. Consequently, there has been a growing need to use natural compounds as a substitute for synthetic additives in food. With the growing concern regarding synthetic food colourants, food manufacturers and consumers seek to utilize colourants derived from natural sources. In addition, the multi-disciplinary applications of greener extraction techniques for the selective extraction of bioactive compounds are currently advocated due to their greener, safer, and more energy-efficient properties. Lycopene, a natural colourant, is classified as a member of the carotenoid family and is characterized by its lipophilic properties and potent antioxidant capabilities in combating various ailments. This review covers the various aspects of the natural colourant lycopene, including its diverse sources, degradation mechanism, antioxidant activity, digestion, applications as functional food ingredients, and commercialization challenges. A particular focus is also given to innovative technological approaches such as UAE, MAE and PEF for effectively extracting lycopene. Overall, this review promotes the use of lycopene as a health-benefiting natural colourant that aligns with contemporary consumer preferences for healthier and more sustainable food choices.