Advances in Sustainable Lutein Production: Sources, Technologies, and Functional Applications

Area of Science:

• Carotenoid biochemistry and nutraceutical science.
• Sustainable bioprocessing and green extraction technologies.
• Functional food ingredient development and applications.

Background:

• Lutein, a xanthophyll carotenoid, offers significant antioxidant, neuroprotective, and eye health benefits.
• Conventional lutein sources (vegetables, marigolds) present challenges like low bioavailability, seasonality, and sustainability issues.
• Growing demand for lutein in functional foods and nutraceuticals necessitates sustainable production methods.

Purpose of the Study:

• To provide a comprehensive overview of sustainable lutein production strategies.
• To evaluate emerging alternative sources and green extraction technologies for lutein.
• To highlight lutein's applications and address challenges in its production and utilization.

Main Methods:

• Review of conventional and alternative lutein production platforms (microalgae, agro-industrial byproducts, fermentation).
• Critical evaluation of green extraction techniques (supercritical CO2, ultrasound, enzyme-assisted).
• Analysis of lutein's functional applications in food, nutraceutical, and pharmaceutical sectors.

Main Results:

• Emerging platforms like microalgae and fermentation offer sustainable alternatives to traditional lutein sources.
• Green extraction technologies show promise for enhanced efficiency and reduced environmental impact.
• Key challenges include bioavailability, cost, stability, and scalability, requiring innovative solutions.

Conclusions:

• Integrating circular bioeconomy, AI, biorefineries, and stabilization technologies is essential for viable and sustainable lutein production.
• Further research is needed to optimize extraction, improve bioavailability, and ensure cost-effectiveness.
• Sustainable lutein production is critical for meeting market demand and realizing its health benefits.