Carotenoids of microbial origin and their impact on new trends in the food industry, with a focus on Mexico

Abstract

Carotenoids of microbial-origin are important in the global food industry as natural colorants and bioactive compounds. This article reviews their diversity, physicochemical and bioactive properties, the microorganisms that produce them, production methods, process optimization, industrial applications, regulatory trends, and the commercial outlook, with emphasis on the biotechnological and regulatory context of Mexico. Additionally, it highlights recent research (2020–2025) on obtaining carotenoids from the non-conventional yeast Rhodotorula sp., its application in industrial bioprocesses, and a forward-looking perspective on the carotenoid market in Mexico. The impact of this research is significant, as the carotenoid market is expected to grow considerably in the coming years, driven by the demand for natural products.