Abstract
Carotenoids are the plant pigments and their consumption is positively linked with attenuating several chronic lifestyle-related disorders. However, stability and concentrations of carotenoids in various foods is negatively affected during processing and storage which ultimately limits their bioavailability. These oxidative changes in the carotenoids also induce deteriorative changes in the quality of food during storage. Hence, adequate processing and storage approaches are required to retain the stability of carotenoids during storage. Accordingly, this chapters provides an overview regarding the structure, chemical properties, biosynthesis, sources and health benefits of carotenoids. Moreover, various factors affecting the stability and contents of carotenoids in different food commodities and strategies to improve their stability are also discussed in this chapter.
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