This review discusses recent advances in astaxanthin as a natural antioxidant in food applications. Astaxanthin, a powerful antioxidant found in microalgae, yeast, and crustaceans, is increasingly used as a natural alternative to synthetic antioxidants due to its high antioxidant activity and safety. The review covers various forms of astaxanthin used in food, including emulsions, microcapsules, films, nanoliposomes, and nanoparticles, which enhance its stability, bioavailability, and functionality in complex food systems. It also summarizes research on astaxanthin's application in different food products, such as whole grains, seafood, and poultry, highlighting its benefits in improving food quality, shelf life, and sensory properties. The review notes that astaxanthin is sensitive to light, heat, oxygen, and humidity, and thus, the development of efficient encapsulation technologies is crucial for its effective use. Additionally, the review discusses the potential health benefits of astaxanthin, including its role in improving immune function, reducing oxidative stress, and supporting cardiovascular and neurological health. The study also addresses the challenges in astaxanthin production, such as its high cost and low yield, and explores methods to enhance its production through optimized culture conditions and genetic engineering. Finally, the review emphasizes the importance of further research to improve the efficiency and cost-effectiveness of astaxanthin-based food applications, as well as its potential to replace synthetic antioxidants in the food industry.This review discusses recent advances in astaxanthin as a natural antioxidant in food applications. Astaxanthin, a powerful antioxidant found in microalgae, yeast, and crustaceans, is increasingly used as a natural alternative to synthetic antioxidants due to its high antioxidant activity and safety. The review covers various forms of astaxanthin used in food, including emulsions, microcapsules, films, nanoliposomes, and nanoparticles, which enhance its stability, bioavailability, and functionality in complex food systems. It also summarizes research on astaxanthin's application in different food products, such as whole grains, seafood, and poultry, highlighting its benefits in improving food quality, shelf life, and sensory properties. The review notes that astaxanthin is sensitive to light, heat, oxygen, and humidity, and thus, the development of efficient encapsulation technologies is crucial for its effective use. Additionally, the review discusses the potential health benefits of astaxanthin, including its role in improving immune function, reducing oxidative stress, and supporting cardiovascular and neurological health. The study also addresses the challenges in astaxanthin production, such as its high cost and low yield, and explores methods to enhance its production through optimized culture conditions and genetic engineering. Finally, the review emphasizes the importance of further research to improve the efficiency and cost-effectiveness of astaxanthin-based food applications, as well as its potential to replace synthetic antioxidants in the food industry.