The article reviews the recent advances in the use of astaxanthin as a natural antioxidant in food applications. Astaxanthin, a potent antioxidant derived from microalgae, has gained attention for its superior antioxidant properties compared to synthetic alternatives. The review highlights the specific forms of astaxanthin used in food, including its naturally occurring forms and those produced through artificial methods such as emulsions, microcapsules, films, nano-liposomes, and nanoparticles. These forms aim to improve the stability, dispersion, and bioavailability of astaxanthin in complex food systems. The article also discusses the application of astaxanthin in various food products, such as whole grains, seafood, and poultry, and the potential health benefits it offers. Additionally, the review addresses the challenges and future research trends, emphasizing the need for high encapsulation efficiency, good stability, taste masking, and cost-effectiveness in astaxanthin-loaded systems. The sensory effects of adding astaxanthin to food are also summarized, providing insights into its potential impact on consumer acceptance. Overall, the review underscores the promising role of astaxanthin as a natural antioxidant in enhancing food quality and safety.The article reviews the recent advances in the use of astaxanthin as a natural antioxidant in food applications. Astaxanthin, a potent antioxidant derived from microalgae, has gained attention for its superior antioxidant properties compared to synthetic alternatives. The review highlights the specific forms of astaxanthin used in food, including its naturally occurring forms and those produced through artificial methods such as emulsions, microcapsules, films, nano-liposomes, and nanoparticles. These forms aim to improve the stability, dispersion, and bioavailability of astaxanthin in complex food systems. The article also discusses the application of astaxanthin in various food products, such as whole grains, seafood, and poultry, and the potential health benefits it offers. Additionally, the review addresses the challenges and future research trends, emphasizing the need for high encapsulation efficiency, good stability, taste masking, and cost-effectiveness in astaxanthin-loaded systems. The sensory effects of adding astaxanthin to food are also summarized, providing insights into its potential impact on consumer acceptance. Overall, the review underscores the promising role of astaxanthin as a natural antioxidant in enhancing food quality and safety.