Table 3.

Summary of different food products incorporated with fucoxanthin as functional ingredients.

Food	Fucoxanthin Source	Type of Source	Sensory Acceptability	Fucoxanthin Total Lost	References
Shrimp paste	Sargassum sp. extract	Macroalgae	Favourable at 12%	N/A	[212]
Fortified skimmed and whole milk	Food grade fucoxanthin	N/A	N/A	4%	[64]
Dried tea	Sargassum cristaefolium extract	Macroalgae	N/A	N/A	[213]
Plain yogurt	Pavlova lutheri lipid extract	Microalgae	Not acceptable	N/A	[214]
Fortified skimmed and whole milk	Phaeodactylum tricornutum extract	Macroalgae	N/A	9%	[215]
Yogurt	Fucus vesiculosus and Ascophyllum nodosum extract	Macroalgae	Favourable at 0.5%; water extract of A. nodosum	0%	[216]
Fluid milk	Fucus vesiculosus and Ascophyllum nodosum extract	Macroalgae	Not acceptable	0%	[216]
Scones	Undaria pinnatifida powder	Macroalgae	Favourable at 0.5 and 2%	<15%	[217]
Semolina wheat-based pasta	Undaria pinnatifida powder	Macroalgae	Favourable at 10%	<10%	[218]
Ground chicken breast meat	Undaria pinnatifida extract	Macroalgae	N/A	N/A	[219]