There is a lot of evidence to suggest that the physical properties of the food matrix are crucial for many food components' release, mass transfer, accessibility, and metabolic stability. Fruits and vegetables in the diet have components that promote health, including as Carotenoids are categorized as either hydrocarbons (carotenes) or their oxygenated derivatives (xanthophylls), both of which have a 40-carbon isoprene skeleton. It is thought that more than 600 different carotenoids with yellow, orange, and red colors have been separated and discovered. These pigments are abundantly found in fruits, vegetables, whole grains, and other plants. Because of their distinct physiological roles as provitamins and antioxidant actions, particularly in scavenging singlet oxygen, carotenoids have drawn a lot of interest in terms of health benefits. In nature, carotenoids are primarily found in the all-trans form. The pro-vitamin A activity of -carotene, -carotene, and -cryptoxanthin allows for conversion to retinol (vitamin A) in human metabolism. In the macular region (yellow spot) of the retina of human eyes, lutein and zeaxanthin are the two most important carotenoids. Zeaxanthin and lutein-rich diets have been linked to a lower incidence of cataract and macular degeneration development. Carotene is abundant in orange and yellow fruits and vegetables, including red peppers, spinach, pumpkins, papayas, sweet potatoes, winter squash, mangoes, and cantaloupes. Dark green leafy vegetables are excellent providers of lutein and zeaxanthin. These include spinach, kale, turnip greens, broccoli, Brussels sprouts, and collards. The most widely consumed foods that contain lycopene include tomatoes, watermelons, pink grapefruits, apricots, and pink guavas. For humanity, beta-carotene is crucial.