摘要：Extraction of high functional food ingredients which are used as food supplements or for food fortification, emerges as an important subject. There have been many studies on the extraction of carotenoids which have free radical scavenging activity and known as the natural color pigments are valuable with the potential of reducing the risk of heart disease and cancer. Ultrasonic technique which has been successfully used on microbial inactivation, enzyme inactivation, stimulation of living cells, foam breaking, cutting, solid crystallization processes in the food industry, is able to be used as an alternative to the traditional extraction method for the extraction of phenolic compounds, red and yellow pigments extraction, soybean oil and protein extraction; extraction of oil from oil seeds. In this study, to examine the previous studies which investigate the ultrasound technology for the extraction of carotenoids such as ß-carotene, lutein and lycopene, is aimed. Researches have been revealed that ultrasound-assisted extraction can be used for food ingredients efficiently as an alternative to traditional extraction methods. In addition, it is concluded that there are several researches for the extraction of oils and protein but more studies need to be done about extraction of color pigments as carotenoids by using ultrasound technique.
