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Colour is the primary characteristic of food that influences consumers' impression, choice and general acceptance of food. Recently, there has been a surge in awareness and interest regarding the plausible influence of food on human health. Consequently, there has been a growing need to use natural compounds as a substitute for synthetic additives in food. With the growing concern regarding synthetic food colourants, food manufacturers and consumers seek to utilize colourants derived from natural sources. In addition, the multi-disciplinary applications of greener extraction techniques for the selective extraction of bioactive compounds are currently advocated due to their greener, safer, and more energy-efficient properties. Lycopene, a natural colourant, is classified as a member of the carotenoid family and is characterized by its lipophilic properties and potent antioxidant capabilities in combating various …