The main novelty of the work was to carry out a full review of scientific data on recent techniques for the protection and application of carotenoids in food matrices, especially focused on the use of nanotechnologies. Carotenoids are pigments derived from plants and microorganisms that play a very important role in biological systems. They have many health benefits that attract the interest of researchers and consumers; however, they are chemically unstable, which restricts their application in food and pharmaceutical products. Nanotechnologies related to encapsulations and emulsions can be used to protect carotenoids and maintain their original characteristics during processing, storage and digestion, as well as improving their physicochemical properties and increasing the positive effects of their consumption. There are several techniques that can be used for this purpose; however, this study aimed to inform in a brief and compact way the existing techniques. It was found that studies on delivery systems for the use of carotenoids in foods are quite recent, with an emphasis on their application in yogurts. The need for more research is highlighted, expanding their application in different food matrices. •Carotenoids are important pigments for health; however, they are unstable, which restricts their application in products.•The encapsulation and emulsions of carotenoids stand out, for keeping the compounds active for long periods of time.•Studies with carotenoids in foods, through delivery systems, are still recent, with greater application in yogurts.