Chemical Oxidation of B Vitamins in Food Systems: Mechanisms, Matrix Effects, and Preservation Strategies

Abstract

B vitamins are essential micronutrients that play crucial roles in various biochemical reactions, yet their stability in food systems is significantly affected by oxidation during processing and storage. This comprehensive review examines the complex interactions between B vitamin oxidation and other food components, particularly focusing on the underlying effect of lipid oxidation, protein oxidation, and Maillard reactions on B vitamin stability. The review systematically analyzes the oxidation mechanisms of eight B vitamins and their unique susceptibilities to different oxidative conditions. Special attention is given to the food matrix effects, including how changes in the oxidation status of food systems and alterations in matrix properties affect B vitamins' stability. The interplay between B vitamins and other food components is discussed from both chemical and physical perspectives, providing insights into how these interactions affect vitamin retention and bioavailability. Recent advances in understanding these complex relationships are highlighted, along with emerging strategies for vitamin preservation in food systems. This review synthesizes current knowledge about B vitamin oxidation in foods while identifying critical knowledge gaps and future research directions. The findings presented here have important implications for food processing, fortification, and storage strategies aimed at optimizing B vitamin retention in food products.