Degradation Mechanisms, Encapsulation-Based Stabilization, and Analytical Detection of Vitamin A

How food processing and cooking affect the bioavailability and release kinetics of vitamin A is evaluated, highlighting the impact of long-term storage on vitamin A stability and bioavailability. Moreover, recent stabilization strategies are explored, focusing on delivery systems that may enhance chemical stability, extend shelf life, and control the release and bioavailability of vitamin A upon consumption. The application depends on criteria such as oxygen barrier properties, thermal stability, scalability, and release kinetics, and the examples explored herein include lipid-based nanoparticles, which provide strong oxidative protection and improved bioavailability, and electrospun fibers, which offer enhanced light shielding and controlled release; however, they face scalability limitations.

Current methods for analytical detection and quantification during its degradation are also discussed. This review reveals a trend toward rapid, high-throughput, and non-destructive analytical techniques, including the use of portable devices for in situ analysis of oil systems, FT-NIR spectroscopy with examples of rapid quantification in cereal matrices, and green HPLC approaches enabling the simultaneous detection of both fat- and water-soluble vitamins.

Importantly, this review highlights the need for tailored delivery systems that account for the effect of processing and cooking on vitamin A stability, retention, and efficacy within complex food systems.