Vol. 11, Issue 10, Part C (2025)

Abstract
Food processing is indispensable for safety, shelf life, palatability, and convenience, yet it profoundly affects the chemical integrity of nutrients. Vitamins, minerals, proteins, lipids, and phytochemicals undergo transformations that may either diminish nutritional quality or improve bioavailability. This review highlights key chemical mechanisms driving nutrient changes during processing, including oxidation, isomerization, Maillard reactions, hydrolysis, and interactions with the food matrix. We examine both detrimental losses such as degradation of vitamin C and heat-labile B vitamins and beneficial transformations, such as enhanced carotenoid bioaccessibility after cooking. Advances in processing technologies, including high-pressure processing, encapsulation, and controlled thermal treatments, offer strategies to minimize nutrient losses. Understanding these transformations is essential for optimizing food design, fortification, and dietary recommendations to ensure nutritional adequacy and consumer health.