Tag: Riboflavin stability

Riboflavin is extremely sensitive to light, with some studies showing milk can lose a significant portion of its vitamin B2 content when exposed. This raises a critical question for nutrition and food science: Is riboflavin stable under various environmental conditions, including light and heat?

According to extensive food science research, riboflavin, or vitamin B2, is remarkably sensitive to light, with exposure to ultraviolet (UV) radiation being a primary cause of its destruction. This light sensitivity, known as photodegradation, has significant implications for how certain foods, especially milk, should be stored and packaged to retain their nutritional value.