Impact of food matrix components on the physicochemical properties, release properties and bioaccessibility of unencapsulated and encapsulated vitexin

Summary Mung bean seed coat extract (ME), rich in antioxidants such as vitexin and iso‐vitexin, was encapsulated in egg yolk phosphatidylcholine to enhance its bioaccessibility and expand its application in food products. This study investigated the effect of the food matrix on the physical properties, chemical properties and release properties of bioactive compounds during simulated gastrointestinal digestion and analysed the morphology and chemical interactions of the samples. The ME and mung bean seed coat extract‐loaded phytosome particles (PS) were incorporated with four types of food ingredients including whey protein isolate, rice flour, butter and mixed ingredients. The highest total phenolic content (TPC) and antioxidant activity measured using DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) were detected in ME incorporated with whey protein isolate. PS incorporated with butter gave the highest values of TPC, DPPH and FRAP. After simulated intestinal digestion, ME incorporated with whey protein isolate gave the highest TPC, while the highest DPPH and FRAP values were found in ME incorporated with rice flour. Higher values of TPC, DPPH and FRAP were observed when PS was incorporated with all types of food ingredients compared to PS alone. Results suggested that the addition of PS enhanced the bioaccessibility of food ingredients. Food matrix strongly affected the physicochemical properties of phenolic compounds. Mung bean seed coat extract (ME) could not provide the interaction with lipids. Phytosome enhanced the formation between phenolic extract and food ingredients. Inclusion of phytosome promoted good bioaccessibility during simulated digestion. This research serves as guidance for the further application of ME and phytosome.