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 properti...
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| Veröffentlicht in: | International journal of food science & technology 2024-02, Vol.59 (2), p.886-897 |
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| container_title | International journal of food science & technology |
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| creator | Peanparkdee, Methavee Yooying, Ratchadaporn Sae‐tan, Sudathip |
| description | 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. |
| doi_str_mv | 10.1111/ijfs.16847 |
| format | Article |
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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.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.16847</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Antioxidants ; Beans ; Bioactive compounds ; Bioavailability ; Butter ; Chemical interactions ; Chemical properties ; Digestion ; Digestive system ; Encapsulation ; Flour ; Food ; Food matrix ; Gastrointestinal tract ; in vitro gastrointestinal digestion ; Ingredients ; Lecithin ; mung bean seed coat extract ; Phenolic compounds ; Phenols ; Phosphatidylcholine ; Physical properties ; Physicochemical properties ; phytosomes ; Proteins ; Rice ; Scavenging ; Seed coats ; vitexin ; Whey ; Whey protein ; Yolk</subject><ispartof>International journal of food science & technology, 2024-02, Vol.59 (2), p.886-897</ispartof><rights>2023 Institute of Food, Science and Technology (IFSTTF).</rights><rights>International Journal of Food Science and Technology © 2024 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3507-eca7efca8c9e4dbaf0b18d38b7d1c6b8ed21e396fbfd22cf48a246f9dccd0c073</cites><orcidid>0000-0002-6960-0296 ; 0000-0001-6365-5117</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.16847$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.16847$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Peanparkdee, Methavee</creatorcontrib><creatorcontrib>Yooying, Ratchadaporn</creatorcontrib><creatorcontrib>Sae‐tan, Sudathip</creatorcontrib><title>Impact of food matrix components on the physicochemical properties, release properties and bioaccessibility of unencapsulated and encapsulated vitexin</title><title>International journal of food science & technology</title><description>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.</description><subject>Antioxidants</subject><subject>Beans</subject><subject>Bioactive compounds</subject><subject>Bioavailability</subject><subject>Butter</subject><subject>Chemical interactions</subject><subject>Chemical properties</subject><subject>Digestion</subject><subject>Digestive system</subject><subject>Encapsulation</subject><subject>Flour</subject><subject>Food</subject><subject>Food matrix</subject><subject>Gastrointestinal tract</subject><subject>in vitro gastrointestinal digestion</subject><subject>Ingredients</subject><subject>Lecithin</subject><subject>mung bean seed coat extract</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Phosphatidylcholine</subject><subject>Physical properties</subject><subject>Physicochemical properties</subject><subject>phytosomes</subject><subject>Proteins</subject><subject>Rice</subject><subject>Scavenging</subject><subject>Seed coats</subject><subject>vitexin</subject><subject>Whey</subject><subject>Whey protein</subject><subject>Yolk</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9kM1OwzAQhC0EEuXnwhNY4oZIsZ3USY4IUShC4gCcI2e9Vl0lcbAdoC_C85K2HODCXlYafTuzGkLOOJvyca7syoQpl0WW75EJT-UsEVLwfTJh5Ywls0ykh-QohBVjTKR5NiFfi7ZXEKkz1Dinaauit58UXNu7DrsYqOtoXCLtl-tgwcESWwuqob13PfpoMVxSjw2qgL80qjpNa-sUAIZga9vYuN6EDKMpqD4MjYqot9gf4d1G_LTdCTkwqgl4-rOPyev89uXmPnl8ulvcXD8mkM5YniCoHA2oAkrMdK0Mq3mh06LONQdZF6gFx7SUpjZaCDBZoUQmTakBNAOWp8fkfOc7vv42YIjVyg2-GyMrUXLBpSzlhrrYUeBdCB5N1XvbKr-uOKs2vVeb3qtt7yPMd_CHbXD9D1ktHubPu5tv7GWL4g</recordid><startdate>202402</startdate><enddate>202402</enddate><creator>Peanparkdee, Methavee</creator><creator>Yooying, Ratchadaporn</creator><creator>Sae‐tan, Sudathip</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-6960-0296</orcidid><orcidid>https://orcid.org/0000-0001-6365-5117</orcidid></search><sort><creationdate>202402</creationdate><title>Impact of food matrix components on the physicochemical properties, release properties and bioaccessibility of unencapsulated and encapsulated vitexin</title><author>Peanparkdee, Methavee ; Yooying, Ratchadaporn ; Sae‐tan, Sudathip</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3507-eca7efca8c9e4dbaf0b18d38b7d1c6b8ed21e396fbfd22cf48a246f9dccd0c073</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Antioxidants</topic><topic>Beans</topic><topic>Bioactive compounds</topic><topic>Bioavailability</topic><topic>Butter</topic><topic>Chemical interactions</topic><topic>Chemical properties</topic><topic>Digestion</topic><topic>Digestive system</topic><topic>Encapsulation</topic><topic>Flour</topic><topic>Food</topic><topic>Food matrix</topic><topic>Gastrointestinal tract</topic><topic>in vitro gastrointestinal digestion</topic><topic>Ingredients</topic><topic>Lecithin</topic><topic>mung bean seed coat extract</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Phosphatidylcholine</topic><topic>Physical properties</topic><topic>Physicochemical properties</topic><topic>phytosomes</topic><topic>Proteins</topic><topic>Rice</topic><topic>Scavenging</topic><topic>Seed coats</topic><topic>vitexin</topic><topic>Whey</topic><topic>Whey protein</topic><topic>Yolk</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Peanparkdee, Methavee</creatorcontrib><creatorcontrib>Yooying, Ratchadaporn</creatorcontrib><creatorcontrib>Sae‐tan, Sudathip</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Peanparkdee, Methavee</au><au>Yooying, Ratchadaporn</au><au>Sae‐tan, Sudathip</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of food matrix components on the physicochemical properties, release properties and bioaccessibility of unencapsulated and encapsulated vitexin</atitle><jtitle>International journal of food science & technology</jtitle><date>2024-02</date><risdate>2024</risdate><volume>59</volume><issue>2</issue><spage>886</spage><epage>897</epage><pages>886-897</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>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.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16847</doi><tpages>897</tpages><orcidid>https://orcid.org/0000-0002-6960-0296</orcidid><orcidid>https://orcid.org/0000-0001-6365-5117</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | International journal of food science & technology, 2024-02, Vol.59 (2), p.886-897 |
| issn | 0950-5423 1365-2621 |
| language | eng |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Antioxidants Beans Bioactive compounds Bioavailability Butter Chemical interactions Chemical properties Digestion Digestive system Encapsulation Flour Food Food matrix Gastrointestinal tract in vitro gastrointestinal digestion Ingredients Lecithin mung bean seed coat extract Phenolic compounds Phenols Phosphatidylcholine Physical properties Physicochemical properties phytosomes Proteins Rice Scavenging Seed coats vitexin Whey Whey protein Yolk |
| title | Impact of food matrix components on the physicochemical properties, release properties and bioaccessibility of unencapsulated and encapsulated vitexin |
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