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
Hauptverfasser:	Peanparkdee, Methavee, Yooying, Ratchadaporn, Sae‐tan, Sudathip
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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