Bioaccessibility and antioxidant activity of phenolic acids, flavonoids, and anthocyanins of encapsulated Thai rice bran extracts during in vitro gastrointestinal digestion

Encapsulation technique was applied to improve the stability of bioactive compounds in bran extracts from Thai rice cultivars (Khao Dawk Mali 105, Kiaw Ngu, Hom Nil, and Leum Pua), using three carriers including gelatin, gum Arabic, mixture gelatin Arabic. The microcapsules obtained provided a higher production yield 76.08, 85.63, 85.63 85.59%, respectively. A greater encapsulation efficiency also observed encapsulated with (93.45, 95.91, 91.19 95.09%, respectively). After simulated gastric intestinal digestion, formed by exhibited release antioxidant activity than unencapsulated extracts. However, Arabic complex yielded lowest their after digestion. overall results showed that an appropriate carrier could protect digestion conditions.