Abstract: In order to improve unripe apple polyphenols (APP) and chitooligosaccharides (COS) multifunctional effect, unripe apple polyphenols-chitooligosaccharides microcapsule (APCM) was prepared by spray-drying method. The microcapsule particle size, distribution, and the binding characters of APCM were detected. And the effects of simulated gastrointestinal digestion model on functional compounds release and health benefit functions were also evaluated. The results showed that the mean particle size of APCM was 32.98 μm. In addition, APCM exhibited the smallest span value of 1.19, which meant APCM was more homogeneous than COS and APP. The results of binding characters showed APP had a sharper peak at 1 237 and 1 194 cm-1, which was not observed in APCM. However, APCM had similar absorption bands to the APP, which could be inferred that the combination of the APCM was due to hydrogen bonding, electrostatic, and van der Waals interactions between COS and APP. The simulated gastrointestinal digestion model results showed that the release of polyphenols from APCM occurred within 60 min. In simulated gastric fluid (SGF) treatment, the amount of total phenolic content (TPC) released from APCM ranged from 25.6% to 76.5%, and in the continuous incubation period in simulated intestinal fluid (SIF) treatment, the TPC released from 31.3% to 97.6%. The results of in vitro antioxidant and reactive oxygen species (ROS) scavenging activity indicated that APCM exhibited more excellent radical scavenging activity compared with that of APP and COS toward oxygen radical absorbance capacity (ORAC), 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), hydroxyl radical (?OH), superoxide anion radical (O2?-), and hydrogen peroxide radical (H2O2) scavenging activity, respectively. Furthermore, APCM exhibited not only higher aldose reductase inhibition activity (P<0.05), but also better Angiotensin I converting enzyme (ACE) inhibition activity (P<0.05) compared with APP and COS. The results suggest that APCM has greater potential for future research and development in the field of functional food or drugs.