English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

We aimed to develop a highly water-dispersible dry powder of hydrophobic polyphenols derived from chrysanthemum flower. A dry powder resulting from the mixture of an ethanolic extract of chrysanthemum flower (CF) with transglycosylated rutin (rutin-G) and sucrose fatty acid esters (SEs) was successfully formulated. This powder dispersed easily in water, and the mean particle size in water remained at ~150 nm without apparent changes even after one-week storage. Furthermore, the particle size of the dispersed powder prepared by heat-and-acid treatment shifted below 100 nm after one-week storage. The xanthine oxidase-inhibitory activity of the resulting CF–rutin-G–SEs powder was almost equivalent to that of chrysanthemum flower oil according to in vitro analysis. This technique for preparing a highly water-dispersible dry powder from natural products containing hydrophobic polyphenols should be applicable to the development of functional food products.

food science and technology research

Preparation of a Highly Water-dispersible Powder Containing Hydrophobic Polyphenols Derived from Chrysanthemum Flower with Xanthine Oxidase-inhibitory Activity