The Effect of Grinding Techniques on the Microstructural Properties of Purslane (<i>Portulaca oleracea</i> L.) Powder, Its Total Phenolics Before and After In Vitro Simulated Gastrointestinal Digestion, and Its Antioxidant Capacity

The Effect of Grinding Techniques on the Microstructural Properties of Purslane (<i>Portulaca oleracea</i> L.) Powder, Its Total Phenolics Before and After In Vitro Simulated Gastrointestinal Digestion, and Its Antioxidant Capacity

Purslane (<i>Portulaca oleracea</i> L.) is a plant recognized as a valuable source of nutrients and bioactive compounds such as omega-3 fatty acids, antioxidants, vitamins, and minerals. This study investigates the effects of grinding techniques (knife, ball, and planetary ball mill) on...

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Bibliographic Details
Main Authors: Tea Bilušić, Dora Runtić, Ivana Šola, Maja Benković, Ante Bilušić, Marija Ćosić, Dani Đorđević
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Applied Sciences
Subjects:
purslane
grinding
plant powder
surface microstructure
phenolic compounds
in vitro digestion
Online Access:https://www.mdpi.com/2076-3417/15/13/7448
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