Biochemical and Textural Properties of Portulaca oleracea Extracts and ALG/CS Nanoparticles in Fermented Milk.

Abstract

This study explores the phytochemical composition, antioxidant and anticancer potential, and food application of purslane leaf aqueous extract and its alginate–chitosan nanoparticles (ALG/CS-NPs). The extract contained 164.02 ± 5.57 mg/g phenolics and 126.08 ± 5.61 mg/g flavonoids, consistent with previous reports. HPLC identified 23 phenolic compounds, mainly caffeic, p-hydroxybenzoic, and ferulic acids, alongside flavonoids, tannins, and terpenoids. FTIR and TEM confirmed successful nanoparticle formation with uniform spherical morphology. Compared to the crude extract (IC50 = 96 ppm), ALG/CS-NPs exhibited stronger antioxidant activity (IC50 = 48 ppm) and enhanced selective cytotoxicity against MCF-7, HepG2, and HCT-116 cells. Incorporating purslane extract or its nano-form into yogurt improved texture by increasing springiness and chewiness while reducing hardness and gumminess. These findings highlight the potential of purslane nano-extract in antioxidant and anticancer therapies, drug delivery systems, and as a functional food ingredient.