Incorporation of Different Purslane Parts Into Crackers: Impacts on Nutritional Composition, Antioxidant Activity,...

In this study, purslane powders obtained from different parts of the plant (leaf, whole plant, and seed) were incorporated into cracker formulations at varying substitution levels (0%, 2.5%, 5%, 7.5%, and 10%) to develop a novel functional snack product. Both the type of purslane powder and its substitution level had significant effects (p < 0.05) on all color parameters of the crackers. Higher substitution levels (7.5%-10%) of purslane powder increased the spread ratio while reducing the hardness of the crackers. Notably, even the lowest levels of purslane powder significantly enhanced the antioxidant activity and total phenolic content of the products. Among the purslane powders, leaf powder provided the highest enrichment to the cracker in terms of bioactive compounds and calcium content. In contrast, seed powder yielded the highest levels of protein, fat, phytic acid, and Fe. Furthermore, in vitro digestion studies revealed that the bioaccessibility of antioxidant compounds was significantly influenced by both the purslane powder used and the analytical method employed. The highest antioxidant bioaccessibility was observed in formulations enriched with leaf powder, particularly when assessed using the CUPRAC assay. Overall, the findings demonstrate that purslane powders can be effectively utilized to develop functional crackers with enhanced nutritional properties. PRACTICAL APPLICATIONS: Purslane powders obtained from different plant parts (leaf, seed, and whole plant) can be effectively used as functional ingredients in cracker formulations to enhance the nutritional quality, particularly by increasing antioxidant activity, mineral content, and bioaccessible antioxidants, without compromising sensory acceptability. This approach not only utilizes an underexploited edible plant but also supports the development of novel, health-promoting snack options aligned with current consumer demand for clean-label, antioxidant-rich functional foods.