Purslane (Portulaca oleracea 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 the properties of purslane powder (surface microstructure, particle size distribution, and color), their influence on the phenolic content in the extracts of purslane powder before and after in vitro simulated digestion process, and the antioxidant activity of the purslane extracts. The results showed that applied grinding techniques affected the particle size distribution and surface morphology of the powder, which in turn influenced the gastrointestinal stability of the dominant phenolic compounds in purslane powder extracts. The powder obtained via ball milling, characterized by the highest proportion of fine particles (x < 100 µm), showed the highest content of total phenolics (656 mg GAE/L). Ball milling resulted in high preservation of the dominant phenolic acids in the powder extract after simulated gastric and intestinal digestion (83.55% and 69.42%) and high free radical scavenging activity (DPPH and ABTS) and ferric reducing power (FRAP). The results obtained emphasize the nutritional and biological benefits of purslane in the form of a fine powder.

Producing tailor-made crystals demands knowledge of the influence of hydrodynamics and nucleation kinetics. In this paper, the hydrodynamic conditions in a dual-impeller crystallizer and their influence on the key nucleation parameters of the batch cooling crystallization of borax at different impeller off-bottom clearances were investigated. Two different impeller configurations were used—a dual pitched-blade turbine (2 PBT) and a dual straight-blade turbine (2 SBT). Hydrodynamics was analyzed in depth based on the developed computational fluid dynamics model. The experimental results on mixing time and power input were used to validate the numerical model. The results show that the properties of the final product are affected by the impeller position in both dual-impeller configurations. An increase in the impeller off-bottom clearance in both systems results in a decrease in the mean crystal size. The hydrodynamic conditions generated at C/D = 1 in the 2 PBT impeller system and at C/D = 0.6 in the 2 SBT impeller system favored an earlier onset of nucleation compared to other impeller positions. It was found that the eddy dissipation rate and the Kolmogorov length scale correlate highly with the mean crystal size, suggesting that the size is affected by the shear stress in the vessel, rather than the overall convective flow.

This study investigated the influence of drying techniques such as convection hot-air drying, vacuum drying, and freeze drying with slow and flash pre-freezing on the total phenolic content and the profile of dominant phenolic compounds in cultivated blueberry (Vaccinium corymbosum L.). Although fresh blueberries exhibited higher total phenolic content (1350.85 mg GAE/100 g), total flavonol glycosides (66.20 mg/100 g), and total anthocyanins (218.23 mg/100 g) compared with dried samples, freeze-dried samples, particularly those subjected to flash pre-freezing, retained higher contents of these components in the dried material compared to other drying techniques. This could be attributed to the microstructural preservation of plant tissue during freeze drying. Furthermore, the study demonstrated that subsequent milling of freeze-dried samples, whether using a knife mill or a ball mill, also affects the availability of bioactive compounds in freeze-dried blueberry powders. The combination of flash pre-freezing followed by ball milling yielded the highest availability of bioactive components in the processed blueberry powder.