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Effects of genotype and potassium on total lipid, protein, total carbohydrate, fiber, ashes, and antioxidant activity of microgreens (first experiment).
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Chronic kidney disease represents a global problem together with other so-called 'lifestyle-related diseases'. Unlike the healthy population, for the patients with impaired kidney function, it is of course prudent to recommend a restriction of high-potassium foods. Thus, it is suggested to limit the consumption of vegetables, because they generally...
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Context 1
... the first experiment, no differences were observed in terms of the total lipid (0.37 g 100 g −1 FW, on average) and protein (1.93 g 100 g −1 FW, on average) ( Table 3). The K level in the NS did not affect the antioxidant activity in the LB and CM, while for the CI microgreens that were grown with 0 mg K L −1 , an antioxidant activity value of 85% higher was shown, compared with the microgreens that were grown with 117 mg K L −1 (Figure 4). ...Context 2
... the first experiment, no differences were observed in terms of the total lipid (0.37 g 100 g −1 FW, on average) and protein (1.93 g 100 g −1 FW, on average) ( Table 3). The K level in the NS did not affect the antioxidant activity in the LB and CM, while for the CI microgreens that were grown with 0 mg K L −1 , an antioxidant activity value of 85% higher was shown, compared with the microgreens that were grown with 117 mg K L −1 (Figure 4). Figure 4. Significance: *** and * are for p ≤ 0.001 and p ≤ 0.05, respectively; NS-not significant. ...Context 3
... regards to the total carbohydrate, the CI showed a content that was 25% higher when compared with the other genotypes, while the LB showed the lowest fiber content. The ashes were higher in CI compared with the LB, while no differences were observed in comparison with the CM (Table 3). ...Context 4
... same serving size of green leafy lettuce supplied about 1.36 g of proteins, 0.15 g of lipids, 2.87 g of total carbohydrates, and 1.3 g of fibers [31]. For both of the genotypes of chicory that were grown in this study, the content of the protein and lipid in the microgreens (Tables 3 and 4) seemed to be similar in comparison with the mature plants of the same species. At the same time, it was possible to observe a slightly lower content of total carbohydrates and a much lower content of dietary fiber (Tables 3 and 4). ...Context 5
... both of the genotypes of chicory that were grown in this study, the content of the protein and lipid in the microgreens (Tables 3 and 4) seemed to be similar in comparison with the mature plants of the same species. At the same time, it was possible to observe a slightly lower content of total carbohydrates and a much lower content of dietary fiber (Tables 3 and 4). For lettuce, the content of the proteins, lipids, and total carbohydrates in the microgreens resulted in being similar in comparison with the mature plants of the same species, while the fiber content results were lower (Tables 3 and 4). ...Context 6
... the same time, it was possible to observe a slightly lower content of total carbohydrates and a much lower content of dietary fiber (Tables 3 and 4). For lettuce, the content of the proteins, lipids, and total carbohydrates in the microgreens resulted in being similar in comparison with the mature plants of the same species, while the fiber content results were lower (Tables 3 and 4). These results suggested the possibility of introducing microgreens into the diet of the patients with impaired kidney function that were limiting K intake and, at the same time, without modifying the intake of the macronutrients, in comparison with the mature plants. ...Context 7
... when the potassium content in the NS was drastically reduced from 117 to 0 mg K L −1 , the antioxidant activity for the microgreens of this genotype increased (Figure 4). In both of the experiments, it was possible to observe a different antioxidant activity, depending on the genotypes (Tables 3 and 4). In a study that was aimed to evaluate how the potassium content in the NS affected the antioxidant properties in basil (Ocimum basilicum L.), an increase in the antioxidant activity was observed when the K increased from 1.0 to 2.0 mM K, but lower values were observed at 5.0 mM K [43]. ...Similar publications
PRODUÇÃO DE ALFACE UTILIZANDO ÁGUAS SALINAS EM SISTEMA HIDROPÔNICO Tales Miler Soares1; Ênio Farias de França e Silva1; Sergio Nascimento Duarte1; Ralini Ferreira Mélo1; Cristiano de Andrade Jorge1; Edna Maria Bonfim-Silva21Departamento de Engenharia Rural, Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Piracicaba, SP,...
Citations
... They have antidiabetic, anti-inflammatory, anti-cancer, anti-bacterial, anti-hypoxic, anti-hyperglycemic, anti-obesity, and anti-cholinergic properties [61,[72][73][74][75]. Microgreens can potentially convert the food to a nutrient-dense recipe and help in the prevention of diet-related diseases [10] and high-altitude disorders of Indian troops [72]. Previous studies reported that 100 g of chicory and lettuce microgreens cultivated with a nutrient solution containing 58.4 or 117 mg K L −1 provides about 15.8-16.5% of the K daily intake recommended for patients affected by chronic kidney disease [76]. It is reported that microgreens do possess low levels of anti-nutrients, like nitrates [7,11,[77][78][79], oxalates [7,67] and trypsin inhibitors (0.005 mg TIU/mg protein) [80], which is safe for consumption. ...
Microgreens are tender, edible seedlings harvested 7–21 days after germination containing a central stem, cotyledons, and true leaves. Known as a fresh, ready-to-eat functional food, they are mostly rich in vitamins, antioxidants, bioactive compounds, and minerals, with distinctive flavors, colors, and textures. These attributes make microgreens a valuable component in nutrition and health research. In countries like India, where low-income households spend 50–80% of their income on food, micronutrient deficiencies are common, particularly among women. Indian women, facing a double burden of malnutrition, experience both underweight (18.7%) and obesity (24.0%) issues, with 57% suffering from anemia. Women’s unique health requirements vary across life stages, from infancy to their elderly years, and they require diets rich in vitamins and minerals to ensure micronutrient adequacy. Microgreens, with their high nutrient density, hold promise in addressing these deficiencies. Fresh and processed microgreens based products can enhance food variety, nutritive value, and appeal. Rethinking agriculture and horticulture as tools to combat malnutrition and reduce the risk of non-communicable diseases (NCDs) is vital for achieving nutritional security and poverty reduction. This review compiles recent research on microgreens, focusing on their nutrient profiles, health benefits, suitable crops, substrates, seed density, growing methods, sensory characteristics, and applications as fresh and value-added products. It offers valuable insights into sustainable agriculture and the role of microgreens in enhancing human nutrition and health.
... This phase signifies that the plant has met the criteria to be considered a microgreen, allowing it to be harvested, typically occurring within a span of 7-21 days post-germination [3,10]. On the bright side, more people are directing microgreens as potential functional foods, attributed to their significant micronutrients and bioactive compounds [11,21,22]. They are popular due to their diverse and appealing colors, textures and flavors. ...
Today, the paramount concern for individuals revolves around their well-being; indeed, without good health, little else holds genuine significance. The advent of the SARS-CoV-2 pandemic has significantly altered people's perspectives, fostering a resolute determination to approach dietary choices with heightened awareness and precaution. Microgreens, nutrient-dense seedlings, have garnered significant attention for their potential health benefits. This review delves into the intricate relationship between microgreens, their endogenous enzymes, and naturally occurring inhibitors. We explore the diverse array of enzymes present in microgreens and their catalytic roles in various biochemical processes. Furthermore, we examine the role of enzyme inhibitors within these tiny powerhouses and their potential implications for human health. By understanding the enzymatic landscape of microgreens, we aim to elucidate their impact on key physiological functions, including digestion, metabolism, and antioxidant defense. In a world where science and technology continually set new benchmarks, it becomes our responsibility to prioritize and sustain better health practices, thereby paving the way for improved well-being for future generations. This review provides a comprehensive overview of the current state of knowledge and highlights potential avenues for future research to unlock the full therapeutic potential of microgreens.
... In addition, they are also gaining popularity due to their acceptable textures, colors and flavors (Renna et al., 2017). Microgreens have wide range of species and varieties to be grown and their growing condition has the possibility to control even in small to micro-scale production which has significant potential as source of good nutrition, as well as to address consumers demand particularly on vegetable consumers, enthusiast or vegans (Renna et al., 2018). Growing microgreens does not need much space, one of the benefits of growing this crop is simply just adaptable and suitable for urban agriculture that supports space life system (Kyriacou et al., 2016). ...
Background: Microgreens is defined as young seedlings of edible vegetables and herbs which are used to add spiciness and sweetness to foods. In the market it is usually products of certain herb and vegetable species; but there were limited published research study that corn is grown as Microgreens especially in the Philippines. This significantly aims to test the acceptability of corn varieties of University of Southern Mindanao Philippines as potential food for microgreens. Methods: A study was conducted to explore the potential of corn microgreens as culinary ingredient, to assess consumers’ acceptability on different varieties of corn to be prepared as microgreens and to evaluate specific harvesting stage and light response which are ideal in microgreen production. In study 1, response of six corn varieties produced in Southern Philippines were tested, namely: ‘Sweet’ corn and glutinous corn as the commercial checks and four USM varieties (USM vars 6, 10 and 24 and USMARC NCH-33). For study 2, different harvesting stages of “Sweet Corn” seed subjected to light and without light responses were evaluated at 6 and 8 days after sowing (DAS). Result: Results of the sensory evaluation revealed high consumers’ acceptability on the three USM varieties, namely: USM Vars 6, 10 and 24 and Sweet Corn which were harvested at 6 DAS with or without light exposure. With these, it can be concluded that corn seeds can also be grown and produced as microgreen products aside from its benefit as staple crop.
... Several studies have addressed the nutritional benefits of microgreens and their potential to address malnutrition and chronic diseases (Sharma et al. 2022;Teng et al. 2021). Other studies have highlighted how the microgreen nutrient content can be manipulated through production strategies to make designer foods that align with specific dietary needs (e.g., reduced potassium for individuals with kidney problems (Renna et al. 2018). Consequently, microgreens have been classified as "functional foods" because of their disease-preventing attributes and nutritional value, and their demand has been increasing because people are actively seeking healthier food options (Wani et al. 2022). ...
Microgreens are young plants used as ingredients and flavoring in various dishes. Their production time is short, and their production methods can be altered to enhance the nutritional content. To date, consumers’ preferences for microgreens that display different esthetic and nonesthetic traits have not been addressed. Additionally, consumers’ perceived risk of production methods used to enhance nutrition has not been investigated. An online survey and choice experiment involving a sample of 821 consumers in Tennessee were performed to investigate these topics. A mixed logit model was used to analyze the data. Both esthetic and nonesthetic traits influenced the consumers’ preferences. Green microgreens were preferred and valued more than light or dark purple microgreens. When fertilizer was used during production to enhance nutrients, consumers perceived the microgreens as riskier to the environment and for personal consumption relative to microgreens with light-induced nutrient enhancement. Using lighting during production to enhance nutrients generated a 0.79 premium relative to no nutrient enhancement. In general, if participants’ perceived risk aligned with the nutrient enhancement attribute (i.e., light, fertilizer), then their willingness to pay for the microgreens decreased. This was amplified for the fertilizer nutrient enhancement attribute more than it was for the light enhancement attribute. In-state production and microgreen height also impacted consumer preferences for microgreens.
... This crop has a fast production cycle [9] and can be produced in greenhouses, in soil, or, more commonly, in soilless systems using solid organic or inorganic growing media or hydroponics [10], demonstrating the potential of these products to adapt the production of leafy vegetables to different scales [11]. If they are produced hydroponically, the soil is replaced by a substrate and seedlings are fed with a solution containing all the essential elements for their growth [12], allowing them to be grown organically [13]. Komeroski et al. [14] showed a high 45 protein, total fiber, and soluble fiber content of arugula microgreens grown using this system. ...
(1) Background: Cultivating microgreens is emerging as an excellent market opportunity. Their easy, short, and sustainable production methods are the main reasons they are approved by growers. However, a feature that still prevents its further spread is the microbiological risk and their rapid senescence. The present study was conducted to evaluate the post-harvest storage and shelf life of arugula microgreens in different packaging through microbiological, physico-chemical, and sensory parameters; (2) Methods: Plants were stored at 5 °C in open air, vacuum sealed, and under modified atmosphere bags and tested at 0, 3, 5, 7, and 10 days; (3) Results: Microgreens stored in all packaging were safe for consumption within ten days. Regarding physical and chemical parameters, open packaging proved to be promising, with less weight loss and slower chlorophyll degradation. The sensory analysis demonstrated that the microgreens stored in the vacuum-sealed packaging showed a decrease in quality from the fifth day onwards for all attributes. However, the MAP presented good scores with a better visual quality, similar to the fresh microgreens.
... The most frequently hydroponically grown crops include tomatoes, lettuce, spinach, strawberries, cucumbers, melons, eggplant, peppers, and herbs (including basil, cilantro, and rosemary) [32]. Some studies demonstrate a higher concentration of phytochemicals and a lower concentration of potassium (K) in hydroponically grown microgreens, making them suitable for consumption by renal dysfunction patients [33,34]. The selection of a suitable growing media for microgreens can depend on the physical and chemical properties listed below [29,35]. ...
An exponential growth in global population is expected to reach nine billion by 2050, demanding a 70% increase in agriculture productivity, thus illustrating the impact of global crop production on the environment and the importance of achieving greater agricultural yields. Globally, the variety of high-quality microgreens is increasing through indoor farming at both small and large scales. The major concept of Controlled Environment Agriculture (CEA) seeks to provide an alternative to traditional agricultural cultivation. Microgreens have become popular in the twenty-first century as a food in the salad category that can fulfil some nutrient requirements. Microgreens are young seedlings that offer a wide spectrum of colours, flavours, and textures, and are characterised as a “functional food” due to their nutraceutical properties. Extensive research has shown that the nutrient profile of microgreens can be desirably tailored by preharvest cultivation and postharvest practices. This study provides new insight into two major categories, (i) environmental and (ii) cultural, responsible for microgreens’ growth and aims to explore the various agronomical factors involved in microgreens production. In addition, the review summarises recent studies that show these factors have a significant influence on microgreens development and nutritional composition.
... However, restricting their consumption can lead to deficiencies in essential vitamins and minerals [17], as well as nutrients rich in fiber and alkali, which can result in constipation and metabolic acidosis, both of which are significant risk factors for hyperkalemia [18]. Incorporating LK fruits and vegetables into CKD patient diets offers a solution to balancing nutritional needs while limiting K intake [19]. Therefore, investigations and applications of functional LK fruits and vegetables hold significant promise for individuals with CKD. ...
... The Aizu-Wakamatsu Akisai Vegetable Plant Factory of Fujitsu has achieved a notable production of 2500 heads of LK lettuce daily, establishing itself as Japan's largest plant factory for cultivating LK vegetables [20]. Studies on LK fruits and vegetables conducted in other countries such as China [26], South Korea [27], and Italy [19] have also been documented. ...
... This method of substituting K + with Na + or Ca 2+ can mitigate the stress induced by LK levels in plants and concurrently reduce the K content. At present, the method of using Ca(NO 3 ) 2 or NaNO 3 to replace part of the KNO 3 in the nutrient solution has successfully produced kale [27], lettuce [31] and microgreens [19] and other vegetables with low potassium content, and these vegetable yields are no different from the control. Son et al. [27] demonstrated this by substituting KNO 3 with Ca(NO 3 ) 2 3 weeks after the kale planting, maintaining the same EC value. ...
With the increasing number of patients with chronic kidney disease (CKD) and the improved recognition of nutritional therapy, research on low-potassium (LK) fruits and vegetables for CKD patients has gained global attention. Despite its already commercial availability primarily in Japan, public awareness remains limited, and cultivation methods lack a comprehensive strategy. This review offers an extensive examination of the developmental significance, current cultivation techniques, and existing limitations of functional LK fruits and vegetables with the objective of providing guidance and inspiration for their exploitation. Additionally, this review investigates various factors influencing K content, including varieties, temperature, light, exogenous substances, harvest time, and harvest parts, with a focus on optimizing production methods to enhance potassium utilization efficiency (KUE) and decrease the K content in plants. Finally, the review outlines the shortcomings and prospects of research on LK fruits and vegetables, emphasizing the importance of interdisciplinary research (in agriculture technology, medicine, and business) for patients with CKD and the future development of this field.
... When compared to the diuretic-non-treated group, our results indicated that administering L. sativa to the diuretic group showed a significant decrease in the levels of creatinine, urea, and uric acid levels. Such results concur with Renna (2018), who stated that low amino acid, protein, and potassium ingredients in lettuce are essential for kidney health in patients with impaired kidney functions. Our results are also in accordance with Zhang et al. (2017), who discovered that the low protein and potassium levels in green vegetables decrease renal impairment in diuretic patients with kidney diseases. ...
... 1 This novel approach aims to optimize the nutritional composition of food to meet the requirements of target populations. 1,7,8 By combining personalized nutrition strategies with biofortification techniques, it is possible to address nutritional deficiencies and provide targeted foods that align with individuals' unique dietary needs. ...
... The main purpose of the second experiment was to provide subjects with impaired kidney function an alternative food product (K-reduced microgreens) to limit K intake. Similarly to the first experiment, the agronomic trial was conducted in a commercial greenhouse to verify how the extensively documented experimental protocols from other studies 7,8,[33][34][35] can be readily applied in a commercial greenhouse context. ...
... 39 As reported in Fig. 3(C), only in Swiss chard, cultivated with the lowest dose of K, was a significant increase (60%) in Na content observed (Fig. 3(D)). This result, in accordance with other studies, 7,8,34 is likely due to a compensatory phenomenon occurring in the plant, where it partially substitutes K with cations, including Na, which have similar roles in physiological processes such as pH control and osmotic regulation. 36 Compared to the control with 100 mg L −1 of K, the decrease in K concentration in the NS (50 and 0 mg L −1 ) leads to a significant reduction in Al content only in Swiss chard microgreens, averaging −22% (Fig. 4(A)). ...
BACKGROUND
The awareness of the importance of following dietary recommendations that meet specific biological requirements related to an individual's health status has significantly increased interest in personalized nutrition. The aim of this research was to test agronomic protocols based on soilless cultivation for providing consumers with new dietary sources of iodine (I), as well as alternative vegetable products to limit dietary potassium (K) intake; proposed cultivation techniques were evaluated according to their suitability to obtain such products without compromising agronomic performance.
RESULTS
Two independent experiments, focused on I and K respectively, were conducted in a commercial greenhouse specializing in soilless production. Four different species were cultivated using three distinct concentrations of I (0, 1.5 and 3 mg L⁻¹) and K (0, 60 and 120 mg L⁻¹). Microgreens grown in I‐rich nutrient solution accumulate more I, and the increase is dose‐dependent. Compared to unbiofortified microgreens, the treatments with 1.5 and 3 mg L⁻¹ of I resulted in 4.5 and 14 times higher I levels, respectively. Swiss chard has the highest levels of K (14 096 mg kg⁻¹ of FW), followed by rocket, pea and radish. In radish, rocket and Swiss chard, a total reduction of K content in the nutrient solution (0 mg L⁻¹) resulted in an average reduction of 45% in K content.
CONCLUSION
It is possible to produce I‐biofortified microgreens to address I deficiency, and K‐reduced microgreens for chronic kidney disease‐affected people. Species selection is crucial to customize nutritional profiles according to specific dietary requirements due to substantial mineral content variations across different species. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
... It is shown that microgreens could fulfill children's dietary requirements for minerals such as Ca, Mg, Fe, Mn, Zn, Se, and Mo (Pinto et al., 2015). Furthermore, low potassium-containing microgreens were recommended for patients with reduced kidney function (Renna et al., 2018). Studies in mice suggest that when microgreens are supplemented with a high-fat diet, they can modulate weight gain and cholesterol metabolism and may protect against cardiovascular diseases by preventing hypercholesterolemia (Huang et al., 2016). ...
