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Microgreens: Exciting new food for 21 st Century

Authors:
Shashank Sharma at Sharda University
Shashank Sharma
Priyanka Dhingra at JECRC Foundation
Priyanka Dhingra
Sameer Koranne at Sinhgad Technical Education Society
Sameer Koranne
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Abstract

Micro greens are emerging group of eatables vegetables grown when initial leaves have completely grown and just prior to true leaves begin to emerge. This concept is attaining people's interest as a new cooking and edible properties. These are added to increase flavors and nutritional value of raw veggies or as eatable toppings to decorate a large number of other food items. Main class of micro greens are raised generally from cabbage, mustard, buckwheat, radish, spinach, lettuce, etc. Day by day demand of micro greens has been increasing, due to presence of enormous number of biologically active compounds like essential vitamins, minerals and antioxidants as compare to fully grown greens(necessary for healthiness). This paper is aimed to give an overview on the nutritional facts, their comparison with sprouts, potential bioactive compounds and cultivation, harvesting and marketing of microgreens along with their future perspective.
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Eco. Env. & Cons. 26 (November Suppl. Issue) : 2020; pp. (S248-S251)
Copyright@ EM International
ISSN 0971–765X
Microgreens: Exciting new food for 21st Century
Shashank Sharma, Priyanka Dhingra1 and Sameer Koranne2
Department of Chemistry, School of Basics & Applied Sciences, Galgotias University,
Greater Noida, India
1Department of Chemistry, JECRC University, Jaipur, India
2School of Hospitality, Galgotias University, Greater Noida, India
(Received 23 April, 2020; Accepted 26 May, 2020)
ABSTRACT
Micro greens are emerging group of eatables vegetables grown when initial leaves have completely grown
and just prior to true leaves begin to emerge. This concept is attaining people’s interest as a new cooking
and edible properties. These are added to increase flavors and nutritional value of raw veggies or as eatable
toppings to decorate a large number of other food items. Main class of micro greens are raised generally
from cabbage, mustard, buckwheat, radish, spinach, lettuce, etc. Day by day demand of micro greens has
been increasing, due to presence of enormous number of biologically active compounds like essential
vitamins, minerals and antioxidants as compare to fully grown greens(necessary for healthiness). This paper
is aimed to give an overview on the nutritional facts, their comparison with sprouts, potential bioactive
compounds and cultivation, harvesting and marketing of microgreens along with their future perspective.
Key words: Microgreens, Biologically active compounds.
What are micro greens?
In the course of 20 years, growing awareness of
mass people in healthy meal has encouraged atten-
tion in fresh, functional and nutraceutical foods of
high end. It is in the favor of micro green crop cul-
tivators, extension experts and scientists to meet
coming opportunities for relevant products.
Micro greens, commonly termed as ‘Vegetable
Confetti’, are another form of distinction crop, por-
trayed as soft juvenile greens raised from the seeds
of grains, vegetables, or herbs as well as its wild
types. Since, in developed countries attraction to-
wards healthy eating, gourmet cooking and indoor
gardening has been increased and thereby
microgreens have now attained recognition there.
This new form of food has a comparatively small
life span even in refrigerator and are utilised in very
little amounts as garnishes, toppings, or seasonings
(Riggio et al., 2019).
Micro greens are identified by various number
of colors, tastes, textures and are fresh and tenderly
soft vegetables, found from the seeds of abundant
varieties (aromatic herbs vegetables, wild edible
plants, and herbaceous plants), harvested a few
days or weeks after germination during the forma-
tion of cotyledons and appearance of the first true
leaves (Paradiso et al., 2018).
Micro greens have larger concentrations of phe-
nolics, antioxidants, minerals, and vitamins than
present in fully developed green or seeds and hence
recognized as functional foods consisting of health
improving or ailment prevention characteristics
apart from their nutritional benefits. These are well
recognize as good carrier of biologically active com-
ponents (Mir et al., 2017).
Unfortunately, commercialization of micro
greens is less due to their speedy degradation and a
very small storage life, generally 3 to 5 days at en-
SHARMA ET AL S249
compassing temperature, so these are supposed to
be highly decomposable products. As the demand
for micro greens rises, consequently their appear-
ance in farmer’s markets and specialty on grocery
stores also begins, so the improvement of their bun-
dling and post collect stockpiling circumstances is
in this way getting significant for upgraded
timeframe of realistic usability (Mir et al., 2017).
Varieties of micro greens
Since the stock and consumption of micro greens is
greatly affected by occurring of culinary trends and
selectivity of species depends on maker’s discussion
with chefs and on customer adaptation with their
specific sensory characteristics. Microgreens might
be dispersed as new cut items yet in addition while
developing on media, to be gathered by end clients.
Species related to the families Brassicaceae,
Asteraceae, Chenopodiaceae, Lamiaceae, Apiaceae,
Amarillydaceae, Amaranthceae and Cucurbitaceae
are mostly exploited. Bioactive substance is con-
spicuous in types of rather harsh taste (for example
Brassicaceae), the variable adequacy of which war-
rants distinguishing proof of genotypes that may
take into account requests for both taste and
wellbeing (Xiao, Lester et al., 2012).
Microgreens can be obtained from different sorts
of seeds. The well known species are harvested us-
ing seeds from the following plant families (View &
Club, 2019) :
Brassicaceae family: Broccoli, cauliflower, water-
cress, cabbage, arugula and radish
Asteraceae family: Endive, lettuce, radicchio, and
chicory
Apiaceae family: Carrot, dill, celery, and fennel
Amaryllidaceae family: Onion, leek, and garlic
Amaranthaceae family: Quinoa swiss chard, ama-
ranth, spinach, and beet
Cucurbitaceae family:, cucumber, squash and
melon
Cereals such as rice, oats, wheat, corn and barley,
as well as legumes like chickpeas, beans and lentils,
are also sometimes grown into micro greens. Micro
greens may differ in flavor that can vary from plain
to spiced, tangy or even bitter, considering type of
green. Basically, their flavor is supposed to be
strong and concentrated. (View and Club, 2019).
(a) Bioactive components
Bio active amount is usually described in less edible
micro greens varieties like sorrel (Rumex acetosa L.),
peppercress (Lepidium bonariense L.), red cabbage
(Brassica oleracea L. var. capitata) and also in few
varieties of more acceptable flavor like amaranth
(Amaranthus hypochondriacus L.) and cilantro
(Coriandrum sativum L.) (Xiao et al., 2012).
The list of verified human bio active compounds
consists of carotenoids (,violaxanthin, -carotene
and lutein/zeaxanthin), ascorbic acid (free, total and
dehydro), tocopherols(- and -tocopherol), and
phylloquinone.
b) Nutritional Details
Microgreens are full of nutritional sources. While
their concentration may vary in less amounts, many
types are rich K, Fe, Zn, Mg and Cu (Xiao et al.,
2016). Micro greens are good resource of significant
plant compounds like antioxidants (Xiao et al.,
2012). In addition to this, their nutritional value is
concentrated, indicating higher vitamins, mineral
and antioxidants amount than the same quantity of
mature greens (Xiao et al., 2012). Researchers have
shown that level of nutrients in micro greens are up
to nine times greater than those found in mature
greens (Pinto et al., 2015).
The utmost concentrations of ascorbic acid, caro-
tenoids, phylloquinone, and tocopherols are found
in red cabbage, cilantro, garnet amaranth, and green
daikon radish micro greens respectively along with
various bioactive components and significantly
higher in micro greens while comparing with data
base values for fully grown vegetable counterparts
(Xiao et al., 2012). However, this early small scale
green research was carried out with restriction be-
cause the developing conditions, post cultivation
conditions, and extraction techniques for the fully
grown vegetables were unclear. As compare to da-
tabase values, experimental data introduces uncer-
tainties if we consider significant impacts of light
wavelength and intensity on phytonutrients con-
tent. For instance, looking at information from head-
framing fully grown vegetables for which just the
peripheral leaves are accessible to light is question-
able according to the micro green type of the veg-
etable (Xiao et al., 2012).
Researches also reported that micro greens pos-
sess antioxidants and a number of polyphenols as
contrast to their fully grown vegetable counterparts
(Bull, 2008). According to one report, in 25
microgreen varieties which are commercially avail-
able, vitamins and antioxidant concentrations were
found. While comparing these values with the
S250 Eco. Env. & Cons. 26 (November Suppl. Issue) : 2020
USDA National Nutrient Database for fully grown
vegetable leaves, vitamin and antioxidant values
varied and it was approximated that values mea-
sured in microgreens were up to 40 times more than
those reported for fully grown vegetable leaves
(Xiao et al., 2012).
Microgreens Vs Sprouts
Microgreens might be generally misconcepted for
grown seeds (sprouts), which have been regularly
concerned in food-borne disease although,
microgreens possess some characteristic similarities
with freshly herbs (e.g, basil, thyme, and cilantro),
petite greens (e.g, baby spinach and spring mix) and
sprouts. Many research studies discussed about
nutrition and physiological properties of
microgreens but since 2009 a very few have reports
particularly examined the food safety hazards of
microgreens whereas worldwide studies have been
carried out in order to explore leafy green and
sprout safety (Riggio et al., 2019).
Microgreens and sprouts are consumed in imma-
ture condition however they are distinct with each
other (Treadwell et al., 2013). Sprouts are mainly
grown-up in dark environment of moisture where
ready to microbial proliferation and their use differ-
ent from of micro- and baby-greens has been ap-
plied in outbreaks of food borne epidemics. Also,
micro greens are having wide range of leaf color,
shape and varieties and greater taste increasing
properties than sprouts. Many recent reports sug-
gested that the nitrate content in microgreens is
lower than that in fully grown vegetable leaves, fur-
ther they also have higher amounts of minerals (Ca,
Mg, Fe, Mn, Zn, Se and Mo) and phytonutrients
(ascorbic acid, b-carotene, a-tocopherol and phyllo-
quinone) (Xiao et al., 2012).
Health Benefits of Micro greens
Since the amount of vitamins, minerals and benefi-
cial plant compounds are high in microgreens so
eating green vegetables is associated to decrease
danger of many diseases (Bazzano et al., 2002;
Carter et al., 2010). Microgreens are also blessed
with such vital nutrients to protect us from diseases.
Heart disease: Microgreens have great content of
antioxidants e.g. polyphenols which can reduce the
risk heart disease. As per different animal studies it
is clear that microgreens may lower down the level
of triglyceride and “bad” LDL cholesterol (Huang et
al., 2016; Tangney and Rasmussen, 2013).
Alzheimer’s disease: Antioxidant-rich foods, in-
cluding polyphenols, can decrease probability of
memory related disease such as Alzheimer (Guest
and Grant, 2016).
Diabetes: Presence of antioxidants can facilitate to
lower risk of type 2 diabetes. In laboratory experi-
ments, fenugreek microgreens are supposed to in-
crease cellular sugar uptake by 25–44% (M.H., 1996;
Wadhawan et al., 2018).
Certain type of cancers: Antioxidant-rich fruits and
vegetables particularly containing polyphenols,
may decrease danger of different kinds of cancer
(Zhou et al., 2016).
Future Perspective of these microgreens
Most of the microgreen analysis and studies are
carried out at comparatively small level and is lim-
ited to only few number of researchers with limited
targeted areas. There is scope of broad range of area
yet to be explored. Moreover some of the varieties of
microgreens have been studied and analyzed, but
many of them have not been put for commercializa-
tion. The influence of sun light on microgreens de-
velopment and nutrition has been precisely taken
care off whereas the effect of low night tempera-
tures on plant development, nutritional level, and
food risks of microgreens has not been analysed.
Prevention and treatment methods should be iden-
tified for microgreens because they are beneficial
but maintaining quality and safety of microgreens is
still in its earliest stages. It has been established that
post harvest light treatments can increase the forma-
tion bioactive elements, but this was not properly
analyzed to apply on broad range of microgreens. It
is an issue of discussion that phytonutrient sub-
stance could give innate protection from quality and
wellbeing issues. Identification of many post culti-
vation treatments have been carried out time to time
to keep quality and to extend life span of
microgreens. For the production of ready-to-eat
microgreen products, washing and drying methods
should be more focused. It is especially significant
that to put more and more research into ensuring
the safety and quality of this new addition to
healthy diets so that the food industry could resolve
some of the problems that have created challenges
for the fully grown vegetables.
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... In addition, despite growing in soil or similar mediums like moss, perlite, and vermiculite, micro-greens need sunlight for best growth (Murphy et al., 2010;Xiao et al., 2014) [19,20] . Interestingly, sprouts and micro-greens have notably lower maintenance needs and a shorter growth cycle than mature green plants and their produce such as fruits and vegetables [Sharma et al., 2020] [41] . When cultivated without natural light or additional growth elements, such as soil, nutrients, and agrochemicals, sprouts are most easily grown [Aloo et al., 2021] [21] . ...
... Packaging is necessary due to the high market value of these young shoots. Multiple types of micro-greens have been cultivated and harvested in both home and business settings [Sharma et al., 2022] [41] . Consequently, they are adhering to traditional harvesting methods such as hand-picking, and in the instance of large commercial greenhouses, utilizing a combination of mechanical and manual techniques for harvesting. ...
... Two techniques that diabetic individuals can utilize to control their blood sugar levels are enzymatic inhibition and increased glucose absorption. According to Sharma, Dhingra, & Koranne (2020) [41] , fenugreek micro-green has antidiabetic effects due to its high levels of polyphenols and other antioxidant compounds, leading to a 70% inhibition of α-amylase and a 25% increase in glucose absorption in L6 cells. With a concentration of 2 milligrams per milliliter. ...
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Micro-greens are a term used to refer to a new type of food product made from different commercial food crops like vegetables, cereals, and herbs, and consist of partially developed true leaves and cotyledons. It takes 7-21 days to harvest these young plants, with the time varying based on the cultivar. They are highly valued not only for their bright colors but also for their rich flavors, delicate and smooth texture, and densely packed nutrients. Micro-greens have gained popularity among chefs and nutritional researchers in high-end restaurants due to their strong flavors, enticing sensory attributes, usefulness, and abundance in vitamins, minerals, and other bioactive substances like ascorbic acid, tocopherol, carotenoids, folate, tocotrienols, phylloquinones, anthocyanins, and glucosinolates. Many research projects on micro-greens, including evaluations of nutritional content, build-up of metabolites, potential as nutraceuticals, and methods for extending shelf life, are detailed in scientific literature. The growth of micro-greens, along with their nutrient profile, antioxidant activity, and metabolite content, was significantly improved by a combination of physical, chemical, biological, and culture factors. Scientists have investigated the fundamental biological mechanisms and potential genes associated with nutrients, specific metabolites, stress tolerance, prolonging shelf life, and resistance to diseases in nutraceutical plants through the analysis of omics data. Micro-greens and sprouts have similar attributes, and although they have not been linked to any instances of foodborne illness, there have been seven recent recalls involving them. Therefore, there is a possibility of transmitting foodborne pathogens, so precautions must be taken in production to decrease the chances of these incidents. A significant obstacle to the expansion of the micro-green sector is the quick decline in quality that happens shortly after harvesting, leading to elevated prices and limiting sales to local markets. After being harvested, micro-greens quickly dry out, shrivel, rot, and rapidly deplete specific nutrients. Research has explored preharvest and postharvest interventions, such as calcium treatments, modified atmosphere packaging, temperature control, and light, to maintain quality, augment nutritional value, and extend shelf life.
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... Microgreens have emerged as the potential therapeutic functional foods to improve the overall health by dietary supplementation (Sharma et al. 2022). Growing microgreens have an advantage as their growth period is comparatively shorter with a lower maintenance compared to matured green plants and their produce, such as vegetables and fruits (Sharma et al. 2020). ...
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... Sprouts and microgreens have proven to be particularly beneficial options due to their shorter growing time and lower maintenance requirements compared to fully mature plants such as fruits and vegetables (Sharma et al., 2020). Microgreens, in particular, are incredibly easy to cultivate, requiring minimal resources and no complex growing systems such as soil or additional nutrients (Aloo et al., 2021). ...
A Review of The Effects Of Light-Emitting Diodes (LEDs) on The Growth of Sunflower Microgreens and Their Nutritional Potential
Article
  • Nov 2024
Sunflower (Helianthus annuus) microgreens have become known as a potent source of essential nutrients and bioactive compounds with numerous health benefits. The microgreens industry has traditionally favored popular microgreens from the Brassicaceae family such as kale, rocket, and broccoli. Sunflower microgreens are characterized by their richness in vitamins, minerals, antioxidants, and phytochemicals that contribute significantly to a nutritious diet. However, their nutrient content can be influenced by various factors, including growing conditions and lighting. Light-emitting diodes (LEDs) offer precise control of light spectrum, light intensity, and lighting duration, enabling customized lighting systems optimized for growing sunflower microgreens. Pre-treatment and optimal harvest timing affect the quality and yield of microgreens, and sunflower microgreens are no exception. Accordingly, sunflower microgreens are typically harvested within 7 days of cultivation, making them ideal for mass production. The use of LED technology in the cultivation of microgreens offers the opportunity to further enhance their nutritional value and therapeutic potential. This review provides an overview of the benefits of sunflowers, sunflower microgreens, pre-treatments, and the ideal harvest period. The potential improvements from LED lighting are discussed and its impact on human health is explained.
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... However, less focus has been given to the biofortification of vegetables by seed nutrient priming (Bączek-Kwinta et al. 2020;Przybysz et al. 2016;Zou et al. 2014). Consequently, this technique is emerging as a useful tool, especially for vegetable sprouts, microgreens, and baby greens, which are rich in functional properties and require much less care than mature green plants and their products (Bhaswant et al. 2023;Ebert 2022;Sharma, Dhingra, and Koranne 2020). Furthermore, microgreens could be an excellent choice for nutrient biofortification through nutrient priming since they are consumed at very early growth stage in which nutrients rapidly mobilize from seed to greens (Bhaswant et al. 2023;Di Gioia et al. 2021). ...
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Exploring Boundless Frontiers: Interdisciplinary Perspective in Research Volume II 978-93-94638-58-7
Book
Full-text available
  • Mar 2025
Welcome to the exploration of boundless frontiers through an interdisciplinary lens. In today’s rapidly evolving world, the pursuit of knowledge knows no bounds, transcending traditional disciplinary boundaries. This book embarks on a journey to navigate these frontiers, offering a holistic view of research through interdisciplinary perspectives. As we delve into the realms of various disciplines, we uncover connections, synergies, and novel insights that emerge at the intersection of diverse fields. By embracing this interdisciplinary approach, we transcend the limitations of singular viewpoints, fostering innovation and pushing the boundaries of human understanding. Through the collaboration of scholars from diverse backgrounds, this book embodies the spirit of interdisciplinary research, bridging gaps and fostering dialogue across disciplines. From the sciences to the humanities, from technology to the arts, each chapter offers a unique vantage point, enriching our collective understanding of the world. As we embark on this intellectual journey together, let us embrace curiosity, openmindedness, and a willingness to challenge conventional wisdom. By exploring boundless frontiers through an interdisciplinary perspective, we embark on a quest for deeper insights, greater innovation, and a more interconnected world. Join us as we embark on this exhilarating voyage of discovery, where the possibilities are limitless, and the frontiers are boundless. Editors Dr. P. Madhiyazhagan Dr. Praseeja Cheruparambath Mrs. Deepa K
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MICROGREENS-FOOD-FOR-HEALTHY-LIVING
Article
Full-text available
  • Dec 2024
Abstract: Microgreens are highly nutritious, rich in phytonutrients, and gaining popularity worldwide for their flavor and short growing duration. They are suitable for both indoor and outdoor cultivation without the use of chemical nutrients or pesticides. However, their short shelf life is a major constraint that needs to be addressed through post-harvest options. With rapid urbanization and changing lifestyles, there is a growing need for easy and readily available sources of nutrients. Microgreens, being rich in vitamins, minerals, antioxidants, and phytonutrients, can help combat malnutrition and improve immunity. They are harvested when cotyledonary leaves are fully expanded and true leaves are emerging, usually within 7 to 14 days after germination. Microgreens are highly nutritious, rich in vitamins A, C, E, and K, enzymes, carotenoids, and minerals like Fe, K, Zn, Mg, and Cu. Microgreen farming is heavily profitable and awareness must be created in both urban and rural areas for their widespread cultivation.
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Microgreen nutrition, food safety, and shelf life: A review
Article
Full-text available
Microgreens have gained increasing popularity as food ingredients in recent years because of their high nutritional value and diverse sensorial characteristics. Microgreens are edible seedlings including vegetables and herbs, which have been used, primarily in the restaurant industry, to embellish cuisine since 1996. The rapidly growing microgreen industry faces many challenges. Microgreens share many characteristics with sprouts, and while they have not been associated with any foodborne illness outbreaks, they have recently been the subject of seven recalls. Thus, the potential to carry foodborne pathogens is there, and steps can and should be taken during production to reduce the likelihood of such incidents. One major limitation to the growth of the microgreen industry is the rapid quality deterioration that occurs soon after harvest, which keeps prices high and restricts commerce to local sales. Once harvested, microgreens easily dehydrate, wilt, decay and rapidly lose certain nutrients. Research has explored preharvest and postharvest interventions, such as calcium treatments, modified atmopsphere packaging, temperature control, and light, to maintain quality, augment nutritional value, and extend shelf life. However, more work is needed to optimize both production and storage conditions to improve the safety, quality, and shelf life of microgreens, thereby expanding potential markets.
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Nutritional characterization and shelf-life of packaged microgreens
Article
Full-text available
  • Oct 2018
Besides the variety of colours and flavours, microgreens show interesting nutritional properties, mainly regarding their contents of mineral nutrients and bioactive compounds. To date, the literature has prevalently focused on the individual nutritional features of microgreens usually belonging to Brassicaceae. The present study reports an articulated nutritional profile of six genotypes of microgreens, belonging to three species and two families: chicory (Cichorium intybus L., Puglia's local variety 'Molfetta', CM, and cultivar 'Italico a costa rossa', CR) and lettuce (Lactuca sativa L. Group crispa, cultivar 'Bionda da taglio', LB, and 'Trocadero', LT), from Asteraceae; and broccoli (Brassica oleracea L. Group italica Plenk, Puglia's local variety 'Mugnuli', BM, and cultivar 'Natalino', BN) from Brassicaceae. All the microgreens, except LB, can be considered good sources of Ca, whilst LT and CM also showed considerable amounts of K. As regards bioactive compounds, Brassica microgreens were the richest in phenolic antioxidants. The microgreens also presented higher amounts of α-tocopherol and carotenoids compared to mature vegetables. In particular, broccoli microgreens and LB showed the highest amounts of vitamin E, while Asteraceae microgreens presented the highest levels of carotenoids. Due to their delicate tissues, fresh cut microgreens showed a shelf life not exceeding ten days at 5 °C. The results obtained highlight the possibility to exploit genetic biodiversity in order to obtain tailored microgreens with the desired nutritional profiles, with particular regard to mineral nutrients and bioactive compounds. Appropriate pre- and post-harvest strategies should be developed, so as to allow microgreens to retain as long as possible their nutritional value.
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Natural Polyphenols for Prevention and Treatment of Cancer
Article
Full-text available
  • Aug 2016
There is much epidemiological evidence that a diet rich in fruits and vegetables could lower the risk of certain cancers. The effect has been attributed, in part, to natural polyphenols. Besides, numerous studies have demonstrated that natural polyphenols could be used for the prevention and treatment of cancer. Potential mechanisms included antioxidant, anti-inflammation as well as the modulation of multiple molecular events involved in carcinogenesis. The current review summarized the anticancer efficacy of major polyphenol classes (flavonoids, phenolic acids, lignans and stilbenes) and discussed the potential mechanisms of action, which were based on epidemiological, in vitro, in vivo and clinical studies within the past five years.
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Microgreens of Brassicaceae: Mineral composition and content of 30 varieties
Article
Full-text available
  • Jun 2016
The mineral element composition was analyzed for 30 varieties of microgreens, representing 10 species within 6 genera of the Brassicaceae family. Brassicaceae microgreens were assayed for concentrations of macroelements, including calcium (Ca), magnesium (Mg), phosphorous (P), sodium (Na), potassium (K), and of microelements, including copper (Cu), iron (Fe), manganese (Mn), and zinc (Zn). Determinations of mineral elements in microgreen samples were performed using an inductively coupled plasma optical emission spectrophotometer (ICP OES). Potassium was the most abundant macroelement ranging from 176 to 387 mg/100 g fresh weight (FW), followed by P (52-86 mg/100 g FW), Ca (28-66 mg/100 g FW), Mg (28-66 mg/100 g FW), and Na (19-68 mg/100 g FW). Among the microelements, Fe tended to be most abundant (0.47-0.84 mg/100 g FW), followed by Zn (0.22-0.51 mg/100 g FW), Mn (0.17-0.48 mg/100 g FW), and Cu (0.041-0.13 mg/100 g FW). Based upon the analysis of 30 varieties, the results demonstrate that microgreens are good sources of both macroelements (K and Ca) and microelements (Fe and Zn.). Consumption of microgreens could be a health-promoting strategy to meet dietary reference intake requirements for essential elements beneficial to human health.
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Microgreens—A review of food safety considerations along the farm to fork continuum
Article
  • Oct 2018
  • INT J FOOD MICROBIOL
The food safety implications of microgreens, an emerging salad crop, have been studied only minimally. The farm to fork continuum of microgreens and sprouts has some overlap in terms of production, physical characteristics, and consumption. This review describes the food safety risk of microgreens as compared to sprouts, potential control points for microgreen production, what is known to date about pathogen transfer in the microgreen production environment, and where microgreens differ from sprouts and their mature vegetable counterparts. The synthesis of published research to date may help to inform Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs) for the emerging microgreen industry.
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In vitro regulation of enzymatic release of glucose and its uptake by Fenugreek microgreen and Mint leaf extract
Article
  • Sep 2017
Fenugreek microgreen and mint leaf displayed antidiabetic potential during in vitro assays including cell line-based analysis. Aqueous fenugreek microgreen extract (FME) (2 mg mL⁻¹) inhibited α-amylase by 70%. It also enhanced glucose uptake in L6 cells by 25% at 10 mg mL⁻¹ which further improved to 44% in the presence of insulin. On the other hand, fresh mint leaf extract (MLE) inhibited α-glucosidase up to 90% and increased glucose uptake by 15% in HepG2 cells. Besides, both these extracts also inhibited nonenzymatic glycation of protein. FME and MLE were also found to have high levels of total phenolics, flavonoids and antioxidants which could play a possible role in the observed antidiabetic activity. As blood glucose levels in diabetes can be regulated by inhibition of enzymes regulating carbohydrate metabolism and improving glucose uptake in cells, the findings indicate a complimentary therapeutic role of these two dietary herbs in diabetes.
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Micro-scale vegetable production and the rise of microgreens
Article
  • Sep 2016
  • TRENDS FOOD SCI TECH
Background Interest in fresh, functional foods is on the rise, compelled by the growing interest of consumers for diets that support health and longevity. Microgreens garner immense potential for adapting leafy vegetable production to a micro-scale and for improving nutritional value in human diet. Scope and approach Major preharvest factors of microgreens production, such as species selection, fertilization, biofortification, lighting and growth stage at harvest are addressed with respect to crop physiology and quality, as well as postharvest handling and applications, temperature, atmospheric composition, lighting and packaging technology which influence shelf-life and microbial safety. Key prospects for future research aiming to enhance quality and shelf-life of microgreens are highlighted. Key findings and conclusions Effective non-chemical treatments for seed surface sterilization and antimicrobial action, pre-sowing treatments to standardize and shorten the production cycle and crop-specific information on the interaction of sowing rate with yield and quality deserve further attention. Indigenous landraces, underutilized crops and wild edible plants constitute a vast repository for selection of genetic material for microgreens. Modular fertilization may fortify microgreens bioactive content and augment their sensorial attributes. Pre- and postharvest select-waveband, intensity and photoperiod combinations can elicit compound-specific improvements in functional quality and in shelf-life. Research is needed to identify effective sanitizers and drying methods non-abusive on quality and shelf-life for commercialization of ready-to-eat packaged microgreens. Genotypic variability in postharvest chilling sensitivity and the interactions of temperature, light conditions and packaging gas permeability should be further examined to establish environments suppressive on respiration but preventive of off-odor development.
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The Benefits of Natural Products for Neurodegenerative Diseases
Book
  • Sep 2016
Focuses on the effects of natural products and their active components on brain function and neurodegenerative disease prevention. Phytochemicals such as alkaloids, terpenes, flavanoids, isoflavones, saponins etc are known to possess protective activity against many neurological diseases. The molecular mechanisms behind the curative effects rely mainly on the action of phytonutrients on distinct signaling pathways associated with protein folding and neuro-inflammation. The diverse array of bioactive nutrients present in these natural products plays a pivotal role in prevention and cure of various neurodegenerative diseases, disorders, or insults, such as Alzheimer's Disease, Parkinson's Disease, Huntington's Disease, traumatic brain injury, and other neuronal dysfunctions. However, the use of these antioxidants in the management of neurodegenerative conditions has so far been not well understood. This is a comprehensive collection addressing the effects on the brain of natural products and edible items such as reservatrol, curcumin, gingerol, fruits, vegetables, nuts, and marine products.
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Microgreens: Production, shelf life and bioactive components
Article
  • Feb 2016
Microgreens are emerging speciality food products which are gaining popularity and increased attention nowadays. They are young and tender cotyledonary leafy greens that are found in a pleasing palette of colors, textures and flavors. Microgreens are a new class of edible vegetables harvested when first leaves have fully expanded and before true leaves have emerged. They are gaining popularity as a new culinary ingredient. They are used to enhance salads or as edible garnishes to embellish a wide variety of other dishes. Common microgreens are grown mainly from mustard, cabbage, radish, buckwheat, lettuce, spinach etc. The consumption of microgreens has nowadays increased due to higher concentrations of bioactive components such as vitamins, minerals and antioxidants than mature greens, which are important for human health. However, they typically have a short shelf life due to rapid product deterioration. This review aimed to evaluate the postharvest quality, potential bioactive compounds and shelf life of microgreens for proper management of this specialty produce.
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Comparison between the mineral profile and nitrate content of microgreens and mature lettuces
Article
  • Oct 2014
Microgreens are a new class of edible vegetables harvested when seed-leaves have fully expanded and before true leaves have emerged. They are gaining increasing popularity as new culinary ingredients. However, no scientific data comparing the mineral content of microgreens and mature plants are available. Thus, the goal of this work was to perform a comparison between mineral profile and NO3- content of microgreens and mature lettuces. Results showed that microgreens possess a higher content of most minerals (Ca, Mg, Fe, Mn, Zn, Se and Mo) and a lower NO3- content than mature lettuces. Therefore, microgreens can be considered as a good source of minerals in the human diet, and their consumption could be an important strategy to meet children's minerals dietary requirements without exposing them to harmful NO3-.
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