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Bhabani MG, Shams R, Dash KK. Microgreens and novel non-thermal seed germination techniques for sustainable food systems: a review. Food Sci Biotechnol 2024; 33:1541-1557. [PMID: 38623424 PMCID: PMC11016050 DOI: 10.1007/s10068-024-01529-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 01/07/2024] [Accepted: 01/15/2024] [Indexed: 04/17/2024] Open
Abstract
There are a number of cutting-edge techniques implemented in the germination process, including high pressure processing, ultrasonic, ultraviolet, light, non-thermal plasma, magnetic field, microwave radiation, electrolyzed oxidizing water, and plasma activated water. The influence of these technological advances on seed germination procedure is addressed in this review. The use of these technologies has several benefits, including the enhancement of plant growth rate and the modulation of bioactive chemicals like ABA, protein, and peroxidase concentrations, as well as the suppression of microbial development. Microgreens' positive health effects, such as their antioxidant, anticancer, antiproliferative/pro-oxidant, anti-obesity, and anti-inflammatory properties are extensively reviewed. The phytochemical and bioactive components of microgreens were investigated, including the concentrations of vitamin K, vitamin C, vitamin E, micro and macro nutrients, pro-vitamin A, polyphenols, and glucosinolates. Furthermore, the potential commercial uses of microgreens, as well as the current market transformation and prospects for the future are explored.
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Affiliation(s)
- Mulakala Geeta Bhabani
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
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Poudel P, Duenas AEK, Di Gioia F. Organic waste compost and spent mushroom compost as potential growing media components for the sustainable production of microgreens. FRONTIERS IN PLANT SCIENCE 2023; 14:1229157. [PMID: 37469787 PMCID: PMC10352662 DOI: 10.3389/fpls.2023.1229157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Accepted: 06/14/2023] [Indexed: 07/21/2023]
Abstract
Microgreens are emerging specialty crops becoming increasingly popular for their rich nutrient profile and variety of colors, flavors, and textures. The growing medium is a significant key factor in microgreen yield, quality, and sustainability. The widespread use of peat-based media raises questions regarding the environmental sustainability of microgreens production, and new substrates that are more sustainable are required. To this purpose, a study was designed with the objective of comparing eight alternative growing media evaluating their physicochemical properties and effect on yield, mineral profile, and nutritional quality of peas and radish microgreens. Tested substrates included a standard peat and perlite mixture (PP), coconut coir (CC), spent mushroom compost (SMC), organic waste compost (CMP), and 50:50 (v:v) mixes of PP and SMC, PP and CMP, CC and SMC, and CC and CMP. The physicochemical properties widely differed among the alternative substrates tested. SMC had high electrical conductivity and salt concentration, which resulted in poor seed germination. Growing media tested significantly influenced the production and nutritional quality of both microgreen species and variations were modulated by the species. With a 39.8% fresh yield increase or a small yield decrease (-14.9%) in radish and peas, respectively, PP+CMP (50:50, v/v) mix provided microgreens of similar or higher nutritional quality than PP, suggesting the potential of substituting at least in part peat with CMP. Using locally available CMP in mix with PP could reduce the microgreens industry reliance on peat while reducing costs and improving the sustainability of the production of microgreens. Further research is needed to evaluate also the potential economic and environmental benefits of using locally available organic materials like CMP as alternative growing media and peat-substitute to produce microgreens.
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Affiliation(s)
- Pradip Poudel
- Department of Plant Science, The Pennsylvania State University, University Park, PA, United States
| | - Anela E. K. Duenas
- Department of Plant Science, The Pennsylvania State University, University Park, PA, United States
- College of Natural and Applied Sciences, University of Guam, Mangilao, GU, United States
| | - Francesco Di Gioia
- Department of Plant Science, The Pennsylvania State University, University Park, PA, United States
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Alloggia FP, Bafumo RF, Ramirez DA, Maza MA, Camargo AB. Brassicaceae microgreens: A novel and promissory source of sustainable bioactive compounds. Curr Res Food Sci 2023; 6:100480. [PMID: 36969565 PMCID: PMC10030908 DOI: 10.1016/j.crfs.2023.100480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 12/05/2022] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
Microgreens are novel foods with high concentrations of bioactive compounds and can be grown easily and sustainably. Among all the microgreens genera produced, Brassicaceae stand out because of the wide evidence about their beneficial effects on human health attributed to phenolic compounds, vitamins, and particularly glucosinolates and their breakdown products, isothiocyanates and indoles. The phytochemical profile of each species is affected by the growing conditions in a different manner. The agronomic practices that involve these factors can be used as tools to modulate and enhance the concentration of certain compounds of interest. In this sense, the present review summarizes the impact of substrates, artificial lighting, and fertilization on bioactive compound profiles among species. Since Brassicaceae microgreens, rich in bioactive compounds, can be considered functional foods, we also included a discussion about the health benefits associated with microgreens' consumption reported in the literature, as well as their bioaccessibility and human absorption. Therefore, the present review aimed to analyze and systematize cultivation conditions of microgreens, in terms of their effects on phytochemical profiles, to provide possible strategies to enhance the functionality and health benefits of Brassicaceae microgreens.
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Affiliation(s)
- Florencia P. Alloggia
- Laboratorio de Cromatografía para Agroalimentos, Instituto de Biología Agrícola de Mendoza, CONICET y Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina
| | - Roberto F. Bafumo
- Laboratorio de Cromatografía para Agroalimentos, Instituto de Biología Agrícola de Mendoza, CONICET y Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina
| | - Daniela A. Ramirez
- Laboratorio de Cromatografía para Agroalimentos, Instituto de Biología Agrícola de Mendoza, CONICET y Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina
- Cátedra de Química Analítica, Facultad de Ciencias Agrarias, UNCuyo, Mendoza, Argentina Institución, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina
| | - Marcos A. Maza
- Laboratorio de Cromatografía para Agroalimentos, Instituto de Biología Agrícola de Mendoza, CONICET y Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina
- Cátedra de Enología I, Facultad de Ciencias Agrarias, UNCuyo, Mendoza, Argentina Institución, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina
| | - Alejandra B. Camargo
- Laboratorio de Cromatografía para Agroalimentos, Instituto de Biología Agrícola de Mendoza, CONICET y Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina
- Cátedra de Química Analítica, Facultad de Ciencias Agrarias, UNCuyo, Mendoza, Argentina Institución, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina
- Corresponding author. Laboratorio de Cromatografía para Agroalimentos, Instituto de Biología Agrícola de Mendoza, CONICET y Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina.
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Gupta A, Sharma T, Singh SP, Bhardwaj A, Srivastava D, Kumar R. Prospects of microgreens as budding living functional food: Breeding and biofortification through OMICS and other approaches for nutritional security. Front Genet 2023; 14:1053810. [PMID: 36760994 PMCID: PMC9905132 DOI: 10.3389/fgene.2023.1053810] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Accepted: 01/05/2023] [Indexed: 01/26/2023] Open
Abstract
Nutrient deficiency has resulted in impaired growth and development of the population globally. Microgreens are considered immature greens (required light for photosynthesis and growing medium) and developed from the seeds of vegetables, legumes, herbs, and cereals. These are considered "living superfood/functional food" due to the presence of chlorophyll, beta carotene, lutein, and minerals like magnesium (Mg), Potassium (K), Phosphorus (P), and Calcium (Ca). Microgreens are rich at the nutritional level and contain several phytoactive compounds (carotenoids, phenols, glucosinolates, polysterols) that are helpful for human health on Earth and in space due to their anti-microbial, anti-inflammatory, antioxidant, and anti-carcinogenic properties. Microgreens can be used as plant-based nutritive vegetarian foods that will be fruitful as a nourishing constituent in the food industryfor garnish purposes, complement flavor, texture, and color to salads, soups, flat-breads, pizzas, and sandwiches (substitute to lettuce in tacos, sandwich, burger). Good handling practices may enhance microgreens'stability, storage, and shelf-life under appropriate conditions, including light, temperature, nutrients, humidity, and substrate. Moreover, the substrate may be a nutritive liquid solution (hydroponic system) or solid medium (coco peat, coconut fiber, coir dust and husks, sand, vermicompost, sugarcane filter cake, etc.) based on a variety of microgreens. However integrated multiomics approaches alongwith nutriomics and foodomics may be explored and utilized to identify and breed most potential microgreen genotypes, biofortify including increasing the nutritional content (macro-elements:K, Ca and Mg; oligo-elements: Fe and Zn and antioxidant activity) and microgreens related other traits viz., fast growth, good nutritional values, high germination percentage, and appropriate shelf-life through the implementation of integrated approaches includes genomics, transcriptomics, sequencing-based approaches, molecular breeding, machine learning, nanoparticles, and seed priming strategiesetc.
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Affiliation(s)
- Astha Gupta
- Sharda School of Agricultural Sciences, Sharda University, Greater Noida, India,*Correspondence: Astha Gupta, ; Rajendra Kumar,
| | - Tripti Sharma
- Sharda School of Agricultural Sciences, Sharda University, Greater Noida, India
| | - Surendra Pratap Singh
- Plant Molecular Biology Laboratory, Department of Botany, Dayanand Anglo-Vedic (PG) College, Chhatrapati Shahu Ji Maharaj University,, Kanpur, India
| | - Archana Bhardwaj
- Molecular Biology and Biotechnology Division, CSIR-National Botanical Research Institute, Rana Pratap Marg, Lucknow, India
| | - Deepti Srivastava
- Department of Agriculture, Integral Institute of Agricultural Science and Technology, Integral University, Lucknow, Uttar Pradesh, India
| | - Rajendra Kumar
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi, India,*Correspondence: Astha Gupta, ; Rajendra Kumar,
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Microgreens Biometric and Fluorescence Response to Iron (Fe) Biofortification. Int J Mol Sci 2022; 23:ijms232314553. [PMID: 36498881 PMCID: PMC9741105 DOI: 10.3390/ijms232314553] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/12/2022] [Accepted: 11/19/2022] [Indexed: 11/24/2022] Open
Abstract
Microgreens are foods with high nutritional value, which can be further enhanced with biofortification. Crop biofortification involves increasing the accumulation of target nutrients in edible plant tissues through fertilization or other factors. The purpose of the present study was to evaluate the potential for biofortification of some vegetable microgreens through iron (Fe) enrichment. The effect of nutrient solution supplemented with iron chelate (1.5, 3.0 mg/L) on the plant's growth and mineral concentration of purple kohlrabi, radish, pea, and spinach microgreens was studied. Increasing the concentration of Fe in the medium increased the Fe content in the leaves of the species under study, except for radish. Significant interactions were observed between Fe and other microelements (Mn, Zn, and Cu) content in the shoots. With the increase in the intensity of supplementation with Fe, regardless of the species, the uptake of zinc and copper decreased. However, the species examined suggested that the response to Fe enrichment was species-specific. The application of Fe didn't influence plant height or fresh and dry weight. The chlorophyll content index (CCI) was different among species. With increasing fertilisation intensity, a reduction in CCI only in peas resulted. A higher dose of iron in the medium increased the fluorescence yield of spinach and pea microgreens. In conclusion, the tested species, especially spinach and pea, grown in soilless systems are good targets to produce high-quality Fe biofortified microgreens.
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Granato D. Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100894] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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