Mungbeans and lentils are relatively easily grown and cheaper sources of microgreens, but their phytonutrient diversity is not yet deeply explored. In this study, 20 diverse genotypes each of ...mungbean and lentil were grown as microgreens under plain-altitude (Delhi) and high-altitude (Leh) conditions, which showed significant genotypic variations for ascorbic acid, tocopherol, carotenoids, flavonoid, total phenolics, DPPH (1, 1-diphenyl-2-picrylhydrazyl), FRAP (ferric-reducing antioxidant power), peroxide activity, proteins, enzymes (peroxidase and catalase), micronutrients, and macronutrients contents. The lentil and mungbean genotypes L830 and MH810, respectively, were found superior for most of the studied parameters over other studied genotypes. Interestingly, for most of the studied parameters, Leh-grown microgreens were found superior to the Delhi-grown microgreens, which could be due to unique environmental conditions of Leh, especially wide temperature amplitude, photosynthetically active radiation (PAR), and UV-B content. In mungbean microgreens, total phenolics content (TPC) was found positively correlated with FRAP and DPPH, while in lentil microgreens, total flavonoid content (TFC) was found positively correlated with DPPH. The most abundant elements recorded were in the order of K, P, and Ca in mungbean microgreens; and K, Ca, and P in the lentil microgreens. In addition, these Fabaceae microgreens may help in the nutritional security of the population residing in the high-altitude regions of Ladakh, especially during winter months when this region remains landlocked due to heavy snowfall.
The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant ...and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin
-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS
scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.
Light-emitting diode (LED) lights have recently been applied in controlled environment agriculture toward growing vegetables of various assortments, including microgreens. Spectral qualities of LED ...light on photosynthesis in microgreens are currently being studied for their ease of spectral optimization and high photosynthetic efficiency. This review aims to summarize the most recent discoveries and advances in specific phytochemical biosyntheses modulated by LED and other conventional lighting, to identify research gaps, and to provide future perspectives in this emerging multidisciplinary field of research and development. Specific emphasis was made on the effect of light spectral qualities on the biosynthesis of phenolics, carotenoids, and glucosinolates, as these phytochemicals are known for their antioxidant, anti-inflammatory effects, and many health benefits. Future perspectives on enhancing biosynthesis of these bioactives using the rapidly progressing LED light technology are further discussed.
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•Health importance of vegetable microgreens is discussed.•Comparative overview of microgreens with sprouts and mature vegetables with respect to nutritional, functional and a ...production aspect is discussed.•Strategies for genetic enhancement and production potentials are reviewed.•Post harvest technologies for improving storability and quality are presented.
Considering the well-being cognizance of masses, the microgreens have emerged as the potential therapeutic functional foods for improving the overall health by dietary supplementation. Microgreens have delicate texture, distinctive flavors and exceptional volume of various nutrients accounting for higher neutraceutical benefits compared to their mature counterparts. Mounting interest in microgreens owes not only to their nutritional significance but also to their fascinating organoleptic traits. Many factors like rapid shrinkage of the land resources, lifestyle modification, healthy diet habits, the functional importance of food etc. cumulatively have resulted in increased interest in the microscale production of vegetables for the ready-to-eat market. Augmenting the production of secondary metabolites could provide more nutritional benefits, sensory attributes, and resistance to pests while, sharing many characteristics with sprouts, they are not associated with any foodborne illness. Their production by manipulation of agronomic practices like seeds, growing media, and light quality and biofortification with nutrients may result in nutrient-rich produce. These high-value crops typically characterized by short postharvest life and several pre a-harvest treatments can effectively maintain the shelf life of microgreens. Further, several genetic improvement tools can enhance the availability of bioactive compounds with minimum antinutritional factors. In this review, the comparative overview of the nutritional significance of microgreens with sprouts and their mature counterparts has been discussed. Further, the advances or manipulations in production technologies, the involvement of breeding programmes, and efficient post-harvest technologies to promote cost-effective production and future strategies for maintaining the shelf life and quality of microgreens have been argued.
Microgreens are valued for their freshness and refined taste, and by adherents of a healthy diet – for their saturation with vitamins, trace elements, antioxidants, enzymes and valuable protein. The ...product enjoys steadily growing demand not only in the production segment (restaurants, cafes, supermarkets), but also in home cultivation – «vegetable garden on the window». Among vegetable crops, vegetable pea micro-greens are very popular, especially varieties with a mustachioed leaf type. It is this product that helps culinary masters to give products bright visual and taste accents. Few people know that among legumes, in addition to vegetable peas, there is an excellent alternative with no less nutritional value. This is a micro-green of vegetable beans. Bean shoots are more fleshy and juicy, crispy, sweet with a nutty taste, and most importantly, absolutely everyone can grow them. Obtaining microgreens from vegetable bean culture is a promising direction, since its nutritional value and biochemical composition are comparable to the microgreens of vegetable peas. The content of the main nutrients on average for the studied varieties of breeding of the Federal State Budgetary Scientific Institution Federal Scientific Vegetable Center (FSBSI FSVC) is: protein – 20-35% (dry weight), ascorbic acid – 0,51 mg/g, carotenoids – 0,48 mg/g, monosaccharide – 1,15%, dry matter – 10,62%. However, vegetable beans have an undeniable advantage in cultivation – it is the possibility of using up to two or three cuts from one crop, due to the ability to form additional shoots when using the method of cutting under the «root». The yield from the container when sowing 100 seeds obtained in two cuts ranged from 320 g to 400 g, depending on the variety and method of cutting. The highest yield was obtained from the cv. Velena, which forms about 200 g of fresh shoots both in the first and second cut. According to the results of our research, it is recommended to use two cuts for the cv. Belorusskie and cv. Russkie chernye, while the cv. Velena is able to give a full-fledged microgreen even with the third cut.
The variations in climatic factors can lead to morphological changes like male sterility, self-incompatibility, embryo abortions, poor seed setting, low nutrient content, growth retardation, yield ...loss and even crop failure of agricultural or horticultural crops under open land ecosystem. The traditional agricultural systems involve using a large quantity of water on a large arable land, along with a lot of agro chemicals, which can lead to leaching of nutrients and chemical residues into the soil and water bodies, insect competition, weed emergence, or soil erosion. The controlled environment plant growth chamber reserves 80 % land use, 90 % water use and runs off or translocates nutrients more efficiently than traditional agriculture. The controlled environment plant growth chamber utilizes standard nutrient diffusion for plant growth and regulates stable nutrient use efficiency, water use efficiency, photosynthetic assimilation product, metabolic use efficiency, climatic factors, greenhouse gases emission, carbon sequestration, carbon foot print with the mechanistic model with machine learning examines critical or non critical levels, dynamics and influences of water, climate and nutrient in controlled environment system. The controlled environment plant growth chamber enables production of outstanding physical and chemical quality enriched plants. The controlled environment witnesses the combat against climate change and the restoration or conservation of natural resources, as well as the generation of research, employment, and industrial development. More comparative investigations are required to understand and justify climate combating with major plants in controlled environment ecosystem and natural environment ecosystem with or without soil.
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Microgreen is a class of emerging fresh produce that are generally rich in vitamins, carotenoids, and other phytochemicals. However, their genetic diversity in phytonutrients has yet to be ...discovered. In this study, 30 varieties of microgreens in the Brassicaceae family were assayed for phytochemical concentrations and antioxidant capacity. Distinct genotypic variations were observed for ascorbic acid, α-tocopherol, phylloquinone, β-carotene, lutein/zeaxanthin, total glucosinolates, total phenolics as well as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Results indicated that the Brassicaceae microgreens are good sources of antioxidant phytochemicals, although there are substantial variations within and between species. The nutrient data of Brassicaceae microgreens presented in this study provide valuable information to dieticians, nutrition policy makers, and health-conscious consumers, and growers in the selection of nutrient-dense vegetables.
•Thirty varieties of microgreens in Brassicaceae family were assayed.•Distinct variations were observed for phytochemical concentrations.•The highest levels of carotenoids were recorded in upland cress microgreens.•Brassicaceae microgreens are excellent sources of antioxidant phytochemicals.
Sprouts and microgreens, which are tender, flavourful, rich in nutrients, have a short growth cycle, and have been recognized as functional foods in the human diet. Culturing under artificial light ...sources could regulate the growth, the phytochemical compound content and antioxidant capacity of sprouts and microgreens.
In this review, the effects of light-emitting diode (LED) light on growth, phytochemical compound content and antioxidant capacity, as well as the post-harvest quality of sprouts and microgreens were overviewed, and the underlying mechanisms were discussed. The future applications and research, which aim to improve the growth and nutritional quality of sprouts and microgreens, were also investigated.
LED light can promote the accumulation of different phytochemicals, such as phenolic compounds, vitamins, glucosinolates, chlorophyll and carotenoids. Meanwhile, the antioxidant capacity could also be significantly increased by growth under LED light, in particular UV-B light. The accumulation of mineral elements (Ca2+, Fe2+, K+) increased after light exposure. The effects of LED light on the growth was species dependent. Therefore, growth under LED light is an efficient and promising strategy for producing sprouts and microgreens with higher nutritional values.
•Sprouts/microgreens are functional foods with multiple health benefits.•Sprouts/microgreens respond to spectra by altering the morphology and metabolism.•LEDs provide new opportunities to manipulate the quality of produce for markets.•An optimized LED light recipe unique for each plant species can be programmed.
•This is the first report on the mineral content of 30 Brassicaceae microgreens.•Macro- and minor-elemental analyses were conducted by ICP OES.•Potassium was the most abundant macroelement, followed ...by P, Ca, Mg, and Na.•Among the trace elements, Fe was highest, followed by Zn, Mn, and Cu.•Brassicaceae microgreens assayed are good sources of essential elements.
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 387mg/100g fresh weight (FW), followed by P (52–86mg/100g FW), Ca (28–66mg/100g FW), Mg (28–66mg/100g FW), and Na (19–68mg/100g FW). Among the microelements, Fe tended to be most abundant (0.47–0.84mg/100g FW), followed by Zn (0.22–0.51mg/100g FW), Mn (0.17–0.48mg/100g FW), and Cu (0.041–0.13mg/100g 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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