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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 C-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.

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.

Global food demand has increased in tandem with the world’s growing population, prompting calls for a new sustainable agricultural method. The scarcity of fertile soil and the world’s agricultural land have also become major concerns. Soilless and microgreen farming combined with nanotechnology may provide a revolutionary solution as well as a more sustainable and productive alternative to conventional farming. In this review, we look at the potential of nanotechnology in soilless and microgreen farming. The available but limited nanotechnology approaches in soilless farming include: (1) Nutrients nanoparticles to minimize nutrient losses and improve nutrient uptake and bioavailability in crops; (2) nano-sensing to provide real-time detection of p H, temperature, as well as quantifying the amount of the nutrient, allowing desired conditions control; and (3) incorporation of nanoparticles to improve the quality of substrate culture as crop cultivation growing medium. Meanwhile, potential nanotechnology applications in soilless and microgreen farming include: (1) Plant trait improvement against environmental disease and stress through nanomaterial application; (2) plant nanobionics to alter or improve the function of the plant tissue or organelle; and (3) extending the shelf life of microgreens by impregnating nanoparticles on the packaging or other preservation method.

Interest in the cultivation of lettuce landraces is increasing because native varieties, as high-quality products, are particularly attractive to consumers. Lettuce is a popular leafy vegetable worldwide, and interest in the consumption of first leaves (microgreens) and seedlings (baby leaves) has grown due to the general belief that young plants offer higher nutritional value. The content of some bioactive compounds and antioxidants (chlorophylls, carotenoids, anthocyanins, ascorbic acid, phenols, antioxidant activity) was monitored in six lettuce landraces and five commercial varieties, and compared across three development stages: microgreen, baby, and adult. Ascorbic acid and phenolic contents were 42% and 79% higher, respectively, in the early stages than in adult lettuces, and red-leaf varieties (CL4 and L11) stood out. This finding agrees with lettuce’s marked antioxidant capacity and correlates with its pigment contents, especially anthocyanins. The nutritional value of adult lettuce is conditioned by its size, shape, and head structure as phytochemical concentrations are regulated by light. The low content of ascorbic acid, phenolics, and anthocyanins in crisphead lettuce (CL5) is a clear example (49, 67%, and 27% lower, respectively, than the adult mean). Our results indicate the wide variability of lettuces’ nutritional characteristics and emphasize that traditional varieties are a helpful source of agricultural biodiversity.

Microgreens, a hypothesized term used for the emerging food product that is developed from various commercial food crops, such as vegetables, grains, and herbs, consist of developed cotyledons along with partially expanded true leaves. These immature plants are harvested between 7–21 days (depending on variety). They are treasured for their densely packed nutrients, concentrated flavors, immaculate and tender texture as well as for their vibrant colors. In recent years, microgreens are on demand from high-end restaurant chefs and nutritional researchers due to their potent flavors, appealing sensory qualities, functionality, abundance in vitamins, minerals, and other bioactive compounds, such as ascorbic acid, tocopherol, carotenoids, folate, tocotrienols, phylloquinones, anthocyanins, glucosinolates, etc. These qualities attracted research attention for use in the field of human health and nutrition. Increasing public concern regarding health has prompted humans to turn to microgreens which show potential in the prevention of malnutrition, inflammation, and other chronic ailments. This article focuses on the applications of microgreens in the prevention of the non-communicable diseases that prevails in the current generation, which emerged due to sedentary lifestyles, thus laying a theoretical foundation for the people creating awareness to switch to the recently introduced category of vegetable and providing great value for the development of health-promoting diets with microgreens.

Iron deficiency is a global epidemic affecting a third of the world’s population. Current efforts are focused on investigating sustainable ways to improve the bioavailability of iron in plant-based diets. Incorporating microgreens into the diet of at-risk groups in populations could be a useful tool in the management and prevention of iron deficiency. This study analysed and compared the mineral content and bioavailability of iron from microgreen and mature vegetables. The mineral content of rocket, broccoli and fenugreek microgreens and their mature counterparts was determined using microwave digestion and ICP-OES. Iron solubility and bioavailability from the vegetables were determined by a simulated gastrointestinal in vitro digestion and subsequent measurement of ferritin in Caco-2 cells as a surrogate marker of iron uptake. Iron contents of mature fenugreek and rocket were significantly higher than those of the microgreens. Mature fenugreek and broccoli showed significantly (p < 0.001) higher bioaccessibility and low-molecular-weight iron than found in the microgreens. Moreover, iron uptake by Caco-2 cells was significantly higher only from fenugreek microgreens than the mature vegetable. While all vegetables except broccoli enhanced FeSO4 uptake, the response to ferric ammonium citrate (FAC) was inhibitory apart from the mature rocket. Ascorbic acid significantly enhanced iron uptake from mature fenugreek and rocket. Microgreen fenugreek may be bred for a higher content of enhancers of iron availability as a strategy to improve iron nutrition in the populace.

Broccoli microgreens represent a novel type of vegetable characterized by high levels of bioactive compounds. Here, we investigated the effects of light-emitting diode (LED) light quality on the development and nutritional uptake of broccoli microgreens. The plants were exposed to five distinct light treatments: white, single red, and red: blue at 5:1, 5:3, and 5:5 ratios. The soluble sugars, nutrients, and secondary metabolites of broccoli sprout extracts were examined using high-performance liquid chromatography and ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry under various light-quality conditions. In addition, the expression levels of genes encoding important enzymes in the glucosinolates (GLs) biosynthesis pathway were examined using quantitative real-time polymerase chain reaction. Overall, the findings demonstrated that mixed red-blue light, especially the 5:1 red: blue ratio, was beneficial for broccoli microgreens in terms of their hypocotyl length, fresh weight, edible rate, soluble proteins, vitamin C, total phenolics, total flavonoids, and GLs. Our findings provide a foundation and reference point for selecting the most appropriate LED light ratio in microgreens production.

To produce high-quality broccoli microgreens, suitable light intensity for growth and phytochemical contents of broccoli microgreens in an artificial light plant factory were studied. Broccoli microgreens were irradiated under different photosynthetic photon flux density (PPFD): 30, 50, 70 and 90 μmol·m−2·s−1 with red: green: blue = 1:1:1 light-emitting diodes (LEDs). The broccoli microgreens grown under 50 μmol·m−2·s−1 had the highest fresh weight, dry weight, and moisture content, while the phytochemical contents were the lowest. With increasing light intensity, the chlorophyll content increased, whereas the carotenoid content decreased. The contents of soluble protein, soluble sugar, free amino acid, flavonoid, vitamin C, and glucosinolates except for progoitrin in broccoli microgreens were higher under 70 μmol·m−2·s−1. Overall, 50 μmol·m−2·s−1 was the optimal light intensity for enhancement of growth of broccoli microgreens, while 70 μmol·m−2·s−1 was more feasible for improving the phytochemicals of broccoli microgreens in an artificial light plant factory.

Quinoa (Chenopodium quinoa Willd.) is a nutrient-rich grain native to South America and eaten worldwide as a healthy food, sometimes even referred to as a ”superfood”. Like quinoa grains, quinoa greens (green leaves, sprouts, and microgreens) are also rich in nutrients and have health promoting properties such as being antimicrobial, anticancer, antidiabetic, antioxidant, antiobesity, and cardio-beneficial. Quinoa greens are gluten-free and provide an excellent source of protein, amino acids, essential minerals, and omega-3 fatty acids. Quinoa greens represent a promising value-added vegetable that could resolve malnutrition problems and contribute to food and nutritional security. The greens can be grown year-round (in the field, high tunnel, and greenhouse) and have short growth durations. In addition, quinoa is salt-, drought-, and cold-tolerant and requires little fertilizer and water to grow. Nevertheless, consumption of quinoa greens as leafy vegetables is uncommon. To date, only a few researchers have investigated the nutritional properties, phytochemical composition, and human health benefits of quinoa greens. We undertook a comprehensive review of the literature on quinoa greens to explore their nutritional and functional significance to human health and to bring awareness to their use in human diets.

Nanotechnology has been a central focus of scientific investigation over the past decades owing to its versatile applications. The synthesis of silver nanoparticles (AgNPs) through plant secondary metabolites is a cost-effective and eco-friendly approach. The present study employed Brassica carinata microgreen extracts (BCME) to promote the reduction of silver nitrate (AgNO 3 ) salt into Brassica carinata microgreen silver nanoparticles ( BCM- AgNPs). The physicochemical properties of the biosynthesized AgNPs were characterized through both spectroscopy and microscopy techniques. Furthermore, the antimicrobial property of the biosynthesized AgNPs was assessed against six selected pathogenic microorganisms, and finally, their safety was evaluated on a normal Vero cell line through an MTT cytotoxicity assay. The UV-visible spectrum revealed that BCM -AgNPs exhibited an absorption peak at 420 nm. The potential functional groups involved in the biosynthesis of AgNPs were identified by Fourier transform infrared (FTIR) analysis. Scanning electron microscopy (SEM) revealed a spherical nature of the biosynthesized AgNPs. Transmission electron microscopy (TEM) analysis revealed the crystallinity of the AgNPs, averaging 34.68 nm in size. X-ray diffraction (XRD) investigation further confirmed the crystalline structure of the AgNPs. The zeta potential exhibited a significant value of − 22.5 ± 1.16 mV. Regarding the antimicrobial potential, BCM- AgNPs exhibited promising antimicrobial activity against the tested pathogens, with a minimum inhibitory concentration (MIC) of 62.5 µg/mL observed in Pseudomonas aeruginosa. Further cytotoxicity assessment of BCM -AgNPs conducted on Vero cells demonstrated their safety. This study presents a novel approach to synthesizing AgNPs using a nutraceutical microgreen, offering a biocompatible and promising alternative for combating multi-drug resistance.