Comprehensive Analysis of Physicochemical, Functional, Thermal, and Morphological Properties of Microgreens from Different Botanical Sources
Sanyukta, Dilpreet Singh Brar, Kirty Pant, Sawinder Kaur, Vikas Nanda, Gulzar Ahmad Nayik, Seema Ramniwas, Prasad Rasane, Sezai Erċışlı
Abstract
High Resolution Image Download MS PowerPoint Slide Due to the significant increase in global pollution and a corresponding decrease in agricultural land, there is a growing demand for sustainable modes of modern agriculture that can provide nutritious food. In this regard, microgreens are an excellent option as they are loaded with nutrients and can be grown in controlled environments using various vertical farming approaches. Microgreens are salad crops that mature within 15–20 days, and they have tender leaves with an abundant nutritive value. Therefore, this study aims to explore the physicochemical, techno-functional, functional, thermal, and morphological characteristics of four botanical varieties of microgreens, including carrot ( Daucus carota ), spinach ( Spinacia oleracea ), bathua ( Chenopodium album ), and Bengal gram ( Cicer arietinum ), which are known for their exceptional nutritional benefits. Among the four botanical varieties of microgreens studied, bathua microgreens demonstrated the highest protein content (3.40%), water holding capacity (1.58 g/g), emulsion activity (56.37%), and emulsion stability (53.72%). On the other hand, Bengal gram microgreens had the highest total phenolic content (32.2 mg GAE/g), total flavonoid content (7.57 mg QE/100 g), and DPPH activity (90.60%). Fourier transform infrared spectroscopy analysis of all microgreens revealed the presence of alkanes, amines, and alcohols. Moreover, X-ray diffraction analysis indicated low crystallinity and high amorphousness in the microgreens. Particle size analysis showed that the median, modal, and mean sizes of the microgreens ranged from 110.327 to 952.393, 331.06 to 857.773, and 97.567 to 406.037 μm, respectively. As per the observations of the results, specific types of microgreens can be utilized as an ingredient in food processing industry, including bakery, confectionery, and more, making them a promising nutritive additive for consumers. This study sheds light on various food-based analytical parameters and offers a foundation for future research to fully harness the potential of microgreens as a novel and sustainable food source, benefiting both the industry and consumers alike.