Microgreens A Review on Bioactive Compounds, Sensory Acceptance and Utilisation  in Functional Food Development

Kritika Rawat; Monika Jain; Aastha Pahuja

doi:10.14429/dlsj.9.19203

Kritika Rawat Division of Food Science and Nutrition, Banasthali Vidyapith, P.O. Banasthali Vidyapith - 304 022, Rajasthan, India https://orcid.org/0000-0002-6676-480X
Monika Jain Division of Food Science and Nutrition, Banasthali Vidyapith, P.O. Banasthali Vidyapith- 304022, Rajasthan, India http://orcid.org/0000-0002-4262-2700
Aastha Pahuja Division of Food Science and Nutrition, Banasthali Vidyapith, P.O. Banasthali Vidyapith- 304022, Rajasthan, India http://orcid.org/0009-0009-4079-4216

DOI: https://doi.org/10.14429/dlsj.9.19203

Keywords: Micro scale vegetable, Antioxidant, Consumer acceptance, Nutraceutical

Abstract

Microgreens are acquired by harvesting the upper part of a young plant within a window of 10-20 days. They are rich sources of several nutrients and antioxidants. Microgreens harbour minerals like magnesium, iron, calcium, zinc, selenium, and vitamins such as α-tocopherol and ascorbic acid. Microgreen farming is attracting vegetable growers due to its short harvesting time and customer demand. But their deterioration starts just after harvest, resulting in a low shelf-life that deters their market growth. Developing functional foods with extended shelf-life using microgreens is required to further expand their market. Microgreens-based food-products hold great potential on the market. A few attempts have been made to develop microgreens-based food-products (muffins, beverages, and cookies), yet this area is still largely undiscovered. This review aims to discuss the bioactive compounds, associated health benefits, and sensory acceptance of microgreens and explore the development of novel, healthy, and tasty microgreens-based food-products.