Unveiling microgreens: a comprehensive review on their nutritive value, functional benefits, and shelf life

Abstract

In recent years, demand and interest among consumers have increased for functional foods to avoid the risk of diseases. Latest agricultural practices have given several foods with high nutritional value. Microgreens are one of them with good nutraceutical potential. The current study aims to review the methods through which microgreens can be grown efficiently at a home scale and at the commercial level, their nutritional value, and health benefits. This study also focuses on methods of extending their shelf life through storage and packaging for sustained consumer benefits. Growth of microgreens can be facilitated under diverse medium cocopeat, rice husk, soil, or water. Beyond their rapid growth, microgreens offer a rich source of antioxidants, presenting a nutritional profile superior to that of mature plants. These greens boast substantial quantities of vitamins, minerals, phylloquinone, phenolic antioxidants, bioactive compounds, α-tocopherol, β-carotene, and a high sugar content. Their health benefits encompass reducing inflammation, lowering LDL cholesterol, regulating blood pressure, and supporting kidney and hepatic functions. Notably, microgreens are easily cultivated and harvested, both indoors and outdoors, making them accessible for home kitchen gardening. Their popularity has surged globally due to the simplicity of cultivation and maintenance. Pre-harvest and post-harvest Ca treatments are employed to enhance shelf life, ensuring quality maintenance for up to 14 days when stored at temperatures below 5ºC. Overall, microgreens represent a convenient and nutritionally dense addition to diverse diets.