Microgreen nutrition, food safety, and shelf life: A review

Abstract

Microgreens have gained increasing popularity as food ingredients in recent years because of their high nutritional value and diverse sensorial characteristics. Microgreens are edible seedlings including vegetables and herbs, which have been used, primarily in the restaurant industry, to embellish cuisine since 1996. The rapidly growing microgreen industry faces many challenges. Microgreens share many characteristics with sprouts, and while they have not been associated with any foodborne illness outbreaks, they have recently been the subject of seven recalls. Thus, the potential to carry foodborne pathogens is there, and steps can and should be taken during production to reduce the likelihood of such incidents. One major limitation to the growth of the microgreen industry is the rapid quality deterioration that occurs soon after harvest, which keeps prices high and restricts commerce to local sales. Once harvested, microgreens easily dehydrate, wilt, decay and rapidly lose certain nutrients. Research has explored preharvest and postharvest interventions, such as calcium treatments, modified atmopsphere packaging, temperature control, and light, to maintain quality, augment nutritional value, and extend shelf life. However, more work is needed to optimize both production and storage conditions to improve the safety, quality, and shelf life of microgreens, thereby expanding potential markets.

Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens: An Updated Overview from a Nutraceutical Perspective

“…Similar to other sprouted seeds, broccoli sprouts and microgreens are known for their high concentration of essential nutrient composition [17]. Essential nutrients are compounds that must be supplied from foods, such as vitamins, minerals, fatty acids, and amino acids.…”

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

“…Similar concepts, rationales, and methods apply to microgreen productions although an additional CCP, as for raw products in general, should be indicated (see also Turner et al [142]). Indeed, harvesting by cutting may increase susceptibility to contamination, since the cut site may be a breach from where pathogens can enter the system [130], as already reported in lettuce [143].…”

“…In this regard, Işık et al [144] have studied the possible transfer of non-pathogenic and pathogenic E. coli from contaminated growth media to the edible part of radish and lettuce microgreens. Moreover, hydroponic systems, which are preferably chosen by modern commercial facilities, are not safer than other growing systems [142]. Unlike sprouts, microgreens sanitization processes before and after harvest require additional research, particularly to address the correlation between morphological characteristics and efficacy of sanitizers.…”

“…Further efforts should be made to test all these packaging possibilities in sprouts and microgreens production chains. Studies should also address the effects of light exposure during storage on post-harvest decay and product's quality, considering that, especially for microgreens, available data appear somewhat inconclusive [142].…”

Pelatihan Usaha Tani Microgreens bagi Ibu Rumah Tangga

“…. Bahkan sayuran microgreens memiliki nutrisi dan vitamin yang lebih banyak dibandingkan dengan sayuran yang dipanen pada usia normal (Turner et al, 2020).…”