Nutritional characterization and shelf-life of packaged microgreens

Paradiso, Vito Michele; Castellino, Maria; Renna, Massimiliano; Gattullo, Concetta Eliana; Calasso, Maria; Allegretta, Ignazio; Leoni, Beniamino; Caponio, Francesco; Santamaria, Pietro

doi:10.1039/c8fo01182f

Cited by 89 publications

(103 citation statements)

References 54 publications

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“…Available data indicate that microgreens are rich sources of micronutrients and bioactive compounds, and that the contents of these compounds may be higher than that of their mature counterparts (Choe et al., 2018; Paradiso et al., 2018; Weber, 2017; Xiao, Lester, Luo, & Wang, 2012). In fact, various microgreen species have been shown in several independent investigations to contain higher levels (up to 260‐fold higher in some cases) of certain vitamins (i.e., vitamins C, E, K, and provitamin A/beta‐carotene), minerals (i.e., calcium, magnesium, iron, manganese, zinc, selenium, and molybdenum), and bioactive compounds (i.e., carotenoids, total polyphenols, anthocyanins, glucosinolates, and chlorophyll) than mature counterparts (Huang et al., 2016; Paradiso et al., 2018; Pinto, Almeida, Aguiar, & Ferreira, 2015; Xiao et al., 2012). These data suggest that microgreens can be utilized as a concentrated source of micronutrients and health‐promoting bioactive compounds, though more research is needed to elucidate their nutritional and bioactive compound properties, particularly with respect to the influence of growing practices.…”

Section: Introductionmentioning

confidence: 99%

Microgreens: Consumer sensory perception and acceptance of an emerging functional food crop

Michell

Isweiri

Newman

et al. 2020

Journal of Food Science

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Microgreens are an emerging functional food crop with promise for sustainably diversifying global food systems, facilitating adaptations to urbanization and global climate change, and promoting human health. Previous work suggests microgreens have high nutritional quality, low environmental impacts, and broad consumer acceptance. For better reception into the global food system and increased per capita consumption, research is needed to elucidate consumer acceptance of various microgreens species, including factors contributing to their acceptance or lack thereof. Using a consumer panel (n = 99), this study evaluated consumer sensory perception and acceptability of six microgreens species (arugula, broccoli, bull's blood beet, red cabbage, red garnet amaranth, and tendril pea), and potential drivers and barriers to consumer acceptance. All microgreens species received high mean liking scores for acceptability by consumers (means ranged from highly acceptable to slightly acceptable), with more distinct differences across microgreens species for flavor and overall acceptability, which appeared to be driven by specific sensory properties. Data from principal component analysis demonstrated that high acceptability scores were associated with higher intent to purchase microgreens and negatively associated with food neophobia. Participants indicated that factors such as knowledge and familiarity of microgreens, cost, access/availability, freshness/shelf life, among other factors, influence their intention to purchase microgreens. These findings suggest that further integration of microgreens into the global food system will be met with high consumer acceptability, but needs to be aligned with enhanced consumer education regarding microgreens, as well as considerations of cost, availability/access, and freshness/shelf life.Practical Application: Researchers investigated consumer sensory perception and acceptability of six microgreens species (arugula, broccoli, bull's blood beet, red cabbage, red garnet amaranth, and tendril pea), and potential drivers and barriers to consumer acceptance. All microgreens tested had high consumer acceptability, but certain factors such as sensory perception and food neophobia impacted their acceptability. Additionally, participants indicated that factors such as knowledge, access and availability, cost, freshness, and shelf life may impact the purchasing of microgreens and thus are important factors to consider for further integration of this emerging functional food crop into the global food system.

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Section: Introductionmentioning

confidence: 99%

Microgreens: Consumer sensory perception and acceptance of an emerging functional food crop

Michell

Isweiri

Newman

et al. 2020

Journal of Food Science

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“…Seeds were purchased from Riccardo Larosa Company (Andria, Italy). The selected species was one of those characterized in our previous papers [2,3], showing intermediate levels of carotenoids compared to other genotypes.…”

Section: Materials and Reagentsmentioning

confidence: 99%

“…Microgreens were grown according to Paradiso et al [2]. Batch samples were obtained by pooling microgreens harvested from at least three growing trays, lyophilized and stored at −20 • C until analyzed.…”

Section: Microgreens Production and Storagementioning

confidence: 99%

“…Lyophilization was chosen as the best dehydration method for both storage and sample pre-treatment, since it does not cause thermal degradation of carotenoids [25]. No other physical pre-treatment was used to facilitate the release of carotenoids, since microgreens are characterized by tender tissues, with very a low fiber content [2].…”

Section: Sample Pre-treatmentsmentioning

confidence: 99%

“…Traditionally used for garnishing gourmet dishes, microgreens have been reconsidered over the last years as basic ingredients in several types of dishes [1], as well as for their potential in enhancing human diets due to relevant contents in micronutrients and phytochemicals [2][3][4][5]. In this regard, several reviews have been published in the last years [6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

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Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens

Paradiso

Castellino

Renna

et al. 2020

Foods

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Microgreens are gaining increasing interest as a potential functional food due to their relevant contents of micronutrients and bioactive compounds, including carotenoids. Nevertheless, the analysis of carotenoids is inherently difficult, due to their thermal and chemical susceptibility, as well as to their varying polarity. From this point of view, extraction is the most critical step, compared to chromatographic separation and detection. Thus, the reliability of data on carotenoids should be guaranteed by a constant focus on analytical issues, with appropriate adaptations to each sample matrix. In this research, a specific extraction procedure for the analysis of carotenoids in microgreens was developed. Solvent composition, extraction time, solvent/sample ratio, and repeated extractions were evaluated. The obtained protocol showed recovery of 97.2%, limits of quantitation of 5.2 μg·g−1 for lutein and 15.9 μg·g−1 for β-carotene, as well as intra-day mean repeatability of 5.7% and inter-day mean repeatability of 4.7%.

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HILIC‐ESI‐MS analysis of phosphatidic acid methyl esters artificially generated during lipid extraction from microgreen crops

et al. 2021

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The uncontrolled activation of endogenous enzymes may introduce both qualitative and quantitative artefacts when lipids are extracted from vegetal matrices. In the present study, a method based on hydrophilic interaction liquid chromatography coupled either to high‐resolution/accuracy Fourier‐transform mass spectrometry (HILIC‐ESI‐FTMS) or to linear ion trap multiple stage mass spectrometry (HILIC‐ESI‐MSn, with n = 2 and 3) with electrospray ionization was developed to unveil one of those artefacts. Specifically, the artificial generation of methyl esters of phosphatidic acids (MPA), catalysed by endogenous phospholipase D (PLD) during lipid extraction from five oleaginous microgreen crops (chia, soy, flax, sunflower and rapeseed), was studied. Phosphatidylcholines (PC) and phosphatidylglycerols (PG) were found to be the most relevant precursors of MPA among glycerophospholipids (GPLs), being involved in a transphosphatidylation process catalysed by PLD and having methanol as a coreactant. The combination of MS2 and MS3 measurements enabled the unambiguous recognition of MPA from their fragmentation pathways, leading to distinguish them from isobaric PA including a further CH2 group on their side chains. PLD was also found to catalyse the hydrolysis of PC and PG to phosphatidic acids (PAs). The described transformations were confirmed by the remarkable decrease of MPA abundance observed when isopropanol, known to inhibit PLD, was tentatively adopted instead of water during the homogenization of microgreens. The unequivocal identification of MPA might be exploited to assess if GPL alterations are actually triggered by endogenous PLD during lipid extractions from specific vegetal tissues.

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Nutritional characterization and shelf-life of packaged microgreens

Abstract: Comprehensive nutritional profile of six microgreens, including proximate composition and bioactive compounds.

Cited by 89 publications

References 54 publications

Microgreens: Consumer sensory perception and acceptance of an emerging functional food crop

Microgreens: Consumer sensory perception and acceptance of an emerging functional food crop

Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens

HILIC‐ESI‐MS analysis of phosphatidic acid methyl esters artificially generated during lipid extraction from microgreen crops

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