Microgreens as superfoods: How the inclusion of mustard, mung, and raddish microgreens influences the nutritional, functional, and sensory properties of a selected salad dish

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-06 DOI:10.1016/j.ijgfs.2025.101139

W.P. Madara M. Weerawardhana, R.A.C. Haily Seneviratne

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Abstract

Inadequate consumption of vegetables is a leading factor for non-communicable diseases and malnutrition. Microgreens are immature greens that have gained popularity as novel food sources with superfood potential due to their dense nutritional and functional benefits. This study aimed to determine the suitability of microgreens as superfoods to enhance overall eating quality, therefore, evaluations were conducted for the nutritional, functional, and sensory properties with the inclusion of mixtures of mustard, radish, and mung bean microgreens to coleslaw salad as a regular salad dish, as well as to determine how maturity influence on these verities. Inclusions of 15%, 30% microgreens, and pure dish (control) were subjected to sensory evaluation and comparison between the selected sample and control regarding nutritional and functional properties were examined. Results showed, in contrast to the control, the 15% inclusion reported significantly higher crude protein content (35.20 ± 2.52%), total phenolic content (17.48 ± 0.33%), total flavonoid content (38.03 ± 2.65%), and DPPH radical scavenging antioxidant activity (55.50 ± 0.82%). The findings of this study demonstrate the benefits of the inclusion of microgreens in a regular salad dish in terms of nutritional, functional, and sensory properties, moreover, it provides information regarding compositional variations within the maturity stages of selected plants.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.