Unlocking the potential of microgreens: non-thermal innovations to enhance phytochemical and nutritional benefits

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102747

Mansi Rawat, Arun Kumar, Sanjay Kumar, Ravneet Kaur

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引用次数: 0

Abstract

Microgreens have recently gained importance being a dense source of bioactive compounds that offer several health benefits. This review explores the innovation in non-thermal techniques and their application in seed germination and microgreen cultivation, with a major focus on increasing the growth rate and improving nutritional and bioactive composition. Non-thermal techniques like ultrasonication, ultraviolet light, cold plasma, and magnetic field treatment are discussed for their ability to enhance the rate of germination and improve the seed quality by influencing plant growth rate and minimizing microbial proliferation. These methods align with sustainable food processing, offering energy efficiency and minimal environmental impact. As microgreens are nutrient-dense foods rich in vitamins, minerals, and bioactive compounds, offer significant health benefits such as antidiabetic, anti-obesity, anti-inflammatory, and anti-cholinergic making them an ideal candidate for functional food applications.

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释放微型蔬菜的潜力：提高植物化学和营养效益的非热创新

最近，由于含有大量有益健康的生物活性化合物，微型蔬菜变得越来越重要。本文综述了非热技术的创新及其在种子萌发和微绿培养中的应用，重点介绍了提高种子生长速度、改善营养和生物活性成分的方法。本文讨论了超声波、紫外线、冷等离子体和磁场等非热处理技术通过影响植物生长速度和减少微生物增殖来提高种子发芽率和改善种子质量的能力。这些方法与可持续食品加工相一致，提供能源效率和最小的环境影响。由于微型蔬菜是营养丰富的食物，富含维生素、矿物质和生物活性化合物，具有显著的健康益处，如抗糖尿病、抗肥胖、抗炎和抗胆碱能，使其成为功能食品应用的理想候选者。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.