Article
Plant Sciences
Massimiliano D'Imperio, Francesco Fabiano Montesano, Nicola Montemurro, Angelo Parente
Summary: The aim of this study was to improve the nutritional quality of brassica microgreens by adding Posidonia oceanica seagrass residues to the growing media. Results showed that the use of Posidonia in the substrate increased the iodine and boron content in the microgreens, while also ensuring the safety of the products.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Plant Sciences
Andreas W. Ebert
Summary: With the increasing interest in healthy eating, the global interest in fresh, ready-to-eat, functional food such as microscale vegetables (sprouted seeds and microgreens) has been on the rise. These crops range widely, with Brassica vegetables being highlighted for their health-promoting secondary metabolites. Furthermore, by adjusting factors like growing environment and growth substrate, the nutritional value and content of phytochemicals in microscale vegetables can be enhanced.
Article
Multidisciplinary Sciences
Shivani Kathi, Haydee Laza, Sukhbir Singh, Leslie Thompson, Wei Li, Catherine Simpson
Summary: This study demonstrates that biofortification of microgreens with supplemental ascorbic acid is achievable and can fulfill the daily Vitamin C requirements for humans.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Afolake Olanbiwoninu, Anna Greppi, Theresa Awotundun, Elijah Adegoke Adebayo, Giuseppe Spano, Diego Mora, Pasquale Russo
Summary: Micronutrient deficiency in African countries is a widespread form of malnutrition, especially in low- and middle-income regions. While efforts have been made to address deficiencies in certain nutrients through fortification programs, there has been limited focus on tackling inadequate intake of water-soluble B-group vitamins. This review highlights the potential of microbial-based biofortification strategies, particularly in African fermented foods, to enhance the content and bioavailability of B-group vitamins and suggests the use of functional microbial strains and fortified food processes as promising tools.
Article
Plant Sciences
Stefania Toscano, Valeria Cavallaro, Antonio Ferrante, Daniela Romano, Cristina Patane
Summary: The study found that for both species of microgreens, blue LED lights significantly increased fresh weight and chlorophyll a content, while red LED lights had a detrimental effect on polyphenol content.
Article
Plant Sciences
Pradip Poudel, Francesco Di Gioia, Joshua D. Lambert, Erin L. Connolly
Summary: Micronutrient deficiencies caused by malnutrition and hidden hunger are a growing concern worldwide. This study evaluated the potential of zinc biofortification of pea and sunflower microgreens through seed nutri-priming. The results showed that seed soaking in a 200 ppm ZnSO4 solution resulted in higher zinc accumulation in both pea and sunflower microgreens.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Nutrition & Dietetics
Malgorzata Szczuko, Iwona Szydlowska, Jolanta Nawrocka-Rutkowska
Summary: PCOS is a common issue for women of reproductive age worldwide, and a reduction diet with low GI can help in its treatment, improving the intake of vitamins. The level of vitamin C in plasma may not be a good indicator of vitamin supply in the PCOS group.
Article
Plant Sciences
Rachel G. Newman, Youyoun Moon, Carl E. Sams, Janet C. Tou, Nicole L. Waterland
Summary: The study investigated the effects of selenium biofortification on basil, cilantro, and scallion microgreens. Results showed a significant increase in selenium content in all herbs, with scallions showing the largest increase. Other mineral contents varied among herb species, and antioxidant capacity and total phenol content increased with the highest selenium treatments, although basil and scallions demonstrated decreased crop yield. Overall, biofortified culinary herb microgreens are an ideal functional food for enhancing selenium, dietary minerals, and antioxidants to benefit human health.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Chemistry, Applied
Anuj Niroula, Namita Amgain, K. C. Rashmi, Samikshya Adhikari, Jyoti Acharya
Summary: The study aimed to evaluate the effects of deetiolation on barley and wheat microgreens after cultivation in dark, showing that prolonged etiolation can enhance certain phytochemicals content but reduce overall antioxidant capacities.
Article
Horticulture
Selma Mlinaric, Antonija Piskor, Anja Melnjak, Alma Mikuska, Martina Srajer Gajdosik, Lidija Begovic
Summary: Microgreens, particularly radish microgreens, exhibit higher concentrations of active compounds compared to mature vegetables and seeds. The production and shelf life of microgreens are affected by LED light sources and the cultivar of the vegetable. Storage at a low temperature and darkness slows down metabolic reactions and helps preserve antioxidant activity.
Review
Biochemistry & Molecular Biology
Subhashisa Praharaj, Milan Skalicky, Sagar Maitra, Preetha Bhadra, Tanmoy Shankar, Marian Brestic, Vaclav Hejnak, Pavla Vachova, Akbar Hossain
Summary: Micronutrient malnutrition is a global health issue with over two billion people suffering from it. Strategies such as agronomic and genetic biofortification can be cost-effective and efficient in alleviating zinc deficiency.
Article
Chemistry, Applied
Ronaldo Cunha Coelho, Roberto Carlos Fernandes Barsotti, Heloisa Franca Maltez, Cicero Alves Lopes Junior, Herbert de Sousa Barbosa
Summary: This study used ICP-MS to measure the nutritional quality of recently introduced biofortified and nonbiofortified cowpea cultivars as well as common beans, finding that biofortified cowpea cultivars have high levels of Fe and Zn. The in vitro digestion protocol showed that Fe and Zn in cowpea seeds have higher bioaccessibility and bioavailability, and cooking improves the availability of micronutrients in bean seeds.
Article
Plant Sciences
Maqshoof Ahmad, Azhar Hussain, Abubakar Dar, Muhammad Luqman, Allah Ditta, Zafar Iqbal, Hafiz Tanvir Ahmad, Farheen Nazli, Walid Soufan, Khalid Almutairi, Ayman El Sabagh
Summary: Microbial biofortification plays a significant role in enhancing the growth, yield, and quality of maize by promoting the uptake of essential nutrients. The study evaluates the potential of novel plant growth-promoting rhizobacteria (PGPR) in biofortifying maize grains. Results show that the consortium of ZM27+ZM63+S10 significantly increases the growth and microbial population in both pot and field experiments, leading to the biofortification of mineral nutrients in maize grains.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Agriculture, Multidisciplinary
Oday Alrifai, Xiuming Hao, Ronghua Liu, Zhanhui Lu, Massimo F. Marcone, Rong Tsao
Summary: This study found that carotenoid accumulation in Brassica microgreens was increased under dose-dependent increasing amber-blue light and decreasing red light. The antioxidant activities were significantly enhanced under higher amber and blue light fractions. It was also demonstrated that amber LED played a role in the regulatory mechanism of carotenoid biosynthesis, suggesting a potential new approach to producing antioxidant-rich microgreens.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Review
Biochemistry & Molecular Biology
Ling Jiang, Simon Strobbe, Dominique Van Der Straeten, Chunyi Zhang
Summary: Micronutrient deficiencies, including shortages of vitamins and minerals, have long-term effects on billions of people's health, learning ability, and economic losses. Biofortification of multiple micronutrients plays a key role in combating malnutrition, but balancing plant growth with human nutrient requirements presents a challenge. Integrating new breeding technologies with metabolic pathway modification can facilitate crop biofortification and alleviate hidden hunger in target populations.
Article
Horticulture
Shivani Kathi, Catherine Simpson, Alinna Umphres, Greta Schuster
Summary: The use of cornstarch-based SAP can effectively increase the retention of water and nutrients in the soil, reducing leaching. Additionally, cornstarch-based SAP significantly influences plant growth and tomato yield, with the best results seen in the 1-kg SAP treatment.
Article
Multidisciplinary Sciences
Shivani Kathi, Haydee Laza, Sukhbir Singh, Leslie Thompson, Wei Li, Catherine Simpson
Summary: This study demonstrates that biofortification of microgreens with supplemental ascorbic acid is achievable and can fulfill the daily Vitamin C requirements for humans.
SCIENTIFIC REPORTS
(2022)