Comprehensive Analysis of Physicochemical, Functional, Thermal, and Morphological Properties of Microgreens from Different Botanical Sources

Dueto the significant increase in global pollution and a correspondingdecrease in agricultural land, there is a growing demand for sustainablemodes of modern agriculture that can provide nutritious food. In thisregard, microgreens are an excellent option as they are loaded withnutrients and can be grown in controlled environments using variousvertical farming approaches. Microgreens are salad crops that maturewithin 15-20 days, and they have tender leaves with an abundantnutritive value. Therefore, this study aims to explore the physicochemical,techno-functional, functional, thermal, and morphological characteristicsof four botanical varieties of microgreens, including carrot (Daucus carota), spinach (Spinaciaoleracea), bathua (Chenopodium album), and Bengal gram (Cicer arietinum), which are known for their exceptionalnutritional benefits. Among the four botanical varieties of microgreensstudied, bathua microgreens demonstrated the highestprotein content (3.40%), water holding capacity (1.58 g/g), emulsionactivity (56.37%), and emulsion stability (53.72%). On the other hand,Bengal gram microgreens had the highest total phenolic content (32.2mg GAE/g), total flavonoid content (7.57 mg QE/100 g), and DPPH activity(90.60%). Fourier transform infrared spectroscopy analysis of allmicrogreens revealed the presence of alkanes, amines, and alcohols.Moreover, X-ray diffraction analysis indicated low crystallinity andhigh amorphousness in the microgreens. Particle size analysis showedthat the median, modal, and mean sizes of the microgreens ranged from110.327 to 952.393, 331.06 to 857.773, and 97.567 to 406.037 & mu;m,respectively. As per the observations of the results, specific typesof microgreens can be utilized as an ingredient in food processingindustry, including bakery, confectionery, and more, making them apromising nutritive additive for consumers. This study sheds lighton various food-based analytical parameters and offers a foundationfor future research to fully harness the potential of microgreensas a novel and sustainable food source, benefiting both the industryand consumers alike.