Optimization of a process for microgreen and fruit-based functional beverage

Abstract

Microgreen based functional juice blends containing fenugreek (Trigonella foenum-graecum), kinnow mandarin (Citrus reticulate) and aloe vera (Aloe brobadensis) in different ratios were blended with sorbitol and stevia. The different ratios of juice blends were analyzed for total soluble solids, sedimentation, viscosity and titrable acidity. They were also screened for total phenolic content, total carotenoid content and antioxidant properties such as DPPH, reducing power and metal chelating activity. The formulation with highest TPC, TCC and antioxidant property was selected to optimize a microgreen based functional juice. The optimized microgreen blend formulation had 20 ml 100-1 ml microgreen juice, 40 ml 100-1 ml kinnow juice, 8.5 ml 100-1 ml sorbitol, 1.78 g 100-1 ml stevia and 29.72 ml 100-1 ml aloe vera juice. It had high protein, minerals (sodium and potassium) and vitamin (vitamin C) content as well as good source beta-carotene, phenols and antioxidants. Antioxidant helps in reducing diabetic complications by reducing the oxidative stress and because of their protective action against reactive oxygen species.

Factors Affecting Production, Nutrient Translocation Mechanisms, and LED Emitted Light in Growth of Microgreen Plants in Soilless Culture

“…95,96 The agricultural and horticultural microgreen plant requires specific temperatures and humidity for production in closed and open systems. Temperature and humidity of 30−33 °C, 75−80% for rice grass, 97 15−32 °C, 80−85% for barley grass, 98 16−27 °C, 75−80% for oat grass, 99 23−28 °C, 60−70% for wheat grass, 100 29−32 °C, 30% for jowar grass, 101 25−34 °C, 52−88% for maize grass, 102 10−21 °C, 8−80% for buckwheat, 103 21−26 °C, 14−16% for chickpea, 104 18−21 °C, 50−60% for mint, 105 17−27 °C, 60−70% for coriander, 106 21 °C, 50−60% for basil, 107 110 21 °C, 50−70% for shisho, 111 −1.11 °C, 50−75% for sorrel, 112 18−23 °C, 60−70% for sage, 113 18−23 °C, 40− 60% for beet, 114 15−24 °C, 50−70% for chard, 115 24−26 °C, 11−96% for quinoa, 116 22−26 °C, 100% for spinach, 117 33−36 °C, 80% for chives, 118 32−50 °C, 65−75% for garlic, 119 18−23 °C, 95−100% for leek, 120 55−75 °C, 40−50% for onion, 121 15−21 °C, 60−70% for carrot, 122 14−26 °C, 90−95% for celery, 123 16−18 °C, 58−63% for dill, 124 60−70 °C, 50−65% for fennel, 125 10−29 °C, 50−60% for radish, 126 15−17 °C, 50−60% for aster cress, 127 15−21 °C, 76% for mustard, 128 7.2−29.4 °C, 55−65% for kale, 129 25−30 °C, 40−70% for kohlrabi, 130 7.2−18 °C, 90−95% for arugula, 131 25 °C day/23 °C night, 60% for sunflower, 132 25−34 °C, 50−60% for linseed, 133 23−25 °C, 90−95% for chicory,…”

“…The agricultural and horticultural microgreen plant requires specific temperatures and humidity for production in closed and open systems. Temperature and humidity of 30–33 °C, 75–80% for rice grass, 15–32 °C, 80–85% for barley grass, 16–27 °C, 75–80% for oat grass, 23–28 °C, 60–70% for wheat grass, 29–32 °C, 30% for jowar grass, 25–34 °C, 52–88% for maize grass, 10–21 °C, 8–80% for buckwheat, 21–26 °C, 14–16% for chickpea, 18–21 °C, 50–60% for mint, 17–27 °C, 60–70% for coriander, 21 °C, 50–60% for basil, 24–29 °C, 75% for rosemary, 32 °C, 95–100% for parsley, 9.2–23.8 °C, 50–100% for saltwort, 21 °C, 50–70% for shisho, −1.11 °C, 50–75% for sorrel, 18–23 °C, 60–70% for sage, 18–23 °C, 40–60% for beet, 15–24 °C, 50–70% for chard, 24–26 °C, 11–96% for quinoa, 22–26 °C, 100% for spinach, 33–36 °C, 80% for chives, 32–50 °C, 65–75% for garlic, 18–23 °C, 95–100% for leek, 55–75 °C, 40–50% for onion, 15–21 °C, 60–70% for carrot, 14–26 °C, 90–95% for celery, 16–18 °C, 58–63% for dill, 60–70 °C, 50–65% for fennel, 10–29 °C, 50–60% for radish, 15–17 °C, 50–60% for aster cress, 15–21 °C, 76% for mustard, 7.2–29.4 °C, 55–65% for kale, 25–30 °C, 40–70% for kohlrabi, 7.2–18 °C, 90–95% for arugula, 25 °C day/23 °C night, 60% for sunflower, 25–34 °C, 50–60% for linseed, 23–25 °C, 90–95% for chicory, 15–18 °C, 95–98% for endive, 20 °C, 80% for lettuce, 15–21 °C, 40–50% for beans, 12–25 °C, 40–50% for welsh onion, 12–25 °C, 40–50% for long green onion, and 23–32 °C, 90–95% for red swiss chard are required for microgreen plant production.…”

Yield optimization, microbial load analysis, and sensory evaluation of mungbean (Vigna radiata L.), lentil (Lens culinaris subsp. culinaris), and Indian mustard (Brassica juncea L.) microgreens grown under greenhouse conditions

“…The samples were then stored in three replications at 4°C (in dark) for different durations. A panel of seven semi-trained judges (aged 24–45 years) from the IARI, New Delhi (India) performed the sensory evaluation [ 36 ]. Sensory evaluation (color & appearance, aroma, taste, and overall acceptability) was performed after 2 nd , 4 th , and 6 th day of storage using a 10-point hedonic scale (10 = like ultimate, 9 = like extremely, 8 = like strongly, 7 = like moderately, 6 = like slightly, 5 = neither like nor dislike, 4 = dislike slightly; 3 = dislike moderately, 2 = dislike strongly, and 1 = dislike extremely [ 34 ].…”