The Potential of Hydrolates for use in the Production of Alfalfa Micro Sprouts: Sanitizers and Flavour Enhancers

Abstract

Sprouted seeds and microgreens are emerging as innovative specialty raw salad crops, valued for their health-promoting properties. However, the risk of foodborne illnesses associated with microbial contamination in microgreens underscores the need for effective sanitization in their production. This study explores using hydrolates, by-products of essential oil distillation from six plants, as natural sanitizers in alfalfa microgreen production. The research investigates their impact on seed germination, antimicrobial activity, and sensory attributes. Results revealed that oregano, fennel, lavender, and lemon catmint hydrolates decrease alfalfa seed germination, while peppermint and hop hydrolates have no signi cant impact. Peppermint and fennel hydrolates demonstrate notable e cacy in antimicrobial testing. Sensory analysis indicates differences in odour and avour, with peppermint, oregano, and lavender receiving high scores. According to the results, peppermint hydrolate can be considered a favourable option for alfalfa micro sprout production, contributing to sustainable and organic approaches in urban agriculture and underlining the importance of natural sanitizers for food safety. Statement of NoveltyEssential oils are widely used in the food and pharmaceutical industry, but hydrolates, their accompanying by-products, are usually discarded, or used in a small scale in the cosmetic industry. Research has con rmed that hydrolates possess a pleasant scent, mainly similar to the corresponding oils (rarely unpleasant scent, completely different from essential oil) and certain biological activities (antimicrobial, antioxidant, allelopathic, etc.). They have the potential to be used in organic agriculture, as well as in food processing. Bearing in mind the constant world trend of applying innovative classes of specialty raw salad crops, such as microsprouts and microgreens, the application of hydrolates can be of great importance in order to improve its taste and microbiological safety. HighlightsMicro sprouts are prevalentraw salad crops with functional properties Alfalfa sprouting was done in water or six selected hydrolates during 10 days Peppermint, oregano, fennel, hop, lavender and lemon catmint hydrolates were used All hydrolates except peppermint and fennel showed a dose-dependent sprouting inhibition Peppermint hydrolate showed the best antimicrobial and sensory potential across different microorganisms also highlight the importance of considering both the hydrolate source and microbial target in formulating effective growth suppressing strategies in micro sprouts and other food-related production [30]. ConclusionsIn light of the results from germination tests, evaluations of antimicrobial potential, and sensory analyses, peppermint hydrolate emerges as a promising option for cultivating alfalfa microgreens. The study underlines the considerable potential of peppermint hydrolate as a favourable choice for incorporation into the production of alfalfa microgreens, given its positive impact on germination, a...