Optimal process condition ( UV‐C ): Quantitative findings on the mineral profile, bio‐active profile, and changes in the quality attributes of fresh microgreen juice

Abstract

This paper call attention to the functional role of Microgreen, UV-C treatment (eco-friendly), and cold press juices. An evidential report states the frequent consumption of veggies can lower the risk of chronic diseases and hidden hunger among the population. Recent findings reveal the higher potential of microgreens than matured plants. Processing of MG into juices may increase the bioavailability of nutrients and is more economic than fruit juices. However, no scientific findings were found on the process optimization of microgreen juices, especially under UV-C techniques. The present study determines the active profile of MG extract and mineral profile, quality, and sensory attributes of UV-C treated juice. Our findings, disclose the mineral profile [Mn 28%, Fe 12%, Zn 5.6%, Mg 5%, Ca and K 3%] and complete inactivation of bacterial load in treated MG juice. UV-C treatment exhibited no significant changes in the sensory and quality attributes (except phenolic and antioxidant) of MG juices. Practical applications Frequent consumption of fruits and vegetables (F&V) comparatively reduces the risk of chronic diseases and hidden hunger among the population. Still, there is a huge inconvenience faced by low and middle income due to their affordability. Costs behind the productivity and processing of healthy products directly affect affordability. To overcome these limitations, we find a suitable alternative by developing the functional juice under low economic and eco-friendly process treatment (UV-C). Microgreens (MG)—fresh produce, strong flavor, rich in micronutrients, and holds several culinary applications. Microgreens are rich in functional value at the same time highly sustainable than matured plants and vegetables. The outcome of our study supports the suitability of UV-C treatment on enhancing the quality attributes of fresh microgreen juices. The optimal processed condition of our research may help in scaling this technique for industrial scale-up.