Optimization of a Process for a Microgreen and Fruit Based Ready to Serve Beverage

Anjali Sharma,Prasad Rasane,Kajal Dhawan,Ashwani Kumar,Anirban Dey,Hari Shankar Joshi,Jyoti Singh,Sawinder Kaur

doi:10.7455/ijfs/10.si.2021.a4

Anjali Sharma, Prasad Rasane + Show 6 more

Open Access

https://doi.org/10.7455/ijfs/10.si.2021.a4

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Abstract

A process for preparation of a microgreen and fruit based beverage was optimized using spinach (Spinacia oleracea) microgreen, pomegranate (Punica granatum), pineapple (Ananascomosus) and sugar. The blended juice in different ratios was analysed for total soluble solids, viscosity, sedimentation, acidity, metal chelation activity, free radical scavenging activity and reducing power. The optimized beverage had, 17.26 mL 100 mL-1 spinach microgreen juice, 57.07 mL 100 mL-1 pomegranate juice, 1.01 g 100 g-1 sugar and 24.66 mL 100 mL-1 pineapple juice. The product was high in nutrients, particularly protein, minerals (sodium, potassium and iron), vitamins (vitamin C), bioactive compounds (total phenols and total carotenoids) and had high antioxidant activity (metal chelation activity, free radical scavenging activity and reducing power). The antioxidants and bioactive compounds present in juice were designed to help reduce oxidative stress during inflammatory cases such as arthritis.

Highlights

Microgreens are young and tender edible greens produced from different species of vegetables, aromatic herbs and herbaceous plants
Microgreens are usually harvested after 7-14 days of germination when they grow to 2.5-7.6 cm (1-3 inch) in height and the cotyledonary leaves are fully developed with a small pair of true leaves (Di Gioia, Bellis, Mininni, Santamaria & Serio, 2017; Kou et al, 2013; Xiao, Lester, Luo & Wang, 2012)
Microgreens are highly rich in bioactive compounds, vitamins, minerals, antioxidants and phytonutrients such as α-tocopherol and β-carotene as compared to mature leaves (Kou et al, 2013; Xiao et al, 2014)

Summary

Introduction

Microgreens are young and tender edible greens produced from different species of vegetables, aromatic herbs and herbaceous plants. Microgreens are usually harvested after 7-14 days of germination when they grow to 2.5-7.6 cm (1-3 inch) in height and the cotyledonary leaves are fully developed with a small pair of true leaves (Di Gioia, Bellis, Mininni, Santamaria & Serio, 2017; Kou et al, 2013; Xiao, Lester, Luo & Wang, 2012). They are increasingly used by chefs as edible garnishing and to provide vivid colour, intense flavour and tender texture to food such as salads, soups and sandwiches (Di Gioia et al, 2017).

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