Microgreens: Cultivation practices, bioactive potential, health benefits, and opportunities for its utilization as value-added food

Abstract

In recent years, changes in diet patterns and preferences for fresh food commodities, ready-to-eat food products, functional foods, and nutraceuticals have increased. Microgreens (young vegetable greens) are a relatively new form of product that has gained popularity and is also referred to as ‘vegetable confetti’. It is used to improve the sensorial characteristics, viz. appearance and flavor of foods such as salads and main dishes. Compared with seeds and their mature counterparts, microgreens contain greater levels of functional nutrients (minerals, vitamins, antioxidants, and phenolic compounds). This comprehensive review briefly describes the different families of microgreens used for the cultivation of microscale products and highlights their health-promoting bioactive compounds, such as antioxidants, phenolics, pigments, minerals, and vitamins, which are critically associated with the sustainable developmental goals of good health and welfare. In addition to these important factors affecting the cultivation of microgreens, such as their species, type, growth medium, use of nutrients, biofortification, and use of advanced illumination systems, preharvest and postharvest factors affecting microgreens are also addressed.