Abstract

Microgreens are young, nutrient-dense greens harvested at an early growth stage, typically when the first true leaves emerge. This study investigated the effects of fluidized bed drying at three different temperatures (40 °C, 45 °C, and 50 °C) on the physicochemical, phytochemical, and functional properties of radish microgreens. The microgreens were harvested 7 – 8 days after germination, reaching a height of 6 – 7 cm. Results indicated that drying temperature had no significant impact on physicochemical or functional properties, but influenced phytochemical retention due to thermal degradation and oxidation of phenolic compounds. Radish microgreens were found to be a rich source of essential minerals, providing substantial percentages of the recommended dietary allowance (RDA) for phosphorus (96%), iron (45%), zinc (36.8%), selenium (17%), and magnesium (13%), along with trace amounts of calcium, potassium, and sodium. They also contained notable levels of ascorbic acid (0.140 mg/100 g), total phenolics (1604 ± 2.26 GAE mg/g), flavonoids (20 ± 0.11 QE mg/g), and exhibited high DPPH antioxidant activity (88.68%). Key bioactive compounds identified included benzoic acid, p-coumaric acid, ellagic acid, caffeic acid, chlorogenic acid, ferulic acid, gallic acid, and β-carotene. The findings suggest that fluidized bed drying at 45 °C is an effective preservation method for radish microgreens, ensuring retention of their high mineral, vitamin, and phytochemical content. This method enhances their potential as a functional food ingredient, supporting their health-promoting dietary applications.

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