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1. RESEARCH PROJECT Presented by Basavaraja N (522001) M. Tech (FSCM) II nd year NIFTEM-K Under the guidance of , Dr. Sunil Pareek Professor, AES, NIFTEM-K TITLE

2. INTRODUCTION M icrogreens are young and tender cotyledonary leafy greens that are found in a pleasing palette of colors, textures, and flavors (leafy green crop harvested shortly after the first true leaves have emerged) Harvested for consumption within 10 to 20 days of seedling emergence Gaining popularity as a new culinary trend over the past few years Contain higher concentrations of functional components such as Antioxidants, phenolics, vitamins, and minerals than found in mature greens or seeds Rich source of bioactive components Considered as – “functional foods”

3. MUSTARD MICROGREEN β -Carotene is quite high (99.23/100g) Rich in Glucosinolates (Helps in reducing cancer) Mustard microgreen is very sensitive to temperature fluctuations & ethylene, than other microgreens, comparatively S econd-highest antioxidant content after kale. Limited research work on storage & packaging of mustard microgreen

4. PROBLEM STATEMENT Increase in consumer awareness on microgreens Growing demand in the market Marketing of microgreens is limited Rapid senescence and a very short shelf life ( 3 to 5 days ) Characterized as highly perishable products Low temperatures also impact visual quality of microgreens Thus, there is a room for expansion availability of microgreens in the market if type of packaging, drying method & the storage temperature favorable to maintain the quality parameters are optimized.

5. TITLE AND OBJECTIVE

6. METHODOLOGY Fresh microgreen Drying Oven drying: 45, 55, 60 & 65 °C for 2 hrs Microwave drying: 350, 500, 650, 750, 850, 1000 W for 7.5, 6, 5, 4, 3.5 and 2.5 min, respectively Vacuum drying: 50 °C - 120, 150, & 195 min for 0.4, 50, and 100 mmHg, respectively, 75 °C - 35, 45, and 55 min for 0.4, 50, and 100 mmHg Freeze drying: Freezing at -80 °C & then Lyophilising at 20, 40, 60 °C Grind in to powder Polyethylene bags Green (GB), blue (BB), and transparent (TB) bags MAP bags (15% CO 2 , 5% O 2 and balanced N 2 ) LDPE & HDPE Polypropylene bags Packing each dried samples into different packing materials, Storage at 5, 10, 15, 20, & 25 ºC. Packaging: Selecting the microgreen powder with good quality Different parameters are analysed for the stored microgreen powder at an interval of every 2 days from 0 to 14 th day.

7. PARAMETERS Sl. No. Parameter Method/Technique/Equipment Reference 1 Plant materials Fresh Microgreens (Mustard green) - 2 Drying Oven drying (45, 55, 60 & 65 °C for 2 hrs each, respectively) ( Azara et al., 2023) Microwave drying (350, 500, 650, 750, 850, 1000 for 7.5, 6, 5, 4, 3.5, and 2.5 min, respectively) ( Alibas , 2015) Freeze drying ( Freezing at -80 °C & then Lyophilising at 20, 40, 60 °C) ( Dizki et al., 2018) Vacuum drying (50 °C - 120, 150, and 195 min for 0.4, 50, and 100 mmHg, respectively & 75 °C - 35, 45, and 55 min for 0.4, 50, and 100 mmHg vacuum values, respectively.) ( Alibas , 2009)

8. Sl. No. Parameter Method/Technique/Equipment Reference 3 Packaging Polyethylene bags (150gauge, 60 X 60 cm) ( Dayarathna et al., 2023) Green (GB), blue (BB), and transparent (TB) bags (Lin et al., 2022) MAP bags ( 15% CO 2 , 5 % O 2 and balanced N 2 ) (Patil et al., 2024) LDPE & HDPE (Yan et al., 2022) Polypropylene bags ( Windarti et al., 2021) PARAMETERS

9. PARAMETERS Sl. No. Parameter Method/Technique/Equipment Reference 4 Total chlorophyll content UV-Visible spectrophotometry ( Hiscox et al., 2018) 5 Total phenolic content UV-Visible spectrophotometry (Guo et al., 2017)   (Singleton et al., 2017) 6 Total flavonoid content UV-Visible spectrophotometry (Kaur et al., 2022) 7 Glucosinolates HPLC (Lin et al., 2022) 8 DPPH Radical scavenging antioxidant activity UV-Visible spectrophotometry (Singh et al., 2015) 9 Color Colorimeter ( Liu, et al., 2022) 10 Total plate count Pour plate technique (Dalal et al., 2020)

10. WORK TIMELINE 1 2 3 4 5 Raw material ( Growing Mustard Microgreen) Trials on Drying methods & Parameter analysis for fresh sample Microgreen powder preparation & packing Parameters are analysed for the stored microgreen powder at an interval of every 2 days Completing the thesis with Results & discussion Corrections & Submission Apr 15-22 Apr 22-30 Apr 22-30 May 01-16 May 17- Jun 15

11. UPDATE WITH THE WORK Mustard Microgreen Trials on drying Packing the Microgreen powder Storing & parameters analysis

12. REFERENCES Alibas , I. (2015). Microwave, vacuum, and air drying characteristics of collard leaves. Drying Technology , 27 (11), 1266–1273. Azara , R., Saidi , I. A., Efendi, N., Hikmah, M., Suherman, S., Burlakovs , J., & Yandri , E. (2023). Effect of Various Drying Temperatures on Characteristics of Mustard Green Flour and Leaves During Drying. E3S Web of Conferences , 432 . Dalal, N., Siddiqui, S., & Phogat , N. (2020). Post-harvest quality of sunflower microgreens as influenced by organic acids and ethanol treatment. Journal of Food Processing and Preservation , 44 (9). Dayarathna , N. N., Gama- Arachchige , N. S., Damunupola , J. W., Xiao, Z., Gamage, A., Merah, O., & Madhujith , T. (2023). Effect of Storage Temperature on Storage Life and Sensory Attributes of Packaged Mustard Microgreens. Life , 13 (2).

13. REFERENCES Guo, R., Guo, X., Li, T., Fu, X., & Liu, R. H. (2017). Comparative assessment of phytochemical profiles, antioxidant and antiproliferative activities of Sea buckthorn ( Hippophaë rhamnoides L.) berries. Food Chemistry , 221 , 997–1003. Hiscox A N, J. D., & Israelstam , D. G. F. (2018). A method for the extraction of chlorophyll from leaf tissue without maceration . www.nrcresearchpress.com Kaur, N., Singh, B., Kaur, A., & Yadav, M. P. (2022). Impact of growing conditions on proximate, mineral, phenolic composition, amino acid profile, and antioxidant properties of black gram, mung bean, and chickpea microgreens. Journal of Food Processing and Preservation , 46 (7). Lin, P., Di, H., Ma, J., Wang, Y., Wei, J., Jian, Y., Li, Z., Xu, J., Zheng, Y., Li, H., Zhang, F., & Sun, B. (2022). Packaging With Different Color Bags Under Light Exposure Improves Baby Mustard (Brassica juncea var. gemmifera ) Postharvest Preservation. Frontiers in Plant Science , 13 .

14. REFERENCES Patil, M., Sharma, S., Sridhar, K., Anurag, R. K., Grover, K., Dharni , K., Mahajan, S., & Sharma, M. (2024). Effect of postharvest treatments and storage temperature on the physiological, nutritional, and shelf-life of broccoli (Brassica oleracea) microgreens. Scientia Horticulturae , 327 . Singh, J. P., Kaur, A., Shevkani , K., & Singh, N. (2015). Influence of jambolan ( Syzygium cumini ) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice muffins. International Journal of Food Science and Technology , 50 (5), 1190–1197. Singleton, V. L., Orthofer , R., & Lamuela-Ravent6s, R. M. (2017). 52 POLYPHENOLS AND FLAVONOIDS [ 14] [14] Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin- Ciocalteu Reagent . Windarti , D., & Saidi , I. A. (n.d.). Juni 2021 Seminar Nasional & Call Paper Fakultas Sains dan Teknologi . In Procedia of Engineering and Life Science (Vol. 1, Issue 2).