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<\/a><\/p>\n\u201cHot air drying, even at higher temperatures, can be an effective way to preserve nutrients in radish microgreens, especially for making powders that can be used in food products,\u201d says Marjorie Jauregui, a pilot plant research technologist at Penn State.<\/p>\n
\u201cWhile some nutrients are lost, others remain stable and, overall, hot air drying is a practical and promising postharvest method.\u201d<\/p>\n
From their drying experiments, the team specifically found that radish microgreens retained 91% of their total phenolic content \u2014 antioxidants \u2014 after drying at 113 \u00b0F and 79% after drying at 149 \u00b0F.<\/p>\n
Those dried at 203 \u00b0F retained 100% of glucoraphenin \u2014 a specific glucosinolate with potential anti-cancer properties. This compound was stable after drying at 113 \u00b0F and 149 \u00b0F and retained 78% after drying at 203 \u00b0F.<\/p>\n
Vitamins B1 and B9 were stable at all drying temperatures. The microgreens retained \u00a0vitamins B2, B3, and C by up to 65%, 64%, and 37%, respectively, after heat exposure.<\/p>\n
Simulated digestion reveals bioaccessibility rates<\/p>\n
The researchers measured the effects of drying methods on nutrient bioaccessibility. They did this by simulating digestion in a laboratory process that recreates the digestive environment of the human gastrointestinal tract.<\/p>\n
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The findings may help make nutrient-dense microgreen powders more accessible and sustainable, especially for areas lacking refrigeration or advanced drying technology.<\/p>\n
The team found that total phenolic content and vitamins B1, B3, B9, and C were bioaccessible, ranging from 13% to 68%, with no major differences across the drying methods.<\/p>\n
Lambert claims vitamin B2 was more bioaccessible after being dried at 149 \u00b0F than at other temperatures.<\/p>\n
The researchers did not detect glucoraphenin and anthocyanins after the simulated digestion, meaning these compounds broke down or became unmeasurable. These polyphenols can also act as antioxidants, offering potential health benefits such as supporting cardiovascular and immune health.<\/p>\n
Metabolomic analysis further revealed that different drying methods led to different overall chemical profiles, notes Jauregui.<\/p>\n
Glucosinolates and flavonoids \u2014 plant pigments that provide different health benefits \u2014 were major contributors to these differences, she explains. Because microgreens are increasingly promoted for healthy eating, understanding how to preserve their nutrients without expensive equipment is essential.<\/p>\n
The researchers say their results may help make nutrient-dense microgreen powders more accessible and sustainable, especially for areas lacking refrigeration or advanced drying technology.<\/p>\n
\u201cHot air drying is more practical,\u201d says Lambert, \u201cespecially in low-resource areas, but we need to fully understand how different drying temperatures affect key nutrients and phytochemicals \u2014 plant compounds that provide health benefits. These results are more than a good start.\u201d<\/p>\n