MICROGREENS: FUNCTIONAL POTENTIAL, CULTIVATION STRATEGIES, AND MARKET PROSPECTS

Resumo

This study reviewed the main aspects of microgreens production, addressing their nutritional benefits, cultivation techniques, functional importance, and market trends. The methodology consisted of a narrative review of national and international scientific literature, based on recent publications in indexed journals. The analyzed studies indicate that microgreens exhibit high concentrations of bioactive compounds, including vitamins, minerals, and antioxidants, often exceeding those found in mature vegetables. Cultivation is relatively simple and can be performed using different growing substrates, natural or artificial lighting, controlled irrigation, and short production cycles, enabling small-scale production and urban farming systems. Factors such as substrate type, light intensity, and cultivated species significantly influence plant growth, yield, and nutritional composition. The increasing demand for functional foods and sustainable agricultural practices, intensified after the COVID-19 pandemic, has driven the consumption of microgreens in gastronomic, household, and industrial markets. Microgreens are used in salads, soups, bakery products, beverages, and dietary supplements, adding value to food products. It is concluded that microgreens represent a promising alternative for agricultural diversification, health promotion, and innovation in the agri-food sector, requiring further research to optimize production techniques and expand commercial applications.