New research cited by Phys.org shows that correctly calibrated hot-air drying can preserve the key nutritional properties of radish microgreens. This matters for producers who want to offer the market products with a longer shelf life — from snacks to culinary seasonings.
The technically critical variables are temperature, process duration, and airflow speed. Excessive values degrade pigments and vitamins, while optimal settings lock in flavour and colour. For microgreens with their large evaporation surface, an even airflow without “hot spots” is especially important.
Economically, this opens an additional revenue stream: part of the fresh harvest can be processed into dried blends, reducing losses and improving margins. For small urban farms, combining fresh and dried products makes the business more stable throughout the year.
In practice, consumers readily accept “micro-superfoods” in powder and sprinkle formats for smoothies or salads. Clear labelling of origin and processing method is important to avoid confusion with dietary supplements.
