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Development of a carrot (Daucus carota) microgreen-based product for use as a supplement in bottled water
Thesis (MSc)--Stellenbosch University, 2026.
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| Format: | Thesis |
| Language: | English |
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Stellenbosch : Stellenbosch University
2026
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| _version_ | 1867613764076961792 |
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| access_status_str | Open Access |
| author | Oosthuizen, Meghan |
| author2 | Loedolff, Bianke |
| author_browse | Loedolff, Bianke Oosthuizen, Meghan |
| author_facet | Loedolff, Bianke Oosthuizen, Meghan |
| author_sort | Oosthuizen, Meghan |
| collection | Thesis |
| dc_rights_str_mv | Stellenbosch University |
| description | Thesis (MSc)--Stellenbosch University, 2026. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/135971 |
| institution | Stellenbosch University (South Africa) |
| language | English |
| last_indexed | 2026-06-10T12:41:19.685Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| publisher | Stellenbosch : Stellenbosch University |
| publisherStr | Stellenbosch : Stellenbosch University |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/135971 Development of a carrot (Daucus carota) microgreen-based product for use as a supplement in bottled water Oosthuizen, Meghan Loedolff, Bianke Marais, Jeannine Stellenbosch University. Faculty of AgriSciences. Dept. of Genetics and Institute of Plant Biotechnology. Thesis (MSc)--Stellenbosch University, 2026. Oosthuizen, M. 2026. Development of a carrot (Daucus carota) microgreen-based product for use as a supplement in bottled water. Unpublished masters thesis. Stellenbosch: Stellenbosch University [online]. Available: https://scholar.sun.ac.za/items/15dab829-9268-4bf9-824e-239332871089 Fresh fruits and vegetables are consumed for its beneficial nutrient contents and valued for its potential to address global nutrition challenges. However, such fresh ingredients are limited in diversity and availability and are prone to storage degradation and short shelf-life productivity which inevitably affect nutritional qualities. Consequently, synthetic supplements have been developed to provide commercially available storage-stable alternatives to accommodate basic nutrient requirements, although the bioavailability and overall effectiveness of such synthetics are often questioned and compared to naturally derived nutritional compounds. Many supplements target commonly deficient nutrients and minerals (vitamin C, vitamin A, vitamin B, magnesium, zinc, and iron), which remain a global health issue and, despite this development of synthetic supplements brings awareness to societies of careful consideration on food choices as dietary components – presenting opportunities for innovation in food systems. Food not only provides such basic nutrients (fats, carbohydrates, water, vitamins, minerals, and protein) but could also provide access, through plant-based resources, compounds that are able to support human health and play a role in preventing non-communicable diseases (NCDs). The latter, best known as functional foods, could assist food systems in designing and combining fresh plant-based ingredients with smart preservation techniques (fermentation, drying, and encapsulation) to extend stability while maintaining functionality and nutrient contents. Microgreens (MGs) are promising nutrient-dense sources of bioactive compounds, often exceeding those of their mature counterparts. These fresh MGs have a short shelf-life and are limited to immediate consumption, reducing their availability and impact as a functional ingredient. Innovative preservation strategies, such as sodium alginate encapsulation, can help preserve functional and nutritional properties. For market success, such innovations require both scientific validation and consumer acceptance, supported by honest nutritional claims and positive consumer perceptions. Carrot MGs were investigated as a potentially undervalued source of phytochemicals towards developing an innovative functional food and beverage that both appeals to consumers and fulfils scientific evaluations. Product formulations for H2nutriOTM used carrot MGs as the foundation, adding root (MGCA) and turmeric (MGTR) extracts separately. Ascorbic acid (AA) and total antioxidant capacity (TAC) assays revealed that carrot MG extracts contained moderate levels of AA, while carrot seeds exhibited the highest TAC. Calcium alginate encapsulation of extracts preserved selected tentatively identified secondary metabolites; however, some bioactive compounds decreased in content, and the antioxidant capacity of spheres was lower than that of the extracts. Shelf-life testing confirmed one month of stability and microbial safety under cold storage (4°C) once opened. Nutritional profiling established low fat and carbohydrate content, although vitamin C and electrolyte (sodium) levels were below regulatory thresholds. Sensory evaluation with a consumer-focused panel indicated a preference for the MGTR product formulation particularly in colour and taste, validating the market potential and consumer acceptance of the product. These findings highlight the potential of carrot MGs as nutrient-dense ingredients for functional foods, particularly in innovative product applications such as encapsulated spheres for beverages. This, therefore, provides a foundation for future research and product development. It includes optimisation and refinement of encapsulation techniques to increase nutrient retention and extension of shelf-life. This study sought to understand how scientific evaluation can be translated into business feasibility, demonstrating that H2nutriOTM provides a potential prototype inferred from a consumer evaluation and provides a framework for translating other speciality crops into functional foods that bridge scientific validation, consumer acceptance, and business aspects in functional food development. Masters 2026-04-16T13:41:24Z 2026-04-16T13:41:24Z 2026-03 Thesis https://scholar.sun.ac.za/handle/10019.1/135971 en Stellenbosch University 145 pages application/pdf Stellenbosch : Stellenbosch University |
| spellingShingle | Oosthuizen, Meghan Development of a carrot (Daucus carota) microgreen-based product for use as a supplement in bottled water |
| title | Development of a carrot (Daucus carota) microgreen-based product for use as a supplement in bottled water |
| title_full | Development of a carrot (Daucus carota) microgreen-based product for use as a supplement in bottled water |
| title_fullStr | Development of a carrot (Daucus carota) microgreen-based product for use as a supplement in bottled water |
| title_full_unstemmed | Development of a carrot (Daucus carota) microgreen-based product for use as a supplement in bottled water |
| title_short | Development of a carrot (Daucus carota) microgreen-based product for use as a supplement in bottled water |
| title_sort | development of a carrot daucus carota microgreen based product for use as a supplement in bottled water |
| url | https://scholar.sun.ac.za/handle/10019.1/135971 |
| work_keys_str_mv | AT oosthuizenmeghan developmentofacarrotdaucuscarotamicrogreenbasedproductforuseasasupplementinbottledwater |