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The increasing interest in sustainable and cost-effective options for containerized plant cultivation has driven research into the use of agricultural by-products and waste as alternative growing media. Cactus pear (Opuntia ficus-indica (L.) Mill.) pruning residuals, abundant in Mediterranean regions, represent a potential renewable resource. This study aimed to evaluate the suitability of cactus pear pruning residuals, enriched with calcium (Ca²âº), iron (Fe²âº and Fe³âº) ions, as a growing medium for basil (Ocimum basilicum L.) cultivation, with a focus on plant growth. From pots under greenhouse conditions, growth parameters (plant height, leaf area, number of leaves), chlorophyll content (SPAD), phosphorus availability in substrates (Olsen), and volatile compounds in leaves (HS-SPME coupled with GC-MS) were measured. Results suggest that incorporation of Ca- and Fe-enriched substrates significantly improved basil growth, with leading to better nutrient assimilation and higher growth metrics (plant height +23%; number of leaves +17%; leaf area +67%) compared to the untreated cactus pear substrate. Plants grown in Fe-enriched substrates exhibited increased plant height (+14%), leaf area (+48%), and number of leaves (+14%), along with improved phosphorus availability, compared to Ca.sup.2+ enrichments. The addition of 5% Fe.sup.3+ enriched cactus pear to the substrate resulted in increased plant height (+20%), number of leaves (+22%), and leaf area (+29%) compared to the control. Cactus pear pruning residuals, when enriched with Fe.sup.3+, show significant promise as a sustainable and cost-effective alternative to conventional growing media for basil cultivation, particularly in Mediterranean environments.

Strawberries are very perishable and decay rapidly after harvest. Among the several preservation techniques, application of edible coating is found to be an effective way to extend the fruits shelf life and has gained lots of attentions in the recent years. In the present study, the effect of Aloe vera gel coating alone and combined with basil essential oil in 500 and 1000 µL L − 1 concentrations on the postharvest qualities of strawberry fruit was investigated. After treatment, the fruit were stored at 4 °C and 85% relative humidity for 12 days. The surface morphology of samples was also studied by using a scanning electron microscope (SEM). The results showed that the coating treatments had a significant effect on the respiration rate of the fruit, delayed weight loss, softening, and fungal growth. Besides, the treatments led to maintain the total acidity, flavor index, L *, and hue° color values and sensory attributes without affecting total soluble solids, and pH of strawberries during storage. The efficacy of treatments enhanced in the samples where Aloe vera gel was combined with basil oil specially at 1000 µL L − 1 of basil oil. Thus, the edible coating prepared from the combination of Aloe vera gel and basil oil could be a promising postharvest treatment for maintaining the quality of strawberry fruit during cold storage.

The predominant cause of global morbidity and mortality is lifestyle-related chronic diseases, many of which can be addressed through Ayurveda with its focus on healthy lifestyle practices and regular consumption of adaptogenic herbs. Of all the herbs used within Ayurveda, tulsi (Ocimum sanctum Linn) is preeminent, and scientific research is now confirming its beneficial effects. There is mounting evidence that tulsi can address physical, chemical, metabolic and psychological stress through a unique combination of pharmacological actions. Tulsi has been found to protect organs and tissues against chemical stress from industrial pollutants and heavy metals, and physical stress from prolonged physical exertion, ischemia, physical restraint and exposure to cold and excessive noise. Tulsi has also been shown to counter metabolic stress through normalization of blood glucose, blood pressure and lipid levels, and psychological stress through positive effects on memory and cognitive function and through its anxiolytic and anti-depressant properties. Tulsi's broad-spectrum antimicrobial activity, which includes activity against a range of human and animal pathogens, suggests it can be used as a hand sanitizer, mouthwash and water purifier as well as in animal rearing, wound healing, the preservation of food stuffs and herbal raw materials and traveler's health. Cultivation of tulsi plants has both spiritual and practical significance that connects the grower to the creative powers of nature, and organic cultivation offers solutions for food security, rural poverty, hunger, environmental degradation and climate change. The use of tulsi in daily rituals is a testament to Ayurvedic wisdom and provides an example of ancient knowledge offering solutions to modern problems.

Divine simplicity is the idea that, as the ultimate principle of the universe, God must be a non‐composite unity not made up of parts or diverse attributes. The idea was appropriated by early Christian theologians from non‐Christian philosophy and played a pivotal role in the development of Christian thought. Andrew Radde‐Gallwitz charts the progress of the idea of divine simplicity from the second through the fourth centuries, with particular attention to Basil of Caesarea and Gregory of Nyssa, two of the most subtle writers on this topic, both instrumental in the construction of the Trinitarian doctrine proclaimed as orthodox at the Council of Constantinople in 381. He demonstrates that divine simplicity was not a philosophical appendage awkwardly attached to the early Christian doctrine of God, but a notion that enabled Christians to articulate the consistency of God as portrayed in their scriptures. Basil and Gregory offered a unique construal of simplicity in responding to their principal doctrinal opponent, Eunomius of Cyzicus. Challenging accepted interpretations of Cappadocian brothers and the standard account of divine simplicity in recent philosophical literature, Radde‐Gallwitz argues that Basil and Gregory's achievement in transforming ideas inherited from the non‐Christian philosophy of their time has an ongoing relevance for Christian theological epistemology today.

The aim of this work was to contribute to the knowledge on the chemical composition and bioactive properties of two species of the Ocimum genus, namely O. basilicum cultivar ’Cinammon’ and O. × citriodorum. For this purpose, samples of these plants grown in Portugal were evaluated for their composition in phenolic and volatile compounds, and the infusion and hydroethanolic extracts were assessed for their in vitro antioxidant, antimicrobial, cytotoxic, and anti-inflammatory activities. In total, the two basil samples showed the presence of seven caffeic acid and derivatives (dimers, trimers, and tetramers) and five flavonoids, mainly glycoside derivatives of quercetin. Despite some qualitative and quantitative differences, in both samples rosmarinic acid was the major phenolic compound, and linalool the predominant volatile compound. In general, the tested extracts provided relevant bioactive properties since both basil species showed higher antioxidant activity in Thiobarbituric Acid Reactive Substances (TBARs) and Oxidative Hemolysis Inhibition (OxHLIA) assays when compared with the positive control Trolox. Despite O. × citriodorum extracts showing slightly better activity against some strains, both types of extracts evidenced similar antimicrobial activity, being more active against Gram-positive bacteria. The extracts also revealed interesting cytotoxicity, particularly the O. × citriodorum hydroethanolic extract which was also the only one exhibiting anti-inflammatory activity.

A commonly observed chicken meat issue is its lipid oxidation that leads to deterioration of its organoleptic and nutritional properties and its further-processed products. Basil (Ocimum basilicum L.) is one of the traditional culinary herbs exhibiting food preservation properties. The current study investigated the essential oil composition, antioxidant activity and in vitro cytotoxic capacity of the essential oil of basil indigenous to Pakistan. GC–MS analysis of the essential oil revealed the presence of 59 compounds that constituted 98.6% of the essential oil. O. basilicum essential oil (OB-EO) exhibited excellent antioxidant activity, i.e., IC[sub.50] 5.92 ± 0.15 µg/mL as assayed by the DPPH assay, 23.4 ± 0.02 µmoL Fe/g by FRAP, and 14.6 ± 0.59% inhibition by H[sub.2]O[sub.2.] The brine shrimp lethality assay identified an average mortality of ~18% with OB-EO at 10–1000 µg/mL, while that of the same concentration range of the standard drug (etoposide) was 72%. OB-EO was found to be non-toxic to HeLa and PC-3 cell lines. TBARS contents were significantly decreased with increase of OB-EO in chicken nuggets. The lowest TBARS contents were recorded in nuggets supplemented with 0.3% OB-EO, whereas the highest overall acceptability score was marked to the treatments carrying 0.2% OB-EO. The results suggest OB-EO as a promising carrier of bioactive compounds with a broad range of food preservation properties, and which has a sensory acceptability threshold level for chicken nuggets falling between 0.2-0.3% supplementation. Future research must investigate the antibacterial impact of OB-EO on meat products preserved with natural rather than synthetic preservatives.

Microgreens are an excellent source of health-maintaining compounds, and the accumulation of these compounds in plant tissues may be stimulated by exogenous stimuli. While light quality effects on green basil microgreens are known, the present paper aims at improving the quality of acyanic (green) and cyanic (red) basil microgreens with different ratios of LED blue and red illumination. Growth, assimilatory and anthocyanin pigments, chlorophyll fluorescence, total phenolic, flavonoids, selected phenolic acid contents and antioxidant activity were assessed in microgreens grown for 17 days. Growth of microgreens was enhanced with predominantly blue illumination, larger cotyledon area and higher fresh mass. The same treatment elevated chlorophyll a and anthocyanin pigments contents. Colored light treatments decreased chlorophyll fluorescence ΦPSII values significantly in the green cultivar. Stimulation of phenolic synthesis and free radical scavenging activity were improved by predominantly red light in the green cultivar (up to 1.87 fold) and by predominantly blue light in the red cultivar (up to 1.73 fold). Rosmarinic and gallic acid synthesis was higher (up to 15- and 4-fold, respectively, compared to white treatment) in predominantly blue illumination. Red and blue LED ratios can be tailored to induce superior growth and phenolic contents in both red and green basil microgreens, as a convenient tool for producing higher quality foods.

Perfluoroalkyl substances (PFASs) are emerging contaminants of increasing concern due to their presence in the environment, with potential impacts on ecosystems and human health. These substances are considered \"forever chemicals\" due to their recalcitrance to degradation, and their accumulation in living organisms can lead to varying levels of toxicity based on the compound and species analysed. Furthermore, concerns have been raised about the possible transfer of PFASs to humans through the consumption of edible parts of food plants. In this regard, to evaluate the potential toxic effects and the accumulation of perfluorooctanoic acid (PFOA) in edible plants, a pot experiment in greenhouse using three-week-old basil (Ocimum basilicum L.) plants was performed adding PFOA to growth substrate to reach 0.1, 1, and 10 mg Kg.sup.- 1 dw. After three weeks of cultivation, plants grown in PFOA-added substrate accumulated PFOA at different levels, but did not display significant differences from the control group in terms of biomass production, lipid peroxidation levels (TBARS), content of [alpha]-tocopherol and activity of ascorbate peroxidase (APX), catalase (CAT) and guaiacol peroxidase (POX) in the leaves. A reduction of total phenolic content (TPC) was instead observed in relation to the increase of PFOA content in the substrate. Furthermore, chlorophyll content and photochemical reflectance index (PRI) did not change in plants exposed to PFAS in comparison to control ones. Chlorophyll fluorescence analysis revealed an initial, rapid photoprotective mechanism triggered by PFOA exposure, with no impact on other parameters (F.sub.v/F.sub.m, ΦPSII and qP). Higher activity of glutathione S-transferase (GST) in plants treated with 1 and 10 mg Kg.sup.- 1 PFOA dw (30 and 50% to control, respectively) paralleled the accumulation of PFOA in the leaves of plants exposed to different PFOA concentration in the substrate (51.8 and 413.9 ng g.sup.- 1 dw, respectively). Despite of the absorption and accumulation of discrete amount of PFOA in the basil plants, the analysed parameters at biometric, physiological and biochemical level in the leaves did not reveal any damage effect, possibly due to the activation of a detoxification pathway likely involving GST.

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.