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ABSTRACT Thymol is a phenol monoterpene that is naturally derived from cymene and is an isomer of carvacrol. It constitutes a significant portion (10%–64%) of the essential oils found in thyme (Thymus vulgaris L., Lamiaceae), a medicinal plant renowned for its therapeutic properties. Wild thyme is native to the Mediterranean region and has been used in cooking and medicine for a long time. In contemporary contexts, both thymol and thyme offer diverse functional applications in the pharmaceutical, food, and cosmetic industries. Thymol has attracted scientific interest for its potential therapeutic applications in pharmaceuticals and nutraceuticals. Studies have explored its efficacy in treating respiratory, nervous, and cardiovascular disorders, highlighting its promising role in diverse therapeutic interventions. Additionally, this compound demonstrates antimicrobial, antioxidant, anticarcinogenic, anti‐inflammatory, and antispasmodic properties. It also shows potential as a growth enhancer and has immunomodulatory properties as well. Other discussed aspects include thymol toxicity, bioavailability, metabolism, and distribution in animals and humans. This review summarizes the most significant data regarding the beneficial effects of thyme bioactive compounds and their applications as a food preservative while taking into account the thyme plant extract and its essential oil. [ABSTRACT FROM AUTHOR]

This study focuses on the design of a dual-band microstrip patch antenna, which is capable of operating in two different frequency bands, specifically the 4.9 GHz and 6.7 GHz WLAN (Wireless Local Area Network) bands. With the growing popularity of wireless communication technology and the ability to utilize frequency bands without the need for authorization, WLAN usage is becoming increasingly widespread. The design of the antenna is conducted using the High-Frequency Structure Simulator (HFSS) electromagnetic simulation software. The proposed antenna is made on a low-cost FR-4 substrate with a dielectric permittivity of 4.4, which offers benefits such as affordability and compactness. The resulting antenna has a compact size of 17.952 mm by 16.896 mm, including a substrate thickness of 1.6 mm, making it one of the smallest dual-band microstrip patch antenna. The antenna utilizes microstrip line feeding, and its radiating patch is formed by cutting inverted C-shaped from the patch and inverted U-shaped grooves from the feed line, allowing it to be compatible with 4.9 GHz and 6.7 GHz WLAN bands. The design and simulation results demonstrate that the proposed antenna has a dual-band capability and favorable transmission characteristics within its operating frequency range, meeting the demands of WLAN communication. [ABSTRACT FROM AUTHOR]

Pollutants in wastewater, such as Cr-(VI) is a continuous threat to our ecological system and human well-being because of its high noxiousness and latent carcinogenicity. Photocatalytic Cr-(VI) reduction is the most suitable and eco-friendly way to convert the toxic Cr-(VI) to environmentally friendly Cr-(III). Porous metal–organic frameworks (MOFs) based nanocomposites are emerging green photocatalysts for Cr-(VI) reduction due to their unique characteristics such as high photoconductivity, large surface area, and suitable porous structure. Herein, the preparation of ultrathin BiOCl sheets over UiO-66-NH2 is reported for the first time at room temperature via a simplistic in situ synthetic process to yield a series of UiO-66-NH2@BiOCl-UTN's heterogeneous nano composites. The activity toward Cr-(VI) reduction was tested under visible-light. UiO-66-NH2@BiOCl-UTN's heterogeneous nanocomposites exhibited better performance as equated to individual BiOCl and UiO-66-NH2, particularly the composite with Bi3+ mole ratio of 5 mM surpassed other composites for photocatalytic Cr-(VI) reduction. Furthermore, boosted visible-light absorption (λ > 420 nm) was observed in the presence of −NH2 moiety on the organic linker. The excellent photocatalytic activity was attributed to the synergistic effect between BiOCl and UiO-66-NH2 for the effective separation of photogenerated electron–hole suppressing their recombination. Through active species trapping experiments, electron spin resonance measurements, and electrochemical analysis, the reliable mechanism was predicted and confirmed. Moreover, heterogeneous nanomaterial retained its structure and activity for four consecutive cycles demonstrating its superior stability. [ABSTRACT FROM AUTHOR]

Yogurt is well known and most consumed fermented dairy product due to its health promoting effects and better sensory attributes, but consumers' demand the value added foods with least defects and more nutrition. Different naturally occurring foods like fruits and lentils have been supplemented in yogurt to enhance the physic-chemical, nutritional and sensorial attributes. In this research milk was supplemented with 1%, 2%, 3% and 4% lentil (Lens culinaris) flour (LF) for development of lentil yogurt; LY0 (0% lentil), LY1 (1% lentil), LY2 (2%lentil), LY3 (3% lentil) and LY4 (4% lentil). The proximate composition of LY included; total solids (TS), solid not fat, crude fat, moisture, crude fiber, ash nitrogen free extract (NFE) and crude protein. While during storage of 28 days at 4+1° C pH, acidity, water holding capacity, viscosity, synersis and sensory evaluation were recorded to assess the effect of lentil flour on its physicchemical and sensorial improvement. The proximate composition of LY revealed that as the LF proportion was increased the nutritional profile; mineral contents and protein, was also improved significantly (p<0.01). There was significant (p<0.01) increase in resistance of change of pH and acidity of LY as compared to control. Similarly, LF had highly significant effect on synersis, water holding capacity and viscosity (p<0.01) due to the presence of complex carbohydrates and glycoprotein. Moreover, the sensory evaluation was considerably improved and LY containing 2% LF stood out to be the best sample of LY. Considering outcomes of all the parameters, it is suggested that lentil flour can serve as potential supplement for the value addition of yogurt and other fermented dairy products. [ABSTRACT FROM AUTHOR]