Purple Basil ( Ocimum basilicum L.): A Source of Bioactive Molecules for Functional Foods and Dietary Strategies

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Abstract
This review addresses the nutrients, bioactive compounds, and the potential use in the food industry of purple basil ( Ocimum basilicum L.). Purple basil is recognized for its high content of bioactive compounds, notably phenolic compounds, chlorophylls, and carotenoids, which contribute to its high antioxidant and antimicrobial properties. Studies have explored the use of purple basil in various forms, including dried leaves, essential oil, infusions, and minimally processed products, demonstrating its versatility in food formulations. Research highlights that incorporating purple basil into products such as ice cream, cheese, yogurt, and kombucha enhances their nutritional and functional properties by increasing antioxidant activity and phenolic compound content. Additionally, its application in meat preservation has shown effectiveness in inhibiting microbial growth and delaying lipid oxidation, whereas its inclusion in biodegradable films and active food packaging offers innovative solutions for food quality monitoring and shelf life extension. Purple basil emerges as a promising natural ingredient for the food industry and gastronomy due to its chemical profile and health benefits—supporting the development of healthier, functional, and sustainable food products. Further studies are encouraged to optimize processing techniques and fully harness the potential of O. basilicum in diverse food application.
Funding Information
  • Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (88887.605381/2021-00)

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