The nanotechnology revolution is developing daily all over the world. Soil-borne fungi cause a significant yield loss in mung beans. Our study was performed to identify the impact of different concentrations of MgO nanoparticles (MgONPs) and to assess the prevalence of Fusarium solani (F. solani) and Fusarium oxysporum (F. oxysporum) in mung bean plants under in vivo conditions and, subsequently, the remaining impacts on soil health. In vitro studies revealed that MgONPs could inhibit fungal growth. Mung bean plants treated with MgONPs showed a promotion in growth. The obtained MgONPs were applied to the roots of 14-day-old mung bean plants at a concentration of 100 µg/mL. The application of MgONPs at a concentration of 100 µg/mL caused an increase in mung bean seedlings. Compared to the control treated with water, plants exposed to MgONPs at 100 µg/mL showed improvements (p < 0.05) in shoot fresh weight (28.62%), shoot dry weight (85.18%), shoot length (45.83%), root fresh weight (38.88%), root dry weight (33.33%), root length (98.46%), and root nodule (70.75%). In the greenhouse, the severity of disease caused by F. solani decreased from approximately 44% to 25% and that by F. oxysporum from 39% to 11.4%, respectively. The results of this study confirm that the temporal growth of the soil microbial biomass was partially reduced or boosted following the nanoparticle drenching addition and/or plant infections at higher concentrations of 50 and 100 µg/mL while there was no significant decrease at the lowest concentration (25 µg/mL). The current research helps us to better understand how nanoparticles might be used to prevent a variety of fungal diseases in agricultural fields while avoiding the creation of environmental hazards to soil health.

Converting seed coat peas (hulls) (SCP) into beneficial products provides a solution for waste treatment. This study aimed to investigate the phytoconstituents and biological activities of SCP extract. Phytochemical screening, total bioactive compounds, and GC–MS analysis were evaluated. Then, the antioxidant, antibacterial, anticancer, and antiviral activities of SCP extract were determined. The results demonstrate that SCP extract has bioactive compounds such as carbohydrates (29.53 ± 4.23 mg/mL), protein (0.24 ± 0.02 mg/mL), phenolics (27.04 ± 0.94 mg GAE/g extract), and flavonoids (17.19 ± 0.48 mg QE/g extract). The existence of more than 16 substances was determined using GC–MS analysis. The extract showed potential antioxidant activities, with the maximum activity seen for extract (IC50 µg/mL) = 79.16 ± 1.77 for DPPH, 67.40 ± 5.20 for ORAC, and 61.22 ± 4.81 for ABTS assays. The SCP extract showed potent antimicrobial activity against four gram-positive bacteria (Bacillus cereus, Streptomyces sp., Staphylococcus aureus, and Salmonella sp.) and two gram-negative bacteria (Escherichia coli and Pseudomonas sp.). SCP extract exhibited potential anticancer activity against lymphoma U937 and leukemic cells (THP1). The extract exhibited potential antiviral activity, with a selectivity index (SI) equal to 11.30 and 18.40 against herpes simplex-II (HSV-2) and adenovirus (Ad7), respectively. The results demonstrate more accurate information about peas by-products' chemical and antioxidant activities in various applications. The chemical components of peas by-products were found to have an in vitro antioxidant, antibacterial, and antiviral activity against leukemia and lymphoma.