## 1 Recent Advances in Applied Microbiology and Food Sciences, Volume II
In silico molecular docking was performed in order to determine the interaction and binding affinity between the enzymes and compounds identified via GC-MS. The study revealed that the ethanolic extract of _Z. pentandra_ L. jaffery contains a variety of bioactive compounds with potential therapeutic benefits. The high phenolic and flavonoid content of the extract correlates with its strong antioxidant and enzyme-inhibiting properties. Additionally, the extract exhibits dose-dependent antibacterial activity and antiviral activity against H9, IBV, and NDV viral strains. In silico molecular docking studies propound that compounds identified via GC-MS possess a strong binding affinity for enzymes such as \(\alpha\)-glucosidase, cholinesterase, and tyrosinase. These findings suggest that _Z. pentandra_ L. jaffery boasts anti-diabetic, neuroprotective, and skin-protective applicative potential and warrants further investigation regarding the isolation of its pure bioactive compounds. The MTT antibacterial assay is a technique employed to evaluate the antibacterial activity of natural compounds. The research of [PERSON] et al. [5] aimed to identify a method via which to reduce background color and bacterial cell interference when employing the MTT assay to study the antibacterial effect of phytochemicals. A silica gel column chromatography method was developed in order to remove background color and bacterial cells before measuring formazan. This technique was discovered to be particularly suitable for MTT-based antibacterial inhibition studies when the tested phytochemicalal extracts have an interfering color. The study utilized New Zealand 'Hass' avocado crude ripe seed extracts as an example and revealed that the combination of column chromatography and the MTT colorimetric method can greatly enhance the accuracy of formazan measurement. In their article, [PERSON] et al. [6] consider the behavior of Polish consumers within the honey market and its determinants. The research discovered that honey was consumed by 90% of the people surveyed and that it was most frequently consumed when incorporated into hot drinks, deserts, cakes, sandwic, and consumed via direct consumption. The primary motivations reported regarding the consumption of honey were personal preferences and habit. When selecting honey, the respondents were found to pay main attention to the type of honey, its texture, production method, and place of sale. The locations most frequently mentioned regarding the honey's place-of-purchase were apiaries, markets or bazaars, and supermarkets. Among the respondents' demographic, social, and economic characteristics, honey consumption behavior was differentiated by gender, age, education, and income. The respondents' level of nutritional knowledge had a moderate effect on the differentiation of their attitudes towards honey. Yet, an analysis of the relationship between their health status and honey consumption indicated that a superior health assessment was associated with a greater level of importance being attached to the nutritional benefits of honey consumption. Meanwhile, an inferior health status was associated with the attachment of greater importance to various other honey consumption determinants, such as the place of sale or attractiveness of the label. Consumer preferences, this time regarding milk fat products, were also analyzed by a group of researchers led by [PERSON] [7]. The study aimed to analyze the physicochemical features of milk fat products (60%, 74%, and 82% fat) and to determine consumer preferences regarding these products. The study found that taste, followed by color, was the most crucial attribute of milk fat products. The most desired fat was butter (82% fat), although it was difficult to spread at 4 \({}^{\circ}\)C. The best cuttability and spreadability properties were observed in butter containing three-quarters fat (74%); however, it was the product least desired by consumers. Most of the respondents (68%) preferred milk fats to have a yellow shade rather than a white one.