Honey is a functional food used worldwide and recognized for its multiple health benefits. In the present study, the physicochemical and antioxidant properties of honey produced by two species of bees (Melipona eburnea and Apis mellifera) in two seasons were evaluated. In addition, the antimicrobial activity of honey against three bacterial strains was studied. The quality of honey analyzed by LDA (linear discriminant analysis) showed four clusters mediated by the interaction, the bee species, and the collection season resulting from a multivariate function of discrimination. The physicochemical properties of the honey produced by A. mellifera met the requirements of the Codex Alimentarius, while the M. eburnea honey had moisture values outside the established ranges of the Codex. Antioxidant activity was higher in the honey of A. mellifera, and both kinds of honey showed inhibitory activity against S. typhimurium ATCC 14028 and L. monocytogenes ATCC 9118. E. coli ATCC 25922 showed resistance to the analyzed honey.

Carrots are among the most crucial and globally preferred vegetables, widely recognized for their importance as a source of phytonutrients, including phenolic compounds, carotenoids, polyacetylenes, and ascorbic acid. However, its production phase incurs substantial losses, estimated at 30 %; these discarded carrots typically find application in animal feed, composting material or organic waste. Therefore, this study aims to develop a methodological framework focusing on the application of a phytochemical bioprospecting process based on scientific surveillance; using carrot crop by-products as a foundational example. Advanced methodologies, such as bibliometric, scientometric, and patent analyses, supported by technological tools such as VOSviewer and Patent Inspiration, were employed. This involved the creation of scientific landscapes, trend maps and co-occurrence networks, intending to explore the potential of carrot crop by-products, their applicability in generating new knowledge, and their utilization in the industry. This approach facilitated the identification of emerging trends in scientific research, providing a comprehensive view of commercial and industrial areas of interest, with a focus on circular economic principles. Furthermore, the study emphasized the importance of bioprospecting, supported by these methodologies and technological tools, as a key factor in the research process on the potential uses of carrot crop by-products, which could extend to other matrices.

Antioxidant components of avocado seed can be used to prevent browning caused by polyphenol oxidase (PPO). This research evaluated the inhibitory effect of avocado seed extract obtained through solid state fermentation on PPO and assessed the anti-browning performance of this extract on avocado, banana, and apple pulp in comparison to ascorbic acid and L-Cysteine. The Km and Vmax kinetic parameters of avocado PPO, using catechol as substrate, were 0.1627 g/L and 0.6577 Abs/min, respectively. The fermented extract completely inhibited the enzyme at 60 % v/v, likewise, the type of competitive inhibition of the fermented extract was determined by the Lineweaver-Burk method. Additionally, fermented extract effectively delayed browning in avocado, and banana at 0.5 % v/v and 1.0 % v/v in apple, the effect is linked to the presence of bioactive compounds as potential inhibitors capable of retarding the darkening. Mathematical modeling of enzyme inhibition was performed and it was found self-inhibition is present in most cases. In conclusion, fermented avocado seed extract is a potential product to protect other foodstuffs from oxidation in the food industry.