000151724 001__ 151724
000151724 005__ 20250319155218.0
000151724 0247_ $$2doi$$a10.3390/foods14040704
000151724 0248_ $$2sideral$$a143256
000151724 037__ $$aART-2025-143256
000151724 041__ $$aeng
000151724 100__ $$aArruda-Peixoto, Vanilda Aparecida Soares de
000151724 245__ $$aPromoting Circular Economy by Leveraging Annatto Byproducts from Bixa orellana L. into Sustainable Antioxidant Food Packaging
000151724 260__ $$c2025
000151724 5060_ $$aAccess copy available to the general public$$fUnrestricted
000151724 5203_ $$aAnnatto (Bixa orellana L.) is cultivated primarily for the extraction of bixin, a natural dye with substantial industrial importance, resulting in the generation of large quantities of residues that remain underutilized. This study provides the first in-depth characterization of annatto byproducts derived through molecular distillation, highlighting their untapped potential for sustainable innovation. Employing state-of-the-art techniques—HS-SPME-GC-MS for volatile compounds and UPLC-MS/QTOF for non-volatile ones—the research identified a remarkable array of bioactive constituents. Over thirty pharmacologically significant compounds were unveiled, many appearing for the first time in annatto byproducts. Notable discoveries include diterpenoid alcohols, oleamide, δ-tocotrienol, n-alkanes, fatty acid methyl esters, and springene among the volatiles. Among the non-volatiles, groundbreaking identifications such as dihydroactinidiolide, dihydrochalcone, 3-phenyl propiofenone, novel tetracosan amides, halisphingosine A, kauranetriols, and phytoene derivatives redefine the chemical profile of this residue. Further amplifying the value of these findings, the study successfully transformed these byproducts into innovative antioxidant packaging materials, demonstrating their high potential for food preservation and sustainable applications. The packaging films, developed from samples devoid of vegetable oil, exhibited robust antioxidant properties, offering a compelling solution to extend shelf life and reduce spoilage. This work underscores the importance of revalorizing agricultural residues like annatto byproducts, turning waste into high-value resources that align with the principles of the circular economy.
000151724 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53-23R$$9info:eu-repo/grantAgreement/ES/MCIN/RYC2021-034150-I$$9info:eu-repo/grantAgreement/ES/NextGenerationEU/PRTR
000151724 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000151724 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000151724 700__ $$0(orcid)0000-0002-8765-4319$$aVera Estacho, Paula$$uUniversidad de Zaragoza
000151724 700__ $$aWrona, Magdalena
000151724 700__ $$aNogueira Carvalho, Paulo Roberto
000151724 700__ $$aAparecida Ferrari, Roseli
000151724 700__ $$0(orcid)0000-0003-2685-5739$$aNerin, Cristina$$uUniversidad de Zaragoza
000151724 700__ $$0(orcid)0000-0003-2638-9221$$aCanellas, Elena$$uUniversidad de Zaragoza
000151724 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000151724 773__ $$g14, 4 (2025), 704 [19 pp.]$$pFoods$$tFoods$$x2304-8158
000151724 8564_ $$s623206$$uhttps://zaguan.unizar.es/record/151724/files/texto_completo.pdf$$yVersión publicada
000151724 8564_ $$s2711658$$uhttps://zaguan.unizar.es/record/151724/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000151724 909CO $$ooai:zaguan.unizar.es:151724$$particulos$$pdriver
000151724 951__ $$a2025-03-19-14:21:33
000151724 980__ $$aARTICLE