151724 20251017144649.0 doi 10.3390/foods14040704 sideral 143256 ART-2025-143256 eng Arruda-Peixoto, Vanilda Aparecida Soares de Promoting Circular Economy by Leveraging Annatto Byproducts from Bixa orellana L. into Sustainable Antioxidant Food Packaging 2025 Access copy available to the general public Unrestricted Annatto (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. info:eu-repo/grantAgreement/ES/DGA/T53-23R info:eu-repo/grantAgreement/ES/MCIN/RYC2021-034150-I info:eu-repo/grantAgreement/ES/NextGenerationEU/PRTR info:eu-repo/semantics/openAccess by https://creativecommons.org/licenses/by/4.0/deed.es info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Vera Estacho, Paula Universidad de Zaragoza (orcid)0000-0002-8765-4319 Wrona, Magdalena Nogueira Carvalho, Paulo Roberto Aparecida Ferrari, Roseli Nerin, Cristina Universidad de Zaragoza (orcid)0000-0003-2685-5739 Canellas, Elena Universidad de Zaragoza (orcid)0000-0003-2638-9221 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 14, 4 (2025), 704 [19 pp.] Foods Foods 2304-8158 623206 http://zaguan.unizar.es/record/151724/files/texto_completo.pdf Versión publicada 2711658 http://zaguan.unizar.es/record/151724/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:151724 articulos driver 2025-10-17-14:35:36 ARTICLE