Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/867
Título: Promoting Circular Economy by Leveraging Annatto Byproducts from Bixa orellana L. into Sustainable Antioxidant Food Packaging
Autor(es): Peixoto, Vanilda Aparecida Soares de Arruda
Estacho, Paula Vera
Wrona, Magdalena
Carvalho, Paulo Roberto Nogueira
Ferrari, Roseli Aparecida
Nerin, Cristina
Canellas, Elena
Palavras-chave: Bixa orellana L.
annatto
bioactive compounds
antioxidant packaging
HS-SPME-GC-MS
food packaging
UPLC-MS/QTOF
circular economy
Data do documento: 2025
Editor: Foods
Citação: Arruda-Peixoto, V.A.S.d.; Vera Estacho, P.; Wrona, M.; Nogueira Carvalho, P.R.; Aparecida Ferrari, R.; Nerin, C.; Canellas, E. Promoting Circular Economy by Leveraging Annatto Byproducts from Bixa orellana L. into Sustainable Antioxidant Food Packaging. Foods 2025, 14, 704.
Resumo: 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-ofthe-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.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/867
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