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@ARTICLE{ArrudaPeixoto:1042403,
      author       = {Arruda-Peixoto, Vanilda Aparecida Soares de and Vera
                      Estacho, Paula and Wrona, Magdalena and Nogueira Carvalho,
                      Paulo Roberto and Aparecida Ferrari, Roseli and Nerin,
                      Cristina and Canellas, Elena},
      title        = {{P}romoting {C}ircular {E}conomy by {L}everaging {A}nnatto
                      {B}yproducts from {B}ixa orellana {L}. into {S}ustainable
                      {A}ntioxidant {F}ood {P}ackaging},
      journal      = {Foods},
      volume       = {14},
      number       = {4},
      issn         = {2304-8158},
      address      = {Basel},
      publisher    = {MDPI},
      reportid     = {FZJ-2025-02557},
      pages        = {704 -},
      year         = {2025},
      abstract     = {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
                      theimportance of revalorizing agricultural residues like
                      annatto byproducts, turning wasteinto high-value resources
                      that align with the principles of the circular economy.},
      cin          = {IBG-2},
      ddc          = {640},
      cid          = {I:(DE-Juel1)IBG-2-20101118},
      pnm          = {2172 - Utilization of renewable carbon and energy sources
                      and engineering of ecosystem functions (POF4-217)},
      pid          = {G:(DE-HGF)POF4-2172},
      typ          = {PUB:(DE-HGF)16},
      pubmed       = {40002147},
      UT           = {WOS:001430864500001},
      doi          = {10.3390/foods14040704},
      url          = {https://juser.fz-juelich.de/record/1042403},
}