Physicochemical and Technological Characterization of Annatto Bran: Potential for Application in the Food Industry

The valorization of agro-industrial co-products is a promising strategy to reduce waste and add value to the production chain. In this context, annatto (Bixa orellana L.), a plant native to and primarily originating from the tropical regions of South America, stands out for its wide use as a natural food colorant due to its high carotenoid content, especially bixin and norbixin. This study aimed to characterize annatto bran in terms of its physical, physicochemical, and technological properties, targeting its application in food products. The bran was analyzed for particle size distribution, bulk and tapped densities, water activity, and moisture content, in addition to the quantification of antinutritional factors (tannic acid and oxalic acid). The Carr Index and Hausner Ratio were determined to assess the bran’s flowability, with the former calculated based on the difference between bulk and tapped densities, and the latter as the ratio between these densities. True density was determined using the liquid displacement method, and porosity was calculated from the relationship between bulk and true densities. The results showed that annatto bran had a moisture content of 9.51% and water activity of 0.72%, indicating good storage stability. Tannic acid content was 0.33 mg/100 g, while oxalic acid was not detected, suggesting a favorable profile for consumption. A Carr Index of 21.15% indicated moderate flowability, while the Hausner Ratio of 1.27 revealed low cohesiveness. True density was 1.19 g/cm³, and porosity reached 66.38%. This high porosity indicates a large volume of empty spaces within the particle structure, which favors the retention of water and other liquids during processing, potentially improving characteristics such as softness and texture in bakery products or instant formulations. Particle size analysis showed that 80% of the particles were within the range of 0.212–0.6 mm, favoring their application in bakery goods and dry mixes. In conclusion, annatto bran is a promising ingredient that can partially replace conventional flours and contribute to the formulation of foods with higher technological value. Its utilization can not only help reduce waste but also promote the sustainable use of agro-industrial co-products, fostering innovation in the food industry.