This thesis chapter describes the development of a multifunctional bioingredient through an enzymatic process applied to a native Amazonian oil. The resulting product exhibited both aromatic and antimicrobial properties, making it suitable for use in food systems that demand clean-label, natural alternatives. Its bacteriostatic activity was observed against key foodborne pathogens, reinforcing its preservative potential. The ingredient was tested in selected model food applications—such as frozen desserts, aerated emulsions, and sugar-based confectionery—demonstrating compatibility with diverse formulations and maintaining its volatile and functional attributes. The findings contribute to the sustainable valorization of regional biodiversity through food-grade biotechnological innovation. The data cannot be made available for intellectual property protection reasons. For more information, contact the deposit managers.