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Recently, concepts such as sustainable development, corporate social responsibility, and the circular economy have gained considerable prominence, transforming production models and business practices. However, there remains a degree of uncertainty regarding the actual level of adoption of these initiatives by companies. The objective of this study is to assess the level of implementation of the circular economy in Chilean companies using a 5D model, applied through an assessment tool called "5D Circular". This model analyzes five key business dimensions: finance, customers, internal processes, learning and growth, and conscious integration. The study was carried out on a sample of 90 companies, using a scale of 1 to 5, where 1 represents a very low level of development and 5 a very high level. The results show that the companies in the sample have achieved a high level of implementation of the circular economy. However, the dimensions of internal processes and conscious integration show a comparatively lower level of development compared to the dimensions of learning and growth and finance, which show a high level of development. It is worth noting that all companies show advanced knowledge and significant application of the circular economy. [ABSTRACT FROM AUTHOR]

Passiflora mollissima (Kunth) L.H. Bailey is an exotic fruit native to South America, known as taxo in Ecuador. This paper characterizes its flavonoid and carotenoid composition and antioxidant capacity and evaluates the effect of the spray-drying process on its phytochemical composition and antioxidant capacity. A total of 18 flavonoid compounds, nine proanthocyanidins and nine flavan-3-ol monomers, were identified and quantified. Glycosides of (epi)-afzelechin stood out as the most abundant flavonoid. Three carotenoids were identified, with β-carotene having the highest concentration. The DPPH· and ORAC assay methods indicated a high antioxidant capacity. Furthermore, the bioactive content showed a positive and direct correlation with antioxidant capacity. On the other hand, the spray-drying process produced a stable phytochemical composition and antioxidant activity of taxo. These results demonstrate the potential applicability of microencapsulated taxo as a functional ingredient in the food industry. [ABSTRACT FROM AUTHOR]