In the last few years, healthy foods have increasingly attracted consumers' interest, leading to an increase in sales worldwide. Using by-products from the agroindustry to produce healthy/fortified foods is a promising approach since peels and seeds of fruits have significant amounts of bioactive compounds. In this sense, this work evaluated the possibility to add fractions recovered from residues of orange, lime, and peach palm in a food product. First, the proximate, ultimate, and chemical composition of the residues was determined to identify the main substances that could be valorized. Then, the selected high-value-added molecules extracted from fruit residues were used to formulate a high-fiber brownie. A Box-Behnken experimental design was used to determine if fat replacement, flour replacement, and the addition of encapsulated extracts influenced the food product's color, texture, and humidity which were determined from the analysis of the texture profile of the samples. It was possible to identify with the help of an electronic tongue a formulation with similar properties to a commercial brownie but with enhanced functional properties due to the novel ingredients added, which could potentially improve consumers' health.

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The effect of a severe steaming treatment on the physicochemical properties and catalytic performance of H-SAPO-34 molecular sieves during the methanol-to-hydrocarbons (MTH) reaction has been investigated with a combination of scanning transmission X-ray microscopy (STXM), catalytic testing, and bulk characterization techniques, including ammonia temperature programmed desorption and 27Al and 29Si magic angle spinning nuclear magnetic resonance. For this purpose, two samples, namely a calcined and a steamed H-SAPO-34 catalyst powder, have been compared. It has been found that calcined H-SAPO-34 displays a high selectivity towards light olefins, yet shows a poor stability as compared to a zeolite H-ZSM-5 catalyst. Moreover, insitu STXM at the carbon K-edge during the MTH reaction allows construction of nanoscale chemical maps of the hydrocarbon species formed within the H-SAPO-34 aggregates as a function of reaction time and steam post-treatment. It was found that there is an initial preferential formation of coke precursor species within the core of the H-SAPO-34 aggregates. For longer times on stream the formation of the coke precursor species is extended to the outer regions, progressively filling the entire H-SAPO-34 catalyst particle. In contrast, the hydrothermally treated H-SAPO-34 showed similar reaction selectivity, but decreased activity and catalyst stability with respect to its calcined counterpart. These variations in MTH performance are related to a faster and more homogeneous formation of coke precursor species filling up the entire steamed H-SAPO-34 catalyst particle. Finally, the chemical imaging capabilities of the STXM method at the Al and Si K-edge are illustrated by visualizing the silicon islands at the nanoscale before and after steaming H-SAPO-34@en