Ultrasound-assisted extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L.): Effects on the vegetable matrix and mathematical modeling
UAE was applied to extract bioactive compounds from dedo de moça peppers. UAE increased the concentration of phenolics, antioxidants and capsaicinoids. Three mathematical models were applied to describe the UAE kinetic curves. FESEM images did not show changes in the sample morphology caused by ultrasound.