Ultrasound-assisted extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L.): Effects on the vegetable matrix and mathematical modeling

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• 作者：Arthur Luiz Baiã ; o Dias^a ; ^{arthurbaiao@hotmail.com} ; Camilla Scarelli Arroio Sergio^a ; ^{camillascarelli@gmail.com} ; Philipe Santos^a ; ^{philipe.dsn@gmail.com} ; Gerardo Fernandé ; z Barbero^b ; ^{gerardo.fernandez@uca.es} ; Camila Alves Rezende^c ; ^{camila@iqm.unicamp.br} ; Julian Martí ; nez^a ; ^{julian@unicamp.br}
• 关键词：Capsicum ; Ultrasound-assisted extraction ; Bioactive compounds ; Mathematical modeling ; FESEM
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：198
• 期：Complete
• 页码：36-44
• 全文大小：2104 K
• 卷排序：198

文摘

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.