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Habanero pepper is a good source of bioactive compounds with antioxidant capacity; however, up to now, some factors for increasing their extraction have not been investigated yet. This research aimed to evaluate the effect of solid‐to‐solvent ratio (1:250, 1:45, and 1:25 w/V), temperature (20, 35, and 50°C), and time (6, 15, and 24 hr) on the extraction of bioactive compounds and antioxidant capacity from habanero pepper following a Box–Behnken design. The optimal extract was evaluated in its capsaicinoids content by HPLC and as an antimicrobial against two foodborne pathogens. The response surface models adequately adjusted (R2 >.75) experimental data of bioactive compounds extraction from habanero pepper in the ranges of the variables proposed. Extract obtained under the optimal conditions (1:250 w/V, 50°C, and 24 hr) contains 1,617.9 mg/100 g and 628.0 mg/100 g of capsaicin and dihydrocapsaicin, respectively, showing a reduction of 1.23 ± 0.14 and 2.37 ± 0.10 log cycles for S. Typhimurium and S. aureus, respectively. Novelty impact statement: Extraction of bioactive compounds from natural sources is currently on the rise. However, regardless the use of traditional or novel extraction technologies is necessary for the evaluation of factors that may affect the yield of bioactive compounds extraction. Habanero pepper is a well‐known source of bioactive compounds with antimicrobial and antioxidant properties. However, until the moment, the effect of factors, such as temperature, time, solid‐to‐solvent ratio, etc., has been scarcely studied. Thus, this study may be a good starting point for future research on the extraction of bioactive compounds from the habanero pepper and find potential applications in food, biotechnological, pharmaceutical, among other industries. [ABSTRACT FROM AUTHOR]

The addition of red cactus pear peel and its mucilage on color, bioactive compounds and antioxidant capacity (AC) of yogurt was investigated. Peel and its mucilage were dried and used for the formulation of different yogurt blends following a constrained mixture design. Color, total phenolic compounds, total flavonoids, total betalains and AC were evaluated in formulated yogurts. An optimization process was conducted thereafter, and the bioactive compounds and AC of this yogurt were evaluated before and after gastrointestinal simulation. Results indicated that cactus pear peel and its mucilage give a nice magenta color to the yogurts, and also increase the bioactive compounds and AC of them. Optimization procedure indicates that yogurt formulated with 5.5% of cactus pear peel and 7.5% of mucilage displays the highest bioactive compounds and AC; moreover, they were significantly increased (p < 0.05) by the simulated gastrointestinal process. [ABSTRACT FROM AUTHOR]